Double Chocolate Chip Brownies are a nostalgic treat with a backstory. The recipe is adapted from an old Nestlé Toll House recipe from a discontinued product called Toll House Treasures. It's a simple, straightforward recipe that works really well with Toll House chips.
If you're Gen-X or older, you know that back in the day Toll House chips were the number one (and only, really) chocolate chip choice. Now we have so many options, but open a bag of Toll House chips and the aroma will take you back in time. It's definitely a comfort food smell for those of us of a certain age.
Melted Chocolate Chip Brownies in an 8-Inch Pan
This version uses a full 12-ounce bag of chocolate chips, divided in half. Six ounces are melted right into the batter, while the other six ounces are stirred in at the end for little bursts of chocolate in every bite.
Since many brands now sell bags smaller than 12 ounces, don't worry if you come up a little short. You do need to use a full cup to melt into the batter, but you can get by with 4 ounces for the stir-in portion, or even mix different brands and varieties.
Baking Temp and Time for Thick Brownies
The batter bakes up thick in an 8-inch square pan, so I keep the oven at a steady 325°F for even baking. The texture is between fudgy and cakey, with the added chips giving a nice bit of contrast. Start checking around 30 minutes. The top should look set, but a toothpick will still come out with fudgy brownie on it. Don't expect crumbs. The best way to measure doneness is with a meat thermometer.
Recipe Updates
The old Nestlé Treasures recipe used ⅓ cup butter and a full cup of flour with no cocoa powder at all. I always felt the brownies could use a little more richness and a deeper chocolate notes, so I bumped the butter to 6 tablespoons and swapped 2 tablespoons of the flour for Dutch process cocoa powder. The brownie still take 35 minutes in my oven, but I recommend checking at 30 just in case your oven runs hot.
Variations
If you're out of cocoa powder, you can revert back to the cocoa-free version. I've made them with a sprinkle of sea salt (sometimes scattered lightly on the bottom of the pan before pouring in the batter), and with nuts. The base recipe is simple enough that you may be tempted to play around.
More Recipes with Chocolate Chips
Recipe
Double Chocolate Chip Brownies
Ingredients
- ⅔ cup all-purpose flour (90 grams)
- 2 tablespoons Dutch process cocoa powder (12 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups semisweet chips (1 bag) divided use (170 grams and 170 grams)
- 6 tablespoons butter (I like salted!) (84 grams)
- ¾ cup granulated sugar (150 grams)
- 2 tablespoons water
- 2 large eggs, cold
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees F. Line an 8-inch square metal baking pan with foil and grease bottom only.
- Whisk together the flour, 2 tablespoons cocoa powder, baking soda and salt; set aside.
- Put 1 cup (6 oz/170 grams) chocolate chips in a heat proof mixing bowl and set next to the stove.
- In a saucepan, melt the butter. Add the sugar and water to the butter and heat mixture over medium just until it starts to boil. Remove from heat and pour hot mixture over the chocolate chips, scraping saucepan to get all sugar mixture (I use a silicone scraper). Stir until chips are melted and mixture is smooth.
- Add one of the eggs and stir with a heat proof scraper (or whisk) until blended. Add the second egg and stir until blended. Stir in the vanilla.
- Add the flour mixture and stir until blended, then beat by hand with the scraper for about 60 seconds. This is to help build structure and chewiness.
- If the mixture is very hot, let it cool for about 5 minutes, then add the remaining 1 cup of chips.
- Pour mixture into the prepared metal pan and bake at 325 for 35-40 minutes, but check at 30. The brownies may appear done at 30, but in my experience they've always taken at least 35 minutes. The internal temperature should top out at around 200.
- Let cool completely, then lift from pan and cut into squares.
Anna says
Hey Emily! Thanks for posting. I'm glad you liked this one. Glad to hear the Pyrex pan worked out just fine.
Emily says
Oh, and additionally- not having a metal one, I used a Pyrex 8x8 pan when I baked them, but fully lined with foil. They came out just fine.
Emily says
This is an awesome recipe! I always have trouble with brownie recipes, because I really dislike super dense, fudge-like brownies, but I still want a brownie, not a chocolate cake! These brownies came out just the way I like them. They are chewy, chocolatey, not overly dense, but not cake, either. Thank you so much!
Sue says
I don't think I've ever made this version. Brownies have become my treat day go to . You've been so many things I want to try.
Mary says
I have been making this recipe for years it was on the Nestle toll house chips bag.
We Love this recipe and VERY easy to make.
Anna says
Meredith, sorry if I made it more confusing! My version is baked in an 8 inch square pan. I just said "metal pan" in the directions, so I've added "8 inch".
Meredith says
I am confused; is the full version baked on a 13x9 pan or an 8" pan?
Sonya says
Yum!!!
Katrina says
Ooh, a full bag of chips. They look good!
Nicole Leslie says
I love that I already have all the ingredients at home. Those are always the best kind of recipes. Thank you so much for sharing!