"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." — NESTLE® TOLL HOUSE®
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1 2/3 cups
butter or margarine, melted
1 1/3 cups
NESTLE® TOLL HOUSE® Baking Cocoa
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.
These were not my favorite. Very cake-like and dense. They were missing the fat(oil). Also remind me of a health-food brownie
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!
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!
I am a volunteer serving in the Philippines on a very slim budget, but I love cooking and baking. I spent a good deal of time using the allrecipes ingredient search to find a brownie recipe with ingredients that I would be able to find easily, mainly cocoa powder instead of chocolate squares. I had never made brownies from scratch, but this recipe yields the best brownies I have ever had, and everyone here in the Philippines absolutely loves them! I even used the local cocoa. Even though I had to use someone else's oven to make these brownies, they were well worth it and will continue to pop up at all festive occassions!
These were quick, easy, and delivered the brownie satisfaction we were looking for. I keep all the ingredients on hand so it'll be an easy one to make again.
these are pretty good, i used a cup of cocoa powder, they're chewy and very fudgy.
YUM YUM YUMMY!! These are fabulous!! This is the 3rd recipe
I've tried for brownies and by far the best! They come out so moist and fudgy and chewy and chocolatey!! What more could you possibly want from a brownie?? I left the nuts out (personal preference) and instead sprinkled mini chocolate chips and walnuts over the top before baking. We had some with no topping, some with only chocolate chip topping and some with both chocolate chip and walnut topping! They were absolutely scrumptious, and you really get a nice variety when made like this. My husband asked me if I would bake two batches for him to take to work on Friday for the Halloween party he's having in his office!
* Percent Daily Values are based on a 2,000 calorie diet.
Chewy Cocoa Brownies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 163
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Moist and fudgy, these 5-star brownies are deliciously decadent.