Close
Ingredients
| bittersweet baking chocolate squares: 3 oz (coarsely chopped) |
| unsalted butter: 14 Tbl |
| dutch cocoa: 1/2 cup |
| granulated sugar: 1 1/4 cups |
| eggs: 1 (large) |
| sour cream: 1/3 cup |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 1/2 cup |
| salt: 1/8 tsp |
| pecans: 1 cup (coarsely chopped) |
Dark Victory Brownies
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
40 min -
Servings
7 serving(s)
Tags
- Preheat oven to 325°. Line a 9-inch square pan with foil so that 2 inches hang over two opposite sides. Grease the foil.
- Melt the chocolate and butter in a double boiler. Stir occasionally until melted and smooth. Transfer to a medium bowl.
- Using a wooden spoon, beat in cocoa powder and sugar until well blended. Beat in eggs, one at a time. Beat in sour cream and vanilla extract. Add flour and salt. Mix just until blended. Stir in pecans.
- Pour batter into prepared pan. Bake 40-45 minutes or until done. A toothpick inserted in the center should come out with a few moist crumbs attached. Cool in pan on wire rack.
- Makes 16 brownies.