Classic Toll House Brownies (Printable Version)
Classic brownies featuring chocolate chips, pecans, and a rich glaze for a balanced, sweet treat.
# Ingredients Required:
→ Butter and Sugars
01 -
227 grams unsalted butter
02 -
150 grams granulated sugar
03 -
165 grams packed brown sugar
→ Flavorings and Eggs
04 -
1 teaspoon pure vanilla extract
05 -
2 large eggs
→ Dry Ingredients
06 -
280 grams unbleached all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon sea salt
→ Chocolate and Nuts
09 -
340 grams miniature semi-sweet chocolate chips
10 -
100 grams finely diced pecans
11 -
85 grams semi-sweet chocolate chips
12 -
85 grams white vanilla chips
# Guide to Cooking:
01 -
Using an electric mixer, cream the unsalted butter, granulated sugar, brown sugar, vanilla extract, eggs, baking soda, and sea salt until the mixture is smooth and well combined.
02 -
Fold in the unbleached flour, miniature semi-sweet chocolate chips, and pecans until thoroughly integrated into the batter.
03 -
Spread the batter evenly into a greased 23x33 cm glass baking dish, then gently pat and smooth the surface for uniform thickness.
04 -
Bake in a preheated oven at 175°C for 30 to 40 minutes, or until a toothpick inserted into the center emerges clean.
05 -
Allow the baked brownies to cool completely at room temperature before applying the glaze to avoid melting.
06 -
Place semi-sweet and white vanilla chips into a microwave-safe glass measuring cup. Microwave at 100% power for 30 seconds, stir, then continue heating in 15-second intervals with stirring until fully melted, about 1.5 minutes total.
07 -
Transfer the melted chocolate glaze into a plastic zip-lock bag, snip off a small corner, and drizzle evenly over the cooled brownies.
# Extra Suggestions:
01 -
Use unbleached flour to improve texture quality. Cooling brownies completely before glazing prevents glaze from melting. Pecan chips may be substituted with walnuts or almonds. Microwave timings may require adjustment depending on device.