Best Chocolate Chunk Brownie Recipe, make these moist, fudgy brownies for a super indulgent treat! They’re extra chocolatey, rich, and also happen to be easy to make!
These brownies will satisfy even the biggest chocolate lover’s cravings!
The secret to making the best brownies
- I said this on my Tips to Baking the Best Pound Cakes and I’ll say it again. You won’t get a superior product if you don’t start with great ingredients! While I use some generic ingredients in cooking when it comes to baking I rarely do. For baking, you need to use real butter. Remember the higher the percentage of cocoa in the chocolate, the more intense the flavor. Choose good quality cocoa such as Dutch-processed cocoa.
- Avoid overmixing brownies. Really avoid overmixing any baked goods like muffins, cakes, and brownies. Overmixing the flour will overdevelop the gluten and lead to dense brownies. Sifting before you measure the flour will remove any lumps and require less mixing.
- The best brownies in my opinion are slightly undercooked. They’re done but still fudgy and gooey. Fudgy brownies are ready when the sides have pulled very slightly away from the edges of the pan and the center is slightly gooey. Cake-like brownies are done when a skewer inserted into the center has only a few moist crumbs attached to it. (I don’t like cakey brownies, so you probably won’t ever find a recipe for them on my site. 😏)
- And, they have plenty (extra) chocolate. I prefer chocolate chunks instead of chips in brownies. Well, actually I prefer chunks in cookies too.
A Few More Tips for Best Chocolate Chunk Brownies
Another tip that doesn’t affect the tastes, but is a personal preference. Line your pan with parchment paper or aluminum foil to make the brownies easier to remove and cut.
I also find that a light pan makes better brownies. I don’t recommend using a glass casserole dish for brownies. As well, I find that dark baking pans get the edges too brown before the center is cooked. I LOVE my Fat Daddio’s baking pan!
What kind of chocolate is used in brownies?
I recommend semi-sweet or bittersweet chocolate for brownies. Typically, I use 60% Cacao Bittersweet Chocolate Baking Chips or chunks for cookies and brownies.
Should you beat eggs before adding to the brownie mix?
Yes! Beat them with a fork or whisk before adding to the ingredients.
Do I have to let the brownies cool before cutting?
No… er… yes!!!… Yes, if you can wait. If you cut brownies before they cool, they will break apart. However, I don’t mind broken brownies unless I plan to take them somewhere and they need to be nice and pretty! Allow brownies to cool 30 minutes to completely cool before cutting for a clean-cut brownie.
While you’re here check, out these recipes
- Oreo Cream Cheese Fluff Trifle
- Rolo Cheesecake Recipe
- 9 Margaritas to Make Now
- Dark Chocolate Brown Sugar Cookies
- Chocolate Chunk Bread Pudding
- Oreo Cheesecake Trifle
- No-cook Strawberry Cheesecake
- Mississippi Mud Cake
Best Chocolate Chunk Brownie Recipe
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- 1 cup butter real butter, unsalted, at room temperature
- 2 cups granulated sugar
- 1 cup brown sugar packed
- 4 large eggs at room temperature, beaten before added
- 1 tablespoon pure vanilla extract
- 1 and ½ cup all-purpose flour
- ¾ cup cocoa powder
- ¼ cup special dark 100% cocoa like this
- ½ teaspoon salt
- 1 and ½ cup semi-sweet chocolate chunks or chips, I like this brand.
- Preheat oven to 350°F.
- Add beaten eggs and stir until just mixed. Add vanilla.
- For the remaining ingredients, you'll stir in with a spatula. Stir in flour, cocoa, and salt until mixed together. Fold in chocolate chips.
- Spread evenly in a 9x13-inch baking pan. Bake for 28-32 minutes. Watch carefully and do not over bake.