Deep cocoa brownies enriched with boiling water and semisweet chocolate chips, with optional one-bowl chocolate buttercream frosting. Makes about 36 brownies.
A hot cocoa mixture gives these brownies a deep chocolate base, and semisweet chips add extra richness. The one-bowl buttercream frosting is optional.
Helpful Tips
- Measure the butter after melting and divide it into two equal portions.
- Add boiling water to the cocoa mixture and stir until it thickens before adding the remaining ingredients.
- Cool completely before frosting and cutting.
THE RECIPE
Ultimate Chocolate Brownies
Prep20 min
Bake35–40 min (13 × 9 pan)
TotalAbout 2 hr
YieldAbout 36 brownies
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Grease a 13 × 9 × 2-inch baking pan or two 8-inch square baking pans.
- Stir together the cocoa and baking soda in a large bowl. Stir in 1/3 cup melted butter. Add the boiling water and stir until the mixture thickens. Stir in the sugar, eggs, and remaining 1/3 cup melted butter until smooth. Add the flour, vanilla, and salt; blend completely. Stir in the chocolate chips and pour into the prepared pan or pans.
- Bake for 35 to 40 minutes in the rectangular pan, or 30 to 35 minutes in square pans, until the brownies begin to pull away from the sides. Cool completely.
- Optional frosting: Beat the softened butter in a medium bowl. Add the powdered sugar and cocoa alternately with 4 to 6 tablespoons milk, beating to spreading consistency. Stir in the vanilla. Frost the cooled brownies and add extra chocolate chips if desired. Cut into squares.
Frequently Asked Questions
Can I use two square pans?
Yes. Use two 8-inch square pans and bake for 30 to 35 minutes.
Is the buttercream frosting required?
No. It is optional; the brownies can be served plain or with extra chocolate chips.
Recipe adapted from the vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.