Sour Cream Brownies

Name: Sour Cream Brownies
Yield: Makes one 9 × 13 × 2-inch (23 × 33 × 5-cm) pan of brownies, about twenty-four 2-inch (5-cm) squares
Cuisine: United States
Ingredients: 2 cups (about 8 ounces/225 grams) walnut pieces, coarsely chopped; Sour Cream Brownies; 3 teaspoons vanilla extract; 1½ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 7 ounces (200 grams) bittersweet (not unsweetened) chocolate, cut into ¼-inch (6-mm) pieces; 1¾ cups dark brown sugar, firmly packed; 4 large eggs; ½ cup sour cream; ½ teaspoon salt; 6 ounces (l½ sticks/175 grams) unsalted butter, cut into 12 pieces

Preparation info

Makes one
9 × 13 × 2 inch
squares

Difficulty
Medium

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.

Ingredients

6 ounces (l½ sticks/175 grams) unsalted butter, cut into 12 pieces
7

Americas
United States
Pastry
Baking
Vegetarian

Method

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