Ultimate Double Chocolate Brownies Recipe
- 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
- 1. 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.
- 2. 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.
1 each: 159 calories, 8g fat (4g saturated fat), 21mg cholesterol, 73mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 2g protein.
Reviews for Ultimate 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."
"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! : )"
"If I could give these brownies 10 stars, I would! easy to make, quick, common ingredients, & a 9x13 pan of super-delicious treats that made everyone in my family happy! Satisfied the chocolate craving of two kids. Moist. I cut the sugar to 1 2/3 cups, & used a 12 oz. bag of semisweet chocolate chips. Will make these often!"
"I've been making these since around 1980 - when they were published on the Hershey's can! Back when it used to be in a can. I lost the recipe for awhile, but found it on their website. These are out favorites, but there is no way these make 3 dozen! They're also on my blog as they are a family favorite."
"Delicious brownies! I don't like super sweet so I used 1 1/2 cups sugar and substituted half of the butter for coconut oil and they came out great!"
"These were very good! We followed the recipe almost exactly, but substituted coconut oil for the butter. Delicious!"
"My favourite brownie recipe for years now! My 10 year old made them today for her first brownie recipe and they turned out great. We like them with the brown butter frosting from the Out of this World Brownie recipe also on this site. Ours were done in 25 mins. We like them so they're ooey gooey good....I think baking them 35-40 mins would be far too long. My kids don't like nuts so we omitted. Wonderful recipe! I am a volunteer Field Editor for TOH as well ??"
"Just delicious. This quickly became my new go-to brownie recipe. I substituted gluten-free all-purpose flour to accommodate to my sister's health (She's clinically gluten-free, not by choice.) And they turned out wonderful. I will be making them again soon!"
"very yummy and had all the ingredients on hand!!"
"How do you make 36 brownies from this? Then they would be a bite size !"
"Sorry to say, this was probably the least favorite brownie recipe I've made yet. I've made about half a dozen or so, trying for the perfect recipe (by the way, think I've found it under Speedy Brownies here at Taste of Home). These were too chocolatey with all the chips, and maybe that's why the brownie/cake part is not sweet enough - to not make it too rich. But it takes the worst from both worlds - not sweet enough in one part and super-duper rich in another. But definitely try the other recipe if you're not satisfied with this one."
"These really were ultimate brownies!"
"I know I'm in the minority but I thought these were not that great. I cooked them the minimum time and they came out very cakey. The brownie was pretty bland- they lacked the sweetness we like in brownies. We actually ended up throwing most of the pan away after they sat on the counter untouched."
"These brownies are delicious! The chocolate flavor is amazing and the texture is the perfect blend between chewy and fudgy. My coworkers ate these brownies up in a jiffy!"
"This is my favorite brownie recipe. It's nice that you don't have to get out the mixer for it. Have to be careful to not overtake as it will be more cake-like."
"I am a volunteer TOH field editor and these brownies are absolutely delicious!!! They are dense and fudgy and so good! It is always the brownie recipe I use to make a hot fudge brownie sundae!"
"These brownies are addictive!! I wasnt sure how they would turn out at first because the batter was so liquidy but my gosh-the best ever!!"
"This recipe has brought my family's enthusiasm for brownies to a whole new level. They are moist and tasty. I always use this recipe now!"
"Makes a beautiful thick brownie. Not too hard and not crumbly. I used Milk Choc Drops in the mix and no nuts, but still came out great.Took a good 40 -45 mins on 170 C in our oven, but well worth the wait!!"
"I just have to review these again--they are that spectacular. This was the first--and will be the last--from scratch brownie recipe I use. THE BEST. The person who reviewed them as bland and cakey obviously needs to try them over as something was done incorrectly. These are extremely dense and fudgy."
"Threw this together really quickly...was surprised at how tasty it was. I reduced the sugar to 1 cup and replaced the vanilla extract with peppermint extract for a holiday twist. The girls and I frosted the brownies and topped it with crushed candy canes. Yum!!"
"I do not understand how anyone could call these cakey! They are very moist if you do not overbake them. I have been making these for many, many years and recipients always rave over them. I sometimes leave out the chocolate chips and the nuts, place a thin layer of mint frosting and then a thin layer of melted chocolate chips and butter for a glaze. Super Yummy! The dutch processed cocoa almost gives them a dark chocolate taste. Try them, you won't be disappointed!"
"Bland & cakey. How this won a contest is beyond me!I found this recipe to have a cake texture, which I really dislike in a brownie! I also found it quite bland. If you are looking for a delicious fudgy brownie,.. look up fudge brownie,.. the corresponding picture is a brownie that has a layer of nuts on top (I left all nuts out). No, I definitely would NOT make this again, I am not even going to try to "tweek" it as it was just not good."
"Bland & cakey. I found this recipe to have a cake texture, which I really dislike in a brownie! I also found it quite bland. If you are looking for a delicious fudgy brownie,.. look up fudge brownie,.. the corresponding picture is a brownie that has a layer of nuts on top (I left all nuts out). No, I definitely would NOT make this again, I am not even going to try to "tweek" it as it was just not good."
"I did these with dutch processed cocoa and Ghiradelli Double chocolate Chips, without the nuts...an excellent brownie."
"This recipe won the 1st ever brownie recipe contest any of the Reiman Publications had back in 1994 in Country Woman magazine. It's truly the best--without the nuts!"
"I loved this recipe. I took out the pecans and just left in the chocolate. These brownies are so moist and chewy. I made a batch to give to my best friend when they moved in next door. They loved them as well!"
"One of the best brownie recipes I've ever made. And so easy. We couldn't eat them fast enough!"
"I didn't think anyone could improve on my old brownie recipe, but this recipe is my new favorite. I'll make these again and again!"
"Been making these for YEARS. Lived in India for several years and had a coffeehouse and the young people went wild over them there. Always sold out and when we didn't have them people complained. Moved from India 3 years ago but STILL have old friends from there writing to tell me just how much they miss my brownies!"
"These are really good but I don't know if they are the best brownies on the planet. They are super rich, of course, with a whole bag of chocolate chunks in them. The recipe is a little more work (boiling water, melting butter) than my usual just-as-good brownie recipe. I know that doesn't sound like much additional work, but I have a 1-yr-old and a 2-yr-old, so I'll stick to what's quick and yummy. Might make again but probably won't go out of my way to."
"These turned out great! We live at high altitude and I didn't have to change a thing!"
"I've Made This Recipe 3 times now!"
"This is HANDS DOWN the Best brownie recipe and I've tried dozens of them. No other recipe measures up. I use Walnuts instead of Pecans for a little different flavor sometimes."
"If you are looking for the best brownie recipe EVER this is it. Been making them for years. Very chocolatey, and stays moist!"
"These brownies are awesome. I made them for a friend's birthday and they got rave reviews."
"You can't beat these with any other brownie recipe on the planet. These won the first brownie recipe contest sponsored by any of the Reiman publications. It was in Country Woman 1994."