Sour Cream Brownies

Preparation info
  • Makes one

    9 × 13 × 2 inch

    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

The presence of sour cream in this brownie batter makes them extra moist and helps to cut back a little on the sweetness. I like to make these with walnuts, but pecans are just as good.


  • 6 ounces ( sticks/175 grams) unsalted butter, cut into 12 pieces
  • 7


  1. Set a rack in the middle of the oven and preheat to 350°F (180°C). Put the cut-up butter in a medium saucepan and place over medium heat. Let the butter melt, stirring 2 to 3 times, then allow it to bubble for about 10 seconds. Remove the pan from the heat and add the chocolate. Gently shake the pan to submerge the chocolate in the hot butter and set aside for a few minu