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Chocolate Sauce Brownies

 Chocolate Sauce Brownies
These moist cake-like brownies are loaded with crunchy nuts and topped with sweet frosting. If you don't have leftover chocolate sauce, substitute purchased chocolate syrup in this recipe with equally tasty results. —Vickie Overby, Wahpeton, North Dakota
60 ServingsPrep: 20 min. Bake: 20 min.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1-1/2 cups Rich Chocolate Sauce  or 1 can (16 ounces) chocolate syrup
  • 1 teaspoon vanilla extract
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup chopped pecans or walnuts
  • 1 cup sugar
  • 6 tablespoons milk
  • 6 tablespoons butter
  • 1/2 cup semisweet chocolate chips


  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating
  • well after each addition. Stir in chocolate sauce and vanilla.
  • Combine flour and baking powder; add to the creamed mixture and mix
  • well. Stir in nuts.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 350° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack.
  • For frosting, combine the sugar, milk and butter in a heavy saucepan.

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Chocolate Sauce Brownies (continued)

Directions (continued)

  • Bring to a boil over medium heat boil for 1 minute. Remove from the
  • heat. Add chocolate chips; stir or whisk for 5 minutes or until
  • smooth. Spread over brownies. Yield: 5 dozen.