Dark Victory Brownies

By bakers_delight85

Leave the pecans out, if you prefer, or use walnuts or skinned hazelnuts instead.

Ingredients

• 3 ounces bittersweet chocolate, coarsely chopped
• 14 Tbsp. (1-3/4 sticks) unsalted butter, cut into Tbsp.
• 1/2 cup Dutch-processed cocoa powder
• 1-1/4 cups granulated sugar
• 3 large eggs
• 1/3 cup sour cream
• 2 tsp. vanilla extract
• 1/2 cup all-purpose flour
• 1/8 tsp. salt
• 1 cup pecans, coarsely chopped

Details

Servings 16

Preparation

Step 1

Position a rack in the center of the oven and preheat the oven to 325 degrees F. Line a 9-inch square pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Grease the foil. In the top of a double boiler over barely simmering water, heat the bittersweet chocolate and butter, stirring occasionally, until melted and smooth. Transfer to a medium bowl. Using a wooden spoon, beat in the cocoa powder and sugar until well blended. Beat in the eggs one at a time, mixing well after each addition. Beat in the sour cream and vanilla extract. Add the flour and salt and mix just until blended. Stir in the pecans. Scrape the batter into the prepared pan and bake for 40 to 45 minutes, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and cool completely. Using the foil as handles, lift the brownies out the pan. Cut the brownies into 16 squares. Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks or freeze for up to a month.