Recipe - Best Chocolate Brownie

One fourth cup Flour
2 tablespoon Unsweetened cocoa
1 teaspoon Baking powder
One half teaspoon Salt
5 ounce Bittersweet chocolate
(topquality), broken
4 tablespoon Unsalted butter
3 Eggs
1 teaspoon Pure vanilla extract
One fourth cup Sour cream
4 ounce Bittersweet chocolate (top
quality), coarsely chopped

Heat oven to 325 degrees. Lightly butter and flour a 9x9x2inch 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
mediumhigh heat, stirring occasionally until smooth. Remove from heat.

In an electric mixer mix eggs, sugar and vanilla on high until slightly
thickened, about 1 One half 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

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #619 by Terilynn
Sanford terily@tenet.edu on May 23, 1997