These double chocolate brownies are seriously the best ever: rich, fudgy, moist, and everything you could want in a brownie. Plus they’re easy to make!
Are words really necessary?
I fear a drawn out explanation of why I made these brownies would be superfluous. You have eyes; you can see the photos. I made them for the same reason you should make them: because they’re freaking amazing.
If you need more, how about this: they’re rich and fudge-like, not like those sissy boxed cake brownies. These double chocolate brownies bake up with that delightfully chewy crust- my personal favorite part- and magically crinkly top. If you pause long enough to admire them before digging in, you’ll notice they’re actually quite pretty.
In the event you devour them before you have a chance to look, you can always consult my photos for evidence.
double chocolate brownies
adapted from Money Saving Mom
3/4 cup cocoa powder
1/2 tsp. baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups sugar
1 1/2 tsp. vanilla extract
1/4 tsp. salt
1 1/2 cups flour
1 cup chocolate chips
Preheat oven to 350 degrees. In a large bowl, combine the cocoa powder and baking soda. Mix in half the melted butter, and then the boiling water. When everything is well combined, add the sugar and mix well before adding eggs, vanilla, remaining butter, and salt. Add flour, stir just until combined, and fold in chocolate chips.
Transfer to a greased 9 x 13 pan and bake for 30 to 40 minutes.
What’s your favorite way to enjoy chocolate?