Semi-Homemade Dark Chocolate Brownies with Sour Cream Frosting

I really like to bake. I am not so good at baking brownies from scratch though. They never turn out quite right. If any of you have a fail-proof recipe I could try, I’d love to hear about it! So when I make brownies, they are always a semi-homemade version. Using a box mix and ingredients that are not called for on the box. These Brownies with Sour Cream Frosting were especially good. If you like flavor contrasts you’ll love this tangy, creamy frosting over a dark chocolate brownie. This frosting is excellent over chocolate cookies too!

Dark Chocolate Semi-Homemade Brownies:

• 2- 19.5 or 19.8 package brownie mix
• 1 cup melted butter
• 4 large eggs
• 2 teaspoons vanilla extract
• 2- 1 oz squares bittersweet chocolate, finely chopped

Preheat oven to 350 degrees for glass pans or 325 degrees for dark or metal pans. Prepare a 9×13 pan with tin foil or spray the bottom of the pan with cooking spray. Add the brownie mixes, melted butter, eggs and vanilla to a mixing bowl and mix until just blended and not lumpy. You can do this with an electric mixer, a stand mixer or just by hand. Stir in the bittersweet chocolate. Add to the prepared pan and smooth flat. Bake 40-44 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pan, then remove and frost.

Sour Cream Frosting:

• 3/4 cup powdered sugar
• 8 ounce package cream cheese, room temperature
• 1/2 cup sour cream
• 1 teaspoon lemon juice

In a medium bowl beat the powdered sugar, cream cheese, sour cream and lemon juice with an electric mixer or stand mixer with the whisk attachment. Mix on high until well blended and smooth. Makes about 1 3/4 cup frosting. Perfect for a 13×9″ pan of 4-5 dozen cookies.