Last week we hosted a group for dinner and I was assigned to dessert. Because it was a casual meal, I wanted a casual dessert and thought I would make some brownies. I turned to a seldom used cookbook from my shelf and thought I’d try to find a use for it. The Chocolate Chip & Sour Cream Brownies sounded good, so I started there.
When it comes to brownies, there are many variations. Some are densely fudgy, some are a little more dry and bar cookie-like, some are thick and cakey. This is one of the latter. In fact, although I didn’t sprinkle powdered sugar after they were baked as the recipe suggests, I almost wished I had spread them with chocolate frosting and just called it a chocolate chip cake. It’s very tasty, but I’m not sure I’d call it a brownie.
Chocolate Chip & Sour Cream Brownie/Cake (from Chocolate Lover’s Cookies & Brownies)
1/2 c. butter, softened
1 c. packed light brown sugar
1 egg
1 c. sour cream (I used part sour cream and part plain yogurt)
1 t. vanilla
1/2 c. unsweetened cocoa
1/2 t. baking soda
1/4 t. salt
2 c. all-purpose flour
1 c. semisweet chocolate chips
powdered sugar
Preheat oven to 350F. Butter a 9×13 pan.
Cream butter and brown sugar in large bowl until blended. Add egg, sour cream, and vanilla; beat until light.
Add cocoa, baking soda, and salt; beat until smooth. Blend in flour until well mixed. Stir in chocolate chips; spread batter evenly in prepared pan.
Bake 25 to 30 minutes or until center springs back when touched. Cool in pan on wire rack. Sift powdered sugar over the top.
Fruit Tart 