|Name:||Simply The Best Chocolate Brownie||Contributor:||Lee Hart|
|Description:||Part of Death By Chocolate, stands just fine on its own||Posted:||1999-10-24|
|Ingredients:||4 Tbsp + 1 tsp unsalted butter
1/4 c + 1 tsp all-purpose flour
2 Tbsp unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
3 oz unsweetened chocolate, broken into 1/2-oz pieces
2 oz semisweet chocolate, broken into 1/2-oz pieces
1 c granulated sugar
1 tsp pure vanilla extract
1/4 c sour cream
|Preparation:||Preheat oven to 325 degrees Fahrenheit.
Coat a 9" by 1-1/2" cake pan with 1 tsp butter. Flour the pan with 1 tsp of flour, shaking out the excess. Sift together the remaining 1/4 cup flour, cocoa, baking powder and salt onto the waxed paper. Set aside.
Heat 1" water in the bottom half of a double boiler over medium-high heat. Place the 3-oz unsweetened chocolate, remianing 4 TBsp of butter, and 2-oz semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 4-1/2 to 5 minutes, remove from the heat, and stir until smooth.
Place the eggs, sugar and vanilla in the bowl of an electric mixer fitted with a balloon whip. Mix on high until slightly thickened, about 1-1/2 minutes. Add the melted chocolate mixture to the egg mixture; mix on medium for 30 seconds. Add the sifted ingredients; mix on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and mix on medium for 5 seconds. Remove the bowl from the mixer and use a rubber spatula to combine thoroughly.
Pour the batter into the prepared cake pan, spreading evenly. Place the pan in the preheated oven and bake the brownie until a toothpick inserted in the center comes out clean, about 30 minutes.
Remove the brownie from the oven and allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.