These Homemade Chocolate Chip Brownies will change your life. Skip the box mix because this chocolate brownie recipe is so fudgy and delicious. My family asks for these easy homemade brownies all the time!!!
Homemade Brownies with Chocolate Chips
What is your baking style? Do you like plain desserts or jazzed up desserts? I'm team jazz all the way!!!
Why else would I add Dr Pepper to a chocolate cake? Sounds crazy? Maybe. But if you tried this Dr Pepper chocolate cake you would be amazed.
I like to embellish these chocolate chip brownies with extra candy and toppings. But my family asks for "plain" brownies or chocolate chip cookies all the time.
Did you know you can find old church cookbooks at Goodwill? They are full of great ideas when you get in a baking slump.
I was flipping through one of these books the other night, and I came across a recipe for homemade fudgy brownies.
Most of the time I am more of a baking mix kind of a baker. I enjoy taking pre-packaged mixes and using baking magic to transform them into a semi-homemade dessert with flair. But this fudgy brownie recipe had me intrigued.
I went ahead and followed the directions exactly for the homemade brownies from scratch because I wanted to see if I liked them, or if the recipe needed some extra love. They tasted great, but they did not have that rich dark chocolate color that I was looking for.
For the second batch I tried the easy chocolate brownie recipe with dark cocoa powder instead of baking chocolate. The end result was a chewy brownie texture and the dark chocolate color that I had in mind. Trust me, you will want to make these ASAP!
Recipe Ingredients
- Butter - Gives the moisture and fat needed for brownies. Melting the butter before adding it to the sugar stops air bubbles from forming when you beat them together. This keeps the brownies from rising too much and baking fluffy.
- Dark Cocoa Powder - Gives these brownies the rich dark chocolate color.
- Eggs - The protein in eggs brings the brownies together as it bakes and adds richness and tenderness.
- Sugar - Sweetens the brownies, and also makes the brownies light and tender.
- Vanilla Extract and Salt - Adds flavor and balances out the sweetness.
- Flour - Adds structure to the brownie recipe. We want the brownies to be dense and fudgy, so you will not use a lot.
- Baking Powder - Just a little bit gives the lift you need in these fudgy brownies.
How to make Homemade Chocolate Chip Brownies
We have had this brownie recipe on repeat for years now. All you need are a few basic pantry ingredients and a mixing bowl.
- Line a pan with foil or parchment. This makes it easier to lift the brownies out of the pan later.
- Melt the butter and whisk in the cocoa powder. Let it cool slightly.
- Beat the eggs, granulated sugar, and vanilla until light and frothy.
- Pour the cooled butter and cocoa mixture into the eggs and beat it again.
- Stir together the dry ingredients and slowly mix them into the batter.
- Stir in the chocolate chips or any other mix in you like.
- The chocolate chip brownies are done when a toothpick inserted in the center comes out with some sticky crumbs on it. Let the chocolate chip brownies cool for at least 30 minutes before cutting into them.
Other Brownie Mix-ins
Chewy, chocolate brownies are delicious, but try changing them up with some of the extra ingredients.
- Chocolate Chips - white, milk, dark
- Nuts - walnuts, pecans, macadamia nuts
- Toffee Bits
- Candy - M&M's, Reese's Pieces, Peanut Butter Cups
- Cookies - Oreos, Nutter Butters
Recipe Questions:
How do you cut brownies cleanly?
- Let them cool completely. Warm brownies fall apart easily.
- Use a warm knife and clean it in between cuts.
- Chill the pan of brownies in the refrigerator before cutting them.
What makes the top of homemade brownies flaky?
Beating the eggs and white sugar longer results in a flaky crackly brownie top when it comes out of the oven. This increases the top layer which is actually just a meringue.
More brownie recipes:
- Coffee Brownies
- Reese's Brownies
- Marshmallow Brownies
- M&M Brownies
- Little Debbie Cosmic Brownies - easy copycat
- Dark Chocolate Brownies
- Brownie Dessert
Other easy dessert recipes:
- Homemade Butterfinger
- Congo Bars
- Chocolate Lava Mug Cake
- Oreo Pudding Pie
- Peanut Butter Chocolate Cake
- Chocolate Peanut Butter Ice Cream
- Coconut Chocolate Pie
- Blonde Brownies
- Chocolate Zucchini Cake
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Homemade Chocolate Chip Brownies Recipe
A pan of these Homemade Chocolate Chip Brownies will satisfy any and all chocolate craving you may encounter. This fudgy homemade brownie recipe is easy to make and tastes great.
Ingredients
- ½ cup unsalted butter, melted
- ¼ cup dark cocoa powder
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup all purpose flour
- ¼ teaspoon baking powder
- ½ cup mini chocolate chips
- powdered sugar, optional
Instructions
- Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and then spray with nonstick baking spray. (the foil is optional)
- Whisk together the melted butter and cocoa powder and set aside.
- Beat the eggs until light in color. Add the sugar and vanilla and beat again.
- Add the chocolate butter mixture into the eggs and beat until mixed in.
- Sift together the flour, salt, and baking powder and slowly add to the egg mixture. Do not over beat.
- Stir in the mini chocolate chips by hand.
- Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let cool completely before cutting into 9 squares. Dust with powdered sugar, if desired.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 150mgCarbohydrates: 51gFiber: 1gSugar: 41gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Homemade Chocolate Chip Brownies was first published on September 29, 2013. The photos were re-edited and republished on March 16, 2021.
Ali
I want to make these but I only have margarine instead of the butter?
Jocelyn
I personally only use butter for all my baked goods because I think it has a better taste and texture. Using margarine in brownies will work, but they may have a slightly different texture and taste.
Bambi
I followed the recipe. I even baked less time at 20 min at 350 def because my oven cooks faster than most. I don’t understand why they came out dry. The flavor is pretty good, just dry. Do you know why?
