Maida Heater's intense fudgy Brownies
"This recipe is different because it has the addition of sour cream which adds moistness and a little tang. The taste of these brownies improves overnight so, if possible, make the day before serving."
photo by Engrossed
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
16 Brownies
ingredients
- 1⁄4 cup all-purpose flour (35 grams)
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, chopped
- 1⁄2 cup toasted and chopped walnuts or 1/2 cup pecans (50 grams) (optional)
- 2 large eggs
- 2 teaspoons pure vanilla extract (8 grams)
- 1⁄3 cup sour cream (regular not low fat, 80 grams)
- 1⁄2 cup unsalted butter (113 grams)
- 3⁄4 cup granulated sugar (150 grams)
directions
- Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.
- 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.
- Coat pan with room temperature butter, approximately 1 tablespoon (14 grams).
- Can also line across the bottom and up 2 opposite sides with parchment paper.
- In a bowl place the flour, baking powder, and salt and sift or whisk to combine.
- Set aside.
- Chop the chocolate in small pieces (can use a food processor) and set aside.
- In a small bowl beat the eggs, vanilla, and sour cream just to mix; set aside.
- In a medium sized saucepan, over medium heat, melt the butter.
- Add the sugar and stir until sugar is partially melted.
- Then add the chocolate and stir until the chocolate has melted.
- Transfer to large mixing bowl.
- Stir in egg mixture, then the sifted dry ingredients.
- If the mixture is not perfectly smooth, beat it briefly with electric mixer (I use a hand mixer).
- Stir in nuts, if using.
- Pour into the baking pan and smooth top.
- Bake for about 50- 55 minutes, until a toothpick inserted in the middle comes out almost (but not completely) clean.
- Remove from oven and let stand at room temperature until cool.
- Note: These are best chilled overnight.
- Remove from pan by inverting on a cutting board and then re-inverting it onto a plate.
- Chill brownies completely before cutting.
- These freeze very well.
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Reviews
-
These are the "fudgiest" brownies I have ever eaten. My old Ghiradelli chocolate recipe pales in comparison. Warning to all chocoholics out there... these are addicting! Thanks, Mean Chef... I think. :o)
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I have been searching for at least 20 years to find the "best brownie". This may be it. Used bittersweet chocolate and pecans. Think the sour cream and lower baking temperature may be the key. Many Thanks Mean ! -
Holy Cow! These are RICH, Delicious brownies. I agree that these are best right out of the refrigerator! I made them in a sheet pan, making 3 1/2 times the recipe as Mean Chef suggested. 1/3 was plain, I pressed macadamia nuts into another 1/3, and swirled a cream cheese mixture into the other 1/3. They are fabulous!!! Definitely can only eat a SMALL piece, as they are so rich and filling! Thanks for this recipe. I'll be making these again... all of my friends, family and parent's co-workers loved them too! -
Definitely not your run-of-the-mill everyday brownie. These are ultra fudgy with an addicting chewy texture. I'd never had a refrigerated brownie before, but I followed your advice and couldn't imagine them any other way. I used semisweet chocolate and no nuts. Amazingly delicious! -
This is a best bet when making brownies! I used the release foil and it worked fantastic--no stick! Maida got this recipe from her friend Jane Freeman.
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RECIPE SUBMITTED BY
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