Mocha Brownies

In 1897, the Sears catalog offered its customers a treat called brownies. No one seems to remember whether they were bar cookies or a chocolate confection named after a popular cartoon character. No matter; by the 1900s the brownie as we now know it had arrived. The recipe for these dense, moist brownies is from Heather Ho, pastry chef at Boulevard in San Francisco.

Preparing Time: -
Total Time: -
Served Person: Makes about 24 brownies

American Coffee Chocolate Nut Dessert Bake Walnut Fall Bon AppÃ©tit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

1/2 teaspoon salt
1/2 cup all-purpose flour
2 cups sugar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/4 cup sour cream
1 teaspoon instant espresso powder
6 large eggs
powdered sugar
nonstick vegetable oil spray
3/4 cup chopped walnuts

Carbohydrate 27 g(9%)
Cholesterol 63 mg(21%)
Fat 14 g(21%)
Fiber 1 g(5%)
Protein 3 g(6%)
Saturated Fat 6 g(32%)
Sodium 70 mg(3%)
Calories 230

Preparation Preheat oven to 375Â°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line with waxed paper, extending over 2 sides of pan. Spray paper. Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool to lukewarm. Using electric mixer, beat 2 cups sugar, eggs and vanilla in medium bowl until fluffy, about 5 minutes. Add chocolate mixture; beat just until blended. Add flour and next 3 ingredients; beat just until blended. Stir in sour cream and nuts. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Transfer pan to rack; cool completely. Cut into squares. Top with powdered sugar.

Mocha Brownies

Ingredients

Nutrition facts