Best Chocolate Brownie


prep 0:15       total 1:00


12 servings



1/4 cup flour
2 tbsp. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. salt
5 oz. bittersweet chocolate (top quality), broken
4 tbsp. unsalted butter
3 eggs
1 cup sugar
1 tsp. pure vanilla extract
1/4 cup sour cream
4 oz. bittersweet chocolate (top quality), coarsely chopped


Heat oven to 325°F. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.

In an electric mixer, mix eggs, sugar and vanilla on high until slightly thickened, about 1-1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds. Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 35-40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.

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5 Recipe Reviews


barbmyers reviewed Best Chocolate Brownie on May 3, 2010

I used Ghirardelli bittersweet chocolate chips for this recipe, 5 oz. for the melted chocolate and the rest of the bag for the chunks. The brownies were done in 35 minutes. They were rich and fudgy, just like I like 'em.


delicate_flower reviewed Best Chocolate Brownie on May 10, 2010

The best part of these tasty brownies is the huge hunks of chocolate inside!


maelstrom reviewed Best Chocolate Brownie on May 10, 2010

Amazing. These turned out really well first time as a guest and then again when we made them ourselves. The less cooked, the better! Try with vanilla ice cream for a ridiculously good combination.


ilovemycat reviewed Best Chocolate Brownie on May 11, 2010

I've been very systematic about taste testing this recipe in different situations. The first was Barb's recipe - Ghiradelli choc chip substitution. Oh wow. Yeah, that was good. Next I made it myself with the same substitution, also cooked for 35 mins. Delicious on the beaters, off the bowl, and the spatula (I don't like to waste food). Out of the oven, gooey and devine, amazing with vanilla ice cream. A thin slice (no calories for "just a taste") to check on how it was setting up proved enticing and satisfying. Later in the evening with vanilla ice cream, toe-curling. Next morning out of the fridge (after breakfast, duh, I'm not uncivilized!), also with vanilla ice cream, even better. I think this is my favorite dessert recipe. Ever. Even better, it's great for newbies like me who have limited patience and time. This will get made again. No doubt.


ryansnyder reviewed Best Chocolate Brownie on June 7, 2010

A friend surprised with these brownies, and I thought they were quite tasty. It had a nice gooey inside with a crisp exterior.