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 Sour Cream Brownie Bricks:

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Age : 57
Location : Arizona, USA
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Registration date : 2007-08-11

PostSubject: Sour Cream Brownie Bricks:   Wed Aug 01, 2012 8:19 pm


Mission Street Food's Sour Cream Brownie Bricks: An Ode to San Francisco
(Adapted from the Mission Street Food Cookbook)


For the Brownies:
(makes 12 HUGE brownies)

10 1/2 oz. high-quality bittersweet chocolate (in the 70% range), chopped into 1-inch pieces
14 oz. unsalted butter, chopped into 1-inch pieces
7 eggs, at room temperature
2/3 cup sour cream (or creme fraiche), at room temperature
2 3/4 cups sugar
3 1/2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1/3 cup cocoa powder
1 1/4 teaspoon salt

Preheat the oven to 350 (F). Butter a 9" x 13" baking pan and dust it with cocoa, making sure to shake out the excess cocoa. Set aside.

Melt 10 1/2 oz. chocolate and 14 oz. butter in a double boiler, making sure to stir constantly so the chocolate doesn't burn. Set aside to cool slightly.

Use a freestanding electric mixer with a whisk attachment (or use a handheld electric whisk) to whisk 7 eggs with 2/3 cup sour cream, 2 3/4 cups sugar, and 3 1/2 teaspoons vanilla. Whisk for at least 5 minutes until you get a nice, light, airy mixture.

When your egg mixture is nice and airy, add the chocolate/butter mixture from the first step and use a rubber spatula to mix together until just combined.

In a large mixing bowl, sift and mix 1 2/3 cups flour, 1/3 cup cocoa powder, and 1 1/4 salt. Use a measuring cup to form a deep well in the center. You should be able to see the bottom of the bowl.

Pour the wet ingredients (your egg/chocolate/butter mixture from step 3) into the well in the center of the dry ingredients. Use a rubber spatula to gradually incorporate all of the dry ingredients, mixing as little as possible. Be careful not to overmix the batter, or you will have tough brownies and I will cry for you! Just keep mixing until you see one or two flour streaks in the batter, then stop.

Fill the cocoa-dusted pan with the brownie batter, and sprinkle the entire surface evenly with big pinches of granulated sugar.

Bake for 24 - 30 minutes. Check for doneness every few minutes thereafter, being careful not to overcook. The goal is for the middle to be a bit fudgy, so if you insert a toothpick into the brownies, it should come out a little dirty, but not with any liquid batter on it.

Cool on a wire rack completely before slicing into squares.


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