Prep 15 mins
Cook 25 mins
From the back of an old cocoa canister; this recipe is tried & true!
- 1 2⁄3 cups sugar
- 3⁄4 cup butter or 3⁄4 cup margarine, melted
- 2 tablespoons water
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1⁄3 cups all-purpose flour
- 3⁄4 cup Nestle Toll House Baking Cocoa
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup chopped nuts (optional)
- Preheat oven to 350° F and grease a 13 x 9-inch baking pan.
- 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 the sugar mixture. Stir in nuts.
- Spread into prepared baking pan.
- 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 and cut into bars.
I have been looking for this recipe! I have used it for years, and love it! My grocery store stopped carrying Nestle's brand cocoa and I miss it. Thanks for posting it, IrishEyesNYC!
This weekend as I was scouring my pantry for something sweet, I stumbled upon the container of Nestle Tollhouse cocoa. After reading the recipe on the side, and conveniently having all ingredients on hand, I decided to give it a try. I've made brownies from scratch before, but hadn't found a recipe worthy of a repeat. I made these per the recipe, but added 2 extra teaspoons of water to help with mixing. I used a 7x11 glass baking dish because I like my brownies thicker, which added about 10 minutes to the baking time. I also threw in some chopped walnuts. The end result was AMAZING brownies. Even with the additional bake time, the edges were perfectly soft and devourable (is that a word?). I usually like my brownies really fudgy, and after the fact I realized this recipe uses butter, not oil, thus producing a less fudgy brownie. However, they were still very moist and DELICIOUS! I've done some googling on how to make them more fudgy, without changing the recipe too much. 2 changes I may try next time are replacing one of the eggs with 2 egg whites and/or subbing some of the butter for oil (not really sure how much to sub). But even if I never make these changes, this will forever be my go-to brownie recipe.
I've used this so many times. It really is the best recipe. It's dairy free too! I also make mine with more cocoa in it anywhere ranging up to 1 cup of cocoa. It tastes better this way. =)