I wasn't sure whether to even bother writing about these brownies. The flavour was good, although CT didn't really like the tang from the sour cream, but the texture was nothing like a brownie. The crumb was moist, but very delicate, so it was difficult to even pick up a piece without it crumbling, and the pieces wanted to cling to the baking parchment. This wasn't helped by the brownie being less than 1cm high - twice the amount of batter in the same sized tin would have just about made a decent batch.
Additionally I couldn't get a good photograph because of our current grim Autumnal weather, even with Hubs holding a light source for me, so I can't show you a decent photograph of what I'm complaining about!
I decided to include them in the end, because it's the first time I've baked with a lower-fat butter replacement spread. The recipe can be found here, at Joy of Baking.