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I've been very systematic about taste testing this recipe in different situations. The first was Barb's recipe - Ghiradelli choc chip substitution. Oh wow. Yeah, that was good. Next I made it myself with the same substitution, also cooked for 35 mins. Delicious on the beaters, off the bowl, and the spatula (I don't like to waste food). Out of the oven, gooey and devine, amazing with vanilla ice cream. A thin slice (no calories for "just a taste") to check on how it was setting up proved enticing and satisfying. Later in the evening with vanilla ice cream, toe-curling. Next morning out of the fridge (after breakfast, duh, I'm not uncivilized!), also with vanilla ice cream, even better. I think this is my favorite dessert recipe. Ever. Even better, it's great for newbies like me who have limited patience and time. This will get made again. No doubt.
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Instructions
Heat oven to 325°F. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.
In an electric mixer, mix eggs, sugar and vanilla on high until slightly thickened, about 1-1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds. Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 35-40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.
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