Recipe: Jane Freiman's Brownies

JANE FREIMAN'S BROWNIES

1/4 cup sifted all-purpose flour (sift before measuring)
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 teaspoons vanilla
1/3 cup regular sour cream (not low-fat or fat-free)
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
8 ounces bittersweet chocolate, chopped, or bittersweet chocolate chips (such as Ghirardelli's 60 percent bittersweet chips)
5 ounces chopped walnuts, optional

Preheat oven to 300 degrees F. Line an 8-by-8-by-2-inch baking pan with aluminum foil, shiny side up. Coat foil with nonstick cooking spray. (Or line the bottom with parchment paper, extending it up two of the sides).

Whisk or sift together flour, baking powder and salt; set aside.

In a small bowl, beat eggs, vanilla and sour cream together just until mixed; set aside.

In a medium saucepan, melt butter over medium heat; add sugar, stirring until sugar is partly dissolved. Add chocolate; stir until melted. Transfer to a large mixing bowl.

Stir in egg mixture, then dry ingredients. If the mixture is not smooth, beat briefly with an electric mixer. Stir in nuts. Pour into baking pan; smooth the top.

Bake on center oven rack until a toothpick inserted in the middle comes out almost (but not completely) clean, about 45 to 55 minutes.

Let stand at room temperature until cool. Remove brownies from pan by inverting onto a cutting board, then reinverting onto a plate. For best results, cover brownies and chill overnight before cutting.

Note: These freeze well.

Makes 16 brownies
Adapted from source: Maida Heatter's Brand-New Book of Great Cookies by Maida Heatter