Uploaded September 2021 | Updated September 2026, 10 hours ago
I was introduced to these long ago, as a child, in the form of Tollhouse brownies, which is to say, a solid pan of “chocolate chip cookies”, which gets cut into squares like a brownie. The formula for the batter is a little different from the cookie batter.
Err on the side of underbaking these, slightly. It might also be better to put this recipe into a 13x9 baking pan (like a casserole dish) rather than trying to bake it in a half-sheet pan. I think it was spread a little too thin in the sheet pan and ended up coming out a little dry.
These can be made a day ahead if desired. Much further ahead than that and they’ll start to stale too obviously. If it is possible to bake them ahead and keep them sealed up, uncut, in their pan, that may help to keep them from staling too quickly, but it’s best to have a plan for serving all of them soon.
Makes roughly 30-48 brownies. (We cut them 6 x 7 to get 42)
Equipment:
• baking pan (13”x9” is probably best; a half-sheet pan can work if baked a shorter time)
• stand mixer or stout hand mixer with beater/paddle attachment
• separate smaller mixing bowl for dry ingredients
Ingredients:
3 cup AP flour
1 Tbsp baking powder
1 1/2 tsp salt
4 ea eggs room temperature
9 oz butter 2 sticks + 2 Tbsp; room temperature
9 fl oz sugar 1 cup + 2 Tbsp
9 fl oz brown sugar 1 cup + 2 Tbsp
1 1/2 tsp vanilla
12-18 oz chocolate chips total of 18oz of garnish
6 oz toffee chips optional; and/or chopped pecans/walnuts
Procedure:
1. Preheat the oven to 350F, or perhaps 375F if using a half-sheet pan
2. Blend the flour, baking powder and salt together well in the small mixing bowl
3. In the stand mixer (or larger) mixing bowl, cream together the room-temperature butter and the sugars.
4. Add the eggs one at a time and ensure there is no streaking of butter.
5. Add the vanilla and mix it in well.
6. Add the dry ingredients and carefully fold them into the batter until just barely incorporated.
7. Add the garnish (chocolate chips, toffee chips, nuts), and finish mixing the batter.
8. Spread the batter out into a prepared dish, with sides and bottom buttered, or with parchment and some side butter, and a dusting of flour.
9. Bake in the center of the oven roughly 35 min, possibly 25-30 minutes in the hotter oven if using a half-sheet pan.
10. If the blondies pass a toothpick test, remove them from the oven and allow them to cool before cutting, stacking and serving them.
Music: bensound.com/royalty-free-music
I was introduced to these long ago, as a child, in the form of Tollhouse brownies, which is to say, a solid pan of “chocolate chip cookies”, which gets cut into squares like a brownie. The formula for the batter is a little different from the cookie batter.
Err on the side of underbaking these, slightly. It might also be better to put this recipe into a 13x9 baking pan (like a casserole dish) rather than trying to bake it in a half-sheet pan. I think it was spread a little too thin in the sheet pan and ended up coming out a little dry.
These can be made a day ahead if desired. Much further ahead than that and they’ll start to stale too obviously. If it is possible to bake them ahead and keep them sealed up, uncut, in their pan, that may help to keep them from staling too quickly, but it’s best to have a plan for serving all of them soon.
Makes roughly 30-48 brownies. (We cut them 6 x 7 to get 42)
Equipment:
• baking pan (13”x9” is probably best; a half-sheet pan can work if baked a shorter time)
• stand mixer or stout hand mixer with beater/paddle attachment
• separate smaller mixing bowl for dry ingredients
Ingredients:
3 cup AP flour
1 Tbsp baking powder
1 1/2 tsp salt
4 ea eggs room temperature
9 oz butter 2 sticks + 2 Tbsp; room temperature
9 fl oz sugar 1 cup + 2 Tbsp
9 fl oz brown sugar 1 cup + 2 Tbsp
1 1/2 tsp vanilla
12-18 oz chocolate chips total of 18oz of garnish
6 oz toffee chips optional; and/or chopped pecans/walnuts
Procedure:
1. Preheat the oven to 350F, or perhaps 375F if using a half-sheet pan
2. Blend the flour, baking powder and salt together well in the small mixing bowl
3. In the stand mixer (or larger) mixing bowl, cream together the room-temperature butter and the sugars.
4. Add the eggs one at a time and ensure there is no streaking of butter.
5. Add the vanilla and mix it in well.
6. Add the dry ingredients and carefully fold them into the batter until just barely incorporated.
7. Add the garnish (chocolate chips, toffee chips, nuts), and finish mixing the batter.
8. Spread the batter out into a prepared dish, with sides and bottom buttered, or with parchment and some side butter, and a dusting of flour.
9. Bake in the center of the oven roughly 35 min, possibly 25-30 minutes in the hotter oven if using a half-sheet pan.
10. If the blondies pass a toothpick test, remove them from the oven and allow them to cool before cutting, stacking and serving them.
Music: bensound.com/royalty-free-music
