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| 1 Esslöffel | butter unsalted |
| 1 Esslöffel | cocoa powder unsweetened |
| 1/2 x ca. 450 g | Semisweet chocolate at room temperature, cut into 1/2 " piece chunks |
| 2 | eggs |
| 2 Teelöffel | vanilla |
| 3/4 Tasse | sugar |
| 1/2 Tasse | butter unsalted |
| 1/3 Tasse | sour cream |
| 1/4 Tasse | All purpose unbleached flour |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | baking powder |
| 1/2 Tasse | Whole shelled walnuts |
| 1/2 Tasse | chocolate chips semisweet |
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Use 1 T. butter to coat an 8 by 8 inch dish. Dust dish with cocoa; set aside. Adjust oven rack to middle position. Heat oven to 300 degrees.
shread chocolate. add eggs and vanilla
mix sugar and butter in small saucepan. stir over low heat until sugar partly dissolves and mixture thickens. Pour butter mixture quickly. Add sour cream.
add flour, salt, baking powder and walnuts. Add dry ingredients and chop cuts. batter will be very thick.
Stir in chocolate chips. pour batter into prepared pan. Smooth top. Bake at 300 degrees for 50 minutes or until a cake tester inserted into the center is withdrawn clean. Cool to lukewarm. Slice with sharp knife into 16 square while still warm. Cool to warm temperature.
Makes 16 brownies.
adapted and changed from Chicago Tribune 10/4/84, p. 9E I've used this recipe for years and love it!
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