Sour Cream and Sweet Love Brownies

Sour cream is one of those ingedients in baking that is always unexpected, and yet gives the most fabulous results.  I'm planning on trying out some more unusual ingredient tasties (sauerkraut brownies, mayonnaise cake, and the like), but in the meantime I give you an ultra moist and fudgey brownie recipe c/o the wonders of sour cream!

Sour Cream and Sweet Love Brownies

300 g dark chocolate chips
150 g butter
3/4 of a cup white sugar
2 eggs (whisked)
1 and 1/2 cups plain flour
1/2 cup sour cream
1/2 cup white chocolate chips
1/2 cup caramel chips (or milk chocolate chips)

Preheat oven to 180 C (350 F)
Line a 20 cm x 20 cm (8 inch x 8 inch) pan with baking parchment, leaving an overhang to help lift the brownies from the pan once cooked
Melt the dark chocolate and the butter together over a low heat (or in a microwave), stirring continuously to keep the chocolate from burning, until the mixture is smooth and the chocolate melted
Leave to cool to room temperature
Once cool, add the whisked eggs and the sugar, mixing well to combine
Add the flour and the sour cream and mix until smooth
Fold in chocolate chips, pour into the lined pan, and smooth the top
Bake for 30-45 minutes (until a skewer comes out mostly cream)
Leave to cool completely before removing from the pan and cutting

My oven is, at best, cantankerous, so my brownies were super squishy in the middle, but I didn't mind one bit.  Share with friends, of scoff the whole tray by yourself.  You may die from sugar overdose, but it would be worth it.