Makes 20 large or 40 small bars

Lush with melted chocolate, cocoa powder, chocolate chips, and sour cream, these brownies are rich and cakey (as opposed to fudgy). Because they’re sturdy, they make a wonderful gift. Wrap up a few for your favorite valentine.

Butter (for the pan)

Flour (for the pan)

5 ounces unsweetened chocolate, chopped

1¾ cups flour

3 tablespoons unsweetened cocoa powder

¾ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup miniature semisweet-chocolate chips

1 cup (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 eggs, lightly beaten

1 teaspoon vanilla extract

¼ cup sour cream

Confectioners’ sugar (for sprinkling)

1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan. Dust the pan with flour, tapping out the excess.

2. In a heatproof bowl over hot but not boiling water, melt the unsweetened chocolate. Remove the bowl from the water and wipe the bottom dry; set aside.

3. In another bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt to blend.

4. In a small bowl, toss the chocolate chips with 2 teaspoons of the flour mixture.

5. In an electric mixer on medium speed, cream the butter for 1 minute. Increase the speed to medium-high. Add the granulated sugar in 2 additions, beating well after each addition. On medium-low speed, beat in the eggs, one at a time, blending well after each addition. Blend in the vanilla and sour cream. The batter may look curdled; that’s OK.

6. With the mixer set on its lowest speed, add the melted chocolate mixture, then the flour mixture, beating only until blended.

7. Remove the bowl from the mixer stand. With a large metal spoon, stir in the chips and any flour in the bowl. Transfer the batter to the baking pan, spreading it evenly and smoothing the top.

8. Bake the brownies for 40 to 45 minutes, or until the top is set. Transfer the pan to a wire rack; cool completely.

9. Make 3 horizontal cuts and 4 vertical cuts to form 20 pieces. For smaller brownies, cut each in half to make 40 bars. Use a small offset spatula to remove the bars from the pan. Store in an airtight container. Just before serving, dust the tops with confectioners’ sugar, if you like. Lisa Yockelson

Lisa Yockelson can be reached at Bakinggirlauthor@gmail.com.