Everyone needs a great brownie recipe and these chocolate chip brownies are perfect. Fudgy rich brownies that are easy to make and even easier to eat! It’s the best recipe to make when you’re craving chocolate.
There are so many boxed brownie mixes you can buy, you might wonder if it’s even worth making your own. I used to be like that, too, when I first started baking – the mixes work so why fuss with making brownies from scratch?
Well, let me tell you it’s worth it and I’ve got the best chocolate chip brownies for you to try. This recipe makes fudgy, moist, and rich brownies that turn out every time. I’ve tried other recipes that are too cakey, too dry, and too chewy but the recipe I’m sharing is perfect. You’ll skip the box mix from now on.
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The Best Homemade Brownies
My recipe is easy! Follow the steps and you’ll get the perfect batch.
This recipe has butter and a little oil. They both create a fudgy texture and the oil on its own enhances the chocolate flavor.
I skip the unsweetened cocoa powder and use chopped unsweetened chocolate to make them instead. It really makes them so much better with a deep chocolaty flavor.
You can make them without chocolate chips, but I highly recommend it! Each bite has chocolate pieces to satisfy a chocolate craving.
I’m sharing my tips for baking them, too, so you know exactly when to take them out of the oven. Overbaked brownies can be dry and dense – you won’t have that problem when you make mine.
- Salted butter – if you use unsalted butter add an extra 1/4 teaspoon of salt.
- Granulated sugar
- Milk – I like to use 2% or whole milk.
- Vegetable oil – I use corn or sunflower oil.
- Chopped unsweetened chocolate
- Vanilla extract
- Large eggs – room temperature eggs are easy to mix into the batter.
- All-purpose flour
- Salt – you only need a pinch, but it’s important so don’t skip it.
- Baking soda
- Chocolate chunk morsels or chocolate chips
Place the butter, sugar, milk, and oil in a saucepan. Heat it over medium heat until the mixture is hot but not yet boiling. If it gets too hot or close to boiling, adjust the heat to medium-low heat. Stir well to combine and then remove it from the heat.
Mix in the chopped chocolate and stir until the mixture is smooth. Stir in the vanilla.
If the chocolate is hot, let it cool for a few minutes before whisking in the eggs, one at a time, stirring well between each addition.
Make the flour mixture and whisk the flour, salt, and baking soda in a medium bowl. Add the dry ingredients to the wet ingredients and stir to combine.
Finally, stir in the chocolate chips or morsels.
Pour the brownie batter into the prepared pan and spread it into an even layer. Bake the brownies for 25 minutes at 350 degrees F (180C). They are done when you can touch the centre and it doesn’t leave an indentation. They should also be set around the edges.
Cool the brownies in the pan on a wire rack before slicing them into squares. I like to dust them with powdered sugar, but this is optional. Use an offset spatula to lift the squares out of the pan easily.
If you don’t want to flour the baking pan, you can butter it and then line it with parchment paper. This also makes it easy to lift the cooled brownies out in one piece to slice.
For the chocolate chips, you can use semi-sweet chocolate chips, milk chocolate chips, or even dark chocolate. Or why not try them with chocolate chunks?
You can use a toothpick to check if they are done, but if you happen to hit a melted chocolate chip it can be a little deceiving. That’s why I lightly press the center instead. If it doesn’t leave an indentation then you know they’re done. If you do use a toothpick, there should be some moist crumbs when you pull it out.
Store the cooled brownies in an airtight container. With parchment paper separating the layers, they will keep at room temperature for several days.
They can also be frozen, freeze the completely cooled brownies in a freezer safe container, they will keep for up to three months in the freezer.
Apparently Fanny Farmer in 1905, adapted her chocolate cookie recipe into a bar cookie, which she baked in a rectangular pan. The brownie is classified as a bar cookie and not a cake. It also got it’s name from its dark brown color.
I know you will love these chocolate chip brownies as much as I do. It’s hard to eat just one – Enjoy!
More Easy Desserts and Treats
Chocolate Chip Brownies
- ¼ cup butter (softened)
- ¾ cup granulated sugar
- 2 tablespoons milk (2% or whole milk)
- 1 tablespoon vegetable oil (I use corn or sunflower oil)
- 3 ounces unsweetened chocolate (chopped)
- 1 teaspoon vanilla
- 2 large eggs (room temperature)
- ¾ cup all purpose flour
- 1 pinch salt*
- ¼ teaspoon baking soda
- ¾ cup chocolate chunk morsels or chips
*If using unsalted butter add ¼ teaspoon salt.
- Pre-heat oven to 350F (180C). Grease and flour an 8×8 inch (20×20 cm) square baking pan.
- In a medium/large pot add the butter, sugar, milk and oil, on medium heat, heat until hot (but not boiling), stirring to combine, remove from the heat and add the unsweetened chopped chocolate, stir until smooth, stir in the vanilla, whisk in the eggs one at a time, mixing well after each addition. (make sure the chocolate has cooled to warm).
- In a medium bowl bowl whisk together the flour, salt and baking soda. Add to the wet ingredients, stirring to combine. Stir in the chocolate morsels or chips.
- Spoon the batter into the prepared pan and bake for approximately 25 minutes or until the brownies are set around the edges, and when lightly touched in the centre there is little or no dentation. Let cool in the pan on a wire rack. Cut into squares. Dust with powdered sugar before serving if desired. Enjoy!