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75 minutes
Prep: 25 minutes
Cook: 50 minutes
592 calories per serving view nutrition facts
16 squares
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| 1/4 | cup | flour, all-purpose | |
| 2 | tablespoons | cocoa powder | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 5 | ounces | chocolate (semi-sweet) | bittersweet, top quality, broken into 10 pieces |
| 4 | tablespoons | butter, unsalted | |
| 3 | large | eggs | |
| 3/4 | cups | sugar | granulated |
| 1 | teaspoon | vanilla extract | |
| 1/4 | cup | sour cream | |
| 4 | ounces | chocolate (semi-sweet) | bittersweet, top quality, coarsely chopped |
Heat oven to 325 degrees.
Lightly butter and flour a 9x9x2-inch square cake pan.
Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper.
In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth.
Remove from heat.
In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes.
Add melted chocolate mixture and mix on medium for 30 seconds.
Add flour mixture and mix on low 10 seconds, then on medium 10 seconds.
Add sour cream and mix on medium 5 seconds.
Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly.
Use spatula to fold in chopped chocolate.
Pour batter into cake pan and spread evenly.
Bake until toothpick inserte d in center comes out clean, about 40 minutes.
Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.
| % Daily Value* | |
| Total Fat 33.0g | 50% |
| Saturated Fat 19.0g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 363mg | 15% |
| Total Carbohydrate 76.0g | 25% |
| Dietary Fiber 4.0g | 15% |
| Sugars 64.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 13% | Vitamin C | 0% | |
| Calcium | 8% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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