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Cocoa Brownies: Preheat
your oven to 325 degrees F (165
degrees C) and place the oven rack in the center of the oven. Line the bottom
and sides of an 8 inch (20 cm) square baking pan with foil or parchment paper. Then
lightly butter the foil, or spray with a non stick cooking spray.
Place the pecans on a baking
sheet and bake for about 8 minutes or until lightly brown and fragrant. Let cool
and then coarsely chop.
In a small
saucepan, melt the butter (can also melt the butter in the microwave). Remove
from heat and pour into a large heatproof bowl. Stir (or whisk) in the sugar and
cocoa powder. Whisk in the vanilla extract and eggs, one at a time, mixing until
the batter is shiny.
In a small bowl,
whisk together the flour, baking powder, and salt. Fold
into the batter. Finally, fold in the sour
cream and chopped pecans.
Pour into
the prepared pan and smooth the top with the back of a spoon or offset spatula. Bake for about 28 - 30
minutes, or until a
toothpick inserted into the center has moist crumbs clinging to it. Remove from oven and place
on a wire rack to cool to room temperature. To make the brownies easier to cut,
cover and place in the refrigerator for one to two hours or until firm. Then,
place the brownies on a cutting board, and using a sharp knife, cut into 16
brownies.
Makes 16
brownies.
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