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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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i havint tried it out yet ...i got this recipe during my relentless search for yummy things to make...but i was never a big fan of chocolate cakes or ice creams... (i am big lover of em both but not in chocolate flv)but sour cream..in browniecake??i am sure they will accsent eachother well yummmm..scrumpaliseous... Ingredients:
3 ounces bittersweet chocolate, coarsely chopped |
14 tablespoons unsalted butter |
1/2 cup dutch-processed cocoa powder |
1 1/4 cups granulated sugar |
1 large egg |
1/3 cup sour cream |
2 teaspoons vanilla extract |
1/2 cup all-purpose flour |
1/8 teaspoon salt |
1 cup pecans, coarsely chopped |
Directions:
1. Preheat oven to 325°. Line a 9-inch square pan with foil so that 2 inches hang over two opposite sides. Grease the foil.
2. Melt the chocolate and butter in a double boiler. Stir occasionally until melted and smooth. Transfer to a medium bowl.
3. Using a wooden spoon, beat in cocoa powder and sugar until well blended. Beat in eggs, one at a time. Beat in sour cream and vanilla extract. Add flour and salt. Mix just until blended. Stir in pecans.
4. Pour batter into prepared pan. Bake 40-45 minutes or until done. A toothpick inserted in the center should come out with a few moist crumbs attached. Cool in pan on wire rack.
5. Makes 16 brownies.
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