Sour Cream Chocolate Hokey Pokey Brownie Recipe

Sour Cream Chocolate Hokey Pokey Brownie

Recently I received Arla Köket Smetana to test. I decided to use it to make brownies. The Smetana has a 42% fat content which is half of what butter has. Smetana worked well in a brownie. It added slight bitterness, a bit similar to dark chocolate.

The brownie was rich, not overly sweet and slightly bitter. During baking the hokey pokey melted and mingled with the brownie, creating a sticky gooey texture. Hokey pokey has a lot of air and this created gaps as they melted, giving it the 'rustic' look. But there were no gaps in the taste.

Sour Cream Chocolate Hokey Pokey Brownie

Brownie recipe adopted from here.

Ingredients

100 ml flour

50 ml butter or coconut oil

50 ml sour cream (I used Arla Köket Smetana with 42% fat content)

½ cup sugar

4 tablespoons cocoa powder

2 teaspoon vanilla sugar or 1 teaspoon vanilla extract

2 eggs

½ teaspoon salt

½-1 cup hokey pokey pieces (recipe below)

Directions

1. Heat oven to 175°C / 350°F
2. Melt coconut oil in a saucepan.
3. Add sour cream, sugar and eggs and mix well
4. Add the rest of the ingredients except hokey pokey and mix until incorporated. Stir in hokey pokey. 
5. Add to a baking tin and bake for 15-20 minutes.

Hokey Pokey Recipe

Recipe source: Chelsea. Originally published in the Edmonds cookbook

Ingredients

100 ml sugar

40 ml golden syrup

1 teaspoon baking soda

Directions

1. Put sugar and golden syrup into a saucepan. Heat gently, stirring constantly until sugar dissolves.
2. Increase the heat and bring to the boil. Boil for two minutes. Stir occasionally, if necessary, to prevent burning.
3. Remove from heat. Add baking soda. Stir quickly until mixture froths up rapidly. Pour into a buttered tin immediately. Leave until cold and hard then break into pieces.

Sour Cream Chocolate Hokey Pokey Brownie

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