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

Swiss Chocolate Brownies Recipe

Publisher Photo
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

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

  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

Reviews for Swiss Chocolate Brownies

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
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. )"

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 22, 2011

"I've made these brownies ever since I got the recipe from Country Woman many years ago. They still are the absolute best. I'm not even a big brownie fan, but I'm always the first to have a piece of these when they come out of the oven!"

MY REVIEW
Reviewed Sep. 28, 2010

"Just made another brownie recipe from TOH but did not compare to these. Always come back to these. The best brownie recipe hands down."

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