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1
Preheat oven to 325 degrees F. Prepare the chocolate brownie layer.
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2
Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter.
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3
Flour the pan with 1 teaspoon of flour, shaking out the excess.
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4
Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper.
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5
Set aside.
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6
Heat 1-inch of water in the bottom half of a double boiler over medium heat.
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7
Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap.
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8
Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
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9
Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip.
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10
Whisk on high speed until slightly thickened, about 1 1/2 minutes.
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11
Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds.
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12
Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds.
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13
Add the sour cream and whisk on medium for 5 seconds.
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14
Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
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15
Pour the brownie batter into the prepared cake pan, spreading evenly.
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16
Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean.
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17
Allow to cool in the pan at room temperature for 5 minutes.
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18
Turn out onto a cake circle and refrigerate for 15 to 20 minutes.
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19
Remove the brownie from the refrigerator and cut in half horizontally.
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20
Keep the brownie at room temperature until needed.
