Chocoholics may decide if these are the ultimate brownies, but we certainly think these fudgy squares deserve that title. Dark brown sugar makes these extra fudgy, a touch of sour cream adds richness and depth, and good-quality cocoa powder is worth the splurge. Once baked, but before the brownies are cut, the top is slathered with a wonderfully smooth dark-chocolate ganache. Once the ganache is set, cut the brownies into squares–whatever size you desire–and then serve them with a drizzle of extra-virgin olive oil and a sprinkling of flake sea salt. We did say ultimate, didn’t we…
- Position an oven rack in the center of the oven and preheat the oven to 350ºF/180ºC/gas 4. Line the bottom of the pan with parchment paper, and then spray the pan generously with coconut oil baking spray. Set aside.
- Place the butter and brown sugar in the bowl of your KitchenAid® Stand Mixer fitted with the flat beater. Attach the KitchenAid® Sifter + Scale Attachment to your mixer. Weigh the granulated sugar in the ingredient hopper. Turn the mixer to low speed, open the ingredient valve, and sift the sugar into the mixer bowl. Cream the mixture on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl. With the mixer running on medium, add the eggs, one at a time, incorporating each before adding the next. Beat in the sour cream and vanilla.
- Close the ingredient valve on the Sifter + Scale Attachment, and weigh the flour, cocoa, and salt, taring the scale between ingredients.
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|Calories800Calories from Fat360|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.