Brownie lovers all over the world are going to adore this brownie cake recipe. Made with Cabot Sour Cream, this brownie cake is perfectly moist and soft and has just the right blend of cocoa and chocolate chips to make a fudgy, rich treat. We do have to warn you that this sour cream brownie cake is addictive, so you may want to go with a double batch just to be safe. Make and share the recipe on Facebook, Pinterest, Instagram, and Twitter with your friends and family.
Preheat your oven to 350°F, then butter and flour a 9-by-5-inch loaf pan.
Sift the flour, unsweetened cocoa, baking powder, baking soda and salt into a medium bowl. In a separate bowl, beat the Cabot Unsalted Butter with an electric mixer until light and fluffy. While beating, gradually add the sugar and beat in the eggs one at a time. Then add vanilla, beating until the mixture is smooth. Alternately add some of the flour mixture and the Cabot Sour Cream, beating just until smooth. Fold in semi-sweet chocolate chips, if using.
Scrape batter into prepared loaf pan and bake for 35 to 45 minutes, or until a knife or skewer inserted in the center comes out clean. Let cool completely in pan. Note that cake may settle in the center as it cools. Enjoy on its own or with a scoop of vanilla ice cream!
Can’t get enough chocolate dessert recipes? This Chocolate Layer Cake with Chocolate Frosting is another must-try! As a co-operative of over 1,000 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Sour Cream Brownie Cake after you’ve tried it by rating and reviewing the recipe.
1 cup King Arthur Unbleached All-Purpose Flour
¼ cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons Cabot Unsalted Butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup Cabot Sour Cream
½ cup semi-sweet chocolate chips (optional)
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Prep: 15 mins | Cook: 35 mins | Total: 50 mins
PREHEAT oven to 350°F. Butter and flour 9-by-5-inch loaf pan.
SIFT flour, cocoa, baking powder, baking soda and salt into medium bowl.
BEAT butter with electric mixer until light and fluffy in another bowl. While beating, gradually add sugar. Beat in eggs one at a time. Add vanilla and beat until mixture is smooth.
ADD some of flour mixture and sour cream alternately and beat just until smooth. Fold in chocolate chips, if using.
Scrape batter into prepared loaf pan and bake for 35 to 45 minutes, or until knife or skewer inserted in center comes out clean. Let cool completely in pan (cake may settle in center as it cools.)
Needing to use up a half cup of sour cream, I made a half batch using one-third less sugar. In a small loaf pan, the total baking time was 30 minutes. Moist and chocolately, both spouse and child said, ";make this again"