Sour Cream Brownies These fudgy brownies with a touch of AE Sour Cream are the ultimate chocolate rush! The instant coffee granules help amp up the flavor of the chocolate. You can also add walnuts or pecans to the batter to give the brownies another flavor dimension. Makes 9-12 brownies Ingredients: 4 ounces unsweetened chocolate, chopped, ½ cup butter, cubed, 2 tablespoons unsweetened cocoa powder, 2 teaspoons instant coffee granules, optional, 1½ cups sugar, ½ cup AE Sour Cream, 1 teaspoon vanilla, ½ teaspoon salt, 2 eggs, lightly beaten, 1 cup all-purpose flour, ¾ cup semisweet chocolate chips, powdered sugar for dusting. Instructions: Preheat the oven to 350ºF; lightly coat a 9-inch square baking pan* with nonstick spray and set aside. Combine the unsweetened chocolate, butter, cocoa powder and coffee granules in a large, microwave-safe bowl. Melt in a microwave at high power in 30-second intervals until melted and smooth, stirring between intervals (you may also melt the mixture in a saucepan over low heat, stirring frequently). Stir in the sugar, sour cream, vanilla, salt and eggs until combined; fold in the flour and chocolate chips. Pour the batter into the prepared pan and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool the brownies completely before cutting. Dust with powdered sugar, if desired. *You may also use an 8-inch baking pan. The brownies will take 10 to 15 minutes longer to bake.

Sour Cream Brownies

Print recipe as: 3x5 | 4x6 | 8.5x11
These fudgy brownies with a touch of AE Sour Cream are the ultimate chocolate rush! The instant coffee granules help amp up the flavor of the chocolate. You can also add walnuts or pecans to the batter to give the brownies another flavor dimension.


Ingredients
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup butter, cubed
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant coffee granules, optional
  • 1½ cups sugar
  • ½ cup AE Sour Cream
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour
  • ¾ cup semisweet chocolate chips
  • powdered sugar for dusting

Directions

Preheat the oven to 350ºF; lightly coat a 9-inch square baking pan* with nonstick spray and set aside. Combine the unsweetened chocolate, butter, cocoa powder and coffee granules in a large, microwave-safe bowl. Melt in a microwave at high power in 30-second intervals until melted and smooth, stirring between intervals (you may also melt the mixture in a saucepan over low heat, stirring frequently). Stir in the sugar, sour cream, vanilla, salt and eggs until combined; fold in the flour and chocolate chips. Pour the batter into the prepared pan and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool the brownies completely before cutting. Dust with powdered sugar, if desired.

*You may also use an 8-inch baking pan. The brownies will take 10 to 15 minutes longer to bake.

Makes 9-12 brownies


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