Chocolate Chip Brownies
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
Ingredients
- 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
- 1/2 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla. Set aside.2 large eggs, 1/2 cup (40g) dutch-processed cocoa powder, 1/2 tsp salt, 1/2 tsp baking powder, 2 tsp vanilla
- 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.1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
- 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.3/4 cup (95g) all-purpose flour, 1/2 cup semi-sweet chocolate chips
- Meanwhile, preheat your oven to 350F. Butter and line an 8x8" 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.1 cup semi-sweet chocolate chips
- 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.
Brownies were really good! But had to bake for about 45 min. After 25 min they were still really battery
These are absolutely the perfect brownie. I have tried many recipes over the years and this one quickly rose to the top. So fudgy but still chewy. Hats off to Lily for this recipe!! I cut them in squares, wrapped each in wax paper and froze most of them, then took them out of the freezer one by one. So nice to have a “fresh” delicious brownie whenever you want!
Thank you for your kind words and brilliant hack. You are armed and ready whenever the craving hits!
I’m not sure if I did something off following the recipe or if my oven is very different, but I baked mine for 50 mins! It was delicious 🙂
Huh, interesting but i’m glad it still turned out delicous!
This recipe will be my new go-to for brownies! The brownies came out with the perfect amount of fudgy/chewiness. Cannot wait to make more for holidays/parties in the future. Thank you!
You’re very welcome, Ali! Enjoy:)
how can I reduced one cup of white sugar what is your suggestion to fudgeybrownies
Unfortunately, you can’t in this recipe. The sugar is key to balance the unsweetened cocoa powder and the texture.
I just made these with Hershey sea salt caramel chips and a handful of skor bits I had left from your toffee shortbread recipe…that is fabulous by the way…. anyway the salted caramel was perfect with these brownies. I have made them regular also and both ways are a 10/10
Wonderful and thank you so much for your kind words, Kerri! xx
Hi.. is it ok to use dark chocolate couvertures or dark chocolate chips instead? Thank you!
Yes, I don’t see why not. Thank you for your question and enjoy the brownies!
I’ve been looking for a recipe that has more flavor. Most ones I’ve tries are kinda bland, this recipe is so good. My family finished it so quickly.
I’m so happy to hear, Maria! Thank you for your kind words. Enjoy!
I have never really liked brownies because of how dense and heavy they are. However, I decided to try this recipe to make homemade ones and WOW!! What a difference!! These are delicious, soft, and much lighter! I am now a big fan of brownies and look forward to make this many more times!
Thank you for your rave review, Kara! I’m thrilled you are a fan of brownies now. Enjoy and have a great day!
Can I substitute canola oil for the butter? Will it have the same effect? How much would I use?
You can use canola oil instead of butter in the same amount. I can’t guarantee it will have the same effect but it will work.
I just baked these brownies today for our neighbour’s 10th birthday and they are so gooey and delicious!!! Definitely will be using this as my go to brownie recipe
Thank you for your kind words and happy birthday to your neighbor!
These are the best brownies ever! I’ve been on the search for the perfect brownie recipe, and this is it. Super easy too!
Thank you for your kind words, Meagan! Enjoy and have a great weekend:)
Love this recipe!
Just wondering will it be more fudgy without or less baking powder?
Thank you! Try reducing it to 1/4 tsp of baking powder and see if you like that better.
Honestly the best brownies we’ve ever tasted! My husband adores them. Served warm with some vanilla ice cream……. absolute heaven 😋😋😋
Thank you for your kind words, Hayley! I’m happy your husband adores them:)
I have already been using your recipe. They are great! My daughters like this brownies recipe! I baked for 50 minutes instead of 25 minutes. I would like to reduce the sweetness. Can I reduce the amount of sugar?
Thank you so much for sharing your fantastic recipes!
You’re welcome and thank you for your kind words. You can reduce the amount of sugar or the amount of chocolate chips to make these brownies less sweet. I hope that helps and please feel free to reply back with any further questions. Enjoy your Easter long weekend and stay safe!
I LOVE these brownies! This recipe has quickly become a staple in my house. When I want a dessert & don’t feel like trying something new, I make these. Topped w/ a scoop of vanilla ice cream, amazing! Honestly, we make them at least 3x/mth. We’re GF, so besides using a GF Flour Blend, the only change I make is melting the butter in a sauté pan & while stirring, pour it over the sugar to combine. We also double the ingredients & cook in a 9”x13” pan for 40 mins!
Thank you for your kind words, Rachel. I’m so happy you love these brownies as much as you do and great tip on doubling the recipe!
I want to bake in 9×13 pan. How should I adjust the recipe? Thanks.
Hi Suzy,
Just double the ingredients and extend the bake time. Enjoy the brownies and please feel free to reply back if you have any further questions!
Can these be cooked in an aluminum pan, as I’d like to bring them to work for a luncheon?
Yes, these brownies can be baked in an aluminum pan. I hope you and your co-workers enjoy them!
Looks simple enough to make. My kids always go crazy with brownies! I want to cut down the sugar by adjusting amount of chocolate chips. What kind of adjustments do I need to do with other ingredients if I cut down half amount of chocolate chips or maybe even omit altogether.
Hi Hannah,
There is no other adjustments you need to make if you are just reducing the amount of chocolate chips by half. If you are omitting the chocolate chips altogether, then I would add another half cup of sugar. I hope that helps and I hope your kids enjoy them!
It was really good and so easy to make. Will definitely be making again. Thanks for the recipe
You’re very welcome! I’mm glad you liked it, and thank you for your kind review:)