I have always been a lover of “loot”, I am never one to turn down a gift for any reason. Sure, I will do the polite “aw you didn’t have to” but I will be very glad you did. I am equally excited about giving gifts and often leave gift buying for the last minute to avoid having to wait to see someone’s reaction to a gift I bought which I felt was perfect for them. Sometimes I make it the other person’s challenge by giving them the gift early and informing them that they cannot open it until the big day arrives. On the same level I tend to wait till after a party to open my gift, a little challenge to myself, something fun to have once all the guests have left and the party is over.
Such it was with the “brownie baking pan” that Nicola, from Wots for Lunch, gave me for my housewarming. She didn’t make it easy, telling me she saw it at home and thought it was something I would definitely want. She did say if she got it wrong I could exchange it but I knew it would be so right. In the time that I have known Nicola, every gift she has given me has been thoughtful and just right. 

As some may know I had a #FoodieWarming. My housewarmings are going in stages, my flat is smallish and I wasn’t sure what my limit was. As usual I totally over catered for the event (except on the tortilla’s side, I didn’t make enough) and was left with plenty food at the end of the night. What could be frozen was and what couldn’t, was used (salsa makes great omlettes). I wasn’t sure what to do with all the left over sour cream but when I saw Nicola’s gift I knew that somewhere in the world wide web there must be a recipe for Sour Cream brownies and I was so right.

Sour cream brownies
(recipe adapted from TLC – how stuff works)
What you need:
1/2 cup butter softned
1 cup caramel sugar (you can use light brown sugar too)
1 egg
1 cup sour cream
1 tsp vanilla
1/4 cup NoMu cocoa ( I mention brand because their cocoa is very potent, other brands use 1/2 cup)
1/2 teaspoon baking powder
pinch of salt
2 cups cake flour
1/2 cup milk
1 bar dark chocolate (I had a bar of Lindt Dark Chocolate Mousse – it was either that or Madagasse)
What to do:
Preheat oven to 180°C. Butter a 33X22cm pan or brownie pan.
Cream butter and sugar in large bowl until blended. 
Add egg, sour cream and vanilla; beat until light. 
Add cocoa, baking soda and salt; beat until smooth. 
Alternate flour and milk well mixed. 
Stir in chocolate.
Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until center springs back when touched. Cool in pan on wire rack.
Cut into which ever shape you like or if you lucky like me the pan has already done that for you.

Serve with a cold glass of milk. 

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