Ingredients
Method
Prepare your ingredients:
- Place the flour in a small bowl.
- Combine the chocolate & cocoa powder in a separate medium heatproof bowl.
- Measure salt & vanilla into a small dish.
- Crack the eggs into a container and let them come to room temperature.
- Measure sour cream into a separate small bowl and allow to come to room temperature.
- Measure sugars into a separate small bowl.
Melt the butter:
- In a saucepan, gently melt the butter over low heat until fully liquefied. (For bonus flavor you can brown the butter!) Pour it over the cocoa and chopped chocolate, letting it sit for 5 minutes, so the chocolate can melt and the cocoa bloom, before stirring until smooth.
Add the sugars:
- Once the butter has cooled some, whisk in sugars until combined making sure to break up any clumps.
Incorporate the eggs:
- Add the eggs one at a time. At this point, the mixture may look curdled, clumpy, or separated, but keep whisking, and it should come together into a glossy, emulsified batter.
Add the remaining wet ingredients:
- Stir in the sour cream, vanilla, and salt until fully combined.
Incorporate the dry ingredients:
- Gently fold in the flour, mixing just until no dry streaks remain. Do not overwork the batter.
Bake:
- Pour the batter into a greased 9x9-inch pan and bake at 350°F (175°C) for 25-30 minutes, or until the edges are set and the center is slightly gooey.
Cool completely:
- Let the brownies cool at room temperature before cutting into squares. (Trust me, the wait is worth it.)