Dark Victory Brownies
Rich chocolate brownies made with sour cream, featuring an extra-moist, slightly cake-like texture and a deep chocolate flavor.
Ingredients
Bittersweet chocolate (chopped)
3 oz
Unsalted butter (cut into tablespoon-sized pieces)
14 tbsp (1 3/4 sticks)
Dutch-processed cocoa powder
1/2 cup
Granulated sugar
1 1/4 cups
Large eggs
3
Sour cream
1/3 cup
Vanilla extract
2 tsp
All-purpose flour
1/2 cup
Salt
1/8 tsp
Pecans (coarsely chopped)
1 cup
Instructions
1
Prepare the baking pan
Adjust the oven rack to the center position and preheat to 325°F. Line a 9-inch square baking pan with aluminum foil, extending the foil 2 inches over each side of the pan. Grease the foil.
2
Melt the chocolate and butter
Heat the bittersweet chocolate and butter in a double boiler over low heat, stirring occasionally until melted and smooth. Transfer to a medium bowl.
3
Make the batter
Stir in the cocoa powder and sugar with a wooden spoon until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract. Add the flour and salt and mix until just combined. Fold in the pecans.
4
Bake
Scrape the batter into the prepared pan and bake for 40 to 45 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Place the pan on a cooling rack to cool completely.
5
Cut
Using the aluminum foil as handles, lift the brownies out of the pan. Cut into 16 squares.
