Secret Ingredient Brownies

Secret Ingredient Brownies

Ingredients

Brownie Batter:

  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups tightly packed light brown sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1/2 lb. unsalted butter, cut into pieces
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder

Icing:

  • 2 cups walnuts, chopped
  • 2 1/2 cups confectioners sugar
  • 1/4 lb. unsalted butter, cut into pieces
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup Maple Syrup **secret ingredient**

Method

  1. Preheat the oven to 350 degrees. In a sifter combine the flour, baking soda, and salt. Sift into a 7 quart bowl and set aside.
  2. In a 4 quart bowl, whisk together the light brown sugar, sour cream, eggs, and vanilla extract until thoroughly combined.
  3. Heat 1/2 lb. butter with the water and 1/4 cup cocoa powder in a 1 1/2 quart saucepan over medium high heat. Bring to a boil. Immediately pour the boiling mixture into the mixing bowl with the sifted dry ingredients, then add the egg and sour cream mixture. Use a rubber spatula to stir the mixture (don't worry if it looks like more of a mess than marvel at this point) until thoroughly combined. Transfer the batter to a 9 x 13 baking pan. Place in the center rack of the preheated oven and bake about 24 minutes, until a toothpick inserted in the center comes out clean. Set on a cooling rack and start the icing.
Icing
  1. Preheat the oven to 350 degrees. Toast the walnuts on a baking sheet in the oven for 8 minutes. Chop the walnuts and combine with the confectioners sugar in a large bowl. Heat 1/4 lb. butter with the heavy cream, Maple Syrup, and 1/4 cup cocoa powder in a 1 1/2 quart sauce pan over medium high heat. Bring to a biol. Immediately pour the boiling mixture over the sugar and nuts and whisk to combine. Pour the icing over the baked brownies and spread evenly. (brownies will still be warm) Allow to stand at room temperature 1 hour before cutting.

 

Source: Recipe from Laurie and Polly @ Minickandsimpson

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