Tuesday, May 10, 2011


Sour Cream and Walnut Brownie

      I have begun the search for the best brownie recipe,  this weeks effort is light and cakey with a real punch of chocolate courtesy of the 70% cocoa solids chocolate that was used.  Chocolate is called the food of the gods and its botanical genus Theobrama means exactly that, apparently the scientist in charge of was an avid chocolate lover.  I know that there are legions of chocolate lovers out there that would heartily agree with him.  Anyway give this recipe ago compare it to your own favourite brownie recipe..............

Walnut Sour Cream Brownie

30grms butter
250grms 70% chocolate, chopped
80grms butter, extra
2 tspns vanilla extract
1 cup brown sugar
2 eggs
1/2 cup plain flour
1/2 cup self/raising flour
70grms walnut pieces
1/3 cup sour cream

Preheat oven to 180C.  Grease a 20cm by 27cm baking pan and line the base with baking paper.  Melt first measure of butter and the chocolate on a low heat (microwave is perfect for this job melt in 1 minute intervals and stir each time) until chocolate melts, cool for at least five minutes.
Cream the butter and sugar (beat until light and fluffy and a pale colour)  Beat in eggs one at a time.  Stir in sifted flours, then chocolate, nuts and sour cream.  Spread mixture into a prapared pan and bake for 30 minutes.  If you like a really moist brownie look for the ripples that form when given a shake and remove from oven before it has completely set.

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