- 3/4 cup baking cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted, divided
- 1/2 cup boiling water
- 2 cups sugar
- 2 large eggs
- 1-1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup coarsely chopped pecans
- 2 cups (12 ounces) semisweet chocolate chunks
- Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks.
- Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool. Yield: 3 dozen.
Reviews for Ultimate Double Chocolate Brownies
"My son has extremely severe milk allergies. These are by far the best dairy free brownies I have made. He gave them a 10 rating...and me too:) I used the Earth Balance to replace the butter and used the Ghirardelli semi sweet chocolate chips. They are very moist and fudgy. I baked them for about 30 to 35 minutes (started at 25 and just kept checking every 5 minutes) in a glass Pyrex pan...I'll never go back to metal...just until it started pulling away from the sides. Checked with toothpick to see if done also...trying not to hit a chip:) Sorry about all the specifics, but I bake everything from scratch and find the smallest things and brands can make the biggest difference in my kitchen anyways."
"Everyone loved the chuncks."
"These brownies are super easy to make. I love the chocolate chips. They are more cakey than I like but I thought the flavor was good. However, they fell apart when I served them so maybe I needed to bake them a few more minutes."
"These are the most amazing brownies. I have to agree about the ingredients...just easy, common ingredients that you have on hand. You may not have the chocolate chunks, but could use anything you have on hand or even nothing. I actually do not think these are too sweet at all. I add milk chocolate frosting to mine. I think these have more of a bitter sweet taste, especially because of the large chunks. I leave half plain (some don't like frosting), then I frost the rest. They bake beautifully & make such a large amount. This is a great recipe that I have now made three times. I will keep this one forever."
"This brownie recipe has replaced every brownie recipe I own, even the recipe that won 1st place at the county fair I was a judge at years ago! That says it all! : )"