Sour Cream Brownies

This recipe is from Lorna Millward who makes a divine brownie.  Yesterday I was going through my pile of recipes that I either haven't made or haven't filed properly and saw this one.   I had some leftover sour cream so - perfect.  

This is denser than Texas Sheetcake/Buttermilk Brownies and the frosting is a deeper, darker chocolate. 

1 ½ cups butter

½ cup cocoa powder

1 ½ cups water

3 cups flour

1 ½ t. soda

½ t. salt

3 cups sugar

3 eggs, beaten

¾ cup sour cream

2 t. vanilla

Combine butter, cocoa powder and water in a saucepan.  Bring to a boil, stirring with a whisk.  Remove from heat and cool.  Mix flour, soda and salt in a large bowl.  Stir in sugar, eggs and sour cream.  Slowly add the cooled chocolate mixture and vanilla and mix until well blended.  Pour into greased baking tray, 12x17-inch with 1-2-inch sides.  Bake at 350º for 25 minutes or until baked through.

While brownies are baking, make the frosting.  When brownies are done, let them cool 5 minutes and then pour frosting over warm brownies in small amounts spreading as you go. 

Frosting

½ cup butter

6 T. milk

6 T. cocoa powder

3 ½ cups powdered sugar

1 t. vanilla

Combine butter, milk and cocoa in a saucepan over medium heat and stir with a wire whisk until melted.  Pour into mixing bowl and beat in the powdered sugar until blended.  Stir in vanilla.  Let brownies cool completely before cutting them with a knife dipped in cold water.

Tips:  You can also add ¾ cup chopped walnuts to the frosting, then frost.  Or sprinkle mini chocolate chips over the frosting.

If you like a more milk chocolate frosting:

1 square baking chocolate

4 T. butter

¼ cup milk

3 – 3 ½ cups powdered sugar

Melt the chocolate, butter and milk together.  Mix in with the powdered sugar.