Best 2 Swiss Chocolate Brownies Recipes

Indulge in the symphony of flavors with our Swiss Chocolate Brownies, a culinary masterpiece that elevates the classic brownie experience. These delectable treats are crafted with the finest Swiss chocolate, renowned for its velvety texture and rich cocoa aroma. Each bite offers a perfect balance of fudgy interior and crisp edges, while the decadent chocolate ganache topping takes the indulgence to new heights. Our collection of Swiss Chocolate Brownie recipes caters to every preference, from gluten-free and vegan variations to sinfully rich double chocolate temptations. Embark on a journey of chocolatey bliss as we unveil the secrets behind these irresistible confections.

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SWISS DOUBLE CHOCOLATE BROWNIES

Swiss Double Chocolate Brownies image

Make and share this Swiss Double Chocolate Brownies recipe from Food.com.

Provided by Lavender Lynn

Categories Dessert

Time 1h

Yield 24 2 inch brownies

Number Of Ingredients 9

Ingredients

2 cups holls 63% swiss bittersweet baking chocolate
1 cup butter, Unsalted, diced
2 1/3 cups granulated sugar
1 1/4 cups all-purpose flour
3 tablespoons unsweetened cocoa powder, Dutch-process
4 large eggs
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt
unsalted butter, for greasing pan

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.

Nutrition Facts : Calories 236.1, Fat 14.4, SaturatedFat 8.7, Cholesterol 51.3, Sodium 94.6, Carbohydrate 28.2, Fiber 2.2, Sugar 19.6, Protein 3.4

SWISS CHOCOLATE BROWNIES

Swiss Chocolate Brownies image

Number Of Ingredients 17

Ingredients

1 cup water
1/2 cup butter or margarine
1-1/2 squares (1 1/2 ounces) unsweetened baking 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 or margarine
1-1/2 squares (1 1/2 ounces) unsweetened baking chocolate
3 cups confectioners' sugar, divided
5 tablespoons milk
1 teaspoon vanilla extract

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

Nutrition Facts : Nutritional Facts Serves

Tips:

For a richer chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
To achieve a fudgy texture, use a combination of melted butter and cocoa powder.
Do not overmix the batter, as this can result in a tough brownie.
For a crispy crust, bake the brownies for a few minutes longer.
To prevent the brownies from sticking to the pan, grease it well or use a parchment paper liner.
Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Conclusion:

These Swiss chocolate brownies are a delicious and indulgent treat that are perfect for any occasion. With their rich chocolate flavor, fudgy texture, and crispy crust, they are sure to be a hit with everyone who tries them. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!