-
1
Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.
-
2
Prepare an 8 by 8 by 2 inch (20 x 20 x 5 cm) pan by lining the pan with a piece of aluminum foil, shiny side up.
-
3
Coat pan with room temperature butter, approximately 1 tablespoon (14 grams).
-
4
Can also line across the bottom and up 2 opposite sides with parchment paper.
-
5
In a bowl place the flour, baking powder, and salt and sift or whisk to combine.
-
6
Set aside.
-
7
Chop the chocolate in small pieces (can use a food processor) and set aside.
-
8
In a small bowl beat the eggs, vanilla, and sour cream just to mix; set aside.
-
9
In a medium sized saucepan, over medium heat, melt the butter.
-
10
Add the sugar and stir until sugar is partially melted.
-
11
Then add the chocolate and stir until the chocolate has melted.
-
12
Transfer to large mixing bowl.
-
13
Stir in egg mixture, then the sifted dry ingredients.
-
14
If the mixture is not perfectly smooth, beat it briefly with electric mixer (I use a hand mixer).
-
15
Stir in nuts, if using.
-
16
Pour into the baking pan and smooth top.
-
17
Bake for about 50- 55 minutes, until a toothpick inserted in the middle comes out almost (but not completely) clean.
-
18
Remove from oven and let stand at room temperature until cool.
-
19
Note: These are best chilled overnight.
-
20
Remove from pan by inverting on a cutting board and then re-inverting it onto a plate.
-
21
Chill brownies completely before cutting.
-
22
These freeze very well.
