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Best Chocolate Brownie

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Title: Best Chocolate Brownie
Yield: 12 Servings
Categories: Brownies

Ingredients:

1/4 c Flour
2 tb Unsweetened cocoa
1 ts Baking powder
1/2 ts Salt
5 oz Bittersweet chocolate
-(top-quality), broken
4 tb Unsalted butter
3 Eggs
1 ts Pure vanilla extract
1/4 c Sour cream
4 oz Bittersweet chocolate (top
-quality), coarsely chopped


Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake
pan. Sift flour, cocoa, baking powder and salt together onto a sheet of
waxed paper. In top of a double boiler melt chocola te and butter over
medium-high heat, stirring occasionally until smooth. Remove from heat.

In an electric mixer mix eggs, sugar and vanilla on high until slightly
thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on
medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on
medium 10 seconds. Add 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 fold in chopped chocolate. Pour batter into cake
pan and spread evenly. Bake until toothpick inserte d in center comes out
clean, about 40 minutes. Allow brownies to cool 10 to 15 minutes before
cutting with a serrated knife.

>From Taste Show #TS4602
NOTES : adapted from Marcel Desaulniers, Death by Chocolate

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #619 by Terilynn
Sanford on May 23, 1997

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