Mocha Brownies


Photo: flickr user Donnay

Tags:

Dessert

Yield:

24.0 servings

Added:

December 9, 2009

Creator:

Anonymous

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Ingredients

Nonstick vegetable oil spray
8 ounces bittersweet (not unsweetened) or
semisweet chocolate chopped
3/4 cup unsalted butter - (1 ½ sticks)
2 cups sugar
6 lrg eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/4 cup sour cream
3/4 cup chopped walnuts
Powdered sugar

Preparation

1
Preheat oven to 375 degrees. Spray 13- by 9- 2-inch metal baking pan with nonstick spray. Line with waxed paper, extending over 2 sides of pan. Spray paper. Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool to lukewarm.
2
Using electric mixer, beat 2 cups sugar, eggs and vanilla in medium bowl until fluffy, about 5 minutes. Add chocolate mixture; beat just until blended. Add flour and next 3 ingredients; beat just until blended. Stir in sour cream and nuts.
3
Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Transfer pan to rack; cool completely. Cut into squares. Top with powdered sugar.
4
This recipe yields about 24 brownies.
5
Comments: In 1897, the Sears catalog offered its customers a treat called brownies. No one seems to remember whether they were bar cookies or a chocolate confection named after a popular cartoon character. No matter; by the 1900s the brownie as we now know it had arrived. The recipe for these dense, moist brownies is from Heather Ho, pastry chef at Boulevard in San Francisco.

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