Simply The Best Chocolate Brownie
This title certainly lives up to it's name! I think it's the addition of sour cream that sends this recipe over the top.
Ingredients
- 4 Tablespoons+1 teaspoon unsalted butter
- ¼ cup+1 teaspoon all-purpose flour
- 2 Tablespoons unsweetened cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 oz. unsweetened chocolate broken into pieces
- 2 oz. semi-sweet chocolate broken into pieces
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Instructions
- Preheat oven to 325°.
- Lightly coat an 8" square baking pan with 1 teaspoon of butter, then flour the pan with 1 teaspoon of flour, shaking out the excess.
- Sift together the flour, cocoa, baking powder, and salt over a sheet of waxed paper. Set aside.
- Heat 1" of water in the bottom of a double boiler until just boiling.
- Reduce the heat to medium and in the top pan add the chocolates and 4 Tablespoons butter. Stir until just melted, then remove from heat.
- Continue stirring until completely melted and let cool for 5 minutes, stirring occasionally.
- Place eggs, sugar, and vanilla in the bowl of an electric mixer fitted with a balloon whip. Mix on high until slightly thickened for 1 ½ minutes.
- Add melted chocolate mixture and mix on medium for 30 seconds.
- Add sifted ingredients and mix on low for 10 seconds then on medium for 10 seconds.
- Add sour cream and mix on medium for 5 seconds.
- Remove bowl from mixer and using a rubber spatula combine the mixture throughly.
- Pour into prepared pan and bake at 325° for 40 minutes or until pick inserted into center comes out clean. Cool before cutting.
Notes
Recipe from Death by Chocolate Cookbook.