Dark Chocolate Brownies

Dark Chocolate Brownies


"NESTLE® TOLL HOUSE® Dark Chocolate Morsels make these dark brownies super rich."

Ingredients 58 m {{adjustedServings}} servings 226 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F. Grease 8-inch-square baking pan. Set aside 1/3 cup morsels.
  2. Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining 1/3 cup morsels and nuts. Pour into prepared baking pan.
  3. Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars.
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Reviews 55

  1. 72 Ratings


I have made this recipe many years with one slight modification. Mix together the butter, water and sugar, bring to a boil and remove from heat. Add chips and stir until melted. Add eggs and vanilla and incorporate. Then add the rest of the dry ingredients. Why dirty another bowl? Easy, quick and delicious with minimal cleanup!


I've been using a nearly identical recipe (also from Toll House, using baking bars) for years and it is great. In fact, I just made them twice for parties this week and they were the first to disappear from the dessert table. As a chocoholic, I like to also fold in large chunks of white and milk chocolate (or dark chocolate, depending upon your preference) just before pouring into the pan. About 2.5 oz of each. If the mixture isn't too hot, they'll stay solid enough so that the brownies have pockets of solid chocolate that add to both the flavor and the presentation. You can never have too much chocolate, in my opinion. :) A few prep ideas: (1) It is also possible to melt the sugar and butter with a few tablespoons of water in the microwave (using a large microwave safe bowl of course). It is easier, faster, works just as well and it is plenty hot enough to melt the chocolate when mixed in after the sugar is melted. (2) In addition to buttering the pan, I like to line the bottom of the pan with a piece of baking paper to make it easier to get the brownies out and avoid breaking. (3) Remove the pan from the oven just before it is fully done for even moister and denser brownies (it will keep cooking/setting anyway due to the absorbed heat). BTW, this has become one of my favorite web sites, I just feel a little guilty that my cookbook collection gets so little attention these days.


I love the recipe, but I am confused by the reviews which mention making these for years since the Dark Chocolate Chips are a brand new product that I have been waiting years for Nestle to make.