Simply The Best Chocolate Brownie

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.
Course Dessert
Servings 12 -16 brownies

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.