Brownie lovers all over the world are going to adore this brownie cake recipe. Made with Cabot Sour Cream and award-winning Salted Butter, this brownie cake is perfectly moist and soft and has just the right blend of cocoa and chocolate chips to make a fudgy, rich treat. We do have to warn you that this sour cream brownie cake is addictive, so you may want to go with a double batch just to be safe. Make and share the recipe on Facebook, Pinterest, Instagram, and Twitter with your friends and family.
Preheat your oven to 350°F, then butter and flour a 9-by-5-inch loaf pan.
Sift the flour, unsweetened cocoa, baking powder, baking soda and salt into a medium bowl. In a separate bowl, beat the Cabot Salted Butter (or Cabot Extra Creamy Premium Salted Butter) in another bowl with an electric mixer for 5 minutes until light and fluffy. While beating, gradually add the sugar and continue to beat for another 5 minutes. Beat in the eggs one at a time. Then add vanilla, beating until the mixture is smooth. Alternately add some of the flour mixture and the Cabot Sour Cream, beating just until smooth. Fold in semi-sweet chocolate chips, if using.
Scrape batter into prepared loaf pan and bake for 45 to 60 minutes, or until a knife or skewer inserted in the center comes out clean. Let cool completely in pan for at least 2 hours. Note that cake may settle in the center as it cools. Enjoy on its own or with a scoop of vanilla ice cream!
Can’t get enough chocolate dessert recipes? This Chocolate Layer Cake with Chocolate Frosting is another must-try! As a cooperative of New York and New England farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Sour Cream Brownie Cake after you’ve tried it by rating and reviewing the recipe.
Ingredients
1 cup King Arthur Unbleached All-Purpose Flour
- ¼ cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
8 tablespoons Cabot Salted Butter, or Cabot Extra Creamy Premium Sea Salted Butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
1 cup Cabot Sour Cream
- ½ cup semi-sweet chocolate chips (optional)
Directions
- PREHEAT oven to 350°F.
- BUTTERÂ and flour 9-by-5-inch loaf pan.
-
SIFT the flour, unsweetened cocoa, baking powder, baking soda and salt into a medium bowl.
-
BEAT the butter in another bowl with an electric mixer for 5 minutes until light and fluffy. While beating, gradually add the sugar and continue to beat for another 5 minutes. Beat in the eggs one at a time. Then add vanilla, beating until the mixture is smooth. Alternately add some of the flour mixture and the sour cream, beating just until smooth. Fold in semi-sweet chocolate chips, if using.
-
SCRAPE batter into prepared loaf pan and bake for 45 to 60 minutes, or until a knife or skewer inserted in the center comes out clean. Let cool completely in pan for at least 2 hours.
Recipe Note
Note that the cake may settle in the center as it cools. Enjoy on its own or with a scoop of vanilla ice cream!
Explore more of Cabot's dessert recipes for special occasions, holidays or "just because".
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Brownie lovers all over the world are going to adore this brownie cake recipe. Made with Cabot Sour Cream and award-winning Salted Butter, this brownie cake is perfectly moist and soft and has just the right blend of cocoa and chocolate chips to make a fudgy, rich treat. We do have to warn you that this sour cream brownie cake is addictive, so you may want to go with a double batch just to be safe. Make and share the recipe on Facebook, Pinterest, Instagram, and Twitter with your friends and family.
Preheat your oven to 350°F, then butter and flour a 9-by-5-inch loaf pan.
Sift the flour, unsweetened cocoa, baking powder, baking soda and salt into a medium bowl. In a separate bowl, beat the Cabot Salted Butter (or Cabot Extra Creamy Premium Salted Butter) in another bowl with an electric mixer for 5 minutes until light and fluffy. While beating, gradually add the sugar and continue to beat for another 5 minutes. Beat in the eggs one at a time. Then add vanilla, beating until the mixture is smooth. Alternately add some of the flour mixture and the Cabot Sour Cream, beating just until smooth. Fold in semi-sweet chocolate chips, if using.
Scrape batter into prepared loaf pan and bake for 45 to 60 minutes, or until a knife or skewer inserted in the center comes out clean. Let cool completely in pan for at least 2 hours. Note that cake may settle in the center as it cools. Enjoy on its own or with a scoop of vanilla ice cream!
Can’t get enough chocolate dessert recipes? This Chocolate Layer Cake with Chocolate Frosting is another must-try! As a cooperative of New York and New England farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Sour Cream Brownie Cake after you’ve tried it by rating and reviewing the recipe.
Directions
- PREHEAT oven to 350°F.
- BUTTERÂ and flour 9-by-5-inch loaf pan.
-
SIFT the flour, unsweetened cocoa, baking powder, baking soda and salt into a medium bowl.
-
BEAT the butter in another bowl with an electric mixer for 5 minutes until light and fluffy. While beating, gradually add the sugar and continue to beat for another 5 minutes. Beat in the eggs one at a time. Then add vanilla, beating until the mixture is smooth. Alternately add some of the flour mixture and the sour cream, beating just until smooth. Fold in semi-sweet chocolate chips, if using.
-
SCRAPE batter into prepared loaf pan and bake for 45 to 60 minutes, or until a knife or skewer inserted in the center comes out clean. Let cool completely in pan for at least 2 hours.
