Classic Toll House Brownies

Classic Toll House brownies are a reliable go-to whenever you want a rich, chocolatey dessert that is both nostalgic and simple to make. This recipe delivers perfectly fudgy, chewy brownies topped with a glossy chocolate glaze that takes them over the top. Whether you are baking for family, friends, or just yourself, these brownies never disappoint.

I first made these brownies on a whim and they immediately became a favorite for weekend treats and special occasions alike.

Ingredients

• Unsalted butter: brings richness and a tender crumb it helps achieve the ideal texture
• Granulated sugar: adds sweetness and structure while brown sugar contributes moisture and a slight caramel note
• Vanilla extract: enhances all the flavors choose pure vanilla for the best aroma
• Eggs: provide binding and help with the fudgy consistency select fresh large eggs
• Unbleached all-purpose flour: offers a balanced density for chewy but not cakey brownies
• Baking soda: acts as a subtle leavening agent ensuring even rise
• Sea salt: intensifies the chocolate flavor and balances the sweetness opt for fine grain for even distribution
• Miniature semi-sweet chocolate chips: melt evenly throughout creating gooey pockets of chocolate
• Pecan chips: bring texture and a nutty flavor fresh or roasted pecans chopped finely work well
• Semi-sweet and white vanilla chips for the glaze: create a smooth, shiny finish with contrasting colors pick quality chips that melt easily

Instructions

Build The Batter:

Cream the unsalted butter, granulated sugar, brown sugar, vanilla extract, eggs, baking soda, and sea salt in a large bowl using an electric mixer until the mixture is smooth and slightly fluffy. This step is crucial to incorporating air and combining flavors thoroughly.

Add Dry Ingredients and Mix:

Gradually fold in the unbleached all-purpose flour followed by the miniature semi-sweet chocolate chips and pecan chips. Stir gently but thoroughly making sure everything is evenly distributed without overmixing which could toughen the brownies.

Prepare For Baking:

Grease a 9 x 13 inch glass baking dish well to prevent sticking. Spread the batter evenly into the dish, using the back of a spoon or an offset spatula to pat down and smooth out the top so it bakes uniformly.

Bake The Brownies:

Place the dish in a preheated oven at 350 degrees Fahrenheit and bake for approximately 30 to 40 minutes. Begin checking at the 30-minute mark by inserting a toothpick in the center. It should come out clean or with a few moist crumbs but not wet batter.

Cool Completely Before Glazing:

Allow the brownies to cool entirely in the pan on a wire rack. This step is important to ensure the glaze will not melt on contact and will set properly for a glossy and smooth finish.

Make The Chocolate Glaze:

Put the semi-sweet and white vanilla chips in a microwave-safe glass measuring cup. Heat on high for 30 seconds then stir. Continue melting in 15-second bursts, stirring after each interval until the chips are fully melted and glossy. This gentle heating prevents burning.

Apply The Glaze:

Transfer the melted glaze to a plastic zip lock bag with a small corner snipped off. Pipe the glaze over the brownies in decorative lines or swirls, then let it set at room temperature or in the fridge to firm up.

My favorite part of this recipe is the pecan chips which add a rustic texture that balances the gooey chocolate so well. These brownies remind me of family gatherings where everyone came together over a warm pan pulled from the oven ready to share smiles and stories.

Storage Tips

Store cooled brownies in an airtight container at room temperature for up to three days to keep them moist. For longer storage wrap tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months partially baked or fully cooled with or without glaze. Thaw at room temperature before serving for best texture.

Ingredient Swaps

If pecans are not your thing try walnuts or slivered almonds for a different nutty bite. For a dairy-free version substitute vegan butter and use dairy-free chocolate chips. You can also replace vanilla chips in the glaze with extra semi-sweet chips or add a pinch of cinnamon for a cozy twist.

Serving Ideas

Serve these brownies warm with a scoop of vanilla ice cream or alongside fresh berries for a refreshing contrast. They pair beautifully with milk or coffee making them a perfect after-dinner indulgence or afternoon snack.

These classic brownies always bring joy to the table whether for everyday treats or festive occasions.

Frequently Asked Recipe Questions

→ What is the best way to melt chocolate for the glaze?

Microwave the chocolate chips in short 15-second bursts at full power, stirring between intervals to ensure smooth melting without burning.

→ Can I substitute pecans with other nuts?

Yes, walnuts or almonds can be used in place of pecans, adding a different nutty flavor and texture.

→ Why should the brownies be cooled completely before glazing?

Cooling prevents the glaze from melting and soaking into the brownies, allowing for a cleaner, thicker chocolate topping.

→ How do I know when the brownies are done baking?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs, indicating the brownies are properly baked.

→ What benefits does unbleached flour provide in this dish?

Unbleached flour contributes to a better texture with a little more density and depth compared to bleached flour, enhancing the overall mouthfeel.