This site runs ads and generates income from affiliate links. Read my disclosure policy.
With this guide, you’ll learn how to make Fudgy Chocolate Chip Brownies from scratch that are delicious and decadent.
Chocolate chip brownies are the perfect treat to make for any occasion. They’re easy to whip up, and they always come out thick, fudgy, and delicious! Plus, they can be customized with your favorite ingredients like nuts or different kinds of chocolate chips.
Whether you’re looking for a quick dessert or something special to bring to a party, these chocolatey treats are sure to satisfy. So let’s get baking – your friends and family will thank you!
Why This Recipe Works
- Real Butter provides a rich, creamy texture and flavor to the brownies.
- Dark chocolate adds an intense, bittersweet taste that pairs well with the sweetness of the sugars and eggs.
- A combination of white and brown sugar instead of all white sugar cuts the sweetness and adds to the rich chocolate taste.
- The combination of melted dark chocolate and cocoa powder rounds out the flavor and texture for a satisfyingly chewy result.
The Best Chocolate For Brownies
We recommend using high-quality dark chocolate chips or bars with no more than 60% cocoa solids for the best results.
Dark chocolate gives brownies a deeper, more intense flavor than milk or white chocolate.
Ingredient Notes
Butter: Unsalted butter is best to control salt levels. We use salted butter, but only because we’re familiar with how salty the brand we use is. If you want to use salted butter, taste it first and reduce the salt in the recipe accordingly. If you want to reduce saturated fats, you can substitute some of the flour for canola oil.
Eggs: Use large, room-temperature eggs.
Brown Sugar: Light brown sugar (also known as soft brown sugar) gives a good balance of sweetness and flavor. You can substitute it with dark brown sugar or muscovado sugar.
White Sugar: Granulated sugar or caster (superfine sugar) are great options for this recipe.
Chocolate: Use high-quality dark chocolate chips or bars with no more than 60% cocoa solids for the best results.
Vanilla: We like to use vanilla bean paste, but vanilla extract will work just as well.
Flour: Use unbleached, all-purpose flour for the best results. Self-raising flour is not suitable for brownies as the rising agent will create a cake-like brownie instead of the desired fudgy texture.
Cocoa Powder: This recipe calls for natural unsweetened cocoa powder, but if Dutch process is all you have, that will also work.
The Secret To Fudgy Brownies
The key to fudgier brownies is in the ratio of fat to flour. A higher ratio of fat, like the butter and melted chocolate in this recipe, will result in a softer and fudgier texture.
Adding an additional egg yolk also helps to add moisture and richness, which will give your brownies an extra fudgy texture.
Step By Step Instructions
Preheat the oven to 350°F/180°C and prepare a 9×13 inch pan with baking spray.
This recipe makes a large pan of 24 brownies. To make 12 brownies simply cut the recipe in half and use an 8-inch square pan.
Cut the 5 sticks of butter into even-sized slices and add them to a large saucepan with 8oz of chocolate over low heat. Then gently melt the butter and chocolate without letting it bubble or sizzle.
Following the instructions for this step is essential. Chocolate heated at too high a temperature will become grainy as it separates from the fats and cocoa particles (similar to how melted butter separates into fats and milk proteins when melted).
Meanwhile, in a separate bowl, beat together 6 large eggs and set aside.
Stir the butter and chocolate together until the is no visible separation of butter.
Then add 1 cup of granulated sugar and 2½ cups of packed light brown sugar.
Mix the sugars until combined and add the beaten eggs, a tablespoon of vanilla, and a teaspoon of salt.
Mix until the eggs are completely combined and add a half cup of cocoa powder.
Cocoa powder tends to be clumpy straight from the package, so I suggest you sift it before adding it to the mixture.
Stir until combined and then add 2 cups of unbleached all-purpose flour and 1 cup of semi-sweet chocolate chips.
At this point, it’s a good idea to switch to a wooden spoon or similar tool for mixing, as the mixture will be too thick for a whisk. It will also help to prevent overmixing which can cause your brownies to lose their fudgy consistency.
Stir until just combined (being careful not to over-mix). A few lumps are fine.
Spread the mixture into the prepared baking pan and top with extra chocolate chips if desired.
Bake the Chocolate Chip Brownies for 30 minutes.
