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.
Ingredients:
- Nonstick vegetable oil spray
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 cups sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 3/4 cup chopped walnuts
- Powdered sugar
Instructions:
- Preheat oven to 375°F. Spray 13x9x2-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.
- 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.
- 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.
