Chocolate chip brownies are an irresistible and utterly delicious treat. If you’re looking for a classic, go-to chocolate chip brownie recipe that will never let you down, this is the one!
You’ll learn how to make rich and decadent homemade chocolate chip brownies with ease. Trust me – your friends and family won’t be able to get enough!
For fudgy brownies, you want a higher fat to flour ratio. This recipe uses both butter and melted chocolate chips for extra fudgy texture. You also don’t want to beat the eggs too much, that will make the brownies more puffy.
Cakey brownies can be achieved by using less fat, more flour, or leavening like baking powder or baking soda. Additional eggs can also lead to a more cake like texture.
BROWNIES WITH CHOCOLATE CHIPS = PERFECTION!
Years ago I got a recipe from a friend for brownies with melted chocolate chips in them. Life changing! I’ve tweaked them a bit over the years, and now they are perfect!
- Melted chocolate not only adds to the fudgy, gooey texture that I love, it also gives you that thin crackly top that is so good!
- The original recipe called for a bit of baking powder, but I found that leaving it out made the brownies even more dense and fudge like.
- Using two types of chocolate chips is key! The milk chocolate chips add sweetness, and nice texture. The semi sweet chocolate chips melt and add pockets of gooey bliss in every bite.
- Adding both cocoa powder and melted chocolate gives them a boost of chocolate flavor. And you can’t have too much chocolate, can you?
HOW TO MAKE CHOCOLATE CHIP BROWNIES
- PREP – Spray a 9×13″ baking pan with non stick cooking spray. For easier cleanup and cutting, I like to line it with foil first. Preheat your oven to 350 degrees.
- MELT CHOCOLATE – Place the butter in a large glass mixing bowl and melt it in the microwave. Add the one cup of milk chocolate chips. Let sit 3-4 minutes, then whisk until smooth.
- WET INGREDIENTS – Whisk in the cocoa powder until there are no lumps. Then whisk in the sugar, eggs, and vanilla.
- DRY INGREDIENTS – Set aside about 1/2 cup of the chocolate chips. Stir the flour, salt, and remaining chips into the wet ingredients.
- ASSEMBLE – Spread the batter evenly into the prepared pan. Sprinkle the 1/2 cup of chocolate chips over the top.
- BAKE – Bake at 350° for 35-40 minutes or just until the center is set. For fudgy brownies, don’t overbake!
Leftover brownies store perfectly at room temperature for 4-5 days. Just make sure they are stored in an airtight container. To keep them extra fresh, wrap them individually in plastic wrap.
You can also freeze the brownies. Wrap them individually in plastic wrap, then freeze for an hour or two. Then transfer to heavy duty ziplock bags. They will keep for 4-5 month in the freezer.
When ready to serve, I like to simply let them thaw at room temperature, then unwrap and eat! You can also unwrap one, then heat it in the microwave. I like to use half power to prevent hot spots in the brownie.
- Room temperature eggs work best because they don’t cause the melted chocolate to harden, making for a more fudgy texture.
- Lining your pan with foil first makes for much easier clean up!
- Brownies will continue to bake after removing from the oven, so take them out as soon as the middle is set. A toothpick should come out with a few moist crumbs on it.
- I have found that a plastic disposable knife works great for cleanly cutting brownies.
- We like the combination of both milk and semi sweet chocolate chips, but you can use all of one or another both for melting or in the batter.
- Try tossing white chips or peanut butter chips into the batter. Both options are delicious!
- Add a cup of chopped pecans or walnuts. For best flavor, toast them first. Yum!
- For an extra decadent dessert, top a warm brownie with a scoop of ice cream and some hot fudge.
If you love this gooey brownie recipe, try these AMAZING BROWNIES:
- Andes Mint Brownies
- M&M Brownies
- German Chocolate Brownies
- Oreo Brownies
- Zucchini Brownies
- Cheesecake Brownies
- Snickers Brownies
CHOCOLATE CHIP BROWNIES RECIPE
- 1 cup + 1/4 cup butter (20 Tbsp)
- 1 cup milk chocolate chips
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 Tbsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 3/4 cup semi sweet chocolate chips
- 3/4 cup milk chocolate chips
- Line a 9x13" pan with foil, spray with cooking spray. Preheat oven to 350 degrees.
- In a large glass mixing bowl, melt the butter. Add the 1 cup of milk chocolate chips; let sit for 3-4 minutes, then whisk until melted. (If you need to microwave for a few seconds, that's fine.)
- Whisk in the cocoa powder until no lumps remain, then whisk in the sugar, eggs, and vanilla.
- Set aside about 1/2 cup of chocolate chips. Stir in the flour, salt, and remaining chocolate chips.
- Spread batter in prepared pan. Sprinkle the reserved chocolate chips over the top.
- Bake at 350° for 35-40 minutes or until the center is set. For fudgy brownies, it's better to underbake than to overbake!
Amount Per Serving: Calories: 222Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 86mgCarbohydrates: 35gFiber: 1gSugar: 26gProtein: 3g
Looking for an unbelievable chocolate chip brownie recipe? Look no further, these brownies are ridiculously delicious every time!