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.
Small amount of vegetable shortening for preparing pan
5 ounces unsweetened baking chocolate, chopped into small pieces
¾ cup unsalted butter
2/3 cup all-purpose flour
1/3 cup Dutch processed 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
Tip: See Toasting Nuts and Seeds. Use standard measuring cups and spoons or scales for accurate measuring.
- Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
- In a medium heavy saucepan over low heat, combine butter and chocolate; stir constantly with a rubber spatula or wooden spoon until melted so mixture does not burn. Remove from heat and cool slightly. Or, place the chocolate and butter in a microwave-safe bowl, microwave at 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Set aside to cool slightly. Or, place butter in a bowl set over a pan of simmering water, the bottom of the bowl should not touch the water. When the butter is almost melted add the chocolate. After one minute remove the bowl from the heat and let sit until the chocolate is completely melted, stirring occasionally. Set aside to cool slightly. See Melting Chocolate – How to Melt Chocolate.
- In a medium mixing bowl, sift together flour, cocoa powder, instant espresso coffee, and salt. Set aside.
- In a large bowl, combine sugar, eggs, vanilla, and sour cream; use an electric mixer or wooden spoon and beat together until mixture is smooth. Add cooled chocolate mixture; stir until blended. Add flour mixture; stir until mixed. Add nuts; stir to mix.
- 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 cooling rack to cool. Cut into 2 inch squares.
Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
Makes about 3 dozen brownies
Adapted from: Heatter, Maida, Christmas Memories with Recipes, Wings Books, New York, 1999
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