Chewy Cocoa Brownies

Chewy Cocoa Brownies

237 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  NESTLE® TOLL HOUSE®

“Moist and chewy, this brownies will be a hit whether as an afternoon snack or topped with ice cream and served as an after dinner dessert.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 brownies

ADVERTISEMENT

Directions

  1. PREHEAT oven to 350 degrees F. Grease 13x9-inch baking pan.
  2. COMBINE sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.
  3. BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.

Share It

Reviews (237)

Rate This Recipe
LISA B
211

LISA B

I made 1/2 recipe in an 8x8 pan and they were excellent! It should be mentioned that when using a glass pan the temperature should be reduced by 25 degrees (I forgot, and the edges were a little dark). Otherwise these were very moist and tasty. Thanks for the recipe.

racheltoutcourt
101

racheltoutcourt

I have now made this several times, which I believe would make this recipe my standard. These brownies were even fabulous on the occasions when I substituted 1 banana mashed with 1tsp of baking powder for the eggs (as per allrecipes suggestion in the reference section) when trying to accommodate for allergies. Also, I must note that a few times they have not been as chewy as I would have liked (other reviews have alluded to this as well), however I have determined that is due to overcooking; taking them out when they are still a tad 'gooey' has been the key for me in reaching optimal succulence!

Chi Nguyen
99

Chi Nguyen

this recipe is amazing! i modified it a little bit to suit my taste, but still: incredible! i cut down the sugar to 1 cup, used the vanilla extract and added some almond extract to it. I also increased the cocoa to 1 cup dark cocoa to make it more decadent without making it overpoweringly sweet. i added 1/2 cup of each, semi-sweet and white chocolate chips, which looked really pretty once you cut the brownies into squares. i toasted the walnuts before using them for the recipes, and didn't stir it into the mix. instead, i added them on the top after spreading the batter into the pan, and sprinkled with whie chocolate chips. deliscious, and my friends nearly cried out of joy after smelling the not-too-overpowering richness of the cocoa and biting into one of these squares!

More Reviews

Similar Recipes

Original Nestle(R) Toll House(R) Chocolate Chip Cookies
(530)

Original Nestle(R) Toll House(R) Chocolate Chip Cookies

Original Nestle(R) Toll House(R) Chocolate Chip Pan Cookie
(151)

Original Nestle(R) Toll House(R) Chocolate Chip Pan Cookie

Double Chocolate Chunk Cookies
(144)

Double Chocolate Chunk Cookies

Toll House(R) Blonde Brownies
(135)

Toll House(R) Blonde Brownies

Maple Walnut Fudge
(102)

Maple Walnut Fudge

Toll House(R) White Chip Chocolate Cookies
(92)

Toll House(R) White Chip Chocolate Cookies

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 335 cal
  • 17%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 42.5 g
  • 14%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Original Nestle(R) Toll House(R) Chocolate Chip Cookies

>

next recipe:

Toll House(R) Blonde Brownies