Nestlegoldenbrownies Recipes

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NESTLE TOLL HOUSE GOLDEN BROWNIES



Nestle Toll House Golden Brownies image

These brownies make my life complete! They're like super thick super soft super yummy chocolate chip cookies! This recipe used to be on the back of the Nestle semi-sweet chocolate morsels bag...so I guess the reviewer who gave me 1 star because I called them brownies can take it up with Nestle...lol!!

Provided by piranhabriana

Categories     Dessert

Time 45m

Yield 35 brownies

Number Of Ingredients 9

2 cups unsifted flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar (firmly packed)
1 teaspoon vanilla extract
3 eggs
6 ounces nestle toll house semisweet chocolate morsels

Steps:

  • Preheat oven to 350.
  • Combine flour, baking powder and salt.
  • Set aside.
  • In large bowl, combine butter, sugars, and vanilla, beat till cream.
  • Add eggs one at a time, beating well after each addition.
  • Gradually add flour mixture, mix well.
  • Stir in morsels.
  • Spread evenly into well greased 15x10" pan.
  • Bake at 350 for 30-35 minutes.
  • Cool, cut into 2" squares.

Nutrition Facts : Calories 127, Fat 5.7, SaturatedFat 3.4, Cholesterol 26.6, Sodium 129.6, Carbohydrate 17.7, Fiber 0.5, Sugar 11.5, Protein 1.5

EVERYDAY BROWNIES



Everyday Brownies image

Provided by Nigella Lawson : Food Network

Time 37m

Yield 16 pieces

Number Of Ingredients 11

1 1/4 sticks (10 tablespoons) unsalted butter
1 3/4 cups packed light brown sugar
3/4 cup unsweetened cocoa powder, sifted
1 cup all-purpose flour
1 teaspoon baking soda
Pinch salt
4 eggs
1 teaspoon vanilla extract
About 6 ounces milk chocolate, chopped into small nuggety chunks (or 1 cup chips)
Confectioners' sugar, to dust, optional
Special Equipment: Aluminium foil-lined baking pan or foil pan, about 13 x 9 x 2 inches

Steps:

  • It's not as if I were short of a brownie recipe or two: I have over the years made them on easy autopilot; but I am no less grateful for this everyday, no-notice version. They are less extravagant - I use cocoa powder in place of the good-quality chocolate, and stud the mixture with a newstand's or convenience store's bar or two of milk chocolate - although to taste them, you would never, never guess. They ooze with such dark elegance and deep, deep chocolatiness.
  • This is the recipe you turn to when a child or colleague informs you last thing that you're expected to bake something for a bake sale tomorrow. You can just smile serenely and head for the cupboard. If you're working from a more restrained array, so are clean out of light brown sugar, and there's no chance to nip to a convenience store for the chocolate, then just use 1 1/2 cups regular white sugar and up the butter to 1 1/2 and the cocoa to a heady 1 cup.
  • A final note or, rather, nag: when I say cocoa powder, I do mean unsweetened cocoa; do not under any circumstance ever substitute drinking chocolate.
  • Preheat the oven to 375 degrees F. Melt the butter over a gentle heat in a medium-sized saucepan.
  • When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
  • Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
  • In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
  • Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or disposable foil pan, spreading the mixture with a spatula, and cook in the preheated oven for about 20 to 25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
  • Transfer the pan to a rack to cool a little before cutting into 16 pieces and dusting with confectioners' sugar. I love these gorgeously warm. But then again, I love them cold, too. Actually, when cold they are properly speaking more brownie-like: gooily tender within and moreishly chewy on top.
  • Make Ahead Note: The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for total of 5 days.
  • Freeze Note: The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Thaw overnight in cool place.

THREE-INGREDIENT BROWNIES



Three-Ingredient Brownies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 9 large brownies

Number Of Ingredients 4

Nonstick cooking spray, for spraying the pan
2 1/2 cups chocolate-hazelnut spread, such as Nutella
1 heaping cup all-purpose flour
3 large eggs

Steps:

  • Preheat the oven to 350 degrees F; spray a 9-by-13-inch pan with nonstick cooking spray.
  • Stir together the chocolate-hazelnut spread, flour and eggs in a medium bowl. Pour into the prepared pan and spread the mixture to the edges.
  • Bake until the surface looks set and slightly crisp, about 25 minutes. Let cool slightly, then cut into squares and enjoy!

BLONDE BROWNIES II



Blonde Brownies II image

A lighter version of brownies.

Provided by Mellan

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
⅔ cup butter
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped walnuts

Steps:

  • Melt butter or margarine. Add sugar and mix well. Cool.
  • Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
  • Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.

Nutrition Facts : Calories 452.6 calories, Carbohydrate 62.6 g, Cholesterol 58.1 mg, Fat 21.9 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.9 g, Sodium 357.5 mg, Sugar 43.9 g

CHOCOLATE BROWNIES



Chocolate Brownies image

Provided by Nestle Family

Categories     DESSERTS, Kids

Number Of Ingredients 0

Steps:

  • Combine eggs, sugar and oil in an electric beater. Beat on medium speed for 2 minutes.
  • Add to the mixture; flour, sifted cacao powder, vanilla, baking powder and bicarbonate soda. Beat for another 2 minutes or until well combined.
  • Add gradually NESTLÉ Sweetened Condensed Milk and the melted chocolate and mix until the mixture is smooth and well combined.
  • Pour mixture into a 23x28cm greased and floured baking pan and bake in 180°C preheated oven for 45-50 minutes or until a skewer inserted in the middle comes out clean.

Nutrition Facts : Calories 483 Kcal, Protein 9.1 g, Carbohydrate 64 g, Fat 22 g

NESTLE' GOLDEN BROWNIES



Nestle' Golden Brownies image

This recipe comes from the Nestle' Toll House Heritage Cookbook (1980) at the request of a Zaar member.

Provided by Caryn

Categories     Bar Cookie

Time 55m

Yield 35 2-inch squares

Number Of Ingredients 9

2 1/4 cups unsifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 1/4 cups sugar
1 1/4 cups brown sugar, firmly packed
1 teaspoon vanilla
3 eggs
1 (12 ounce) package Nestle semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine flour, baking powder, and salt; set aside.
  • In a large bowl, beat butter, sugar, brown sugar, and vanilla extract until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Gradually beat in flour mixture.
  • Stir in chocolate morsels.
  • Spread evenly into a well-greased 15x10x1-inch baking pan.
  • Bake 25 to 40 minutes.
  • Cool; cut into 2-inch squares.

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