| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
St. Louis |
Post2 |
16 |
servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter – (1 stick); plus more |
|
|
To prepare pan |
| 1/4 |
c |
Plain fine dry bread crumbs |
| 1/4 |
c |
Sifted unbleached flour; (sift then measure) |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
lg |
Eggs |
| 2 |
ts |
Vanilla |
| 1/3 |
c |
Sour cream |
| 1/4 |
c |
Granulated sugar |
| 8 |
oz |
Semisweet or bittersweet chocolate; coarsely chopped |
| 1 1/4 |
c |
Walnuts; coarsely chopped |
INSTRUCTIONS
Place rack in center of oven; preheat oven to 300 degrees. Line an 8- by 8-
by 2-inch pan with aluminum foil, shiny-side up. Spread room-temperature
butter all over the bottom and sides. Pour bread crumbs into pan; tilt pan
to coat with crumbs. Shake out excess. Sift together flour, baking powder
and salt; set aside. In a small bowl, beat eggs, vanilla and sour cream
just to mix; set aside. In a medium saucepan, melt 1/2 cup butter over
moderate heat. Add sugar; stir until partially melted. Add chocolate; stir
until melted. Transfer to a large mixing bowl. Stir in egg mixture, then
dry ingredients. If the mixture is not perfectly smooth, beat it briefly
with an electric mixer or a hand-held beater. Stir in nuts. Pour into
baking pan; smooth top. Bake for about 1 hour, until a toothpick gently
inserted in the middle comes out almost clean. Let stand at room
temperature until completely cool. Invert onto small cookie sheet or board.
Remove pan and foil. Cover with a piece of waxed paper; invert onto another
small cookie sheet or board. Brownies will be right side up. Chill, then
cut into squares. Yields 16 brownies.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Recipe adapted from
"Maida Heatter's Brand-New Book of Great Cookies" (Random House, 1995)
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