Sour Cream Brownies!

Sour Cream Brownies!

Do you like super-moist baked goods? How about gooey-ness? Chocolate-overload?

Keep reading!

Sour cream is a (virtually) guarunteed way to create moist treats (read: not dry!).

Sour Cream Brownies! Dark Chocolate Sour Cream Brownies

Brownies are probably my favorite dessert. Warm with a scoop of vanilla frozen yogurt (or better– Cookies n Cream), it’s perfect.

I decided to do some experimenting because I happened to have a huge container of sour cream to use up. Sour Cream Coffee Cake is delicious, but I wasn’t in a coffee-cake-baking mood– I wanted chocolate (of course). So I made two batches of these: one regular chocolate, and one dark chocolate!!

Sour Cream Brownies!

Add some powdered sugar for decoration & sweetness of course!!

Dark Chocolate Sour Cream Brownies and Powdered Sugar!


These brownies actually taste better the day after they’re ┬ábaked, making them the perfect make-ahead treat!

Try ’em for something a little different than the standard brownie! They’re moist, gooey, a little bit less sweet than most brownies, and, well, delicious! Just taste and see ­čÖé

Sour Cream Brownies!
1 13 x 9 inch pan (40-50 brownies depending on how small you make them!)


1/2 cup (1 stick) unsalted butter, melted
1 cup brown sugar
1 1/4 cup sour cream
1 egg
1 tsp vanilla extract (I used Trader Joe’s Bourbon Vanilla Extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (for the dark chocolate, I used Hershey’s Special Dark)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (I used semi-sweet)

1) Preheat oven to 350 degrees F. Line a 13 x 9 inch pan with foil and spray with non-stick cooking spray.

2) In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3) In a large bowl, whisk together the butter and brown sugar until. Then, add the sour cream, egg, and vanilla. Whisk well until everything is well-beaten.

4) Switch from a whisk to a spatula and slowly incorporate the flour mixture. When only a few streaks of flour remain, fold in the chocolate chips.

5) Pour the batter into the prepared pan. Bake in the oven for 18-25 minutes (I know, wide range. Check after 18 minutes and then just do a few more each time after that until they’re done). Place the pan on a cool rack and cool completely in the pan.

6) Let cook completely before trying them! What? I know, in every other recipe I’ve written, I’ve probably made some reference to always tasting treats when they’re warm from the oven. But like I mentioned before, they really tasted better the day after they were made! They get fudgy-ier, more moist, gooier. mmmmmmm. (Note they still taste great day of!! Just sayin’)

7) Cut them into bars and store in an airtight container. Before serving, sprinkle with powdered sugar!

Dark Chocolate Sour Cream Brownies with Powdered Sugar!

Let me know how it turns out! ┬áThink they’re better the next day!? Dark chocolate or regular?


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  2. Well, I made this while checking the recipe on my iPhone and tasting the batter… And now I have chocolate all over my phone. Lol.

    I can’t wait til it comes out of the oven!