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Ingredientes
- 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
Direcciones
- 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.
- Sift together flour, baking pwdr and salt; set aside.
- In a small bowl, beat Large eggs, vanilla and lowfat sour cream just to mix; set aside.
- 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.
- 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.
- 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.
- Yields 16 brownies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 259 | |
| Calories from Fat 200 | 77% |
| Total Fat 23.36g | 29% |
| Saturated Fat 12.33g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 114mg | 5% |
| Potassium 212mg | 6% |
| Total Carbs 14.51g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.01g | 3% |
| Protein 5.09g | 8% |
