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Sour Cream Swirled Brownies

in Diana's Recipe Book

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Servings: Makes 36 brownies
Sour cream swirled into these dense fudgy brownies makes them extra special.

1/2 cup butter
4 (1-ounce) squares unsweetened baking chocolate
2 cups granulated sugar
1/2 cup light or fat-free sour cream
4 eggs, slightly beaten
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour

Swirl Ingredients:
1/2 cup light or fat-free sour cream
1/4 cup granulated sugar
1 egg
2 tablespoons all-purpose flour
Confectioners' sugar, if desired


Heat oven to 350°F. Melt butter and chocolate in 3-quart saucepan over medium heat, stirring occasionally, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients except flour until well mixed. Stir in 1 1/2 cups flour just until mixed. Spread 3/4 of batter into greased 13 x 9-inch baking pan.

Stir together all swirl ingredients in small bowl until smooth. Spoon over brownie mixture. Spread remaining brownie mixture over swirl mixture. (Batter will not entirely cover swirl mixture.) Pull knife or spatula through brownie mixture for marbled effect.

Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar, if desired.

Makes 36 brownies.

Source: Land O'Lakes
Date: February 21, 2004

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