Ingredients
- 6 oz extra bittersweet (70%) bar chocolate, chopped
- 1 1/2 sticks unsalted butter, cubed
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 3 eggs
- 1/2 cup sour cream
- 1 tbs pure vanilla
- 1 tbs instant expresso powder
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 pkg semisweet chocolate chunks
Preparation
Step 1
Preheat oven to 350°. Line a 9 inch square pan with two steps of foil, leaving a 2 inch overhang on all sides; lightly coat with non stick spray. Melt chocolate and butter in a double boiler over medium heat, stirring until smooth; transfer to a large bowl and cool slightly. Whisk in sugar and cocoa until combined. Whisk together eggs, sour cream, vanilla and espresso powder; whisk into chocolate mixture. Sift together flour, baking powder and salt. Add to chocolate mixture in two to three additions, stirring after each addition until fully combined; stir in chocolate chunks. Pour batter into prepared pan and smooth the top. Bake brownies until a toothpick comes out moist, about 55 minutes. Transfer pan to a rack, let brownies cool in pan 30 minutes, then remove from pan using foil handles. Cool brownies completely before cutting.