Okay, go to your refrigerator and check for sour cream. Got it? Good. I know you’ve got chocolate, so scroll down to the recipe and start baking.
These, my friends, are my new favorite brownie.
It all started when I was working on a cake recipe. One of my favorite cake ingredients is sour cream. I then began to wonder what would happen if I added sour cream to brownies. Seemed like a good idea, so that’s just what I did.
I wanted a big, thick, significant brownie, so I made a bit more batter than I’d normally put into an 8-inch square pan. I used dark chocolate (72%) for the batter and added some milk chocolate chips for some contrast and extra interest.
The result is an amazingly delicious brownie that lies in that mystical area somewhere between cakey and fudgy. They’re delicate like cakey brownies yet still a little dense and chewy like fudgy brownies. Actually, I think we need a new name for these besides brownies. They are undoubtedly in a class of their own.