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Chocolate Sour Cream Brownie Cake
10 servings

1/2 cup Cabot Unsalted Butter

1 cup sugar

2 eggs

1 tsp. vanilla

1 cup all-purpose flour

1/4 cup cocoa

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup Cabot Sour Cream

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x5-inch loaf pan.

With an electric mixer, cream butter. Gradually add sugar and beat until smooth. Add eggs one at a time. Add vanilla and beat until smooth.

Sift together dry ingredients and combine with the creamed mixture, alternately with the sour cream. Beat just until smooth.

Turn batter into prepared loaf pan and bake about 40 minutes, until a tester emerges clean. Cool in pan.

NOTE: this may settle in the middle as it cools, that is normal.

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