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

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.
Spread mixture into a greased 9x13 glass baking dish.
Pat down and smooth top.
Bake at 350 F for 30 to 40 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Chocolate Glaze

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.