Swiss Chocolate Brownies Recipes

SWISS DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350. Butter a 9 x 13 inch baking pan. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides of the pan by an inch or so.
• Place a large pot filled with an inch or two of water over low heat and bring to a gentle simmer. Combine the chocolate and diced butter in a stainless steel or glass bowl. Set the bowl over the pot. Stir occasionally until melted. Remove bowl from the top of the pot and set aside to cool slightly.
• Meanwhile, in a large bowl, beat the eggs just until the yolks and whites are blended. Whisk in the sugar and beat until the mixture is creamed together (slightly thickened and pale). Stir in the vanilla.
• Sift together the flour, cocoa and salt. Set aside.
• Pour the chocolate into the egg and sugar mixture, stir to blend well. Add the flour mixture in three additions, using a spatula to gently fold in each addition before adding the next.
• Scrape the batter into the pan and place in the center of the oven. Bake for approximately 35 minutes, or until a tester inserted in the center of the brownies comes out clean. Transfer pan to wire rack and let cool completely before cutting. Use the parchment overhang to lift from pan.

SWISS CHOCOLATE BROWNIES

Steps:

• Combine water, butter and unsweetened chocolate in a medium saucepan. Over medium heat bring to boil and boil for one minute, remove from heat and let cool.
• Combine flour, sugar, baking soda and salt and add to cooled chocolate mixture. Add eggs, sour cream and vanilla, mix until well blended. Stir in chopped walnuts.
• Pour into a greased and floured brownie pan, bake approximately 35 minutes.
• Icing:.
• Melt butter and unsweetened chocolate together over low to medium heat. Once melted and smooth remove from heat and using a mixer alternately add powdered sugar, milk and vanilla and blend until smooth. Spread over warm brownies.

SWISS CHOCOLATE BROWNIES

Steps:

• In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat cool. In a mixing 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 mixing bowl mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar beat until smooth. Spread over warm brownies.© Copyright Reiman Publications, 1993-1997

TOBLERONE BROWNIES - SWISS CHOCOLATE

Steps:

• Place the Toblerone and butter into a saucepan and heat gently until chocolate is melted.
• Remove from heat.
• Stir through the sugar, flour, eggs and sour cream until well combined.
• Pour into a well lined 13" x 9" x 2" pan.
• Bake at 180ºC for 30 minutes or until cooked through.
• Cool on a wire rack.
• Cut into pieces.
• Dust with cocoa and serve.

SWISS CHOCOLATE BARS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.