I hate to be one of those people, but I didn't have sour cream on hand. I used natural yogurt and half cream I had left over in the fridge (and needed to do something with the natural yogurt). But none the less, these are amazing. I cut mine into wedges and rubbed a mix of milk with the remnants of cream and yogurt left in my measuring cup to top them and they are golden brown and delicious. Crisp on the outside and soft and sweet inside. Next time, I'll reduce the sugar and add cheese because I like savoury over fruit but I will make these again, and try it with the zest and the fruit. And I used my food processor for the whole thing so thanks to those who posted that tip.

Reviewed On: Jun. 9, 2010

These brownies are perfect for when you're looking for gooey, rich chocolate brownies. They are NOT cake-like (thank GOD) so go elsewhere if you want that dry brownie . These even came out shiny on top like those boxed mixes do (ah memories from being a kid!). I'd just be sure to sift your dry stuff and not over fold in the wet stuff. Like pancake batter, you can't be afraid of lumps or seeing a bit of flour. PERFECT!

Reviewed On: Jun. 7, 2010

I love love loved this. I don't really know what ot call it though...I wouldn't eat it as a side..perhaps it's more appropriate as a dessert? I haven't taken a stab at trying to make it savoury, but I do add cinnamon and a bit of nutmeg and it's delicious. Never lasts long

Reviewed On: Oct. 17, 2009