Packed with chocolate in each scrumptious bite, the best words to describe these chocolate chunk brownies are gooey, rich and fudgy.
Who does not like a good fudgy brownie? After several testings, I finally perfected my recipe for fudgy brownies. The method I use to achieve a rich fudgy brownie involves whipping up eggs and sugar together until thick and fluffy before mixing in melted chocolate. There is just something about the whipped eggs in this recipe that creates brownie magic! As for the fats used in these chocolate chunk brownies, I went with a combination of butter and oil. The butter adds a rich buttery flavor and the oil helps to maintain the moisture and fudgy texture of the brownies. I know there are a lot of brownies recipes out there; but if you are on the hunt for the most scrumptious fudgy, chocolate rich brownies, then I suggest giving the recipe for these chocolate chunk brownies are try. It’s a winner for sure!
How To Make Chocolate Chunk Brownies
Key Ingredients
- Flour
- Granulated Sugar
- Unsweetened Dark (Dutch-Processed) Cocoa Powder – I used this brand.
- Eggs
- Unsalted Butter
- Neutral Flavored Oil
- Semi-Sweet Chocolate – roughly chopped into chunks
- Salt
- Vanilla Extract
To Make Chocolate Chunk Brownies
- Preheat – oven to 350F (180C). Line an 8” x 8” pan with parchment paper in a crisscross fashion so that all 4 sides of the pan are lined with parchment paper.
- Sift – flour and cocoa powder into a medium mixing bowl using a fine mesh sieve.
- Melt – 5 ounces of chocolate chunks, butter and oil over a double boiler or in the microwave at 30 second intervals. Mixture should be stirred intermittently to prevent chocolate from burning. Once all of the chocolate is melted, set chocolate mixture aside to cool slightly before using, about 10 minutes.
- Beat – in a stand mixer fitted with paddle attachment or with a hand-held electric mixer, beat the eggs and sugar together at medium speed until mixture doubles in size and takes on a pale-yellow thick consistency, about 4-5 minutes.
- Mix – vanilla extract into wet batter followed by the cooled chocolate mixture until thoroughly combined, about 1-2 minutes.
- Fold – using a flexible spatula, fold in salt, sifted flour and cocoa powder into wet batter just until brownie batter comes together without any streaks of unmixed flour. Take care not to over mix brownie batter.
- Bake – transfer brownie batter to prepared baking pan and spread into an even layer. Sprinkle the top of brownie batter with remaining chocolate chunks and bake for 25-30 minutes. Brownies are ready when a toothpick inserted into the center comes out clean with a few moist crumbs. I find that the 27-28 minutes mark yields the perfect fudgy brownie consistency.
- Cool – brownies for at least 30 minutes before cutting and serving.
How to Store Chocolate Chunk Brownies
- Room Temperature – place brownies in an air-tight container and store at room temperature for up to 5 days.
- Freezer – place brownies in a large dated Ziplock bag and store in freezer up to 1 month.
Scrumptious Brownie Add-ins
- Toasted Nuts – pecans, almonds, cashews, pistachios, walnuts
- Fresh Fruits – strawberries, blueberries, raspberries, blackberries
- Spreads – swirl in your favorite nut butter, Nutella, cookie butter or fruit jam
Supplies/Baking Tools I Used to Make Brownies:
- Hand-Held Electric Mixer (may be used in place of stand mixer)
Looking for More Chocolate Recipes, Checkout the Links Below:
PrintChocolate Chunk Brownies
Packed with chocolate in each scrumptious bite, the best words to describe these chocolate chunk brownies are gooey, rich and fudgy.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 16 Brownies Squares 1x
Ingredients
- 3/4 Cup (94 g) Unbleached Flour, Spooned and Leveled
- 1 Cup (200 g) Granulated Sugar
- 2 Tablespoons (10 g) Unsweetened Cocoa Powder, Natural or Dutch-Processed
- 1/2 Teaspoon Salt
- 2 Large Eggs, Room Temperature
- 8 Ounces (226 g) Semi-Sweet Chocolate, Roughly Chopped into Chunks, Divided
- 4 Ounces (1/2 Cup/113 g) Unsalted Butter
- 3 Tablespoons (45 ml) Neutral Flavored Oil i.e. Grapeseed/Vegetable Oil
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat oven to 350F (180C). Line an 8” x 8” pan with parchment paper in a crisscross fashion so that all 4 sides of the pan are covered with parchment paper. Allow for some overhang to assist with the removal of brownies from pan.
- Sift flour and cocoa powder into a medium mixing bowl using a fine mesh sieve.
- Melt 5 ounces (about 2/3) of chocolate chunks, butter and oil over a double boiler or in the microwave at 30 second intervals. Mixture should be stirred intermittently to prevent chocolate from burning.
- Once all of the chocolate is melted, set chocolate mixture aside to cool slightly before using, about 10 minutes.
- In a stand mixer fitted with paddle attachment or with a hand-held electric mixer, beat the eggs and sugar together at medium speed until mixture doubles in size and takes on a pale-yellow thick consistency, about 4-5 minutes.
- Mix vanilla extract into wet batter followed by the cooled chocolate mixture until thoroughly combined, about 1-2 minutes.
- Using a flexible spatula, fold in salt, sifted flour and cocoa powder into wet batter just until brownie batter comes together without any streaks of unmixed flour. Take care not to over mix brownie batter.
- Transfer brownie batter to prepared baking pan and spread into an even layer.
- Sprinkle the top of brownie batter with remaining 3 ounces of chocolate chunks and bake for 25-30 minutes. Chocolate chunk brownies are ready when a toothpick inserted into the center comes out clean with a few moist crumbs. I find that the 27-28 minutes mark yields the perfect fudgy brownie consistency.
- Cool chocolate chunk brownies for at least 30 minutes before cutting and serving.
Notes
- I used semi-sweet chocolate in chocolate chunk brownies but some other great options are bittersweet, dark or milk chocolate. Additionally, chocolate chunks may be substituted with chocolate chips.
- Aside from chocolate chunks/chips, some other great add-ins are nuts like pecans, almonds or walnuts. Fruits like fresh raspberries, blueberries or strawberries would also be great additions as well.
- Allowing chocolate chunk brownies to rest in pan for at least 30 minutes will make it easier to remove from pan and to cut into 9 large or 16 small squares. Brownies will still be warm to touch but more manageable to cut and serve.
- For an extra special treat, serve warm chocolate chunk brownies with ice cream or whipped cream.
Eman
Made these today and I’m in loveeee. I used dark chocolate and the taste is *chefs kiss*. 11/10 recipie and now a family favourite. Did not have enough chocolate for chunks on top but they still turned out amazingly delicious.
nourished endeavors
I am so happy to hear that you loved this recipe! Its is one of my favorite brownie recipes on the site!