Chocolate Chip Brownies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
47 mins
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Cooling Time
1 hr
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Total Time
1 hr 57 mins
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Servings
15
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Calories
434 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Chip Brownies
Description
Chocolate Chip Brownies start by melting butter with sugar and water or coffee to dissolve the sugar, producing a glossy, rich mixture. Adding melted chocolate chips creates a chocolate base, then eggs and vanilla impart richness. Flour, baking soda, and salt provide structure without making the brownies cakey.
Folding in extra chocolate chips distributes melty chocolate bits throughout the batter, which is baked in a foil-lined pan at 325°F for about 45-50 minutes. The result is a dense, fudgy brownie with crisp edges and a moist center.
These brownies are versatile for casual snacking or dessert. Let them cool before slicing to hold their shape. Serving with milk or coffee complements the chocolate flavor.
Store brownies airtight at room temperature for up to five days. Avoid overbaking to retain fudginess. Using coffee instead of water enhances depth of chocolate flavor subtly.
Ingredients
- ⅔ cup butter unsalted
- 1 ½ cups granulated sugar
- ¼ cup water or coffee
- semi-sweet chocolate chips divided, two 12-ounce bags
- 4 egg large
- 1 to 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
Instructions
- Preheat oven to 325F, line a 9×13-inch pan with aluminum foil for easier cleanup, and spray with cooking spray; set aside.
- To a medium saucepan, add the butter, sugar, water or coffee, and bring to a simmer over medium heat, whisking nearly continuously until butter has melted and sugar has dissolved (it’s okay if it’s still slightly grainy).
- Turn off the heat, add 12 ounces of chocolate chips, and whisk to combine until chips have melted. Transfer the mixture into a large mixing bowl.
- Add the eggs, vanilla, and whisk vigorously to combine until smooth and shiny.
- Add the flour, baking soda, salt, and gently stir to combine; don’t overmix.
- Add the remaining 12 ounces of chocolate chips and stir to combine.
- Turn batter out into the prepared pan and bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter; don’t overbake because I think the brownies are better when fudgier and not overbaked an drier.
- Allow the brownies to cool for at least 30 to 60 minutes before slicing and serving if you want to slice them neatly.
Notes
- Store brownies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For added richness, substitute water with coffee in the batter; the coffee flavor is subtle and enhances the chocolate.
- Do not overbake; a toothpick inserted should come out with moist crumbs to keep brownies fudgy.
- Lining the pan with aluminum foil simplifies cleanup and helps remove the brownies easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 434kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 71mg | 24% |
| Sodium | 180mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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