Double Chocolate Brownies

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photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
12
Serves:
24
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ingredients

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directions

  • Preheat oven to 350°F.
  • Butter an 8 or 9-inch square baking pan.
  • Line pan with with parchment paper.
  • Combine melted chocolate with melted butter.
  • With a whisk, beat eggs with sugar and vanilla.
  • Beat in chocolate mixture.
  • Stir flour with baking powder and salt.
  • Stir flour mixture into chocolate mixture.
  • Stir in white chocolate and pecans.
  • Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled).
  • Cool.
  • Do not worry if sides are slightly higher than middle.
  • Just press sides down as brownies cool.
  • Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies.
  • Allow to rest at room temperature 1/2 hour.
  • Cut into squares.
  • Chill.

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Reviews

  1. These brownies are so delicious and they have a great texture, gooey with crispy edges and rich chocolate flavor. You don't need to drizzle the chocolate on the top to make a great brownie. I used walnuts in place of the pecans. Mmmm! You will just have to lick your fingers. Buttering/oiling the wax paper after you put it in the pan will make it easier to remove the brownies once they have cooled. This recipe is definitely a keeper and it is very easy to make. Thank you, Liara.
     
  2. We absolutely loved these ooey, gooey brownies. They were so easy to make. I doubled the recipe and made 18 decent sized brownies. Thanks for such a great recipe!!!!!!!!!!!!!!!!
     
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Tweaks

  1. These brownies are so delicious and they have a great texture, gooey with crispy edges and rich chocolate flavor. You don't need to drizzle the chocolate on the top to make a great brownie. I used walnuts in place of the pecans. Mmmm! You will just have to lick your fingers. Buttering/oiling the wax paper after you put it in the pan will make it easier to remove the brownies once they have cooled. This recipe is definitely a keeper and it is very easy to make. Thank you, Liara.
     

RECIPE SUBMITTED BY

I live in Malaysia now. But have spent 13 years in the US. Back then I hated to cook, but i missed Malaysian food so much I forced myself to learn. Now that I live in Malaysia again, I miss all the food I had in the States and had to start cooking again. And I found I am actually enjoying it. Must be age. One day I might be brave enough to post my own recipe, right now I am having way too much fun trying out all the recipes from Zaar!!
 
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