Swiss Chocolate Brownies

Name: Swiss Chocolate Brownies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: about 3 dozen.
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 large 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 whole milk; 1 teaspoon vanilla extract

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.

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 large 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 whole 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 15x10x1-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.

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

Reviews

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Average Rating:

Brenda MH

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.
movnspeechGA

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. )
Tammy C.

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.
sewingmom2girls

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!
freel

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.
jodimw

Aug 4, 2010

I make this recipe for a chocolate cake everyone in my family loves it. I got the recipe out of taste of home years ago and I made several copies so I wouldn't lose the recipe. Easiest recipe to make.
Marlia

Oct 30, 2009

These brownies are excellent. I have been making them for years. We leave out the nuts. My son requests them for his birthday every year. Everyone loves them.
gaylaroque

Sep 23, 2009

Yes, I too have made these time and again and everybody raves over them. They are almost like a cross between cake and brownie.
BestCook100Percent

Jan 21, 2009

I just realized that this recipe only has one star. I can not belive it. I got this recipe off the taste of home magazine. I've been doing it for over 6 months and I do it once a week. This is my favorite dessert ever. I had my siste-in-law over for supper last night and I had made these brownies. She loved them and asked for the recipe, that's when I came to the website and saw the one star. They come out so moist and tastes delicious.Thank you Gloria for these wonderful brownies.