Thursday, December 8, 2011

Sour Cream Brownies

Frosted Chocolate Chip Brownies Recipe

These moist, cake-like brownies are so chocolaty-good that they'll go fast at any get-together.  The sour cream in the frosting gives these scrumptious squares a little tang that makes them extra special.  I brought these to a party with a bunch of my friends, and they disappeared in seconds.  Usually I prefer fudgey brownies, but these are one of the best brownies I've ever had (in my top 5 for sure...and I've had hundreds. Maybe even thousands).  These definitely made me change my mind of how I thought fudgey brownies were better than cakey brownies.  Now I can't decide!

Yield: about 1 dozen bars


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 can (16 ounces) chocolate syrup
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup semisweet chocolate chips
  • 1 cup chopped nuts

  • 1 cup semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1/2 cup sour cream
  • 2-1/4 cups confectioners' sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Gradually add flour. Stir in chocolate chips and nuts.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Whisk in sour cream. Gradually stir in confectioners' sugar until smooth. Frost brownies. Cut into bars. Store in the refrigerator. 

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