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Moist Cake Brownies

 Moist Cake Brownies
These brownies have been in my recipe collection since I was 9 years old. I've added to and altered the recipe over the years, and now I think it has the perfect amount of everything, including semisweet and milk chocolate chips and pecans. They are my husband's and son's favorite. -Louise Stacey, Dane, Wisconsin
24 ServingsPrep: 15 min. Bake: 25 min.


  • 2/3 cup butter, cubed
  • 3/4 cup baking cocoa
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1 cup coarsely chopped pecans
  • Confectioners' sugar
  • Pecan halves, toasted, optional


  • Melt butter in a large saucepan. Whisk in cocoa and oil until smooth.
  • Cook and stir over low heat until cocoa is blended. Transfer to a
  • large bowl; stir in sugar. Add eggs, one at a time, stirring well
  • after each addition. Stir in vanilla. Combine flour, baking powder
  • and salt; gradually add to cocoa mixture. Stir in chocolate chips
  • and nuts.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 25-30 minutes or until a toothpick inserted near the center comes
  • out clean. Cool in pan on a wire rack. Dust with confectioners'

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Moist Cake Brownies (continued)

Directions (continued)

  • sugar. Garnish with pecan halves if desired. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 253 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 181 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.