Fudgy Sour Cream Brownies

Photo by Posie Harwood
Author Notes

Adding sour cream to brownie butter gives the brownies an incredibly moist, fudgy texture without making them too dense. Rich in chocolate flavor, they sport a nicely crackly crust, too. —Posie (Harwood) Brien

  • Makes 12 brownies
  • 8 tablespoons (4 ounces) butter
  • 2 ounces unsweetened chocolate
  • 2 ounces semisweet chocolate
  • 2 eggs
  • 1 cup (7 ounces) sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup (3 1/6 ounces) flour
  • 1/4 teaspoon salt
  • 1/2 cup (4 ounces) sour cream
In This Recipe
  1. Melt the butter with both of the chocolates over a double boiler (or in a microwave) until smooth. Set aside to cool to room temperature.
  2. Preheat the oven to 350 degrees. Grease an 8" x 8" pan or line with parchment and grease the parchment.
  3. In a large bowl, beat the eggs and sugar together. Add the vanilla and beat well.
  4. Fold in the cooled chocolate mixture, and then fold in the flour, salt, and sour cream. Mix until the batter just comes together -- don't overmix.
  5. Bake for 25-30 minutes, until a tester inserted in the center comes out with just a few moist crumbs clinging to it.
  6. Remove from the oven and let cool fully before slicing and serving.

See Reviews

See what other Food52ers are saying.

  • amanda russell
    amanda russell
  • April Oliver
    April Oliver
  • AntoniaJames
  • nicole kaplan
    nicole kaplan
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.