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60 minutes
Prep: 25 minutes
Cook: 35 minutes
692 calories per serving view nutrition facts
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| 2 | cups | flour, all-purpose | |
| 2 | teaspoons | baking soda | |
| 1/2 | teaspoon | salt | |
| 1/2 | cup | butter, unsalted | softened |
| 2 1/4 | cups | brown sugar | packed |
| 3 | large | eggs | |
| 4 | ounces | chocolate unsweetened | melted and cooled |
| 1 1/2 | teaspoons | vanilla extract | pure |
| 1 | cup | sour cream | |
| 1 | cup | coffee | prepared very strong |
Sift together flour, baking soda and salt.
Beat butter, sugar and eggs for 5 minutes in the bowl of an electric mixer until very light and fluffy.
Beat in chocolate and vanilla.
Stir in about 1/3 of the dry ingredients, half the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients.
Stir JUST until mixed.
Stir in hot coffee, and pour into two 9 inch square pans greased and lined with waxed paper.
Strike each pan on the edge of the counter or drop several times onto the floor from a height of 6 inches to release air bubbles.
Bake at 350 degrees F for 35 minutes.
Cool pans on a wire rack for 15 minutes.
Run a knife around the edge, turn out, and cool completely.
| % Daily Value* | |
| Total Fat 48.0g | 74% |
| Saturated Fat 29.0g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 661mg | 28% |
| Total Carbohydrate 55.0g | 18% |
| Dietary Fiber 4.0g | 17% |
| Sugars 1.0g | |
| Protein 15.0g | 31% |
| Vitamin A | 25% | Vitamin C | 1% | |
| Calcium | 12% | Iron | 36% |
* 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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