For a chocoholic, there is perhaps no bar more perfect than a brownie. What’s not to love? Crackly edges and a slightly fudgy middle. Certainly, you can use a mix, but I personally feel that making brownies from scratch is just as easy and so much better.
Is this a copycat Nestle Toll House Brownie recipe?
This recipe is not a copycat. It’s an actual copy of the original. Nestle used to print this recipe on the back of Toll House chocolate chips, right next to their chocolate chip cookie recipe. Thankfully, I cut this from the bag long ago, because at some point they stopped printing both those recipes. Now, only the cookie is there. Nestle does have a brownie recipe on its website, but it is slightly different.
The recipe I am posting here is reproduced from the little scrap of paper cut from the back of a bags of chocolate chips many years ago. It had the teeniest, tiniest font ever! LOL. As a service to you, I am reproducing the recipe in a larger font. You’re welcome!
Why is this called “Double Chocolate” brownie?
These are really two brownie recipes. There is one that uses one cup (½ a package) of melted chocolate chips to make the brownie batter. Once the batter is made, the remaining chips in the package are added before baking. This incorporates chocolate chips with a traditional brownie. Some find it fabulous when eaten warm with the chips all “melty” inside.
The other recipe is more traditional. As in no chocolate chips. I typically skip the last step in the previous recipe and just bake the brownies with no chips added. These are like my mom’s brownies. I guess I’m a traditional girl.
Note: As previously mentioned, I’ve listed the extra cup of chocolate chips as optional in the recipe. And, I did the same with nuts. The original recipe does include nuts, but I almost never include them. It’s like the Hatfields and McCoys: People are either “No nuts!!” or “Yes nuts!!” when it comes to brownies, so feel free to add or not as you prefer.
No matter which option, you’ll love ‘em!
Toll House Brownies
- ¾ cup flour all purpose
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup butter
- ¾ cup sugar
- 2 TB water
- 6 oz 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla
- 2 eggs
- Optional: ½ cup chopped nuts
- Optional: 1 cup semi-sweet chocolate chips
- Preheat oven to 325F. In a small bowl, combine flour, baking soda and salt; set aside.
- In a small saucepan, combine butter, sugar and water. Bring just to a boil then remove from heat. Add 1 cup chocolate chips and vanilla. Stir until chips have melted and mixture is smooth. Transfer to a large bowl.
- Add eggs, one at a time, beating well after each addition.
- Gradually blend in flour mixture.
- (Optional) Stir in remaining 1 cup of chips and/or nuts.
- Spread into greased 9-inch square baking pan.
- Bake 30-35 minutes at 325F.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
FAQ and serving suggestions
I know what you are referring to, and those are called cookie bars. Or, from the Nestle website “Original Nestle Toll House Chocolate Chip Pan Cookie” which is quite the mouthful. I do think some people call these blonde brownies, but really, a brownie is chocolate. Let’s not cross the streams!
Talk about Hatfields and the McCoys, frosting on brownies are fighting words, to some, right up there with nuts/no nuts. If you frost, of course, use a quality chocolate frosting. I do not frost. At most, I will do a light dusting of powdered sugar. If I decide I need more, I embellish in ways described below.
I love brownies. Most days I would happily eat a perfect fudgy little square and be done with it. But lately, The Carnivore and I can’t seem to stop taking it over the top. We have adopted the habit of making brownie sundaes. Take a brownie, add a scoop of ice cream and drizzle some hot fudge or caramel sauce over the ice cream or the brownie. Or both. So delicious! So decadent!
More dessert recipes
Here are some more dessert ideas to suit whatever craving you have!