Jane freiman's brownies

16 servings

Ingredients

Quantity Ingredient
½ cup Unsalted butter - (1 stick); plus more
To prepare pan
¼ cup Plain fine dry bread crumbs
¼ cup Sifted unbleached flour; (sift then measure)
¼ teaspoon Baking powder
¼ teaspoon Salt
2 larges Eggs
2 teaspoons Vanilla
⅓ cup Sour cream
¼ cup Granulated sugar
8 ounces Semisweet or bittersweet chocolate; coarsely chopped
1¼ cup Walnuts; coarsely chopped

Directions

Place rack in center of oven; preheat oven to 300 degrees. Line an 8- by 8- by 2-inch pan with aluminum foil, shiny-side up. Spread room-temperature butter all over the bottom and sides. Pour bread crumbs into pan; tilt pan to coat with crumbs. Shake out excess. Sift together flour, baking powder and salt; set aside. In a small bowl, beat eggs, vanilla and sour cream just to mix; set aside. In a medium saucepan, melt ½ cup butter over moderate heat. Add sugar; stir until partially melted. Add chocolate; stir until melted. Transfer to a large mixing bowl. Stir in egg mixture, then dry ingredients. If the mixture is not perfectly smooth, beat it briefly with an electric mixer or a hand-held beater. Stir in nuts. Pour into baking pan; smooth top. Bake for about 1 hour, until a toothpick gently inserted in the middle comes out almost clean. Let stand at room temperature until completely cool. Invert onto small cookie sheet or board.

Remove pan and foil. Cover with a piece of waxed paper; invert onto another small cookie sheet or board. Brownies will be right side up. Chill, then cut into squares. Yields 16 brownies.

Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Recipe adapted from "Maida Heatter's Brand-New Book of Great Cookies" (Random House, 1995) Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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