For my recent birthday, I received Tish Boyle’s The Good Cookie. This book is packed with a good variety of cookies in all shapes and sizes. It seems not quite right that the first recipe I made from this book is not a cookie at all, but these wonderfully rich brownies. However, having sampled these brownies, I stand by that decision.
Much like that wonderful cake Quinn made for my birthday, these brownies are made with sour cream. Ms. Boyle writes that she wanted to make brownies using sour cream because of how much she likes sour cream in chocolate cake. I couldn’t agree with her more, so choosing this recipe was a no-brainer.
These luscious brownies have a delightful, cake-like texture. They are over-the-top chocolate, which is always a plus for me. While I used pecans, these could be made with a different nut (like hazelnuts) or with none at all (for you chocolate purists).