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Fans of chewy, moist brownies will love these gems with sour cream chocolate ganache icing.

Kathy Whyte/ WNBF News

Super Sinfully Rich Brownies (Prep. time 45 minutes. Yield: 18 brownies)

1C. granulated sugar

1 stick room-temperature butter

3 eggs (room temperature)

1 tsp. vanilla extract

2 Tb. sour cream

2/3 C. flour

½ tsp baking powder

Pinch salt

2 oz. (1/2 bar) dark baking chocolate

½ C semi-sweet chocolate chips

Frosting:

2 oz. (1/2 bar) dark baking chocolate

2 Tb. butter

1/3 C sour cream

½ C. powdered sugar.

Preheat oven to 350. Spray a square baking pan with cooking spray and set aside. Cream together the sugar and butter. Beat in vanilla. On medium speed, add eggs one at a time then added in sour cream.  Break ½ bar baking chocolate into smaller pieces into a microwave-safe bowl and microwave for about 30 seconds.  Stir and microwave another 15-30 seconds until melted.  Stir the melted chocolate into the butter/sugar mixture.  Combine the flour, salt and baking powder and, on low speed, gradually add in to the wet ingredients.  Blend until the flour is just incorporated into the wet ingredients.  Do not over-mix.  Stir in the chocolate chips with a spoon or spatula. Pour the batter into the pan and spread evenly.  Bake for about 30 minutes until a wooden toothpick inserted in the center comes out clean.

While the brownies cool, microwave the other half bar of baking chocolate with the butter about 15-30 seconds until melted.  Stir and add the sour cream.  Cold sour cream may make the chocolate firm up a little again. If that happens, return to the microwave for another 10 seconds or so. Stir until smooth. Stir in the powdered sugar.  Pour icing over brownies and spread evenly over the entire surface.  Cut the brownies into 18 squares.  For an added treat, top the brownies with a dollop of cherry pie filling.  (You can also swirl a little cherry pie filling into the brownie batter before baking for a nice “Black Forest” version.)

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