These Chocolate Chip Brownies will change your life. Skip the box mix because this homemade brownie recipe is easy to make and turns out fudgy and delicious every time. You will want to make these easy chocolate brownies all the time!
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 found this fudgy brownie recipe in an old church cookbook from Goodwill. After a few rounds of recipe testing and tweaking I came up with a dense brownie with a rich dark chocolate color that tastes amazing!
Why These Homemade Brownies Work
- Easy to make. These batter for these easy homemade brownies comes together in minutes with just a few ingredients.
- Rich dark color and taste. Using dark cocoa powder and chocolate chips gives these brownies an amazing color and chocolaty flavor.
- Seriously the best homemade brownies! They are fudgy and moist with a crackly top.
This simple brownie recipe comes together in minutes with just a few ingredients that you probably already have in your kitchen.
- Butter - Adds the moisture and fat needed. 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.
- Unsweetened Cocoa Powder - We like to use Hershey's special dark cocoa powder to give these homemade brownies the rich dark chocolate flavor and color.
- Eggs - The protein in eggs brings everything together as it bakes and adds richness and tenderness.
- Sugar - Sweetens the batter, and also makes them light and tender.
- Vanilla Extract and Salt - Adds flavor and balances out the sweetness.
- All Purpose Flour - Adds structure to the brownie recipe. We want them 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 Chocolate Chip Brownies
We have had this brownie recipe from scratch on repeat for years now. All you need are a few basic pantry ingredients and a mixing bowl.
- Line a baking pan with foil or parchment. This makes it easier to lift the brownies out of the pan later. You can also spray the pan with baking spray.
- Melt the butter and whisk in the cocoa powder. Let it cool slightly.
- Beat the eggs, granulated sugar, and vanilla until light yellow 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 in.
- Gently stir the chocolate chips or any other mix in you like into the batter. Spread in a greased pan.
- The chocolate chip brownies are done when a toothpick inserted in the outside center comes out with some sticky crumbs on it.
On the Counter - Keep the cooled brownies in an air tight container at room temperature for 4-5 days.
In the Freezer - Place in a freezer safe bag with parchment paper between layers and freeze for 1-2 months. Thaw before serving.
Other Brownie Mix-ins
These chewy, chocolate brownies are delicious on their own. But if you are looking for an extra decadent treat, change the brownie recipe up with some of these extra ingredients. We love these Oreo brownies.
- 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
Tips and Tricks
- Make sure to beat the sugar and eggs long enough. The mixture should be pale yellow and frothy.
- Mix the cocoa powder into melted butter before adding it to the batter. This mixture gives you a better fudgy texture.
- Do not over bake the brownies! You do not want to end up with dry and crumbly bars, so take them out as soon as a toothpick inserted in the sides comes out with a few crumbs on it. They will continue to bake in the hot pan.
- Let them cool for at least 30 minutes before cutting into squares. Hot brownies tend to crumble if you cut them too soon. Give them time to cool and firm up into the fudgy treat you are looking for.
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.
This is determined by the flour to fat ratio. A fudgy brownie will call for more butter or oil in the recipe. A cakey brownie will have more flour.
Let them cool completely before cutting with a warm knife. Warm brownies fall apart very easily.
You can also use a plastic knife to make perfectly cut brownies. Another option is to chill the pan of brownies in the refrigerator before cutting them.
More Brownie Recipes
- Coffee Brownies
- Reese's Brownies
- Marshmallow Brownies
- M&M Brownies
- Little Debbie Cosmic Brownies - easy copycat
- Dark Chocolate Brownies
- Brownie Dessert
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*The post for Homemade Chocolate Chip Brownies was first published on September 2013. It was updated and republished on March 2021.