If you are looking for a brownie that is quick to prepare, not too sweet, and light on the chocolate flavor, this recipe is for you. These beauties come from Nick Malgieri’s (relatively) new book, The Modern Baker.
They reminded me more of a thin chocolate cake than a brownie. Not fudgy or dense, but a bit cakey with a mild chocolate flavor.
Perfect to pack for a picnic, these are sturdy and would definitely travel well.
Sour Cream Brownies – adapted from The Modern Baker
6 oz. unsalted butter, cut into pieces
7 oz. bittersweet chocolate, chopped
1 ¾ c. brown sugar, firmly packed
4 large eggs
½ c. sour cream
3 tsp vanilla extract
1 ½ c. all purpose flour
Line a 9×13 pan with foil and butter the bottom and sides.
Set a rack in the middle of the oven and preheat to 350 degrees. Put the butter in a medium saucepan and place over medium heat. Let the butter melt, stirring 2 or 3 times, then allow it to bubble for about 10 seconds. Remove the pan from the heat and add the chocolate. Gently shake the pan to submerge the chocolate in the hot butter and set aside for a few minutes so that the chocolate melts. Use a small whisk to mix until smooth.
Place the brown sugar in the bowl of an electric mixer. Beat in 1 egg on the lowest speed using the paddle attachment. Add the remaining eggs, one at a time, beating smooth after each. Add the sour cream, salt and vanilla and beat smooth.
Remove the bowl from the mixer and use a large rubber spatula to mix in the chocolate and butter mixture. Mix in the flour.
Scrape the batter into the prepared pan and smooth the top. Bake the brownies until they are firm, but still moist in the center, about 30 minutes.
Remove from the oven and cool on a wire rack. Wrap the pan in plastic wrap and chill for several hours before attempting to cut them.