Double Deluxe All American Brownie
Submitted by chille37
Thick, fudgy cocoa brownies loaded with chocolate chips and chopped nuts, baked in a 13×9 pan. A full cup of melted butter and ¾ cup cocoa make these the richest, chewiest brownies you’ll ever pull from your oven.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
These are the brownies that earn their name. A full cup of melted butter combined with ¾ cup of cocoa creates a batter so chocolatey and rich it barely needs the chocolate chips. But it gets them anyway, along with a cup of chopped nuts for good measure.
Four eggs and two cups of sugar give these a dense, fudgy chew that’s miles from the cakey stuff. The recipe is dead simple: mix dry, mix wet, combine, fold in the good stuff, bake.
The one rule? Do not overbake. Pull them while the center still has a little give, and you’ll be rewarded with brownies that are crispy on top, gooey in the middle, and gone by morning.
Kitchen Tips
- Melt the butter and let it cool slightly before mixing with eggs so you don’t scramble them
- Stir the batter by hand just until moistened; overworking develops gluten and makes brownies tough
- A toothpick should come out with moist crumbs, not clean, for the fudgiest texture
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease lightly 13×9” pan.
Stir sugar, flour, cocoa, soda, and salt; set aside.
Mix melted butter, eggs and vanilla until smooth.
Add flour mixture and stir until moistened.
Fold in chocolate chips and nuts.
Spread batter in prepared pan.
Bake for 35 to 40 minutes.
Do not overbake.
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