Somehow it’s already New Year’s Eve. I’m not sure exactly how that happened. No one asked my permission and it seems like it was just barely Christmas Eve yesterday! However, I can’t complain too much because around here New Year’s Eve is a day for watching bowl games and eating a variety of appetizer foods all leading up to the stroke of 12 celebrations.
So here’s a sneak peak at our New Year’s Appetizer menu.
* 7 Layer Bean Dip
* Clam Dip
* Cucumbers with Cream Cheese and Dill
* Pumpkin Spice Muffins
* Chicken Wings with Buffalo Sauce
* Chicken Teriyaki Wings
* Rotisserie Prime Rib
* Sour Cream Brownies
* Cream Cheese with Raspberry Jalapeno sauce
So we’ll have pictures to share as the day goes on. Here’s the first and the recipe for the Sour Cream Brownies, which are kick butt, just in case you wondered. We use Ultra Gel in the brownies to preserve the moisture and help to provide a tender crumb. This allows us to cut back on the fat and use a light sour cream without giving up a bit of flavor. :)
Sour Cream Brownies
10 ounces semi sweet or bitter sweet baking chocolate
6 ounce unsalted butter
4 ounces unsweetened applesauce
2 large eggs
1 cup sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp salt
1/2 tsp baking powder
2 Tablespoons Ultra Gel
1/2 cup light sour cream
In a microwave safe bowl combine butter and chocolate. Microwave on medium power in 30 second bursts until mixture is smooth. Add applesauce and sugar and mix well. Add eggs one at a time, beating after each addition. Stir in vanilla. In a separate bowl combine flour, salt, baking powder and Ultra Gel and stir to combine. Gradually whisk flour mixture into chocolate mixture until just combined. Fold in sour cream. Sprinkle a few mini chocolate chips in or on top as desired.
Pour mixture into a greased baking pan and bake at 375 for 25-35 minutes depending on the depth of your pan. This makes really thick 8×8 brownies, thinner 9×9 brownies and thin 9×13 brownies. The oven temp stays the same for each, but you will need to adjust your total baking time.
Allow to cool, cut and serve. This makes a very rich brownie so I suggest serving it in small pieces or with a little cream or ice cream to cut some of the richness.