A few weeks ago I decided I wanted to make a brownie using sour cream. Why? I had some in the fridge I wanted to use. Also, sour cream is awesome in cakes so I figured it would do well in other baked goods, too.
I did a quick search and found a fantastic looking recipe from a fellow Portlander’s blog. Her blog was witty and her photos are all over Pinterest (you must check out her blog!). I had a feeling the brownies would be good and I was right. My coworkers gave it rave reviews! My brownie recipe is a slight adaptation of the Hummingbird High recipe.
I opted to “frost” the brownies with melted milk chocolate and then topped it with sea salt once cool. The sea salt got lots of compliments.
- 10 1/2 oz high-quality bittersweet chocolate (in the 70% range), chopped into 1-inch pieces (I used a mixture of dark and semi-sweet)
- 14 oz unsalted butter, chopped into 1-inch pieces
- 7 eggs, at room temperature
- 2/3 c. sour cream (or creme fraiche), at room temperature
- 2 3/4 c. sugar
- 3 1/2 tsp. vanilla extract
- 1 2/3 c. all-purpose flour
- 1/3 c. cocoa powder
- 1 1/2 tsp. salt
- 12-oz package milk chocolate chips
- Sea salt
- Preheat the oven to 350 (F). Butter a 9″ x 13″ baking pan and dust it with cocoa, making sure to shake out the excess cocoa. Set aside.
- Melt chocolate and butter in a double boiler, making sure to stir constantly so the chocolate doesn’t burn. Set aside to cool slightly. Wow. I did not follow this step. I let the mixture bubble away while I enjoyed some roasted Brussels sprouts. I thought I’d ruined the mixture but it ended up just fine!
- Use an electric mixer with a whisk attachment whisk eggs with sour cream, sugar, and vanilla. Whisk for at least 5 minutes until you get a nice, light, airy mixture.
- When your egg mixture is nice and airy, add the chocolate/butter mixture from the first step and use a rubber spatula to mix together until just combined.
- In a large mixing bowl, sift and mix 1 2/3 cups flour, 1/3 cup cocoa powder, and 1 1/4 salt. Use a measuring cup to form a deep well in the center. You should be able to see the bottom of the bowl. (I added the dry ingredients directly to the wet ingredients instead of doing this step. My way turned out fine.)
- Pour the wet ingredients (your egg/chocolate/butter mixture from step 3) into the well in the center of the dry ingredients. Use a rubber spatula to gradually incorporate all of the dry ingredients, mixing as little as possible. Be careful not to overmix the batter.
- Fill the cocoa-dusted pan with the batter. Bake for 30 to 45 minutes. Check for doneness every few minutes thereafter, being careful not to overcook. You want the middle of the brownies to be a bit fudgy, so if you insert a toothpick into the brownies, it should come out a little dirty, but not with any liquid batter on it. Remove from oven and “frost” with chocolate chips, if desired. (Sprinkle with chocolate chips and allow the chips to soften; then spread over the brownies. Or you can first microwave to melt and then spread across cool brownies. You may need to add some vegetable shortening or other melting aid to the chips when melting.) Cool on a wire rack completely before sprinkling with sea salt and slicing into squares.