- 3/4 cup baking cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter or margarine, melted, divided
- 1/2 cup boiling water
- 2 cups sugar
- 2 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
- 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 salt. Stir in the pecans and chocolate chunks. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until brownies begin to pull away from sides of pan. Cool. Yield: 3 dozen.
Reviews forUltimate Double Chocolate Brownies
"I have been making these brownies for years!! They are the best.. The secret is to not over bake."
"Make this recipe at your own peril. Hard as stone, horrid and a huge waste of time and ingredients. Any positive review is subject to question, yes you should question any positive review."
"This is the first brownie recipe I used and I still use it! Always good!"
"Only gave this a one star as zero stars don't exist. This recipe DOES NOT make soft moist and chewy brownies. We followed the directions exactly and ended up with BRICK HARD brownies that couldn't be cut with a sharp knife unless you use two hands. Horrible recipe!! Probably the worst brownie recipe that we have ever seen. You will be better off by far with any brand of brownie mix from a box that this recipe. Others talk about the brownies being "dense" and "cake like" not this is NOT what we got. I've cook a lot of brownies and can say this is the worst by far."
"I have to preface my review by saying that I love dark chocolate. I love the richness, the bitterness, the depth of high cocoa content chocolate. I was hoping these brownies would satisfy my chocolate craving, but unfortunately they fell a little short. I should have stopped when I was measuring out more than a cup of flour and thought to myself "this is way too much flour for a brownie". In hindsight, I should have halved the flour and may have gotten the kind of brownie I wanted, which was a dark, rich, slightly chewy, dense chocolate brownie. What I got instead was a cake-like, very light brownie with very little chocolate flavor in the actual brownie part. I was happy for the chips to add some rich chocolate flavor that I desperately craved. But the batter itself is not very chocolatey. It's chocolatey if you like chocolate the way English people do --which is lots of sweet with a dash of chocolate flavor mixed in. But if you like that kind of flavor, you will probably love these! I have to adjust the flour content next time and see if I get what I'm hoping for."
"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."