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Simply the Best Chocolate Brownies2
Recipe By : Philip M Tilley
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 tablespoons plus 1 teaspoon unsalted butter
1/4 cup plus 1 teaspoon all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces unsweetened chocolate, broken into 1/2 oun
2 ounces semisweet chocolate, broken into 1/2 ounce
3 eggs
1 cup granulated sugar
1 teaspoon vanilla
1/4 cup sour cream
Butter and flour a square baking pan. Sift together dry ingredients.
Melt butter in a double boiler; add chocolate and melt. Beat together
eggs, sugar and vanilla. Stir in chocolate mixture until well combined.
Add dry ingredients. Add sour cream.
Place batter in prepared pan and bake at 325 degrees Fahrenheit for
40 minutes.
Variations
Macadamia chocolate chunk
Add 4 ounces semisweet chocolate (cut into 1/4 inch chunks) to the
batter. Add another four ounces semisweet chocolate to the top, along
with 1 1/2 cups raw, unsalted macadamia nuts. Add 10-15 minutes to the
cooking time.
Peanut-Raisin
Add 1 1/2 cups raisins to the batter. Spread 1 1/2 cups unsalted peanuts on
top. Add 10-15 minutes to the cooking time.
Hazelnut Brownie Cake
Pour 1 recipe of the basic brownie into a 9-inch cake pan, and bake as
directed above.
1 1/2 cups heavy cream
12 ounces semisweet chocolate
1 cup chopped, toasted hazelnuts
In a double boiler, melt chocolate into boiling cream to form a ganache.
Pour 1 cup of ganache over 1 cup chopped hazelnuts. Cut cake in half and
spread hazelnut-ganache mixture in between the layers. Pour plain
ganache over cake as an icing. Pipe ganache which has been refrigerated
for 10-15 minutes onto the cake in the form of stars as decoration.
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