1 tb Unsalted butter
1 tb Unsweetened cocoa powder
1/2 lb Semisweet chocolate at room
-temperature, cut into 1/2
-” piece chunks
2 Eggs
2 ts Vanilla
3/4 c Sugar
1/2 c Unsalted butter
1/3 c Sour cream
1/4 c All purpose unbleached flour
1/4 ts Salt
1/4 ts Baking powder
1/2 c Whole shelled walnuts
1/2 c Semisweet chocolate chips
Use 1 T. butter to coat an 8 by 8 inch dish. Dust dish with cocoa; set
aside. Adjust oven rack to middle position. Heat oven to 300 degrees.
shread chocolate. add eggs and vanilla
mix sugar and butter in small saucepan. stir over low heat until sugar
partly dissolves and mixture thickens. Pour butter mixture quickly. Add
sour cream.
add flour, salt, baking powder and walnuts. Add dry ingredients and chop
cuts. batter will be very thick.
Stir in chocolate chips. pour batter into prepared pan. Smooth top. bake
at 300 degrees for 50 minutes or until a cake tester inserted into the
center is withdrawn clean. cool to lukewarm. Slice with sharp knife into 16
square while still warm. cool to warm temperature.
Makes 16 brownies.
adapted and changed from Chicago Tribune 10/4/84, p. 9E I’ve used this
recipe for years and love it!
Yields
1 Servings