Best chocolate brownie

 
                           Best Chocolate Brownie
 
 Recipe By     : David Rosengarten
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           flour
    2      tablespoons   unsweetened cocoa
    1      teaspoon      baking powder
      1/2  teaspoon      salt
    5      ounces        bittersweet chocolate (top-quality) -- broken
    1      in            -- ¥
   10      pieces        
    4      tablespoons   unsalted butter
    3                    eggs
      3/4  cups          granulated sugar
    1      teaspoon      pure vanilla extract
      1/4  cup           sour cream
    4      ounces        bittersweet chocolate (top quality)
                         coarsely chopped
 
 Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square
 cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet
 of waxed paper. In top of a double boiler melt chocola te and butter over
 medium-high heat, stirring occasionally until smooth. Remove from heat.
 
 In an electric mixer mix eggs, sugar and vanilla on high until slightly
 thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on
 medium for 30 seconds. Add flour mixture and mix on low  10 seconds, then
 on medium 10 seconds. Add sour cream and mix on medium 5 seconds.
 
 Scrape around sides and bottom of bowl with a rubber spatula to combine
 thoroughly. Use spatula to fold in chopped chocolate. Pour batter into
 cake pan and spread evenly. Bake until toothpick inserte d in center
 comes out clean, about 40 minutes. Allow brownies to cool 10 to 15
 minutes before cutting with a serrated knife.
 
 >From Taste Show #TS4602
 
 NOTES : adapted from Marcel Desaulniers, Death by Chocolate
 
 
 
                    - - - - - - - - - - - - - - - - - -