Brownies With Chocolate Chips
There is something magical about a pan of homemade brownies fresh from the oven. These brownies with chocolate chips are everything you want in a classic brownie recipe—rich, fudgy, intensely chocolatey, and loaded with melty chocolate chips in every bite. They have shiny, crackly tops, soft centers, and perfectly chewy edges that make them completely irresistible.
If you’ve been searching for the best brownies with chocolate chips recipe, this is the one you’ll make again and again. Unlike cakey brownies, these brownies stay incredibly moist thanks to a higher ratio of butter and chocolate, creating that bakery-style texture everyone loves.
Whether you’re baking for birthdays, potlucks, holidays, bake sales, or simply satisfying a chocolate craving, these homemade chocolate chip brownies are guaranteed to disappear quickly.
Why You’ll Love This Brownie Recipe
- Thick, fudgy texture with gooey centers
- Packed with semi-sweet chocolate chips
- Easy pantry ingredients
- One bowl recipe with minimal cleanup
- Beautiful shiny brownie tops
- Freezes wonderfully
- Better than boxed brownie mix
What Makes These Brownies So Good?
Many of the most popular brownie recipes rely on a few key techniques: using melted butter, whisking the sugar thoroughly, and adding extra chocolate for richness. This recipe takes those beloved methods and combines them into one foolproof brownie.
Adding chocolate chips creates pockets of melted chocolate throughout the brownies, giving them an extra indulgent texture. A mixture of granulated sugar and brown sugar also helps create a soft, chewy crumb.
Ingredients You’ll Need
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Salt
- Semi-sweet chocolate chips
- Optional flaky sea salt for topping
Ingredient Notes
- Cocoa Powder
Use a good-quality unsweetened cocoa powder for the richest flavor.
- Chocolate Chips
Semi-sweet chocolate chips provide the perfect balance, but dark chocolate chips or milk chocolate chips can also be used.
- Brown Sugar
A small amount of brown sugar adds moisture and creates an extra chewy texture.
How to Make Brownies with Chocolate Chips
- Step 1. Preheat your oven to 350°F. Lightly grease a 9×9-inch baking pan and line it with parchment paper.
- Step 2. Melt the butter and whisk it together with both sugars until smooth.
- Step 3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
- Step 4. Mix in the cocoa powder and salt.
- Step 5. Fold in the flour until just combined.
- Step 6. Stir in most of the chocolate chips, reserving a small handful for the top.
- Step 7. Spread the batter evenly into the prepared pan and sprinkle the remaining chocolate chips on top.
- Step 8. Bake until the edges are set but the center still has a slight jiggle.
Allow the brownies to cool before slicing for the cleanest cuts.
Caraway 9×9 Baking Pan
One of my favorite pans for making brownies is the Caraway 9×9 Baking Pan. The naturally nonstick ceramic coating allows the brownies to release beautifully every time without excessive greasing or sticking. The sturdy construction helps promote even baking, preventing overbaked edges while keeping the centers perfectly fudgy. If you love baking brownies, blondies, bars, and small cakes, this pan is a wonderful kitchen investment that you’ll reach for constantly. Click here to choose your color and receive a generous discount applied at checkout.
Tips and Tricks for the Best Brownies
- Do Not Overmix
Overmixing develops gluten and can make brownies tough instead of fudgy.
- Slightly Underbake Them
Brownies continue cooking as they cool. Pull them from the oven when the center still looks slightly soft.
- Use Room Temperature Eggs
Room temperature eggs incorporate more easily and help create a shiny top.
- Save Extra Chocolate Chips for the Top
Adding chocolate chips on top gives the brownies that bakery-style appearance.
- Let Them Cool
This is the hardest part, but allowing brownies to cool helps them set and develop the perfect texture.
- Add Flaky Sea Salt
A sprinkle of flaky sea salt balances the sweetness and enhances the chocolate flavor.
Variations
Double Chocolate Brownies
Use both chocolate chips and chocolate chunks.
