Get the Recipe:
Sour Cream Brownies
These sour cream brownies strike the perfect balance between fudgy and cakey, with a rich chocolate flavor and an incredibly moist, velvety texture. Best of all, they're made in just one bowl!
Ingredients
- 6 ounces (170 g) semisweet chocolate (about 60% cacao), roughly chopped
- 4 ounces (113 g) bittersweet chocolate (70-72% cacao), roughly chopped
- 10 tablespoons (140 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 large yolk, at room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (150 g) all-purpose flour
- ⅔ cup (150 g) sour cream, at room temperature
- ½ cup (85 g) semisweet chocolate chips
- ½ cup (85 g) milk chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan. If you like, line with parchment paper for easy removal after baking.
- Place the chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second bursts until melted and mostly smooth. Stir until fully smooth and glossy. Let cool slightly.
- Whisk in the sugar and salt until combined and the mixture looks glossy.
- Next, whisk in the eggs, egg yolk, and vanilla until smooth.
- Add the flour and fold or gently whisk just until incorporated. Don’t over-mix.
- Stir in the sour cream just until blended and the batter is evenly thick and creamy. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake 32–36 minutes, or until a pick inserted into the center comes out with a few moist, fudgy crumbs.
- Cool completely in the pan. Chill briefly for cleaner slices and an extra-fudgy texture.
Notes
- Chocolate: I recommend using a combination of semisweet (60%) and bittersweet (70–72%) chocolate for the best balance of flavor. You can use all of one kind if you prefer.
- Chocolate chips: I like a mix of semisweet and milk chocolate chips, but you can use all of either one or omit them.
- Don't over-mix: Once you add the flour, mix just until combined for the most tender brownies.
- Don't over-bake: Bake until a pick inserted into the center comes out with moist crumbs. The brownies will continue to set as they cool.
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