Double Fudge Brownies Makes 2 dozen
Prep Time 10 min
Cook Time 30 min
Chill Time 60 min

Nutritional Information

Serving Size 1 brownie
Amount Per Serving
Calories 300
Calories from Fat 180
Total Fat 19 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 135 mg
Total Carbs 34 g
Dietary Fiber 2 g
Sugars 25 g
Protein 4 g
Vitamin A 10 %
Vitamin C 0 %
Calcium 4 %
Iron 8 %

Double Fudge Brownies

These decadent brownies freeze really well.


  • 3/4 cup I Can't Believe It's Not Butter!® Spread
  • 2 packages (12 oz. ea.) semi-sweet chocolate chips
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup chopped pecans [or walnuts] (optional)
  • 1 cup heavy cream [or whipping cream]


  1. Preheat oven to 350°. Grease 13 x 9-inch baking pan with no-stick cooking spray or line with aluminum foil; set aside.
  2. Melt I Can't Believe It's Not Butter!® Spread with 1 package chocolate chips in 3-quart saucepan over low heat. Remove from heat. Stir in sugar, then eggs and vanilla. Stir in flour, baking powder and salt just until blended. Gently stir in pecans. Spread into prepared pan.
  3. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  4. Meanwhile, bring cream to a boil in 2-quart saucepan. Remove from heat and stir in remaining 1 package chocolate chips until melted. Let cool to thicken, stirring occasionally. Spread chocolate mixture over cooled brownies. Refrigerate until firm, about 1 hour.
  5. Cut into squares and serve, if desired, with your favorite flavor Breyers® Ice Cream.

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