Author: story of a kitchen (barely adapted from the Bake or Break foodblog)
Recipe type: dessert
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
10 ounces bittersweet chocolate (about 1⅔ cups)
10 tablespoons unsalted butter
1½ cups whole wheat pastry flour or all-purpose flour (I used a mix)
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup hazelnuts, saving some to sprinkle on top
1 cup chocolate chips (UPDATE: I have added these in to find I get a moister brownie than when I omit. Don't miss these!)
Instructions
Preheat over to 350 degrees F. Line an 8 x 8-inch square pan with parchment paper, so edges overhang on two sides to create a sling.
Place chocolate and butter in a microwave-safe bowl. I heated in 10 second intervals at high heat until butter melted and chocolate melted, stirring at every break. Stir until smooth. Set aside to cool slightly.
Whisk together flour, baking powder, and salt. Set aside.
Beat sugar, eggs, and vanilla until well-blended. Add chocolate mixture and mix until smooth. Gradually mix in flour mixture, mixing until just combined. Stir in sour cream in same manner. Stir in nuts (or chocolate chips, if using).
Transfer batter to prepared pan. Spread evenly (I used my offset spatula).
Bake 38-42 minutes, or until a toothpick inserted into the center comes out with moist crumbs (if no moist crumbs, the brownies will be too dry). Cool completely in pan before cutting into bars.
I cut into 24 small rectangles to accommodate small mouths.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/sour-cream-hazelnut-brownies/