*  Exported from  MasterCook  *
 
                    Simply the Best Chocolate Brownies2
 
 Recipe By     : Philip M Tilley <pmtilley@ix.netcom.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   plus 1 teaspoon unsalted butter
      1/4  cup           plus 1 teaspoon all-purpose flour
    2      tablespoons   unsweetened cocoa
    1      teaspoon      baking powder
      1/2  teaspoon      salt
    3      ounces        unsweetened chocolate, broken into 1/2 oun
    2      ounces        semisweet chocolate, broken into 1/2 ounce
    3                    eggs
    1      cup           granulated sugar
    1      teaspoon      vanilla
      1/4  cup           sour cream
 
  Butter and flour a square baking pan.  Sift together dry ingredients.
  Melt butter in a double boiler; add chocolate and melt.  Beat together
  eggs, sugar and vanilla.  Stir in chocolate mixture until well combined.
  Add dry ingredients.  Add sour cream.
 
  Place batter in prepared pan and bake at 325 degrees Fahrenheit for
  40 minutes.
 
  Variations
 
  Macadamia chocolate chunk
 
  Add 4 ounces semisweet chocolate (cut into 1/4 inch chunks) to the
  batter.  Add another four ounces semisweet chocolate to the top, along
  with 1 1/2 cups raw, unsalted macadamia nuts.  Add 10-15 minutes to the
  cooking time.
 
  Peanut-Raisin
 
  Add 1 1/2 cups raisins to the batter.  Spread 1 1/2 cups unsalted peanuts on
  top.  Add 10-15 minutes to the cooking time.
 
  Hazelnut Brownie Cake
 
  Pour 1 recipe of the basic brownie into a 9-inch cake pan, and bake as
  directed above.
 
  1 1/2 cups heavy cream
  12 ounces semisweet chocolate
  1 cup chopped, toasted hazelnuts
 
  In a double boiler, melt chocolate into boiling cream to form a ganache.
  Pour 1 cup of ganache over 1 cup chopped hazelnuts.  Cut cake in half and
  spread hazelnut-ganache mixture in between the layers.  Pour plain
  ganache over cake as an icing.  Pipe ganache which has been refrigerated
  for 10-15 minutes onto the cake in the form of stars as decoration.
 
 
                    
 
 
 
 
 
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