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
(4 ounces) butter
(7 ounces) sugar
(3 1/6 ounces) flour
(4 ounces) sour cream
In This Recipe
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.
Preheat the oven to 350 degrees. Grease an 8" x 8" pan or line with parchment and grease the parchment.
In a large bowl, beat the eggs and sugar together. Add the vanilla and beat well.
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.
Bake for 25-30 minutes, until a tester inserted in the center comes out with just a few moist crumbs clinging to it.
Remove from the oven and let cool fully before slicing and serving.