Fudgy Sour Cream Brownies Recipes

SOUR CREAM BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease an 8 x 8 baking pan.
• In a mixing bowl, whisk together sour cream, melted butter. Then, add in eggs, vanilla and both sugars. Whisk until combined.
• Add in flour and cocoa powder and mix until fully combined.
• Spread batter into prepared pan. Bake 30-32 minutes or until they start to pull away from the edges of the pan. Let them cool completely before frosting.

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

SOUR CREAM BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease a deep 8x8 baking tin.
• melt butter in microwave.
• Add sugar and eggs to melted butter.
• When properly mixed add sour cream and Tia Maria(or vanilla extract).
• Add all other ingredients to the bowl and mix well.
• Put into the tin and bake it for 30 minutes
• Cool in tin for 20 minutes.
• Cut the brownie into 24 squares but, make sure that the brownie is very cool before cutting.

SOUR CREAM BROWNIES

Steps:

• Heat oven to 350°F.
• Grease baking pan, 13x9x2 inches.
• Mix dry brownie mix,eggs, and sour cream.
• Spread in pan.
• Bake 23-27 minutes.
• Cool; cut into 1 1/2-in squares.