Ingredients
1 c. melted butter
1 1/2 c. granulated sugar
2/3 c. packed brown sugar
1 1/3 c. Dutch-process cocoa powder
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. pure vanilla extract
1 tsp. espresso powder
4 large eggs
2 large egg yolks
1/2 c. whole milk
1 1/4 c. all-purpose flour
6 tbsp. butter
1/3 c. Dutch process cocoa powder
1/4 c. plus 2 tbsp. sour cream
2 2/3 c. powdered sugar, sifted
Pinch kosher salt
Preparation
Softened butter makes brownies too cakey. Neutral oil tastes bad when compared to a batch with butter.Dutch process cocoa powder produces a much richer chocolate flavor.Extra egg yolks lend fudginessWhole milk tenderizes the crumb more than water.During the toothpick test, you still want some moist crumbs! A clean toothpick means your results will be even more cakey and slightly less brownie-like. (Though still 100% delicious.)
Step 1For the brownies: Preheat oven to 350° and line a 9x13-inch pan with parchment paper. In a medium bowl, whisk together melted butter and sugars until smooth. Stir in cocoa powder, salt, baking powder, vanilla, and espresso powder. Step 2Add eggs, one at a time, then add egg yolks and beat until incorporated. Stir in milk. Step 3Add flour and stir until just combined. Transfer batter to prepared pan. Step 4Bake for 28 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached. Let cool completely. Step 5For the frosting: In a medium pot over medium heat, melt butter. Stir in cocoa powder and sour cream.Step 6Reduce heat to low, then add powdered sugar and salt and beat until smooth. Step 7Spread frosting on cooled brownies and let set for at least 10 minutes before serving.
Softened butter makes brownies too cakey. Neutral oil tastes bad when compared to a batch with butter.Dutch process cocoa powder produces a much richer chocolate flavor.Extra egg yolks lend fudginessWhole milk tenderizes the crumb more than water.During the toothpick test, you still want some moist crumbs! A clean toothpick means your results will be even more cakey and slightly less brownie-like. (Though still 100% delicious.)
Don’t get me wrong, this brownie is absolutely incredible on its own. (It’s like a decadent and dense, fudgy chocolate cake!) But the frosting is key. This icing is similar to the kind that goes on Texas Sheet Cake, but instead of milk, I used sour cream, which makes it creamier with a very subtle tang. Pro tip: Do not skip sifting the flour! It’ll help make your icing much smoother. Looking for more brownie ideas? We have 50+ amazing recipes. And if you make this brownie, please rate it below. We love to hear from you!
