These double chocolate brownies come from my Grandmothers recipe book. I’ve only made them a handful of times, and each time they turn out perfect.
I substitute chocolate chips for the nuts, and I do not put icing on these. I serve them with either a dusting of powder sugar or a dollop of fresh whip cream. You could totally add nuts if you wish, but I like to be able to send a treat along in my son’s lunch and peanuts and nuts are not allowed, so I make them extra chocolatey.
If you are looking for more chocolate recipes, why not try one of these?
- Fudgy Homemade Brownies
- No Bake Oreo Truffles
- Thin Mint Truffle Recipe
- No Bake Peanut Butter Chocolate Cookies
- Minion Chocolate Cupcakes – Minion Topper
- Campfire Banana Boats – Super Yummy and Easy
- Chocolate Peanut Butter Rice Krispies
Printable recipe is available at the bottom of this post.
Double Chocolate Brownies
What you will need:
- 2 cups sugar
- 1 cup butter: softened
- 4 large eggs
- 1 cup all purpose flour
- 1/2 cup cocoa
- 1/2 milk
- 1 tsp. pure vanilla extract
- 1 cup chocolate chips
Cream together the butter and sugar. Add the eggs one at a time and mix well until light and fluffy.
Combine the flour and cocoa together, and stir in the vanilla to the milk. Working alternately, add in 1/3 of the flour mixture, and then 1/2 of the milk and vanilla. Alternate until everything is combined.
Fold in chocolate chips, and pour into a greased 9 x 13″ pan (I only had a 9 x 9″ and they came out perfect but chubby)
Bake in a 350 degree F. oven for 30 – 35 minutes or until a toothpick inserted comes out clean.
Cool on a wire rack and serve.
You could ice these or serve with some ice cream or whip cream.
[yumprint-recipe id=’58’] These double chocolate brownies are a huge hit in our home. Some like them with ice cream, others like them plain, all I can tell you is, they will not last long!
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