In 1897, the Sears catalog offered its customers a treat called brownies. No one seems to remember whether they were bar cookies or a chocolate confection named after a popular cartoon character. No matter; by the 1900s the brownie as we now know it had arrived. The recipe for these dense, moist brownies is from Heather Ho, pastry chef at Boulevard in San Francisco.

Makes about 24 brownies.

INGREDIENTS

  • nonstick vegetable oil spray
  • 8ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 3/4cup (1 1/2 sticks) unsalted butter2cups sugar
  • 6large eggs
  • 2teaspoons vanilla extract
  • 1/2cup all purpose flour
  • 1/3cup unsweetened cocoa powder
  • 1teaspoon instant espresso powder
  • 1/2teaspoon salt
  • 1/4cup sour cream
  • 3/4cup chopped walnutspowdered sugar

    DIRECTIONS

    Preheat oven to 375°F. Spray 13×9x2-inch metal baking pan with nonstick spray. Line with waxed paper, extending over 2 sides of pan. Spray paper. Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool to lukewarm.


    Using electric mixer, beat 2 cups sugar, eggs and vanilla in medium bowl until fluffy, about 5 minutes. Add chocolate mixture; beat just until blended. Add flour and next 3 ingredients; beat just until blended. Stir in sour cream and nuts.


    Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Transfer pan to rack; cool completely. Cut into squares. Top with powdered sugar.