Chocolate Chip Brownies

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!

If you love baking brownies, and adding in some mix-ins, our Oreo Brownies are loved by kids and adults. Or give our easy M&M Brownies a try soon.

Stack of thick chocolate chip covered brownies.

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!

If you love our chocolate chip brownies, you’ll have to try this simple frosted brownie recipe. We added a delicious chocolate frosting to make them even more decadent.

Ingredient Notes

Ingredients needed to make chocolate chip brownies.
  • 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.

Easy Instructions

Step by step photos showing how to make brownies with chocolate chips.
  1. Prepare your pan. Line a 9-inch square baking dish with parchment paper and set aside. 
  2. Melt the butter. In a medium saucepan over medium heat, melt the butter then remove from the heat. 
  3. 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.
  4. Add eggs and vanilla. Add in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla.
  5. 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.

  1. Add the chocolate. Fold in ½ cup of chocolate chips. 
  2. 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.

  1. Cool, cut, and enjoy! Remove the brownies from the oven and cool them completely before cutting. 
Chocolate chip brownies cut into squares on parchment paper.

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! 
Bite taken out of thick brownie.

Recipe FAQs

Do I need to refrigerate brownies?

Nope! You can store these brownies in an airtight container at room temperature for up to a week. 

Can I freeze Chocolate Chip Brownies? 

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.

Is it possible to add whole grains to these brownies?

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!

Can I top these with something different, like peanut butter chips?

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

Fudgy Brownie Recipes

See all Brownies and Bars recipes

Chocolate Chip Brownies

4.64 from 11 votes
By: Aimee
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!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 9 large brownies


  • 1 cup unsalted butter
  • 1 ¼ cup semi-sweet chocolate morsels divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
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  • Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
  • In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in 1/2 cup of the chocolate chips and sugar.
  • Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
  • Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR. Fold in 1/2 cup of chocolate chips with just a few strokes.
  • Pour batter into dish and sprinkle with remaining 1/4 cup chocolate chips and bake for about 40 minutes. Remove from oven and cool completely before cutting.


  • These can be made in ONE bowl. Whether you use a medium sized saucepan, or microwave safe large bowl…clean up is a breeze!
  • I use semi-sweet or dark chocolate chips in my brownies, use what you have on hand! You can even toss some in at the end to make them chocolate chip brownies! Or toss in some walnuts for some nutty brownies!
  • LINE your baking dish with parchment paper (or foil). Not only does it make clean up easier, but you can just lift your brownies out of the pan and cut them!
  • DO NOT OVER STIR. When you add in the dry ingredients, use slow but big stirs to incorporate the dry into the wet. Just when you see no more dry, STOP STIRRING!
  • Want to eat them sooner? Chill them in the refrigerator so they are easier to cut. Want to make a brownie ice cream sundae? Eat them warm!
  • If dipping them in chocolate and adding topping, you’ll definitely want to wait until they have cooled COMPLETELY. Then cut them in 9 large squares, and cut those squares diagonally so you’ll be left with 18 triangles. I use this melting chocolate for perfect results!
  • STORAGE: Store brownies in airtight container at room temperature for up to a week. Or freeze for up to 3 months.
  • Baking time. If you like thick and gooey brownies, cook them from 35-40 minutes. If you prefer them cooked all the way through (and not gooey at all) increase time to 45-50 minutes.


Calories: 580kcal, Carbohydrates: 75g, Protein: 7g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 11g, Cholesterol: 137mg, Sodium: 135mg, Fiber: 3g, Sugar: 58g
Course: Brownies and Bars
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 11, 2023

Comments & Reviews

  1. 5 stars
    I have searched to make a perfect brownie. It end here. These taste like perfection. Don’t even hesitate to make these..just do it. IF YOU FOLLOW RECIPE EXACT, you will be so 😊

    1. Sure do! You can use my frosted brownie recipe as a cooking guide (just add chocolate chips to batter).

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