The first time my friend Nicola and her family came to spend Christmas with us, she had the great idea of bringing these heavenly brownies. I still wonder how she managed to keep them safe from being eaten during their over 700-km ride! She shared the recipe with me, and then I baked them for my son to take with him on his vacation to Italy. I was told the brownies were eaten, I think, before even reaching the border although I had forgotten to include the butter … They were just a bit chewy, they said.
I am sure that you will like to try this chocolatious treat.
125 g butter
200 g quality milk chocolate
200 g quality dark chocolate
2 tablespoons sour cream
250 g brown sugar
pinch of salt
200 g flour
1 teaspoon baking powder
icing sugar for dusting
Preheat oven: 175°C or 350°F (convection)
Line bottom and sides of a square baking tin with parchment paper. I use the baking tray of my oven that is 42 x 34 cm. You can certainly halve the recipe and use a smaller pan of your preference. Just be aware that the baking time will decrease; do not overbake.
Cut butter into cubes and tip into a bowl. Break chocolate into small pieces and add into the bowl. Double boiler over low heat or in a microwave oven (medium power, 15 seconds intervals), stirring occasionally to mix them together. Remove from heat when completely melted and let cool slightly. Add sour cream.
Beat together eggs, brown sugar, and salt for, at least, 5 min.
Add melted chocolate onto the mixture. Mix thoroughly until evenly incorporated.
Fold in flour and baking powder. Mix until just combined.
Spread the mixture evenly into the prepared tin.
Bake in the heated oven for about 20 min until firm to the touch and the top has a thin, papery crust. Perfect brownies have a moist and squidgy center. The chocolate will continue to cook slightly for a few minutes after coming out of the oven.
Once cooled, cut into squares and sprinkle icing sugar on top.