As if chocolate brownies couldn’t get any better, along comes these fudgy, gooey sour cream brownies.
Loaded with extra chocolate chips and topped with sea salt, they’re about as decadent as it gets.
Easy Sour Cream Brownies Recipe
Chewy brownies are probably my favorite indulgence. They’re soft, gooey, and overflowing with chocolatey goodness.
And while there are a million recipes out there, these sour cream brownies are extra special.
They’re insanely moist and chock-full of pockets of melty chocolate.
Oh, and did I mention these also get a generous coating of ganache? So yeah, you’re gonna wanna make these bad boys asap!
Ingredients
Here’s what you’ll need to make these super simple brownies:
- Chocolate Chips - use good quality chocolate for the best taste and texture. You can also chop a chocolate bar if you prefer
- Butter - to keep things rich and moist
- Eggs - to bind everything and help the brownies rise
- Sugar - for sweetness
- Flour - since brownies don’t need a delicate crumb, you can use regular plain or all-purpose flour here. No need to use cake flour
- Salt - to balance everything
- Vanilla - for a hint of warmth
- Sour Cream - this brings a ton of moisture to the mix and a touch of tang
How to Make Sour Cream Brownies
Did you know the key to the best brownies ever is melted chocolate and whipped eggs?
It’s true! Here’s a rundown of the method:
- Melt and mix the butter and chocolate until smooth.
- Whisk the eggs and sugar until thick and pale.
- Gently mix the melted butter and chocolate into the eggs.
- Adds the dry ingredients and fold until almost full combined.
- Mix in the vanilla and sour cream.
- Add the extra chocolate chips and finish mixing the batter.
- Bake, cool, then add the ganache!
Recipe Tips
If you’ve ever made brownies before, you’ll know that they need a little TLC to get just right. So here’s a few handy tips:
- Don’t over-mix the batter - just stir it gently and stop as soon as it looks smooth
- Use good-quality chocolate - it gives all the chocolate flavor so if you use something cheap, it’ll taste cheap
- Pick full-fat sour cream - low-fat isn’t as thick and, so the texture won’t be quite right
- Trust the bake time - they may look under-baked, but they’ll finish cooking as they cool down
- Don’t skip the ganache and sea salt - they take these sour cream brownies to a whole new level of yum
- Top them with peanut butter mascarpone frosting - it’ll make them even more dreamy
Easy Sour Cream Brownies Recipe
Ingredients:
- For the Brownies
- 60 grams of Chocolate Chips (1/2 cup)
- 55 grams of Butter, cut into cubes (1/2 cup)
- 2 Large Eggs
- 150 grams of Sugar (3/4 cups)
- 85 grams of All-Purpose Flour (2/3 cups)
- 1 pinch Salt
- 1 tablespoon of Vanilla Extract or Paste
- 120 grams of Sour Cream (1/2 cup)
- 120 grams of Chocolate Chips, optional
- 1 tablespoon of Sea Salt
- For the Ganache
- 110 grams of Chocolate (4 ounces)
- 60 grams of Heavy Cream (1/4 cup)
- 1 teaspoon of Light Corn Syrup
Method:
- Place a heatproof bowl over a tall pot with a couple of inches of water in the bottom. Turn the heat to medium.
- Add the butter cubes and chocolate chips to the bowl, then stir with a spatula until melted and smooth. Set aside to cool slightly.
- Preheat the oven to 175°C / 350°F and lightly grease an 8x8-inch baking dish with cooking spray. Line the bottom with parchment paper.
- In a separate large bowl, whisk the eggs and sugar until pale, thick, and frothy.
- Scrape the cooled, melted chocolate and butter into the sugar bowl with a spatula, then fold gently to combine.
- Add the flour and salt, then stir with a spatula until just combined.
- Add the vanilla, sour cream, and extra chocolate chips (if using), then stir until smooth.
- Pour the batter into the greased baking dish and bake for 25-30 minutes.
- Take the dish out of the oven and leave to cool completely on the counter.
- While the brownies are cooling, make the ganache.
- Chop the chocolate into chunks, then place in a heatproof bowl.
- Pour the cream into a small pot and warm over low-medium heat until it just starts to bubble around the edges.
- Take the pot off the heat, add the corn syrup, then mix to combine.
- Carefully pour the hot cream over the chocolate, stir it a couple of times, and leave it for 1-2 minutes.
- Whisk the chocolate and cream until smooth. Set aside until the brownies are cold.
- Pour the cooled ganache over the brownies, top with sea salt, and put the tray in the fridge until the ganache is set.
- Slice, serve, and enjoy.