Rich, chewy Chocolate Chip Brownies made with melted chocolate and cocoa powder. Top them with extra chocolate chips just before baking, and they’re sure to satisfy the most intense cocoa craving!
Why This Recipe Is the Best
I used to swear by boxed brownies. I mean, they’re easy and turn our fudgy, most of the time. But guess what?
Our classic brownie recipe is hands down better than anything you’ll find. It’s thick and fudgy and you’ll only dirty one saucepan while making them.
We took that reader favorite recipe, and made it even better with chocolate chips.
- This simple recipe can be prepped and in the oven in 10 minutes.
- You can decide how gooey or cakey you want the brownies to be. Simply adjust the baking time as indicated in the instructions.
- They’re customizable – add chopped nuts, candies, or even coat them in chocolate if you like.
- This is a one-bowl recipe. Whether you use a medium-sized saucepan or a large microwave-safe bowl, clean-up is a breeze!
- Semi-sweet chocolate chips – I use semi-sweet or dark chocolate chips in my brownies, but you can use what you have on hand.
- Cocoa powder – Cocoa adds more chocolatey goodness to the brownies without adding extra sugar.
- Unsalted butter– Melted butter combines with chocolate chips to make a decadent brownie batter.
- Granulated sugar – Sugar adds sweetness and also helps keep the brownies moist.
- Eggs – Eggs add richness and help bind the ingredients together.
- Vanilla extract – Aromatic vanilla makes these brownies taste and smell amazing. Our homemade vanilla extract is perfect to use.
- All-purpose flour – White flour creates the structure for these thick brownies.
- Kosher salt – Salt balances the sweetness and helps the chocolate flavor stand out.
- Baking powder – This helps the brownies get a slight rise and a lighter texture.
- Prepare your pan. Line a 9-inch square baking dish with parchment paper and set aside.
- Melt the butter. In a medium saucepan over medium heat, melt the butter then remove from the heat.
- Add the chocolate and sugar. Add the sugar and a ½ cup of the chocolate chips to the hot melted butter. Stir until the chocolate is fully melted.
- Add eggs and vanilla. Add in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla.
- Add the dry ingredients. Add the cocoa powder, flour, salt, and baking powder. Use wide strokes to incorporate the dry into the wet until just mixed.
PRO TIP: Don’t beat or overmix at this point. Mix just until there are no patches of dry ingredients. This keeps the brownies rich and tender instead of dry and cakey.
- Add the chocolate. Fold in ½ cup of chocolate chips.
- Pour, sprinkle, and bake. Pour the batter into the prepared 9×9 baking dish. Sprinkle with the remaining ¼ cup of chocolate chips and bake for about 40 minutes in a 350°F oven.
PRO TIP: If you like thick and gooey brownies, cook them for 35-40 minutes. If you prefer them cooked through (and not gooey at all), increase the baking time to 45-50 minutes.
- Cool, cut, and enjoy! Remove the brownies from the oven and cool them completely before cutting.
Tips & Tricks
- Don’t skip out on lining your baking pan with parchment. It makes clean-up easier, and you can lift the cooled brownies right out of the pan with the paper.
- Want to eat your brownies sooner? Chill them in the refrigerator, so they are easier to cut.
- For nutty brownies, fold in some chopped walnuts or pecans before pouring the batter into the pan. Our walnut brownies are SO GOOD.
- Make a drool-worthy brownie sundae with these while they’re still warm! Use either vanilla ice cream or chocolate ice cream, and don’t forget the chocolate syrup!
- You can dip these brownies in chocolate and add toppings. To do this, wait until they have cooled completely. Cut them into 9 large squares, then cut each square in half diagonally. I use Ghirardelli melting chocolate for perfect results every time!
- Not decadent enough? Not a problem! You’ll adore the combination of pecans, caramel, and chocolate in these Turtle Brownies. And for s’mores fans, Marshmallow Brownies can satisfy two dessert cravings at once!
Nope! You can store these brownies in an airtight container at room temperature for up to a week.
These brownies freeze very well. Once completely cool, double-wrap the whole tray in plastic or wrap them individually. Then place them in an airtight freezer-proof container and freeze for up to 3 months.
To add whole grains, substitute the all-purpose flour with white whole wheat flour. White whole wheat is lighter in texture than whole wheat but still contains the whole grain!
Yes, you can substitute the ½ cup of chocolate chips that are folded into the batter and the chocolate chip topping. However, don’t sub out the chocolate chips that get melted with the butter since that helps create the brownie batter.
More Chocolate Recipes
- Chocolate Crinkle Cookies
- Buckeye Pie
- Chocolate Cupcake Recipe
- How to Make Chocolate Ganache
- Chocolate Chip Shortbread