Swiss Chocolate Brownies
Submitted by rietveldt
Fudgy sheet pan brownies made with unsweetened chocolate, sour cream, and walnuts, then slathered with a glossy chocolate icing while still warm. Big batch, big flavor, gone fast.
YIELD
16 servingsPREP
20 minCOOK
25 minREADY
55 minThese brownies come out of the oven dense, fudgy, and deeply chocolatey with a tang from sour cream that keeps them moist for days (if they last that long).
The batter starts on the stovetop where butter and unsweetened chocolate melt into hot water, building an intense chocolate base before it ever hits the flour.
Chopped walnuts add crunch throughout, and the whole thing bakes on a big sheet pan so you get plenty of those coveted crispy edge pieces.
The real kicker is the icing: melted butter, more unsweetened chocolate, and powdered sugar beaten smooth, spread over the brownies while they’re still warm so it fuses into a shiny, crackly top layer.
Pro Tips
- Spread the icing while the brownies are warm, not hot. Ten minutes of cooling gives just enough hold so the icing sets with a glossy sheen instead of melting into the crumb.
- Don’t overbake. Pull them when a toothpick comes out with a few moist crumbs clinging to it. They firm up as they cool.
- Sour cream is the secret weapon here. It adds moisture and a subtle tang that balances all that chocolate richness.
Ingredients
Directions
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 eggs, sour cream and vanilla; mix.
Fold in walnuts.
Pour into a greased 15-inch x 10-inch x 1-inch baking pan.
Bake at 350℉ (180℃) for 20 to 25 minutes or until brownies test done.
Cool for 10 minutes.
For icing, melt butter and chocolate. Place in a mixing bowl; mix in 1½ cups confectioners’ sugar.
Add milk, vanilla and remaining sugar; beat until smooth.
Spread over warm brownies.
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