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Ultimate Double Chocolate Brownies

As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. —Carol Prewett, Cheyenne, Wyoming
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    3 dozen

Ingredients

  • 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

Directions

  • 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 Facts
1 brownie: 159 calories, 8g fat (4g saturated fat), 21mg cholesterol, 73mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 2g protein.
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Reviews

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Average Rating:
  • Suzanne
    Feb 4, 2021

    For those not wishing their chocolate chunks or chips whichever you’re using to melt and disappear I’ve found in countless recipes where I’ve added them to only add them about halfway through the baking. Just sprinkle them on the top about 10-15 min. before they are done and don’t touch them or try to mix them in there will be some that sink enough into the brownie it will give a nice chewy texture and leave a chocolate-y texture finish on top. They will melt just enough to be gooey but not enough to disappear. Ive used chips and chunks in so many brownie recipes like this even box mixes and everyone loves it better than if you frost them. Though that is great too. You can experiment with different chip flavors such as trying salted caramel chips that add an interesting flavor or mint chips.

  • Tammy
    Feb 3, 2021

    Like most baking recipes, results can vary with the type of pan used (glass, metal, dark, or non-stick), your altitude requires adjustments to temp and time, and individual ovens vary (most oven settings are not spot on and can vary up or down by up to 25 F degrees). Brownies tend to be more gooey and chewy with additional sugar and butter and more cake like with additional eggs and creaming the butter and sugar together. Corn syrup can help them retain more moisture. Over mixing causes them to become tougher, harder, and even brick like.

  • Lady Fingers
    Jan 31, 2021

    I see that the reviews have been mixed, and I'm wondering if the different results come from different pans and ovens. I used a dark, nonstick, thin-walled pan, in the recommended size, and while the brownies were delicious in flavor, and had the right crackly top, the center was not not quite done (even after resting) when the outer inch was as hard as I would want it. Next time, I'll use a slightly lower oven temperature. My variation was to use walnuts, and black walnut extract, instead of pecans. I used chocolate chips instead of chunks because it's what I had -- they largely melted into the brownies. If you want noticeable pieces, use chunks!

  • Jess
    Jan 21, 2021

    I followed the recipe exactly, but these were dry and surprisingly bland. Definitely not the best brownies I've ever had.

  • cynthia
    Oct 18, 2020

    Outstanding brownie recipe! Taste Of Home never fails to give me the best recipes! TY!

  • Dani
    Aug 3, 2020

    These are delicious! I omitted the pecans and cut the chocolate chips in half. Super easy to make.

  • Kelly
    Jul 21, 2020

    No comment left

  • DDPLoeches
    May 22, 2020

    I have a very similar recipe, and I think this one's differences might be part of the problem that Lara (below) notes in her post. Mine has 1 cup butter (cocoa and sugar are the same), 4 eggs, 2 and 1/2 tsp vanilla, 1/2 tsp salt, 1 cup flour (chocolate chips are the same, and I don't add nuts). I set my timer for 22 minutes, and it's usually done in 25 minutes. If you bake it 35-40 minutes, it's no wonder that it's hard as a rock. I jiggle the pan back and forth starting at 22 minutes, and when the center no longer jiggles, it's done. And we eat the edge pieces first, and the center is still soft till we finish them off.

  • sheltond57
    Mar 28, 2020

    Ok so I made a account also just to say, not trying to be ugly but this is for the ones that posted that the recipe didn’t have amount of eggs, amount of salt and amount of chocolate chunks, you need to read the recipe, they are all included in the recipe pie. I would not review a recipe that I didn’t not read. Just saying!!

  • Joey
    Mar 6, 2020

    I created this account and am writing this review solely for the purpose of telling Vickie that she should read the title of this recipe. Too chocolately??? This is literally an Ultimate DOUBLE chocolate brownie recipe. Not Cakey enough? Try eating regular chocolate cake and don’t take your poor judgment out on an innocent and delicious brownie recipe.