Baking these brownies in individual tins and serving them with a hazelnut sour cream transforms these simple weekday treats into a rich dessert for your guests.
Hazelnut Sour Cream
Preheat oven to 350 F.
Butter and flour a mini-muffin tin.
Over a pot of simmering water, melt butter halfway. Add white chocolate and stir until melted. Allow to cool to room temperature.
In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture. Stir in dried cranberries and walnuts and spoon into prepared pan.
Bake 18-25 minutes.
Cream chocolate hazelnut spread in a bowl and stir in sugar. Add sour cream and mix until blended.
Spread onto brownies or leave on the side.
Cut and serve brownies as needed. Dust with icing sugar.