This no-fuss sour cream brownie recipe takes less than five minutes to whisk together and only twenty-five minutes to bake. That means that you can have warm chocolatey cake brownies in your kitchen in less than half an hour. I’m pretty sure that’s a good thing.

There are days when you just know things aren’t going to go anything like how you want them to. You can either move forward and accept defeat or choose another path and hope that things will work out for the better. In my case, I just knew that when I woke up on Sunday morning, suffering from a rare encounter with a bourbon cocktail or two, that my day was not going to go how I had originally planned for it to go the day before.

You see, I had planned on waking up and making a batch of sinfully decadent over-the-top Soft & Dreamy Nougat Brownies. Well y’all, those brownies would require three different layers, a candy thermometer, and basically me dirtying every single dish, spatula, mixing bowl, and cooking implement of mass destruction in my kitchen. Let’s just say that I wisely decided to choose another path.

Instead of making my original highfalutin brownie recipe, I chose to make a much simpler one. One that I could make without destroying the entire kitchen, as well as one that I could possibly make before passing out from dehydration. Seriously folks, it was a little touch and go there for a bit. Thankfully, I somehow managed not to pass out and spill brownie batter all over my kitchen floor or burn myself while putting the brownies into the oven. I call that a success.

Even better, I now had warm, not-too-sweet, chocolatey, cake-like brownies to enjoy. My day was definitely improving. Thanks to the brownies, I had just enough energy to get most of the things on my long to-do list done before finally crawling back into bed way too late at night. Fingers crossed that I’ll wake up tomorrow morning and feel human yet again. If nothing else, at least I know that there are brownies for breakfast. That’s a morning I can happily wake up to.

Ingredients:

• 1/2 Cup Unsalted Butter, Melted
• 3/4 Cup Granulated Sugar
• 1 Tablespoon Vanilla
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Instant Espresso
• 1/2 Cup Sour Cream
• 2 Tablespoons Cocoa
• 2 Eggs
• 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped
• 1 Cup All-Purpose Flour

Directions:

1. Preheat oven to 350 degrees.
2. Whisk the melted butter, sugar, vanilla, salt, and instant espresso together in a large bowl for 1 minute.
3. Add the sour cream and cocoa; whisk until well combined.
4. Add the eggs; whisk until well combined.
5. Place the finely chopped chocolate into a small bowl and microwave it on high for 1 minute. Stir well. If the chocolate is not yet completely melted, microwave it for 15-second intervals until it is.
6. Pour the melted chocolate into the batter; whisk until well combined.
7. Add the flour; whisk until just combined.
8. Pour and spread the batter into a greased 8×8 glass baking dish.
9. Bake for 25 minutes, or until a knife comes out clean.

Suggestions:

• If you don’t have instant espresso coffee, you can leave it out of this recipe, however, it does help to bring out the flavor of the chocolate in these brownies.
• Be careful not to overmix the batter after adding the flour. Whisk the flour into the batter until it is just combined.
• I often line my baking dish with foil before greasing it. That way, I can simply lift the brownies out of the baking dish, which makes them much easier to cut.

Improvements:

• Add a 1/2 cup of chopped walnuts, pecans, almonds, or hazelnuts to the brownie batter.
• Top these brownies with a milk chocolate ganache. Add 2 tablespoons of milk or cream to 1 (3.5-oz) milk chocolate bar. Pour the mixture over the brownies and allow to set for a few hours before cutting.

Print

Yum

Milk Chocolate Sour Cream Cake Brownies

Ingredients:

• 1/2 Cup Unsalted Butter, Melted
• 3/4 Cup Granulated Sugar
• 1 Tablespoon Vanilla
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Instant Espresso 
• 1/2 Cup Sour Cream
• 2 Tablespoons Cocoa
• 2 Eggs
• 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped
• 1 Cup All-Purpose Flour

Directions:

1. Preheat oven to 350 degrees.
2. Whisk the melted butter, sugar, vanilla, salt, and instant espresso together in a large bowl for 1 minute.
3. Add the sour cream and cocoa; whisk until well combined.
4. Add the eggs; whisk until well combined.
5. Place the finely chopped chocolate into a small bowl and microwave it on high for 1 minute. Stir well. If the chocolate is not yet completely melted, microwave it for 15-second intervals until it is.
6. Pour the melted chocolate into the batter; whisk until well combined.
7. Add the flour; whisk until just combined.
8. Pour and spread the batter into a greased 8x8 glass baking dish.
9. Bake for 25 minutes, or until a knife comes out clean.

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