Toll House Brownies

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I stole this recipe for Toll House Brownies from Cantstayoutofthekitchen.com who stole it from Judy Lyte’s Chocolate Chip Cookies, Baptist Convention of New England, Northborough, MA. This dessert is basically a chocolate chip cookie brownie. A version of the Toll House Cookies recipe is used to make the chewy brownie batter. Flour, mini chocolate chips and pecans are folded into wet ingredients and then spread into a baking dish. The batter cooks up with a brownie texture and chocolate chip cookie taste. These brownies are much thicker and airier than a bar cookie would be. Chocolate glaze tops the cooled brownies. This is a great recipe to try if you like Toll House Chocolate Chip Cookies.

Did you know? The chocolate chip cookie was invented by American chef Ruth Wakefield in 1938. At that time she owned the Toll House Restaurant, in Whitman, MA. She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie to create a chocolate chip cookie where the chocolate bits didn’t melt into the batter when cooked.¹ (see more trivia in the Trivia tab)

October 14th is National Dessert Day and making Toll House Brownies is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar). Or click on Desserts to make more desserts to celebrate the holiday.

In a large bowl, add 1 cup butter, ¾ cup white sugar and ¾ cup brown sugar, 1 tsp vanilla, 2 eggs, 1 tsp baking soda and ½ tsp salt.

Using an electric mixer cream ingredients together until smooth. Next add 2 ¼ cups flour, 12 oz package mini semi-sweet chocolate chips and 1 cup pecan chips to the bowl and stir until thoroughly combined.

Spread mixture into a greased 9×13 glass baking dish. I recommend lining the pan with parchment so you can lift the whole pan out for easier cutting.

Pat down and smooth top. Bake at 350 F for 30 to 40 minutes or until toothpick inserted in the center comes out clean.

Allow pan to cool completely. Place ½ cup semi-sweet chocolate chips and ½ cup white vanilla chips in a microwave glass and heat on high 30 seconds.

Stir, continue microwaving 15 seconds and stirring until smooth. Scoop into a plastic bag, cut off the tip and squeeze over cooled brownies.

Slice and serve.

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Toll House Brownies

This dessert is basically a chocolate chip cookie brownie. A version of the Toll House Cookies recipe is used to make the chewy brownie batter. Flour, mini chocolate chips and pecans are folded into wet ingredients and then spread into a baking dish. The batter cooks up with a brownie texture and chocolate chip cookie taste. These brownies are much thicker and airier than a bar cookie would be. Chocolate glaze tops the cooled brownies.
Course Dessert
Cuisine American
Keyword Chocolate Chip
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings 24 pieces

Ingredients

Brownies

  • 2 sticks unsalted butter 1 cup
  • ¾ cup white sugar
  • ¾ cup brown sugar packed
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 ¼ cups AP flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 12 oz package mini semi-sweet chocolate chips
  • 1 cup pecans chips

Chocolate Glaze

  • ½ cup semi-sweet chocolate chips
  • ½ cup white vanilla chips

Instructions

Brownies

  1. In a large bowl, cream butter, sugars, vanilla, eggs, baking soda and salt with electric mixer until smooth. Add flour, chocolate chips and pecans to the bowl and stir until thoroughly combined.
  2. Spread mixture into a greased 9x13 glass baking dish.
  3. Pat down and smooth top.
  4. Bake at 350 F for 30 to 40 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Chocolate Glaze

  1. Place chips in a microwave glass and heat on high 30 seconds. Stir, continue microwaving 15 seconds and stirring until smooth. Scoop into a plastic bag, cut off the tip and squeeze over cooled brownies.