Maida Heater's intense fudgy Brownies

photo by Engrossed




- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
16 Brownies
ingredients
- 1⁄4 cup all-purpose flour (35 grams)
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, chopped
- 1⁄2 cup toasted and chopped walnuts or 1/2 cup pecans (50 grams) (optional)
- 2 large eggs
- 2 teaspoons pure vanilla extract (8 grams)
- 1⁄3 cup sour cream (regular not low fat, 80 grams)
- 1⁄2 cup unsalted butter (113 grams)
- 3⁄4 cup granulated sugar (150 grams)
directions
- Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.
- Prepare an 8 by 8 by 2 inch (20 x 20 x 5 cm) pan by lining the pan with a piece of aluminum foil, shiny side up.
- Coat pan with room temperature butter, approximately 1 tablespoon (14 grams).
- Can also line across the bottom and up 2 opposite sides with parchment paper.
- In a bowl place the flour, baking powder, and salt and sift or whisk to combine.
- Set aside.
- Chop the chocolate in small pieces (can use a food processor) and set aside.
- In a small bowl beat the eggs, vanilla, and sour cream just to mix; set aside.
- In a medium sized saucepan, over medium heat, melt the butter.
- Add the sugar and stir until sugar is partially melted.
- Then add the chocolate and stir until the chocolate has melted.
- Transfer to large mixing bowl.
- Stir in egg mixture, then the sifted dry ingredients.
- If the mixture is not perfectly smooth, beat it briefly with electric mixer (I use a hand mixer).
- Stir in nuts, if using.
- Pour into the baking pan and smooth top.
- Bake for about 50- 55 minutes, until a toothpick inserted in the middle comes out almost (but not completely) clean.
- Remove from oven and let stand at room temperature until cool.
- Note: These are best chilled overnight.
- Remove from pan by inverting on a cutting board and then re-inverting it onto a plate.
- Chill brownies completely before cutting.
- These freeze very well.
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Reviews
-
Holy Cow! These are RICH, Delicious brownies. I agree that these are best right out of the refrigerator! I made them in a sheet pan, making 3 1/2 times the recipe as Mean Chef suggested. 1/3 was plain, I pressed macadamia nuts into another 1/3, and swirled a cream cheese mixture into the other 1/3. They are fabulous!!! Definitely can only eat a SMALL piece, as they are so rich and filling! Thanks for this recipe. I'll be making these again... all of my friends, family and parent's co-workers loved them too!
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