This recipe may be found in one of my grandmother’s cookbooks. It is for Wundervulle Schokoladenkuchen, and they are truly amazing! It was dated 1948 and at one point specified cups of chocolate chunks; afterwards, Nestle® chocolate chips were placed in its place. For the true chocolate enthusiast. Taking a little while, but well worth the wait! Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 10 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 2 (12 ounce) bags semi-sweet chocolate chips
- ⅔ cup butter
- 1 cup white sugar
- 4 eggs
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 ½ cups heavy cream
- ¼ cup butter
- 1 (12 ounce) bag semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Melt 1 12-ounce package of chocolate chips in a saucepan with 2/3 cup of butter over very low heat, stirring constantly, until smooth. Watch carefully to avoid scorching; Remove from heat, and scrape into a large bowl. Beat in the sugar, a couple of tablespoons at a time, then beat in the eggs 2 at a time until the mixture is well combined. Stir in flour and salt until blended, then stir in the vanilla extract. Gently fold in 1 more 12-ounce package of chocolate chips and the pecans. Spread batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, about 35 minutes. Remove from oven and cool completely.
- Mix the cream and 1/4 cup of butter together in a saucepan over low heat until the butter has melted, stirring constantly; pour in remaining 1 12-ounce bag of chocolate chips and stir to melt completely. Pour the mixture into a mixing bowl, and beat on Medium speed with an electric mixer until combined, about 1 minute; chill the frosting thoroughly, stirring occasionally, about 45 minutes to 1 hour. Mixture should be the consistency of thick cream; beat the frosting again with electric mixer until it forms stiff peaks, 3 to 5 minutes. Spread frosting on cooled brownies.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 16 g |
| Sodium | 121 mg |
| Sugars | 32 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Very rich and delicious. I only baked for 30 minutes and omitted the pecans. Loved the fudgy brownies and creamy, silky frosting.
I was very proud of this frosting. I don’t eat sugar anymore, so substitute everything with Splenda. it was big and creamy and fluffy. I cheated and bought a sugar free cake.
Extremely dry, and I baked it at half the time.
I did step 4 first so the mix for the frosting could chill while the brownies baked. I’ve also used this frosting on the “ultimate brownie” recipe made 1 and a half recipe batch of that for a 9×13 size pan its a “cakier recipe” that worked well with this frosting. I would use this frosting on a cake too. It’s delicious!
Excellent! Hands down the BEST brownies I’ve ever tasted. So rich and decadent. My only “complaint” the small portion you can eat in one sitting due to their richness. Helpful hint: have lots of milk ready.
These brownies were awesome. Everyone loves them even the kids. Will definitely be making them again.
The whipped ganashe is next level good! I melted the chocolate and butter and cream in my Kitchen Aid bowl over a double boiler pot of water instead of heating it in a pot on the stove to reduce dishes.
I’m making this right now got the brownies chilling and frosting in the bowl cooling down I’m just not sure what I did wrong with the frosting I put the 1 1/2 cups of heavy whipping cream and it’s been an hour I’ve been beating it for 5 minutes it’s just chocolate soup lol I have no idea where I personally went wrong with this but I mean either way OMG it really Is delicious even the frosting soup is amazing I’m just using it as a dip if it doesn’t turn lol but if I could put more stars I really would…..old recipes are the best recipes!!!
Delicious with vanilla ice cream. I doubt I’ll ever use another brownie recipe. I halved the recipe and it worked perfectly.
Only thing I changed was substituted walnuts in place of the pecans. Literally the best brownies ever!
fantastic brownies!
Very ric, nice change of pace from the obey-gooey brownies
I thought the brownies were quite dry. The frosting was okay. Because of the time required to make these, I doubt I’ll be giving it another try.
Was a bit dry for my liking, would prefer a more of a fudgy moist texture;next time I’d substitute butter for vegetable oil to get the texture I like. Waaaay too much chocolate in the brownie mix. I’d highly recommend cooking this recipe for 25 minutes otherwise you’ll end up with a burnt edges. Frosting was delicious I’d recommend mixing it for 1 minute (instead of 3-5min) unless you want chocolate soup.
Chocolatey amazingness. These are my go-to “time of the month brownies”. They will be dry at 35-min, 25-minutes is PERFECT. The frosting is WELL WORTH the effort – it’s what sets these brownies apart from all the other brownie recipes! Just FYI, 12oz = 1.5 cups. I serve mine with a scoop of vanilla ice cream… It is dessert perfection!!
Great recipe- I followed the recipe and did not make any changes. Everyone complains that they are too rich… I say they are perfect!
Awesome recipe!!! It tastes bed in vanilla ice cream
Loved these brownies! I have tried some other recipes but this one was the best.
This is the best dessert I have made on this site! so rich and creamy! I will be making this every time Chocolate chips and Whipping cream are in my house at the same time! (good with variations too: try with grated orange zest , or peppermint crushed in. or peanut butter layer! sinful!)
The base is very dense due to so much chocolate, both melted and folded in. The frosting is almost a ganache, but the addition of butter makes the “ganache” too firm and crumbly in texture. I was expecting the frosting to be soft and creamy, but it become very stiff after chilling on the brownies, so that it lifted right off in a layer or chunks as I cut the pieces.
My.husband.loved.these! He really liked the different texture of the frosting & brownie. I gave some of it away to my kids and they also loved it! I made them EXACTLY as the recipe stated and didn’t change a thing. I had to freeze some, and it freezes well also. He said they are very rich, and could only eat a small piece. Thank you for a great recipe – it’s a keeper!