These brownies are rich, fudgy, and packed with chocolatey goodness, complemented by the crunch of nuts.
Preheat your oven to 300°F (150°C) and position the rack in the center.
Preheating ensures even baking and the perfect texture.
Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Sifting the dry ingredients ensures a smooth batter.
Melt the butter in a saucepan over medium heat. Add the sugar and stir until dissolved.
Stirring constantly prevents the sugar from burning.
Add the chopped chocolate to the butter mixture and stir until melted and smooth.
Remove from heat before adding the chocolate to avoid scorching.
Whisk the eggs, vanilla extract, and sour cream in a separate bowl. Gradually add to the chocolate mixture.
Adding the eggs gradually prevents them from cooking in the warm chocolate mixture.
Fold the dry ingredients into the wet mixture until just combined.
Overmixing can result in dense brownies, so mix gently.
Stir in the chopped nuts, ensuring they are evenly distributed.
Coating the nuts in a bit of flour prevents them from sinking to the bottom.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Avoid overbaking to maintain a fudgy texture.
Let the brownies cool completely in the pan before lifting them out using the parchment overhang.
Cooling completely ensures clean cuts and better flavor.
Cut into squares and serve. Enjoy your delicious brownies!
Use a sharp knife for clean edges, and wipe it between cuts.
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