Chocolate Sour Cream Brownie Cake

Category

Dessert

Servings

10

Prep Time

1 hour

Cook Time

25 minutes

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 or Cabot Extra Creamy Premium Unsalted Butter in another bowl with an electric mixer for 5 minutes until light and fluffy. While beating, gradually add the sugar and continue to beat for another 5 minutes. 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 45 to 60 minutes, or until a knife or skewer inserted in the center comes out clean. Let cool completely in pan for at least 2 hours. 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 800 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.

Ingredients

  • 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, or Cabot Extra Creamy Premium Unsalted Butter, softened

  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup Cabot Sour Cream

  • ½ cup semi-sweet chocolate chips (optional)

Directions

  1. PREHEAT oven to 350°F.
  2. BUTTER and flour 9-by-5-inch loaf pan.
  3. SIFT the flour, unsweetened cocoa, baking powder, baking soda and salt into a medium bowl. In a separate bowl, beat the butter in another bowl with an electric mixer for 5 minutes until light and fluffy. While beating, gradually add the sugar and continue to beat for another 5 minutes. 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 sour cream, beating just until smooth. Fold in semi-sweet chocolate chips, if using.
  4. SCRAPE batter into prepared loaf pan and bake for 45 to 60 minutes, or until a knife or skewer inserted in the center comes out clean. Let cool completely in pan for at least 2 hours. *Note that cake may settle in the center as it cools. Enjoy on its own or with a scoop of vanilla ice cream!

Nutrition

Nutrition

per serving
Calories
274
Amount/Serving % Daily Value
Fat
15 grams
23%
Saturated Fat
9 grams
45%
Cholesterol
77 milligrams
26%
Sodium
515 milligrams
21%
Carbs
32 grams
11%
Fiber
1 grams
4%
Protein
4 grams
Calcium
63 milligrams
6%
Image of Chocolate Sour Cream Brownie Cake

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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