You may also like
Categories:
flour cocoa baking pwdr salt bittersweet chocolate butter eggs vanilla sour cream bittersweet chocolate
Viewed: 31 - Published at: 4 years agoIngredients
- 1/4 c. Flour
- 2 Tbsp. Unsweetened cocoa
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 5 ounce Bittersweet chocolate (top-quality), broken
- 4 Tbsp. Unsalted butter
- 3 x Large eggs
- 1 tsp Pure vanilla extract
- 1/4 c. Lowfat sour cream
- 4 ounce Bittersweet chocolate (top quality), coarsely minced
Method
- Heat oven to 325 degrees.
- Lightly butter and flour a 9x9x2-inch square cake pan.
- Sift flour, cocoa, baking pwdr and salt together onto a sheet of waxed paper.
- In top of a double boiler heat chocola te and butter over medium-high heat, stirring occasionally till smooth.
- Remove from heat.
- In an electric mixer mix Large eggs, sugar and vanilla on high till slightly thickened, about 1 1/2 min.
- Add in melted chocolate mix and mix on medium for 30 seconds.
- Add in flour mix and mix on low 10 seconds, then on medium 10 seconds.
- Add in lowfat sour cream and mix on medium 5 seconds.
- Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly.
- Use spatula to mix in minced chocolate.
- Pour batter into cake pan and spread proportionately.
- Bake till toothpick inserte d in center comes out clean, about 40 min.
- Allow brownies to cold 10 to 15 min before cutting with a serrated knife.
- NOTES : adapted from Marcel Desaulniers, Death by Chocolate
