Sour Cream Brownies as Heard on Linda’s WLRN NPR program
Nick Malgieri’s Sour Cram Brownies
From his latest book:
The Modern Baker: Time-Saving Techniques for Breads, Tarts, P9es, Cakes, and Cookies (DK publisher, $35.00)
Makes one 9 x 13 pan of brownies, about twenty-four 2-inch squares
6 oz (1 1/2-sticks) unsalted butter, cut into 12 pieces
7 oz bittersweet (not unsweetened) chocolate, cut into 1/4-inch pieces
1 3/4-cups dark brown sugar, firmly packed
4 large eggs
1/2 cup sour cream
1/2 teaspoon salt
3 teaspoons vanilla extract
1 1/2 cup all-purpose flour
2 cups walnut pieces, coarsely chopped
One 9×13x2-inch pan lined fully (bottom and sides) with buttered foil
Set a rack in the middle of the oven and preheat to 350 degrees. Put the cut-up butter in a medium saucepan and place over medium heat. Let the butter melt, stirring 2 to 3 times, then allow it to bubble for about 10 seconds. Remove the pan from the heat and add the chocolate in the hot butter and set aside for a few minutes so that the chocolate melts. Use a small whisk to mix until smooth.
Place the brown sugar in the bowl of an electric mixer. Beat in 1 egg on the lowest speed using the paddle attachment. Add the remaining eggs, one at a time, beating smooth after each. Add the sour cream, salt, and vanilla and beat smooth.
Remove the bowl from the mixer and use a large rubber spatula to mix in the chocolate and butter mixture. Mix in the flour, followed by 1 1/2-cups of the walnuts.
Scrape the batter into the prepared pan and smooth the top. Scatter the remaining walnuts on the batter.
Bake the brownies until they are firm, but still very moist in the center, about 30 minutes.
Cool the brownies in the pan on a rack.
Warp the pan in plastic wrap and refrigerate the brownies of several hours or overnight before attempting to cut them. You might need to heat the bottom of the pan briefly over low heat to unmold the brownies, then invert them onto a cutting board and peel away the foil.