Have a sweet tooth and are in need of a quick dessert? My Brownies with Chocolate Chips recipe is rich, chocolatey, and absolutely delicious. This homemade brownie recipe is easy-to-make, has a rich fudgy middle, and made completely from scratch in less then 45 minutes time.
Have you ever tasted homemade brownies before? They taste much different then the boxed variety. They are decadently rich. Not creamy smooth rich, but dark chocolate rich–if that makes any sense! I think the espresso powder, at times, can give it a tart aftertaste. Which is why you will find in my Brownies with Chocolate Chips that I have a very tiny amount of espresso powder which gives just the right flavor profile.
I have to preface that I grew up eating brownies from a box mix, so making brownies from scratch is a different field for me. Don’t get me wrong. I LOVE boxed mixed brownies. I use a box mix for my OREO cheesecake brownies and my Easter brownies!
The minute you take a bite of these Brownies with Chocolate Chips you know they are homemade. If you’ve never found a good homemade brownie recipe and looking to make a solid American Brownie, I hope you will give this recipe a try.
Ingredients
- Butter: Unsalted butter is required for this recipe. Having it soften will make the baking process easier.
- Eggs: Four large eggs.
- Seasonings: sugar granulated, salt, baking powder, espresso powder, Dutch-Process Cocoa.
- Vanilla Extract: For flavor.
- Flour: All-Purpose Flour
- Chocolate Chips: you can add your favorite brand of chocolate chips. This recipe called for regular chocolate chips.
Instructions
Preheat the oven to 350F. Lightly grease a 9″ x 13″ pan.
In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot (about 110 Fahrenheit to 120 degrees Fahrenheit) but not bubbling.
Place the eggs in the stand mixing bowl, and beat using a flat paddle attachment with the cocoa powder, salt, baking powder, espresso powder and vanilla extract until smooth about 30-45 seconds.
Begin to carefully pour in the the hot butter/sugar mixture while the stand mixer is on a low speed. Stir in until smooth.
Add the flour and 1 cup of the chocolate chips. Mix on speed one and gradually increase the speed until smooth and no flour is present.
Pour the batter into the lightly greased 9″ x 13″ pan. Then top with the remaining 1 cup of chocolate chips.
Bake the brownies for 30 minutes, until a toothpick inserted into the center comes out almost clean– with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack for at least 30 minutes before cutting and serving
FAQ
Three types of brownies are cakey, fudgy, and chewy. Cakey brownies are light, moist, and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense, and gooey, with almost the texture of fudge, but not quite as compact.
The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.
Yes, if you decide to not make my homemade brownie recipe you can absolutely add in about a half cup of chocolate chips to the batter and top with a half to a full cup of chocolate chips on top. The quantity will depend on how chocolatey you want the brownies.
If the brownie batter is not thick enough the chocolate chips will sink to the bottom of the brownie mix. This recipe has a thick batter that will not sink the chocolate chips to the bottom.
Tips & Tricks
Here are all my tips and tricks to try while making my Fudge brownie recipe.
- Shiny Top Crust of Brownies – Heating this butter / sugar mixture dissolves more of the sugar, which will yield a shiny crust on top of the brownies.
- Brownie Sundae – Brownies are a perfect dessert to have with ice cream or whipped cream, and even drizzle caramel for extra flavor.
- Storing Leftovers – Always store brownies at room temperature in a well sealed container for up to 5 days.
- Removing the Entire Pan of Brownies at Once – If you plan to remove the whole pan of brownies out of the pan at once. Grease the pan first, then line it with parchment paper, and add additional non-stick cooking spray to the the parchment paper.
If you make this American Brownie Recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes and always love to hear feedback and user experience!
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Brownies with Chocolate Chips
Equipment
- 1 Oven
- 1 KitchenAid Stand Mixer
- 1 Silicone Spatula
- 1 9 x 13 Baking Dish
Ingredients
- 2 sticks Unsalted Butter
- 2-¼ cups Granulated Sugar
- 4 Eggs Large
- 1-¼ cups Dutch-Process Cocoa
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Espresso Powder
- 1 tablespoon Vanilla Extract
- 2-¼ cups All-Purpose Flour
- 2 cups Chocolate Chips divided
Instructions
- Preheat the oven to 350F. Lightly grease a 9″ x 13″ pan.
- In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot (about 110 Fahrenheit to 120 degrees Fahrenheit) but not bubbling.2 sticks Unsalted Butter, 2-¼ cups Granulated Sugar
- Place the eggs in the stand mixing bowl, and beat using a flat paddle attachment with the cocoa powder, salt, baking powder, espresso powder and vanilla extract until smooth about 30-45 seconds.4 Eggs, 1-¼ cups Dutch-Process Cocoa, 1 teaspoon Salt, 1 teaspoon Baking Powder, 1 teaspoon Espresso Powder, 1 tablespoon Vanilla Extract
- Begin to carefully pour in the the hot butter/sugar mixture while the stand mixer is on a low speed. Stir in until smooth.
- Add the flour and 1 cup of the chocolate chips. Mix on speed one and gradually increase the speed until smooth and no flour is present.2-¼ cups All-Purpose Flour, 2 cups Chocolate Chips
- Pour the batter into the lightly greased 9″ x 13″ pan. Then top with the remaining 1 cup of chocolate chips.2 cups Chocolate Chips
- Bake the brownies for 30 minutes, until a toothpick inserted into the center comes out almost clean– with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack for at least 30 minutes before cutting and serving.
Notes
- Shiny Top Crust of Brownies – Heating this butter / sugar mixture dissolves more of the sugar, which will yield a shiny crust on top of the brownies.
- Brownie Sundae – Brownies are a perfect dessert to have with ice cream or whipped cream, and even drizzle caramel for extra flavor.
- Storing Leftovers – Always store brownies at room temperature in a well sealed container for up to 5 days.
- Removing the Entire Pan of Brownies at Once – If you plan to remove the whole pan of brownies out of the pan at once. Grease the pan first, then line it with parchment paper, and add additional non-stick cooking spray to the the parchment paper.
Lenore
Dense, fudgy brownies are my absolute favorite! I freakin' love this community and the way everyone shares with each other in this way.
JulieD
These look great. I love recommendations from other bloggers. 🙂
Jessica @ Sushi and Sit-Ups
The only brownies I've ever made also always came from a box. Perhaps it's time to graduate from that…