Dark and incredibly chocolate. The sour cream makes these brownies extra moist and espresso powder helps brings out the rich chocolate flavor. Your kitchen will smell like a delicious cup of mocha coffee while these are baking.

Recipe Adapted from Maida Heatter, Christmas Memories with Recipes

Ingredients:

Batter:

5 ounces unsweetened baking chocolate

¾ cup unsalted butter

2/3 cup all-purpose flour

1/3 cup Dutch cocoa powder

5 teaspoons instant espresso coffee (espresso powder)

½ teaspoon salt

2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1/3 cup sour cream

2½ cups toasted walnuts or pecans, coarsely chopped

Note: See Baking How To's for how to toast nuts. 

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 13x9 inch baking pan.
   
   Batter:
2. In a medium heavy saucepan over low heat, combine butter and chocolate; stir constantly until melted so mixture does not burn. Remove from heat and cool slightly. Or, place the chocolate and butter in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Set aside to cool slightly.
   
   
3. In a medium bowl, sift together flour, cocoa powder, instant espresso coffee, and salt. Set aside.
   
   
4. In a large bowl, combine sugar, eggs, vanilla, and sour cream; beat together until mixture is smooth. Add cooled chocolate mixture; stir until blended.  Add flour mixture; stir until mixed. Add nuts; stir to mix.
   
   
5. Spread the batter evenly in the baking pan. Bake 40 minutes or until a toothpick inserted in the center comes out clean. Leave brownie in pan to cool; place baking pan on wire rack to cool. Cut into 2 inch squares.
   
   Makes about 2 dozen bars
   
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