How To make Swiss Chocolate Brownies
NORMA WRENN NPXR56B:
1 c Water
1/2 c Butter or margarine
1 1/2 Squares unsweetened
Chocolate 2 c Flour
2 c Sugar
1 ts Baking soda
1/2 ts Salt
2 Eggs; lightly beaten
1/2 c Sour cream
1/2 ts Vanilla
1 c Walnuts; chopped
Icing: 1/2 c Butter or margarine
1 1/2 Squares unsweetendd
Chocolate 3 c Confectioners' sugar; divide
5 tb Milk
1 ts Vanilla
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 degrees 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. Source: Country Woman, Collector's Edition, 3rd prize -----
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Swiss Brownies
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How to make a fudgy brownies? Not cakey but fudgy.
Here's what you'll need:
1 cup melted butter (salted)
1 and 1/2 cup brown sugar
1/2 cup granulated white sugar
2 tsp vanilla
1 tsp salt
3 large eggs
1 cup all purpose flour
1 cup unsweetened cocoa powder
2 cups semi sweet chocolate chips
Bake at 180 C for 35 minutes. I used 9x7 inches baking pan.
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Seriously Fudgy Homemade Brownies | Sally's Baking Recipes
These are the richest, most decadent homemade brownies you’ll ever try. You only need a few basic ingredients, 1 bowl, and they’re done baking in 30 minutes!
Get the full recipe:
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Double Chocolate Brownies Recipe
This is the best brownie recipe I have made so far, rich and delicious with a crunchy top and soft interior. The best part is when you feel the melted chopped chocolate...just DIVINE.
Ingredients
Makes about 9 servings
3/4 cup (90 g) dark chocolate (55%-70%), for melting
3/4 cup (90 g) dark chocolate ((55%-70%)), chopped
3/4 cup (170 g) butter
1 tsp instant espresso powder
1 tbsp dark cocoa powder
1 cup sugar (200g)
1/2 tsp salt
3 eggs
1 tsp vanilla extract
3/4 cup flour (95g)
Directions
1. Preheat oven to 350 degrees F (180 C). Butter the sides and bottom of a 8x8 inch (20 X 20 cm) baking pan. Line the pan with parchment paper.
2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Add cappuccino powder. Remove the pan from heat but keep the bowl over the water and stir in the sugar, then remove the bowl from the pan.
3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well. Stir in the chopped chocolate.
4. Pour the batter into the prepared pan and bake for about 30-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
5. Let the brownies cool completely, then carefully lift the parchment out of the baking pan. Cut into squares and serve.
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