Tom's Chocolate Chip Brownies
Submitted by malika
Tender sour cream brownies studded with chocolate chips. The sour cream creates extra-moist texture that stays fudgy for days in this simple one-bowl recipe.
YIELD
12 servingsPREP
15 minCOOK
35 minREADY
50 minSour cream works magic in these brownies, keeping them impossibly moist and tender.
Just cream melted butter with sugar and an egg, fold in the sour cream for tang and richness, then stir in cocoa and flour. Chocolate chips scattered throughout create melty pockets in every bite.
A 9-inch pan means thick, substantial squares that bake up with crackly tops and soft, fudgy centers in just 35 minutes.
Kitchen Tips
- Use full-fat sour cream for best moisture and flavor
- Stir batter gently; overmixing makes tough brownies
- Test with a toothpick at 30 minutes; a few moist crumbs mean perfect fudginess
- Store in airtight container at room temperature for up to 5 days
Ingredients
Directions
Cream butter or margarine, sugar and eggs in small bowl until fluffy.
Add sour cream and vanilla.
Beat well.
Combine flour, cocoa, baking soda, and salt.
Blend into creamed mixture.
Stir in chocolate chips.
Spread evenly in greased 9 inch baking pan.
Bake at 350℉ (180℃) F for 30 to 35 minutes or until toothpick inserted in center comes out clean.
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