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Very Chocolate Brownies

 Very Chocolate Brownies
I've spent years trying different recipes in search of the perfect brownie...and this scrumptious version might be it. The fluffy melt-in-your-mouth top layer is absolutely heavenly. It's impossible to eat just one!—Arlene Butler, Ogden, Utah More Chocolate Brownie Recipes »
36 ServingsPrep: 20 min. + chilling Bake: 25 min. + cooling


  • 3/4 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 3 eggs
  • 2 cups sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1 cup coarsely chopped walnuts
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons butter
  • 1/4 cup water
  • 1 cup heavy whipping cream, whipped


  • In a microwave, melt butter and chocolate; stir until smooth. Cool
  • slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and
  • chocolate mixture. Gradually add flour to chocolate mixture. Stir in
  • walnuts.
  • Line a 13-in. x 9-in. baking pan with foil and grease the foil. Pour
  • batter into pan. Bake at 350° for 25-30 minutes or until a
  • toothpick inserted near the center comes out with moist crumbs (do
  • not overbake). Cool completely.
  • For topping, melt chocolate chips and butter with water in a
  • microwave; stir until smooth. Cool to room temperature. Fold in

2 of 2

Very Chocolate Brownies (continued)

Directions (continued)

  • whipped cream. Spread over brownies. Chill before cutting. Store
  • leftovers in the refrigerator. Yield: 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 160 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 52 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.