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[edit] Ingredients
|
Nonstick vegetable oil spray |
8 |
ounces bittersweet (not unsweetened) or |
|
semisweet chocolate chopped |
¾ |
cup unsalted butter - (1 ½ sticks) |
2 |
cups sugar |
6 |
lrg eggs |
2 |
teaspoons vanilla extract |
½ |
|
⅓ |
cup unsweetened cocoa powder |
1 |
teaspoon instant espresso powder |
½ |
teaspoon salt |
¼ |
cup sour cream |
¾ |
cup chopped walnuts |
|
[edit] Preparation
Step 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. |
Step 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. |
Step 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. |
Step 4 |
This recipe yields about 24 brownies. |
Step 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. |








