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.
Use a sharp serrated knife to trim the edges and cut the brownies into
The best way to keep brownies is the same as a baked cake, unsliced, rather than as individual servings. Refrigerate the wrapped slab for a few days or freeze it for up to a month. If it’s not practical to keep them in the pan they were baked in, wrap them with some stiff cardboard underneath. Cut the brownies, then defrost them, loosely covered, before serving.
© 2008 Nick Malgieri. All rights reserved.