I picked up Brownie Mix Bliss, by Camilla V. Saulsbury and published by Cumberland House, and found a few recipes that seem great to try. Here’s the first one.
Ingredients
- 1 package brownie mix
- 1/3 cup butter, melted
- 1/2 cup sour cream (not reduced fat)
- 2 large eggs
- 1 recipe Chocolate Velvet Frosting (follows)
Instructions
- Preheat oven to 350 degrees (325 for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray (or foil-line pan).
- In a medium mixing bowl mix the brownie mix, melted butter, sour cream, and eggs with a wooden spoon until just blended and all dry ingredients are moistened. Spread batter into prepared pan.
- Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not over-bake). Transfer to a wire rack and cool completely.
- Prepare Chocolate Velvet Frosting. Spread over cooled brownies. Cut into squares. Store in refrigerator. makes 9 large or 16 small brownies.
Chocolate Velvet Frosting
- 2 tablespoons butter
- 1/2 cup semisweet chocolate chips
- 1/4 cup sour cream
- 1 1/4 cup sifted powdered sugar
In a medium saucepan set over low heat combine butter and chocolate chips; cook and stir until melted and smooth. Remove from heat and cool 5 minutes; whisk in sour cream. Gradually add powdered sugar, whisking until blended, shiny, and smooth. Makes about 1 cup frosting, enough to frost an 8-inch square pan of brownies.
