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Ultimate Double Chocolate Brownies

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

  • 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.

Nutrition Facts

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

Reviews

Average Rating:
  • duckmichelle
    Dec 31, 2018
    The instructions say to add chocolate chunks, but there are no chocolate chunks in the list of ingredients!!
  • Bridget
    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!
  • delowenstein
    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!
  • lvarner
    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.

  • Richard
    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 :)

  • Patty
    Dec 1, 2017

    This recipe was okay. If you are looking for a cake like brownie than this is the recipe for you! These brownies turned out pretty good but not what I was expecting, they were more like chocolate cake than brownies. Overall I like more chocolaty and fudge like brownies and would not make this again.

  • anneliz
    Aug 13, 2017

    I have been making these brownies for years!! They are the best.. The secret is to not over bake.

  • Lara
    May 30, 2017

    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.

  • 2124arizona
    May 9, 2017

    This is the first brownie recipe I used and I still use it! Always good!

  • JenandBry
    May 8, 2017

    These brownies were a hit in my house. I made them for a dinner party and everyone had seconds. The batter is pretty thick but not dry. The brownies were the perfect blend of chocolate and fudge. Definitely will make again.

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