I didn’t intend to make the perfect brownie. But I did. Well, it is perfect to me, at least. 

The terms that most people are familiar with when it comes to brownie textures are: fudgy, chewy and cakey. I enjoy ALL types of brownies. 

     But in general, I take exception to these descriptions, because they seem to be too limiting. I find that a lot of brownies can exude attributes from more than one category and make it difficult to accurately categorize them into one of these three familiar groups. 

     These ambiguous brownies are the type of brownies that I typically desire. I want a brownie that is not so rich and dense that it makes me sick or too cake-like as to where I may as well have chocolate cake. I want a brownie that is soft but substantial enough where it doesn’t fall apart in your hands. Also, I want a deep enough chocolate flavor accentuated by the sugar in the recipe, as opposed to overwhelmed by it. I would like the crackly top, which is usually the signature of the boxed brownie mixes (which I do enjoy), but a slightly-less chewy bite. 

     That’s what I got with these.

     I added miniature chocolate chips so that the chocolate could be distributed more evenly. Adding a portion of brown sugar contributed to the slightly fudgy texture, and the sour cream kept it soft and moist.

     From the first bite, I decided that this would be my “go-to” brownie recipe. I hope you will enjoy it as well!