Maida HeaterS Intense Fudgy Brownies - flour

Method

• Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.
• Prepare an 8 by 8 by 2 inch (20 x 20 x 5 cm) pan by lining the pan with a piece of aluminum foil, shiny side up.
• Coat pan with room temperature butter, approximately 1 tablespoon (14 grams).
• Can also line across the bottom and up 2 opposite sides with parchment paper.
• In a bowl place the flour, baking powder, and salt and sift or whisk to combine.
• Set aside.
• Chop the chocolate in small pieces (can use a food processor) and set aside.
• In a small bowl beat the eggs, vanilla, and sour cream just to mix; set aside.
• In a medium sized saucepan, over medium heat, melt the butter.
• Add the sugar and stir until sugar is partially melted.
• Then add the chocolate and stir until the chocolate has melted.
• Transfer to large mixing bowl.
• Stir in egg mixture, then the sifted dry ingredients.
• If the mixture is not perfectly smooth, beat it briefly with electric mixer (I use a hand mixer).
• Stir in nuts, if using.
• Pour into the baking pan and smooth top.
• Bake for about 50- 55 minutes, until a toothpick inserted in the middle comes out almost (but not completely) clean.
• Remove from oven and let stand at room temperature until cool.
• Note: These are best chilled overnight.
• Remove from pan by inverting on a cutting board and then re-inverting it onto a plate.
• Chill brownies completely before cutting.
• These freeze very well.