Dark Chocolate Brownies Recipe - Allrecipes.com
Dark Chocolate Brownies Recipe
  • READY IN 58 mins

Dark Chocolate Brownies

Recipe by  

"NESTLE® TOLL HOUSE® Dark Chocolate Morsels make these dark brownies super rich."

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Ingredients Edit and Save

Original recipe makes 16 bars Change Servings
  • PREP

    10 mins
  • COOK

    38 mins

    58 mins


  1. Preheat oven to 325 degrees F. Grease 8-inch-square baking pan. Set aside 1/3 cup morsels.
  2. Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining 1/3 cup morsels and nuts. Pour into prepared baking pan.
  3. Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2011

I have made this recipe many years with one slight modification. Mix together the butter, water and sugar, bring to a boil and remove from heat. Add chips and stir until melted. Add eggs and vanilla and incorporate. Then add the rest of the dry ingredients. Why dirty another bowl? Easy, quick and delicious with minimal cleanup!

Most Helpful Critical Review
Oct 06, 2011

I was really looking forward to trying this recipe. Brownies are hubby's favorite dessert and I have been looking for the Dark Chocolate Morsels in our area for a while and finally found them. These just didn't go over very well here. We do LOVE dark chocolate and fudgy brownies over a cake texture. The texture of these (even after adding approx 15 min to the bake time) was more like partially cooked fudge. The bottom and top were cooked but the middle never got done. The dark chocolate flavor is also not as strong as I was hoping for. It's no secret that we love our sweets here but these were just too sweet and the flavor was flat. I followed the recipe, leaving out the nuts. I enjoyed trying a new recipe and new product but will keep looking for a dark chocolate brownie recipe for us.

Jul 22, 2011

I've been using a nearly identical recipe (also from Toll House, using baking bars) for years and it is great. In fact, I just made them twice for parties this week and they were the first to disappear from the dessert table. As a chocoholic, I like to also fold in large chunks of white and milk chocolate (or dark chocolate, depending upon your preference) just before pouring into the pan. About 2.5 oz of each. If the mixture isn't too hot, they'll stay solid enough so that the brownies have pockets of solid chocolate that add to both the flavor and the presentation. You can never have too much chocolate, in my opinion. :) A few prep ideas: (1) It is also possible to melt the sugar and butter with a few tablespoons of water in the microwave (using a large microwave safe bowl of course). It is easier, faster, works just as well and it is plenty hot enough to melt the chocolate when mixed in after the sugar is melted. (2) In addition to buttering the pan, I like to line the bottom of the pan with a piece of baking paper to make it easier to get the brownies out and avoid breaking. (3) Remove the pan from the oven just before it is fully done for even moister and denser brownies (it will keep cooking/setting anyway due to the absorbed heat). BTW, this has become one of my favorite web sites, I just feel a little guilty that my cookbook collection gets so little attention these days.

Jul 22, 2011

I love the recipe, but I am confused by the reviews which mention making these for years since the Dark Chocolate Chips are a brand new product that I have been waiting years for Nestle to make.

Jul 21, 2011

I have been making these for years. Only double batches. Always a request for parties and anytime you want a major chocolate fix. Very easy to make, one pan, the best brownies ever.

Jul 26, 2011

This brownie could be so wonderful, but I was very disappointed in the cook time . . . after 40 minutes they were totally raw in the middle; cooked another 5 minutes and still too gooey. Cooked almost 50 minutes to get the middle done (and yes, I know to take them out while still loosely set in the middle, but these were WAY undercooked at 40 and 45 minutes) and the outsides were hard and no longer chewy. I should have covered the outsides with foil to prevent over-cooking, but hey, if you have to go thru all that trouble, why bother with this recipe? Perhaps the oven temp of 325 degrees was a misprint? Maybe cooking at 350 would help? So, even after 50 minutes of cooking, these brownies are still not cooked in the middle. Won't make again.

Jul 21, 2011

Wow! Yummy! I always like to try out new brownie recipes, just to see what is out there and this is my new favorite! I used good quality semi-sweet chocolate (sorry, not Nestle) and it was great, I think I will try dark chocolate next time just to taste the difference. I was a little unsure about only 3/4 c flour but it wasn't a problem. Very happy with these brownies!

Jul 23, 2011

I have never made homemade brownies before. Too easy to pour a mix in a bowl... WOW - & this took only minutes more than a box!! They were GREAT! almost like fudge! I made them in a muffin tin, so I had to adjust the time, I took about 33 minutes. No more box mixes for me.


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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