Brownies

I've never quite been comfortable with the distinction of brownies as 'fudge-like- or 'cake-like'. Somehow, that seems insufficiently descriptive to me. Nevertheless, I think I understand the concept of 'cake-like' a little better, having just baked these. For one thing, they don't have a crackle-top glaze, and that lack makes them easier to cut. For another, they're not particularly sweet. I was thinking about icing them, but the heck with that. Bet they'd be good with ice-cream, though.

I found the recipe at Bake or Break.


Dark Victory Brownies

* 3 ounces bittersweet chocolate, coarsely chopped
* 14 tablespoons unsalted butter
* 1/2 cup Dutch-processed cocoa powder
* 1 & 1/4 cups granulated sugar
* 3 large eggs
* 1/3 cup sour cream
* 2 teaspoons vanilla extract
* 1/2 cup all-purpose flour
* 1/8 teaspoon salt
* 1 cup pecans, coarsely chopped

1. Heat oven to 325°. Line a 9-inch square pan with foil so that 2 inches hang over two opposite sides. Grease the foil.
2. Melt the chocolate and butter in a double boiler. Stir occasionally until melted and smooth. Transfer to a medium bowl.
3. Using a wooden spoon, beat in cocoa powder and sugar until well blended.
4. Beat in eggs, one at a time.
5. Beat in sour cream and vanilla extract.
6. Add flour and salt. Mix just until blended. Stir in pecans.
7. Pour batter into prepared pan.
8. Bake 40-45 minutes or until done. A toothpick inserted in the center should come out with a few moist crumbs attached.
9. Cool in pan on wire rack.

Makes 16 brownies.