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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 9 large brownies
Calories: 580 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. 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.
  3. Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
  4. 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.
  5. 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.

Notes

  • 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.

Nutrition Information

Calories 580kcal (29%) Carbohydrates 75g (25%) Protein 7g (14%) Fat 31g (48%) Saturated Fat 18g (90%) Polyunsaturated Fat 11g Cholesterol 137mg (46%) Sodium 135mg (6%) Fiber 3g (12%) Sugar 58g (116%)

Nutrition Facts

Serving: 9large brownies

Amount Per Serving

Calories 580

% Daily Value*

Calories 580kcal 29%
Carbohydrates 75g 25%
Protein 7g 14%
Fat 31g 48%
Saturated Fat 18g 90%
Polyunsaturated Fat 11g 65%
Cholesterol 137mg 46%
Sodium 135mg 6%
Fiber 3g 12%
Sugar 58g 116%

* Percent Daily Values are based on a 2,000 calorie diet.