Best 2 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:

• 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