As I’ve mentioned in this month’s #EditorsPicks, once February rolls around, all I can think about is my undying love for chocolate. That must be part of why as soon as January ended, all I could think about was yummy fudgy BROWNIES (something I don’t often make at home or even buy, to be honest), and immediately began hunting around for the perfect recipe.
I’m someone who hates to waste food and I’m constantly looking inside my fridge to come with new ideas that involve what needs to be used up ASAP. Since I happened to have half a container of sour cream leftover from a recent Mexican fiesta, I decided I wanted to make brownies that would use up the leftovers, along with some of the delicious organic Green & Black’s Chocolate bars that I had on hand from this Valentine’s Day vs using basic cocoa powder or chocolate chips.
Not only is this recipe super quick and easy to make, but after making them consistently every Sunday for the past three weeks, I can now confirm that this fudgy brownie recipe is one of the best ways to use up any of that chocolate you might have left over from Valentine’s Day.
Why? Because any mixture of chocolate bars I’ve used has resulted in one helluva delicious batch of brownies. Since I’ve been lucky enough to have a substantial stash of Green & Black’s Chocolate bars in my home this month thanks to a generous send from the brand, I’ve played around with many of their different flavours that include Milk Chocolate with Sea Salt, Milk Chocolate with Roasted Almonds, Ginger Dark Chocolate, and more.
No matter what kind of chocolate you’ve got on hand, keep reading for how to making this recipe that I guarantee will quickly become a new household favourite:
Fudgy Sour Cream Brownies Made with Organic Chocolate
What You Need:
- 1/2 Cup of Unsalted Butter
- 2 Bars (200 grams) of Organic Chocolate (Feel free to mix it up! I love using one bar of Green & Black’s Milk Chocolate with Sea Salt and one bar of Green & Black’s Milk Chocolate with Roasted Almonds)
- 2 Eggs
- 1/2 Cup of Sugar (Use up to 1 cup if you prefer an extra sweet brownie)
- 2 Tsp of Vanilla Extract
- 3/4 Cup of All-Purpose Flour
- 1/4 Tsp of Salt (reduce to a small pinch of salt if using salted chocolate such as above)
- 1/2 Cup of Sour Cream
What To Do:
Pre-heat your oven to 350 degrees
Break up the chocolate bars into chunks and place in a heat-proof bowl along with butter. Melt together in a microwave or using a double-boiler on your stovetop.
In a stand mixer or by hand, combine the eggs and sugar in a medium bowl before adding the vanilla, flour and salt. Mix lightly until combined.
Add the melted chocolate and butter mixture before, then add in the sour cream. Combine but don’t over mix.
If you have not used a chocolate that includes roasted almonds (for example) now’s your opportunity to add in any nuts or extra treats you’d like. Even extra chunks of chocolate if you want!
Grease an 8″ x 8″ baking pan with butter before pouring the brownie mixture into the pan.
Place on the middle rack of your oven and cook for 25-35 minutes.
Let cool before cutting into squares and serving.
(Story by Editor-in-Chief, Gracie Carroll)
*Please note that this post has been brought to you thanks to a paid partnership with Green & Black’s)