How to Tell if Brownies Are Cooked
Due to their fudgy consistency, you can’t use a cake tester for these Chocolate Chip Brownies. Here’s how to test them:
- After Baking for 30 minutes, gently shake the pan. If the brownies wobble in the middle, they’re not entirely done.
- Bake for five more minutes, and test again until.
- Repeat until they don’t wobble and the sides begin to come away from the pan.
Allow the brownies to cool completely in the pan to set before slicing and serving.
This recipe makes a big pan of 24 generously sized brownies. To make 12 brownies cut the recipe in half and use an 8-inch square pan.
Storage & Freezing Instructions
Storage: Store your chocolate chip brownies in an airtight container for up to 4 days. Better yet, I use this pan with a lid for easy storage. (As an Amazon Associate, a small commission is made from qualifying purchases).
To Freeze: Cool completely, but do not slice them. Wrap the brownies tightly with plastic wrap, then wrap them with foil. Freeze them for up to 3 months.
When ready to serve, thaw the brownies at room temperature before cutting them into slices.
Tips for Perfect Brownies
- Be sure to melt your chocolate gently at low heat. Chocolate heated at a temperature that’s too high will become grainy as it separates from the fats and cocoa particles (similar to how melted butter separates into fats and milk proteins when melted).
- Use premium ingredients. Using quality ingredients in a recipe is vital if you want great results. It makes a massive difference in taste.
- Take care in measuring. Measure carefully and accurately. It’s key to getting the best results from a recipe.
- Use room-temperature eggs. Eggs combine easier when mixing at room temperature and mix more evenly into the batter. Your brownies will have a lighter texture and cook more evenly.
- To quickly warm cold eggs: Just set them in a bowl of warm water for 5 – 10 minutes. This will allow them to warm all the way through.
- Don’t over-mix. When mixing in the flour, only mix until combined. A few lumps are fine. Over-mixing creates a cake-like brownie.
- Love Brownies with nuts? Checkout out our recipe for nutty chocolate brownies.
Rate This Recipe
Recipe
Fudgy Chocolate Chip Brownies
Ingredients
- 20 oz butter ((2½ cups or 5 Sticks) cut into pieces)
- 8 ounces dark chocolate (chopped (I use 54% Cocoa solids))
- 1 cup granulated sugar
- 2½ cup light brown sugar (packed)
- 6 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ½ cup unsweetened cocoa powder (sifted)
- 2 cups unbleached all-purpose flour
- 1 cup semi-sweet chocolate chips (plus more to top)
Instructions
- Preheat the oven to 350ºF/180ºC and grease 13×9 inch baking pan
- Melt the butter and chocolate in a large saucepan gently over low heat without letting the mixture bubble or sizzle. Stir well to combine and remove from heat and allow to cool.
- Whisk in the sugar and brown sugar into the pot with the chocolate mixture and mix well until there is no sign of melted butter left.
- Whisk in the beaten eggs, vanilla, and salt. Mix well until completely incorporated.
- Stir in the cocoa powder.
- With a wooden spoon, stir in the sifted flour and chocolate chips until incorporated. It’s important not to overmix the batter at this point.
- Spread into the pan. place the pan in the oven and set your timer for 30 minutes.
- When the timer goes off, open the oven, pull the shelf out, and gently shake the pan. If the brownies wobble in the middle, bake in five-minute increments until solid in the middle and the sides are just beginning to come away from the pan.For a less fudgy brownie, bake until the top is no longer shiny and the sides pull away from the pan.
- Remove from the oven and cool the brownies for at least an hour before removing from the pan and slicing.
Tips
- Melt the butter and chocolate over LOW heat. Overheating chocolate can cause it to seize up, which will ruin your brownies.
- Allow the butter and chocolate to cool until the pot is cool enough to touch before moving on to the next step.
- Use room-temperature eggs. Eggs combine easier when mixing at room temperature and mix more evenly into the batter. Your brownies will have a lighter texture and cook more evenly.
- To quickly warm your eggs: Just set them in a bowl of warm water for 10 – 15 minutes. This will allow them to warm all the way through.
- Don’t overmix. When mixing in the flour, only mix until combined. A few lumps are fine. Over-mixing creates a cake-like brownie.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Update Notes: This post was originally posted in 2015, but was rewritten and republished with new photos a video, step-by-step instructions, and tips in January 2023.
Want a great Healthy Option? Check out this Perfect Paleo Brownies recipe from 40 Aprons
Leave a Reply