This following recipe has gotten rave reviews on the Fine Cooking web site. These brownies fall into the rich fudgy brownie category. What makes them somewhat unusual is that the recipe includes sour cream which made me interested in trying them. They turned out really smooth and moist with a deep chocolate flavor. And they tasted even better the next day, but I don't think I'll be making them again. My family likes a drier, more toothsome brownie. My quest for the perfect brownie continues...
If you are a fan of Maida Heatter, check out "Mondays with Maida" on the link below. This cook bakes one recipe per week, mostly Maida's cookie recipes, and evaluates them in an interesting way. http://mylittlekitchen.blogspot.com/
For those who like fudgy, moist brownies (i.e. the majority of the population,) I would recommend Maida's brownies:
Maida Heatter's Brownies
1/4 cup (31 grams) sifted all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces (225 grams) bittersweet chocolate
5 ounces (140 grams) (1 1/4 cups) walnuts
2 large eggs
2 teaspoons (8 grams) pure vanilla extract
1/3 cup (80 grams) sour cream
4 ounces (1 stick) (113 grams) unsalted butter
3/4 cup (150 grams) white sugar
Preheat oven to 300 degrees and put rack in center of oven. Prepare an 8 by 8 by 2 inch pan by lining the pan with a piece of aluminum foil, shiny side up. Coat pan with room temperature butter, then pour some fine dry bread crumbs into the pan, tilt pan to get crumbs all over, then turn the pan upside down to shake out excess.
Sift together the flour, baking powder, and salt; set aside. Chop the chocolate in small pieces (can use a food processor or else place a cutting board inside a baking sheet with sides. Makes clean up easier); set aside. Cut walnuts into medium-sized pieces; set aside. In a In a small bowl beat the eggs, vanilla, and sour cream just to mix; set aside.
In a 1 quart saucepan, over medium heat, melt the butter. Add the sugar and stir for a minute until sugar is partially melted. Then add the chocolate and stir until melted.
Transfer to large mixing bowl. Stir in egg mixture, then the sifted dry ingredients. If the mixture is not perfectly smooth, beat it briefly with electric mixer. Stir in nuts.
Pour into the baking pan and smooth top. Bake for about 50 - 55 minutes, until a toothpick inserted in the middle comes out almost (but not completely) clean. Let stand at room temperature until cool. Remove from pan by inverting on a cutting board and then re-inverting it onto a plate. Chill brownies completely before cutting. I messed these up a bit by not letting them cool enough, so heed this warning. These freeze very well.
Makes 16 brownies
Source of recipe: Maida Heatter's Brand-New Book of Great Cookies