Double Chocolate Brownies

READY IN: 50mins
Top Review by les_coll

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.

Ingredients Nutrition


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

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