Espresso Brownies
Add 1 teaspoon espresso powder to intensify the chocolate flavor.
Walnut Chocolate Chip Brownies
Fold in chopped walnuts or pecans.
Peanut Butter Brownies
Swirl peanut butter into the batter before baking.
Cookies and Cream Brownies
Add crushed chocolate sandwich cookies.
Storage Instructions
Store brownies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to one week.
Brownies also freeze beautifully for up to 3 months. Wrap individual slices tightly and thaw at room temperature.
Can I Make These Ahead?
Absolutely. In fact, many people think brownies taste even better the next day because the chocolate flavor deepens and the texture becomes even fudgier.
Serving Suggestions
Serve these brownies:
- Warm with vanilla ice cream
- Drizzled with hot fudge sauce
- Alongside coffee or espresso
- Topped with whipped cream
- Crumbled over ice cream sundaes
Brownie Baking Tips for Success
- Measure flour correctly by spooning and leveling.
- Use high-quality cocoa powder.
- Avoid overbaking.
- Line your pan with parchment for easy removal.
- Chill brownies before cutting for perfectly clean slices.
- Use room temperature eggs for the best texture.
- Allow brownies to rest overnight for even fudgier results.
More Recipes to Try
If you loved these brownies with chocolate chips, be sure to try these reader favorites:
Brownies with Chocolate Chips
Ingredients
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup dark brown sugar or light brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour or gluten-free flour
- ½ tsp salt
- 1½ cup semi-sweet chocolate chips divided
- flakey sea salt
Instructions
- Preheat oven to 350°F.
- Line a 9x9-inch baking pan with parchment paper.
- Whisk melted butter, granulated sugar, and brown sugar together.
- Add eggs and vanilla.
- Stir in cocoa powder and salt.
- Fold in flour until just combined.
- Stir in 1¼ cups chocolate chips.
- Spread batter into prepared pan
- Bake for 30-32 minutes or until the edges are set and a toothpick has little batter on it.
- Cool completely before slicing. Top with flakey sea salt.
Notes
Nutritional Information
Brownies with Chocolate ChipsBased on 9 large brownies per batch, 1 serving value.
| Nutrient | Per Serving |
|---|---|
| Calories | 445 kcal |
| Carbohydrates | 57 g |
| Protein | 5 g |
| Fat | 24 g |
| Saturated Fat | 14 g |
| Trans Fat | 0.5 g |
| Cholesterol | 92 mg |
| Sodium | 170 mg |
| Potassium | 240 mg |
| Fiber | 4 g |
| Sugar | 43 g |
| Vitamin A | 690 IU |
| Calcium | 45 mg |
| Iron | 3 mg |
Frequently Asked Questions
Can I use chocolate chunks instead of chocolate chips?
Yes, absolutely! Chopping up a high-quality semi-sweet or dark chocolate bar into chunks works amazingly well. Chocolate bar chunks melt into gooey pools of chocolate throughout the brownies, creating a luxurious texture.
Why are my brownies cakey instead of fudgy?
Cakey brownies are usually caused by using too much flour, adding baking powder/soda, or over-beating the batter after adding the flour. To keep them fudgy, measure your flour accurately (spoon and level) and fold the dry ingredients in gently just until combined.
How should I store homemade brownies?
Keep your sliced brownies stored in an airtight container at room temperature for up to 4–5 days. To keep them extra moist, place a piece of white bread or parchment paper inside the container.
Can I freeze chocolate chip brownies?
Yes, they freeze exceptionally well! Wrap individual brownie squares in plastic wrap, then place them in a heavy-duty freezer bag for up to 3 months. Thaw on your counter for 20 minutes or microwave for 10 seconds before enjoying.
How can I make my brownies extra fudgy?
For the ultimate fudgy texture, chill the baked and cooled brownies in the refrigerator for 1 to 2 hours before slicing. Chilling solidifies the melted chocolate and butter fats into a dense, fudgy, melt-in-your-mouth bite.
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