Ultimate Double Chocolate Brownies
Total TimePrep: 15 min. Bake: 35 min.
- 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, room temperature
- 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.
Nutrition Facts1 brownie: 159 calories, 8g fat (4g saturated fat), 21mg cholesterol, 73mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 2g protein.
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May 31, 2019
No eggs listed in ingredients list, either! Luckily, it's not my first time baking! I used 3.
May 19, 2019
Good thing I could guess how much salt stop leaving things out of receipes
Apr 10, 2019
Oh Yum!! I cut this recipe out many years ago, and just finally tried it- it is certainly a keeper. I baked it 38 min-perfection. Comments about being hard-baffle me, as it is fudgy and moist. I used chocolate chips as I did not have chunks- and it is just great.
Apr 8, 2019
This is probably the best brownie I’ve ever made and that’s saying a lot as we love brownies. I followed the recipe with just a few minor changes after reading some of the reviews. First, I used half unsweetened cocoa and half Hershey’s special dark cocoa. When I combined the cocoa and soda, I used the back of a spoon to smooth out any lumps before adding the butter. I used chocolate chips since I had plenty on hand and they worked perfectly. I started testing the brownies at 25 minutes as one reviewer mentioned then 5 minutes later, and 5 minutes after that at 35 minutes they were done per the toothpick test. I do recommend checking the brownies early so they don’t overcook. This is definitely a 5 star recipe.
Apr 1, 2019
So rich and delicious! Super easy to make and my family loved the addition of the chocolate chips, which I used instead of chunks because it's what I had on hand. We also used a slice of brownie as the base to a hot fudge sundae. I will definitely be making these again.
Dec 31, 2018
The instructions say to add chocolate chunks, but there are no chocolate chunks in the list of ingredients!!
Dec 1, 2018
Everyone in my family thought these brownies were great! I used canola oil instead of butter because I was out of butter. They still turned out wonderful!
Sep 26, 2018
My changes were using 1/2 tsp. salt and 1 cup hot (boiling) water and baking batter in a 12x8" baking pan, greased and floured! This recipe worked well for me, using a smaller pan!
Apr 1, 2018
These brownies worked ok for me, but I prefer a thicker and fudgier brownie. I tried this recipe in part because I was curious - I'd never seen a brownie recipe before that called for boiling water. It was an experiment, and the brownies were all right but I prefer my usual go-to brownie recipe.
Mar 11, 2018
Please, the recipe is excellent. And the brownies are delicious. My daughter did this and it was perfect. HOWEVER, we are in Europe and she use a random “cup” in the cupboard and then over cooked in the oven using *C instead of *F.... the brownies were a stone. I pointed out that 1 Cup is an international measure equivalent to 250 ml. And that 350 was Fahrenheit not centigrades. Second attempt was delicious. She used cooking chocolate 70% dark. It was a little bitter but perfect with ice cream. And definitely not chocolate cake. But fudgetty brownies with dark chocolate core. Use proper units, follow the recipient and enjoy :)