Espresso-Sour Cream Brownies
Makes 24 to 32 brownies
The line between brownies and
cake becomes a bit blurred with
these, which are cake-style
brownies. As happens sometimes,
I had never liked this type of
brownie until I developed my
own recipe; the others were
always too dry and wimpy in the
chocolate department. These have
plenty of chocolate flavor and
some sour cream to help keep them
moist; there's even some instant
espresso powder thrown in for an
extra depth of taste. Because
these are deeply-flavored and not
too sweet, they'd probably be more
appreciated by adults.
I have tried these with both
regular unsweetened cocoa powder
and Dutch process unsweetened
cocoa powder. Both work in this
recipe, but the Dutch process cocoa
turns out brownies so superior in
color and flavor that it is all
I'll use. The (optional) frosting
does not freeze, though the brownies
themselves will.
(If you don't want to frost
the brownies, you can sift
a bit of confectioners' sugar
over the top of the cut
portions just before serving,
or serve them with a scoop
of ice cream or frozen yogurt.)
The brownies and frosting are
easy to make, and the frosted
panful will sit happily in the
fridge for up to five or six
days, if tightly covered.
Serve these with plates and forks,
or just let people eat them out of
hand.
Brownies:
3/4 cup (1-1/2 sticks) unsalted butter, sliced
3/4 cup dairy sour cream
1 cup all-purpose flour
1 cup unsweetened, Dutch process cocoa powder
1/4 tsp. baking soda
Pinch salt
5 eggs, graded "large"
2-1/3 cups granulated sugar
2-1/4 tsp. instant espresso powder
1-1/2 tsp. vanilla
Frosting:
6 ounces cream cheese, softened
6 Tbsp. unsalted butter, softened
3-1/2 cups sifted confectioners' sugar
1-1/2 tsp. vanilla
(Optional garnish: Shaved or grated semisweet chocolate)
Optional Garnish:
Shaved or grated semisweet chocolate
For Brownies:
Line a 13 by 9 inch pan (at least
1 1/2 inches deep) with heavy-duty
aluminum foil, shiny side up.
Adjust rack to center of oven; preheat
oven to 350 degrees F.
In small, heavy saucepan over low heat,
melt butter, stirring often.
Remove from heat; set aside to cool slightly.
Measure sour cream and allow to stand at room
temperature.
Into medium bowl, sift flour, cocoa powder, baking
soda, and salt. Set aside.
In large bowl, combine eggs, sugar,
instant espresso powder, and vanilla.
By hand, beat until well-mixed, about 1 minute.
Add melted butter, which may still be slightly
warm, and beat in.
Stir in about half of sifted dry ingredients
just until blended. Stir in sour cream just
until combined.
With rubber spatula, scrape bottom and sides
of bowl; add remaining sifted dry ingredients
and blend just until mixed in.
Turn batter into prepared pan. Spread level,
then run batter slightly higher in corners
and along edges with back of spoon.
Bake in preheated oven 22 to 25 minutes,
turning from back to front about halfway
during baking. Brownies are done when a
toothpick inserted near center emerges
with only a few moist crumbs clinging to it.
Do not overbake!
Allow to cool completely on rack
before frosting, if desired.
For Frosting:
In medium bowl, combine softened cream
cheese and softened butter.
With sturdy, hand-held mixer, beat at
a low speed until well-mixed and smooth.
Gradually add sifted confectioners' sugar,
beating at medium speed only until incorporated
after each addition.
Do not overbeat.
Add vanilla after about half
of confectioners' sugar has
been added. Scrape bowl and
beater(s) frequently with rubber
spatula during mixing.
This will be a soft frosting.
Spread over entire top surface
of cooled brownies.
If desired, garnish with shaved or
grated semisweet chocolate.
When frosted, store brownies in
refrigerator, tightly covered, for up
to six days. Allow cut portions to come
to room temperature, loosely covered,
before serving.
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