A deliciously decadent classic double chocolate brownie recipe (1982)

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Classic double chocolate brownie recipe from the 1980s
© Mariusz Szczawinski | Dreamstime.com

A classic double chocolate brownie recipe

Chocolate aficionados, unite! Here is a recipe for Toll House Double Chocolate Brownies which is deliciously and intentionally loaded with real chocolate morsels. It is a chocolate lover’s dream come true with chocolate, chocolate, everywhere.

Since these brownies are baked from scratch, all of the goodness of fresh ingredients, flour, eggs, and butter, adds to the richness of these treats. The special chocolaty taste comes from using real chocolate morsels twice. First, mixed in the batter, and then more morsels are added just before baking! The result is a brownie that has an extra moist rich chocolate taste from the very first bite.

And because brownies are everyone’s favorite, Toll House Double Chocolate Brownies can be used in many ways: wrapped in lunch boxes, taken on picnics, enjoyed as a snack, served as a dessert or left on the kitchen counter for someone special to enjoy.

Nestle double chocolate brownies

They’re the chocolatiest brownies you can bake. Because they’re made with more chocolate. More of America’s best-tasting semi-sweet chocolate — Nestle Toll House Morsels.

Classic double chocolate brownie recipe from the 1980s

Double chocolate brownie recipe (1982)

Yield: 16 brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable shortening
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 cups (12-oz. pkg.) Toll House semi-sweet chocolate morsels, divided
  • 2 large eggs

Instructions

  1. Preheat oven to 325 degrees F. Grease 9-inch square baking pan.
  2. Combine flour, baking soda and salt in small bowl.
  3. Heat shortening, sugar and water in medium saucepan to boiling, stirring constantly. Remove from heat.
  4. Stir in 1 cup morsels; stir until smooth.
  5. Add eggs one at a time, beating well after each addition. Gradually add in flour mixture. Stir in remaining morsels.
  6. Spread into prepared baking pan.
  7. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky.
  8. Cool completely in pan on wire rack; cut into squares.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 64mgCarbohydrates: 28gFiber: 1gSugar: 21gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE  Holy guacamole! An '80s recipe for this divine dip

Double chocolate chip brownie recipe card

Double chocolate brownie recipe (1982)

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3 Responses

  1. I like all the recipes so far. Some are the ones my Mother made in the 50’s, 60’s and 70’s. I really like that you date theses recipes.

  2. Here in my country the eggs are not selling by sizes. what can i do? try to fin Large eggs for eyeball? or use 4 eggs?

  3. I baked those babys yesterday, and i really liked them, you can taste an strogn chocolate flavor, and the texture its so fudgy! Defenitly one recipe to save it on my personal record.

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