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Get the Recipe: Mission Street Food's Sour Cream Brownie Bricks: An Ode to San Francisco

Servings: 12 HUGE brownies
Author: Michelle Lopez
(1 stars) 1 review

Ingredients

  • 10 1/2 oz. high-quality bittersweet chocolate (in the 70% range), chopped into 1-inch pieces
  • 14 oz. unsalted butter, chopped into 1-inch pieces
  • 7 eggs, at room temperature
  • 2/3 cup sour cream (or creme fraiche), at room temperature
  • 2 3/4 cups sugar
  • 3 1/2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 350 (F). Butter a 9" x 13" baking pan and dust it with cocoa, making sure to shake out the excess cocoa. Set aside.
  • Melt 10 1/2 oz. chocolate and 14 oz. butter in a double boiler, making sure to stir constantly so the chocolate doesn't burn. Set aside to cool slightly.
  • Use a freestanding electric mixer with a whisk attachment (or use a handheld electric whisk) to whisk 7 eggs with 2/3 cup sour cream, 2 3/4 cups sugar, and 3 1/2 teaspoons vanilla. Whisk for at least 5 minutes until you get a nice, light, airy mixture.
  • When your egg mixture is nice and airy, add the chocolate/butter mixture from the first step and use a rubber spatula to mix together until just combined.
  • In a large mixing bowl, sift and mix 1 2/3 cups flour, 1/3 cup cocoa powder, and 1 1/4 salt. Use a measuring cup to form a deep well in the center. You should be able to see the bottom of the bowl.
  • Pour the wet ingredients (your egg/chocolate/butter mixture from step 3) into the well in the center of the dry ingredients. Use a rubber spatula to gradually incorporate all of the dry ingredients, mixing as little as possible. Be careful not to overmix the batter, or you will have tough brownies and I will cry for you! Just keep mixing until you see one or two flour streaks in the batter, then stop.
  • Fill the cocoa-dusted pan with the brownie batter, and sprinkle the entire surface evenly with big pinches of granulated sugar.
  • Bake for 24 - 30 minutes. Check for doneness every few minutes thereafter, being careful not to overcook. The goal is for the middle to be a bit fudgy, so if you insert a toothpick into the brownies, it should come out a little dirty, but not with any liquid batter on it.
  • Cool on a wire rack completely before slicing into squares.

Notes

Adapted from the Mission Street Food Cookbook
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