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Swiss Chocolate Brownies Recipe

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When our two grown children were at home, I baked these brownies often. These days, I make them for big occasions—everyone thinks that they're quite nice. As a bonus, they're a good way to use up leftover sour cream.

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Swiss Chocolate Brownies Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 36 Servings

25 20 45

Ingredients

1 cup water
1/2 cup butter
1-1/2 ounces unsweetened chocolate
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 cup chopped walnuts
ICING:
1/2 cup butter
1-1/2 ounces unsweetened chocolate
3 cups confectioners' sugar, divided
5 tablespoons milk
1 teaspoon vanilla extract

Directions

In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a bowl, combine flour, sugar, baking soda and salt. Add chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in walnuts.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until brownies test done. Cool for 10 minutes.
For icing, melt butter and chocolate. Place in a bowl; mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies. Yield: about 3 dozen.

Originally published as Swiss Chocolate Brownies in Country Woman January/February 1994, p29

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.

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Swiss Chocolate Brownies

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Reviewed on Jul. 17, 2012 by movnspeechGA

I was looking for a brownie recipe using sour cream, and found this. It was very good, but I misread the salt amount, and added 1 tsp. instead of 1/2. Don't you hate when you do things like that? Still, it turned out great, but it rose like a cake in the pan. I also, subbed cocoa for the unsweetened chocolate. ( I only used 4 Tab. )

Reviewed on Jun. 02, 2011 by Tammy C.

Quite a few years ago I found this recipes in Country Woman (I think it was). My husband requests this quite often. I have other brownie recipes I also use but I use this one when I want a more cake-like brownie. I do substitute the unsweetened chocolate with 4 1/2 tbsp. cocoa plus 1 1/2 tbsp margarine (this is in addition to the 1/2 cup butter). Most times I don't have the unsweetened chocolate on hand so I found this substitution and have been using it with great success. My husband requests coffee icing for these so I substitute the milk for coffee and also again substiute the unsweetened chocolate with cocoa and margarine or butter.