Heat oven to 325 degrees F. Lightly butter and flour a 9x9x2-inch
square cake pan. Sift flour, cocoa, baking powder and salt together
onto a sheet of waxed paper. In top of a double boiler melt chocolate
and butter over medium-high heat, stirring occasionally until smooth.
Remove from heat.
In an electric mixer mix eggs, sugar and vanilla on high until
slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture
and mix on medium for 30 seconds. Add flour mixture and mix on low 10
seconds, then on medium 10 seconds. Add sour cream and mix on medium
5 seconds.
Scrape around sides and bottom of bowl with a rubber spatula to
combine thoroughly. Use spatula to fold in chopped chocolate. Pour
batter into cake pan and spread evenly. Bake until toothpick inserted
in center comes out clean, about 40 minutes. Allow brownies to cool
10 to 15 minutes before cutting with a serrated knife.
- - - - - - - - - - - - - - - - - -
NOTES: adapted from Marcel Desaulniers, Death by Chocolate
