The Secret to Ultra-Moist Fudgy Brownies

Ultra Moist Brownie

There are brownies… and then there are the brownies people ask you to make again.

If you’ve ever pulled a pan of brownies out of the oven only to end up with something dry, crumbly, or oddly cake-like the next day, you’re not alone. The truth is, most brownie recipes miss the mark because they focus on structure instead of moisture. And when it comes to brownies, moisture is everything.

This recipe was created for people who want brownies that are rich, deeply chocolatey, and unapologetically fudgy—the kind that sink slightly in the middle, develop that glossy top, and stay soft for days. The secret ingredient? Full-fat sour cream. It adds moisture and richness without turning the brownies cakey, giving you that bakery-style texture we all love.

These brownies are perfect for weeknight treats, family gatherings, potlucks, or just when you need something indulgent and comforting. No fancy equipment. No complicated techniques. Just a few intentional steps that make all the difference.

Let’s get into it.

Ultra-Moist Sour Cream Brownies

Ingredients

• ¾ cup unsalted butter (1½ sticks)

• ¼ cup neutral oil (avocado or vegetable)

• ¾ cup unsweetened cocoa powder (Dutch-process preferred)

• 1¾ cups granulated sugar

• ½ cup light brown sugar

• 4 large eggs, room temperature

• 1 extra egg yolk

• 1 tablespoon vanilla extract

• ½ cup full-fat sour cream, room temperature

• 1 cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon baking powder

• ¾ cup white chocolate chips or chunks (optional)

Instructions

1. Preheat & Prepare

   Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease well.

   
   

2. Bloom the Cocoa

   Place cocoa powder in a large bowl. Melt the butter until hot, then pour it directly over the cocoa. Add the oil and stir until smooth and glossy. Let sit for 30 seconds.

   
   

3. Add Sugars

   Whisk in the granulated sugar and brown sugar until fully combined.

   
   

4. Add Eggs & Vanilla

   Add eggs one at a time, whisking well after each. Add the extra yolk and vanilla. The batter should look thick and shiny.

   
   

5. Incorporate Sour Cream

   Gently whisk in the sour cream until fully blended.

   
   

6. Add Dry Ingredients

   Sift together flour, salt, and baking powder. Fold into the batter just until combined. Do not overmix. Fold in chocolate chips if using.

   
   

7. Bake

   Spread batter evenly in the prepared pan. Bake for 25–30 minutes, until edges are set and the center still looks slightly underdone. A toothpick should come out with moist crumbs.

   
   

8. Cool & Serve

   Let brownies cool completely before cutting. For extra fudginess, chill for 1–2 hours before slicing.

Perfectly moist brownies

Tips for Perfectly Moist Brownies

• Do not overbake—slightly underdone is ideal

• Use full-fat sour cream for best texture

• Allow brownies to cool fully before cutting

Final Thoughts

These brownies are rich, indulgent, and dangerously easy to make. Once you try them, dry brownies will officially be a thing of the past.

If you make this recipe, save it, share it, and don’t be surprised when people ask for it again.