Recipe - Jane Freimans Brownies

One half cup Unsalted butter (1 stick);
plus more
To prepare pan
One fourth cup Plain fine dry bread crumbs
One fourth cup Sifted unbleached flour;
(sift then measure)
One fourth teaspoon Baking powder
One fourth teaspoon Salt
2 lg Eggs
2 teaspoon Vanilla
1/3 cup Sour cream
One fourth cup Granulated sugar
8 ounce Semisweet or bittersweet
chocolate; coarsely chopped
1 One fourth cup Walnuts; coarsely chopped

Place rack in center of oven; preheat oven to 300 degrees. Line an 8 by 8
by 2inch pan with aluminum foil, shinyside up. Spread roomtemperature
butter all over the bottom and sides. Pour bread crumbs into pan; tilt pan
to coat with crumbs. Shake out excess. Sift together flour, baking powder
and salt; set aside. In a small bowl, beat eggs, vanilla and sour cream
just to mix; set aside. In a medium saucepan, melt One half cup butter over
moderate heat. Add sugar; stir until partially melted. Add chocolate; stir
until melted. Transfer to a large mixing bowl. Stir in egg mixture, then
dry ingredients. If the mixture is not perfectly smooth, beat it briefly
with an electric mixer or a handheld beater. Stir in nuts. Pour into
baking pan; smooth top. Bake for about 1 hour, until a toothpick gently
inserted in the middle comes out almost clean. Let stand at room
temperature until completely cool. Invert onto small cookie sheet or board.
Remove pan and foil. Cover with a piece of waxed paper; invert onto another
small cookie sheet or board. Brownies will be right side up. Chill, then
cut into squares. Yields 16 brownies.

Recipe Source: St. Louis PostDispatch 12071998 Recipe adapted from
"Maida Heatter's BrandNew Book of Great Cookies" (Random House, 1995)

Formatted for MasterCook by Susan Wolfe vwmv81a@prodigy.com

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