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.
Swiss Chocolate Brownies
Swiss Chocolate Brownies
Prep Time
25 min
Cook Time
20 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
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.
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