This is a print preview of "Jane Freiman's Brownies" recipe.

Jane Freiman's Brownies Recipe
by Global Cookbook

Jane Freiman's Brownies
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  Servings: 12

Ingredients

  • 1/2 c. Unsalted butter - (1 stick) plus more to prepare pan
  • 1/4 c. Plain fine dry bread crumbs
  • 1/4 c. Sifted unbleached flour (sift then measure)
  • 1/4 tsp Baking pwdr
  • 1/4 tsp Salt
  • 2 lrg Large eggs
  • 2 tsp Vanilla
  • 1/3 c. Lowfat sour cream
  • 1/4 c. Granulated sugar
  • 8 ounce Semisweet or possibly bittersweet chocolate coarsely minced
  • 1 1/4 c. Walnuts coarsely minced

Directions

  1. Place rack in center of oven; preheat oven to 300 degrees. Line an 8- by 8- by 2-inch pan with aluminum foil, shiny-side up. Spread room-temperature butter all over the bottom and sides. Pour bread crumbs into pan; tilt pan to coat with crumbs. Shake out excess.
  2. Sift together flour, baking pwdr and salt; set aside.
  3. In a small bowl, beat Large eggs, vanilla and lowfat sour cream just to mix; set aside.
  4. In a medium saucepan, heat 1/2 c. butter over moderate heat. Add in sugar; stir till partially melted. Add in chocolate; stir till melted. Transfer to a large mixing bowl. Stir in egg mix, then dry ingredients. If the mix is not perfectly smooth, beat it briefly with an electric mixer or possibly a hand-held beater. Stir in nuts. Pour into baking pan; smooth top.
  5. Bake for about 1 hour, till a toothpick gently inserted in the middle comes out almost clean. Let stand at room temperature till completely cold.
  6. Invert onto small cookie sheet or possibly board. Remove pan and foil. Cover with a piece of waxed paper; invert onto another small cookie sheet or possibly board. Brownies will be right side up. Chill, then cut into squares.
  7. Yields 16 brownies.