Jocelyn
My guess is they still were over baked even with baking them less time. Have you ever checked your oven temperature with an oven thermometer? I wonder if your oven runs hotter which is why things would bake so much faster.
Bunny
It sounds like your oven may not be calibrated correctly. Perhaps test w/ an oven thermometer to see. Your oven’s manual should have instructions on how to recalibrate the knob that sets temps, or perhaps your oven needs a new thermostat. It’s a shame that you are ruining baked items. There’s nothing more disappointing than eating something that’s overbaked. The only truly accurate way to test baked items – cakes, pies, breads, cheesecakes, custards, cookies, brownies, etc. is by testing the internal temp w/ an instant-read thermometer, like you would test a steak for doneness. The internal temp of any baked item can be found by googling. For moist fudgy brownies, the temperature should be between 180℉ (82℃) & 190℉ (88℃). For cake-like brownies, bake til an internal temp of 210℉ (99℃).
Mary DeLano
I made this today and just sampled the brownies with my husband after waiting two hours. They are perfectly baked and very, very good! He had no idea they were made from scratch having had nothing but boxed mixes while living down here in the country of Panama. The recipe is incredibly easy and will be one of my staples for sweet treats. Thank you!!
Lori H.
I found this recipe tonight and made it. Hands down the absolute BEST brownie recipe I've ever made! I did have to make one slight adjustment; due to baking so much over the past couple of weeks I was just shy of 1/4 cup of cocoa (eek!) so I melted just a handful of the semi-sweet chocolate chips with the butter in the microwave to supplement the chocolate. Also, your advice regarding beating the eggs/egg mixture longer made a clear difference to ME (I have recently made another brownie recipe that was a flop). I beat the eggs/sugar until it resembled my usual pound cake batter. The top of the brownies came out shiny! and crinkly! And for once in a long time I did NOT overbake them. LOL Your advice was so helpful and clear. I think I've been looking for a clean toothpick as opposed to some crumbs, so my brownies have been dry. So in love with this recipe. Thanks so much.
Jocelyn
Wow! Thank you so much for the awesome review! I am so glad you enjoyed the brownies and used all the tips. They are a family favorite here too. 🙂
Oluseyi
How long do these last for in the fridge?
Jocelyn
We usually keep a tightly covered pan of brownies on the counter for 3-4 days. If you are going to refrigerate them, make sure the container or bag is tightly sealed, so they don't dry out. This way they should last for 4-5 days. You can pop a square in the microwave for a few seconds to warm them up and get that "fresh from the oven" taste. I hope that helps and you enjoy the brownies!
Kim
Oh. My. Gosh. I made these for my husband's 60th birthday. I was hesitant to try a new recipe on his special day, but no more. I used chocolate chips and added chopped walnuts. I sprinkled with a light dusting of powdered sugar just for a little flair. Pretty much the only thing I did differently was that I baked the brownies in an individual square "cupcakes" pan in paper cups. Next time I will use my silicon cupcake holders as they don't stick at all to the cakes. What made this a good idea is that the individual cakes give that little crispness on the edges. They are "to die for!" 😀
Soridalys Cruz Torres
Hi- how long for your tool to bake? He recipe said 25-30 minutes but we honestly had ours over 40 minutes and they kept coming out undercooked in the middle. We used same type of pan. Unsure why they took so long.
Jocelyn
Brownies will continue to bake and set up after you take them out of the oven. What size pan did you use and also what type...glass or metal? I have used this recipe in both types of pans and have never bake them longer than 28-30 minutes. Did you try them after they had cooled all the way?
Dre
Is there a way to make them more chewy? I feel I did all the steps correctly but the brownies came out more like cake. Thank you. <3
Jocelyn
How long did you bake them? We honestly make these brownies all the time, and I've never had them be cakey. In fact, they are always soft, chewy, and fudgy. I'm wondering if your oven runs just a little hotter than mine, so you might need to pull them out a little sooner. Also, what type of pan did you use? Glass or metal? Sometimes different pans can make brownies bake differently. Although, for this recipe, I have used both types and not seen a huge difference in texture.
Ryan
Made these yesterday but change it so much it's essentially just ratios and measurements that I used.
What I changed for fun was
Almond instead of vanilla flavoring + doubled amount.
Used dark brown sugar instead of white. Whipped that with the cocoa and butter plus 1/8c milk Then two eggs and whipped til as near as could to peaks forming then added the flour and whipped again until light and fluffy.
Then I folded In a handful plus a few milk chocolate chips and an equal to slightly lesser amount of espresso chips and topped with walnuts then baked according to this recipe.
Obviously my changes gave it more of a cake texture. It's a very dense looking texture but melts in your mouth. I'm also about 98% sure I omitted the backing powder by accident.
Jocelyn
Way to be creative with the recipe! It sounds delicious!!!
isabela
does this recipe really work like that
Jocelyn
Yes, it does! I use this recipe for all my brownie creations!
Brownie lover
What do I do if I do not want to put my butter in a cup?
The brownie looks great.
Thanks,
Jocelyn
I'm not sure what you mean? In order to melt the butter, you need to place it in a cup...or melt it in a pan on the stove.
Lilian-Anne Gutierrez
Made these tonight. Oh my, they were decadent!!! Added choc chips ontop of mine after they were cooked as well as in the batter, so good!!
Candice
These were absolutely delicious. Don’t need the powdered sugar. New family favorite
Brittny
My husband is VERY picky about his brownies from sweetness to consistency…he LOOOOOVED these! They are so good (I added a few more chocolate chips though haha). THANK YOU!
Jocelyn
That's awesome to hear...thank you for sharing! I am SO happy he enjoyed these brownies!!!