These brownies are thick and chewy, intensely fudgy, and packed with chocolate chips. Find out the secret to getting that signature shiny and crackly surface that everyone loves.
Nothing makes my husband happier than a good brownie. So when I saw these on King Arthur Flour I knew I had to make them for him. They had that gorgeous thin layer of shine on top. The kind that cracks into tiny flakes when you cut into it. The recipe is pretty simple. There is just one extra step required, which is the secret to that crinkly top, and a little bit of patience needed to keep the chocolate chips from melting into the batter. I cut the recipe in half because I don’t need a full pan for a small family like mine. I also added more chocolate chips so that I could melt some into the batter, and keep some evident in the brownies, instead of an either-or situation like in the original recipe.
The recipe starts with mixing some eggs, dutch-processed cocoa powder, vanilla, baking powder, and salt until combined. Then you melt together some butter and sugar in the microwave, just until the butter is heated through and starts to foam. You don’t want to bring the butter to a boil, you just want it hot enough to melt some of the sugar. This step allows the sugar to rise to the surface, creating that signature layer on top. Add the hot butter mixture to the chocolate mixture. Then stir in the flour, and while the batter is still hot, you add in some chocolate chips. Stir and let them melt into the batter. Now you let the batter cool as you preheat your oven so that when you add the rest of the chocolate chips, they will maintain their shape.
These chocolate chip brownies have a subtle cake-like rise while still being moist and fudgy at the same time. The combination of dutch-processed cocoa powder and semi-sweet chocolate in the batter along with chocolate chips make for an explosion of chocolate flavor. When warm, the chocolate chips are pools of melted chocolate in the brownies. Once completely cooled, the chocolate chips add texture and crunch to the brownies.
Chocolate Chip Brownies
These brownies are thick and chewy, intensely fudgy, and packed with chocolate chips.
- Prep Time: 25 min
- Cook Time: 25 min
- Total Time: 50 minutes
- Yield: 9-12 1x
- Category: dessert
- Method: bake
- Cuisine: American
- 2 large eggs
- 1/2 cup (40g) dutch-processed cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp vanilla
- 1/2 cup (114g) unsalted butter
- 1 cup (200g) granulated sugar
- 3/4 cup (95g) all-purpose flour
- 1 & 1/2 cups (265g) semi-sweet chocolate chips, divided
- In a medium bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla. Set aside.
- In a medium microwave-safe bowl, combine the butter and sugar. Heat in the microwave for 30 seconds at a time until the butter is melted.
- Stir and continue heating just until the butter starts to foam. You don’t want to bring it to a boil, just heated through to melt some of the sugar which will help create that top shiny crust on top of the brownies. This should take about 1.5 -2 minutes total for the butter to melt and start to foam.
- Add the hot butter mixture to the cocoa mixture. Whisk until smooth. Stir in the flour, and then stir in 1/2 cup of chocolate chips until melted. Let cool for 15 minutes.
- Meanwhile, preheat your oven to 350F. Butter and line an 8×8″ baking pan with parchment paper.
- Once the batter has cooled, stir in the rest of the chocolate chips and spoon the batter into the prepared baking pan. Spread the batter out evenly in the pan.
- Bake for about 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set, but the center should still look moist. Let cool before cutting into squares.
Keywords: chocolate chip brownies, double chocolate brownies, fudge brownies