Presidentially perfect brownies are just around the corner! Jackie Kennedy Brownies are fudgy and deeply chocolatey, with melted chocolate baked right in! Tender, and yet filled with crunchy, buttery pecans, Jackie Kennedy Brownies make a statement on the dessert table. Generally, that statement is “oh wow, these are amazing brownies!”
Ingredients
- 3/4 cup baking cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted, divided
- 1/2 cup water, boiling
- 2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup pecans, optional, coarsely chopped
- 2 cups semi-sweet chocolate chunks (about 12 ounces)
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking pan.
Step 3 –In a large bowl, combine the cocoa and the baking soda.
Step 4 –Stir 1/3 cup of the melted butter into the cocoa mixture.
Step 5 –Add the boiling water and stir until well-combined.
Step 6 –Stir in the sugar, the eggs, the remaining butter, and the vanilla, ensuring that the mixture is not too hot so the eggs do not scramble.
Step 7 –Combine the flour and the salt.
Step 8 –Stir the flour mixture into the cocoa mixture.
Step 9 –Stir in the pecans and the chocolate chunks.
Step 10 –Pour the batter into the prepared baking pan.
Step 11 –Bake until the brownies begin to pull away from the sides of the pan, about 35-40 minutes.
Step 12 –Cool the brownies in the pan on a wire rack.
Step 13 –Slice and serve.
