04 August 2009

Recipe: Dennys Decadent Brownies

From Denny: This is my personal brownie recipe I developed over the years of trying different kinds. We like more of a cake brownie in this house as opposed to the gooey kind, though you really can just undercook anything to get that consistency.

Unfortunately, any time you undercook flour for that gooey consistency you are creating something that isn't digested well, and, well, goes straight to fat in the body. Who wants to put on fat easily? No one is that answer! But I still love my chocolate and brownies, so a cake brownie is a (somewhat) healthier idea. :)

This recipe is quick and easy, as fast as pulling out a mix with preservatives, so why not control what goes into your chocolate food?

Dennys Decadent Cake Brownies

Yield: 16 (2-inch) squares


3 squares unsweetened chocolate

1/3 cup unsalted butter

1 cup sugar

2 large AA eggs

1 teaspoon vanilla

½ teaspoon baking powder

½ teaspoon salt

¾ cup all-purpose flour

¼ cup sour cream

(You can use full fat sour cream or the lite version we use in this recipe that is 50% less fat. Don't use no fat version as you need some of the oil to make the recipe work right.)

½ cup semi-sweet chocolate chips

½ cup chopped pecans (or left whole and placed on top instead on in the batter)


Preheat oven to 350° F. and grease an 8”x8”x2” square pan.

Melt chocolate and butter carefully in a double boiler over simmering hot water. If you are adept at melting in the microwave without burning the chocolate, this is a faster method – just make sure you stop it every 10 seconds or so to stir, otherwise the chocolate will either burn or separate.

Add sugar, then eggs one at a time. Add vanilla. Sift together the flour, baking powder and salt. Add the flour mixture, stirring well to incorporate. (Brownie dough is best mixed by hand as it becomes stiff dough.)

Add sour cream and stir just until incorporated; don’t over mix. Add chocolate chips and pecans – unless you want to place pecans, whole or chopped, on top.

Bake at 350° F. for 20 – 23 minutes, checking for doneness by inserting a toothpick in the center of the pan. Some people like their brownies under cooked and others more so, your preference.


In Louisiana, in lieu of frosting we like to sprinkle powdered sugar over everything: beignets (donuts), cakes, cookies, anything chocolate, especially brownies.

If you prefer a thin easy frosting here is a favorite.

Chocolate Glaze


1 square unsweetened chocolate

2 Tablespoons unsalted butter

½ cup powdered sugar

½ teaspoon vanilla

A few Tablespoons hot water


Melt the chocolate and butter in a double boiler or microwave, stirring well. When smooth, now remove from the heat and add the sugar, making a thick paste. Add the vanilla. Add hot water a little at a time until you have a spreadable consistency. Keep adding hot water 1 teaspoon at a time until you reach your desired level – thinner works better and spreads on faster. How much hot water you use will depend upon what time of year you are making this frosting because of the humidity in the air. Enjoy!
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