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
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Ingredients
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8 tablespoons
(4 ounces) butter
-
2 ounces
unsweetened chocolate
-
2 ounces
semisweet chocolate
-
2
eggs
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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
Directions
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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.
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Preheat the oven to 350 degrees. Grease an 8" x 8" pan or line with parchment and grease the parchment.
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In a large bowl, beat the eggs and sugar together. Add the vanilla and beat well.
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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.
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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.
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