Fudgy Sour Cream Brownies

July 13, 2017
2 Ratings
Photo by Posie Harwood
  • Makes 12 brownies
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

What You'll Need
  • 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
  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 what other Food52ers are saying.

  • amanda russell
    amanda russell
  • April Oliver
    April Oliver
  • AntoniaJames
  • nicole kaplan
    nicole kaplan

5 Reviews

amanda R. January 20, 2019
These are fudgier the next day. I added thin chocolate chunks in a middle layer and these have been plenty fudgy. I think I slightly underbaked them as well (in a good way).
April O. August 15, 2017
I found that "fudgy" is a bit of a misnomer. Yes they are tender and have a pleasant crumb texture, but I was looking for something a bit more dense.
nicole K. August 7, 2017
Made these yesterday and loved them. these were excellent because they are more of a cross between a brownie and a flourless chocolate cake. Next time I am thinking to replace some of the flour with almond flour to give an even more delicious flavor.
AntoniaJames July 19, 2017
Bet these would be great frozen, or perhaps frozen in the pan with good vanilla ice cream layered on in about the same thickness, and then topped when serving with macerated strawberries (old fashioned Neapolitan ice cream, re-imagined in brownie sundae form). One might use instead some homemade vanilla frozen yogurt, to make it all a bit less sweet. ;o)
KC August 4, 2017
OMG. You are brilliant. While the ice cream is soft, put the 2nd batch on top of that. Extra thick ice cream sandwiches. I'm doing it. Thank you so much.