Guest post from Brigette Shevy
These are *the* brownies Crystal and I grew up on. Our family first discovered this recipe in a Taste of Home magazine, and it instantly became a favorite. I can’t tell you how many times we’ve made these addictive, chocolately gems over the years – definitely more than I can count! My mom often served them with ice cream when we had company over, and they were always a hit with adults and children alike (because who doesn’t like homemade brownies?!).
They magically bake up with a crinkly chewy crust, and rich fudgy insides, which is exactly the way I like my brownies. And in all the times I’ve made them, I can’t remember them ever not turning out.
These are a must for every serious chocolate lover!
Ultimate Double Chocolate Brownies
- ¾ cup cocoa
- ½ teaspoon baking soda
- 2/3 cup melted butter, divided
- ½ cup boiling water
- 2 cups sugar
- 2 eggs
- 1 1/3 cups flour
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup chopped pecans, optional
- 12 oz. package chocolate chips*
Preheat the oven to 350 degrees.
In a large bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water and stir until well blended.
Stir in sugar, eggs and remaining butter. Add flour, vanilla, and salt. Stir in nuts (if using) and chocolate chips.
Pour into a greased 9×13 pan and bake at 350 degrees for 35-40 minutes.
Makes a 9X13 pan
*(Note: If you prefer your brownies not quite as sweet, you can always scale back on the amount of chocolate chips.)
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.