Swiss Chocolate Brownies Recipe
Swiss Chocolate Brownies Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 36 servings


  • 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


  1. 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.
  2. 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.
  3. 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

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Reviewed May. 22, 2013

I made these for a bake sale and they were extremely popular. However, I think there's too much butter in the frosting; I wondered if it was a misprint and was supposed to be 1/2 stick instead of 1/2 cup, because the frosting had a sheen to it and stayed too soft instead of hardening slightly. Still delicious- but next time I'll reduce the butter.

Reviewed Jul. 17, 2012

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 Jun. 2, 2011

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.

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