Sour Cream 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

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 Makes 9-12 brownies