Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium saucepan over low heat, combine the coarsely chopped unsweetened chocolate, semi-sweet chocolate, and butter. Stir often until melted and smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the sugar and eggs until light and fluffy. Add in the vanilla extract and sour cream, mixing until well combined.
- Stir in the melted chocolate mixture into the egg mixture until fully incorporated. In another bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fold in the milk chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once done, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift them out and place them on a cooling rack. Once cooled, dust with powdered sugar before cutting into squares.
Notes
- Store brownies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze the brownies wrapped in plastic wrap for up to 3 months.
- Thaw overnight in the refrigerator before enjoying.
- Overmixing the batter can result in tough brownies.
- Baking for too long will dry them out; aim for a fudgy texture.