 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 36 |
|
When our two grown children were at home, I baked these brownies often. These days, I make them for big occasions—everyone thinks that they're quite nice. As a bonus, they're a good way to use up leftover sour cream. Ingredients:
1 cup water |
1/2 cup butter |
1-1/2 ounces unsweetened chocolate |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs, lightly beaten |
1/2 cup sour cream |
1/2 teaspoon vanilla extract |
1 cup chopped walnuts |
icing: |
1/2 cup butter |
1-1/2 ounces unsweetened chocolate |
3 cups confectioners' sugar, divided |
5 tablespoons milk |
1 teaspoon vanilla extract |
Directions:
1. In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a bowl, combine flour, sugar, baking soda and salt. Add chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in walnuts.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until brownies test done. Cool for 10 minutes.
3. For icing, melt butter and chocolate. Place in a bowl; mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies. Yield: about 3 dozen.
|
|