Chocolate Chip Brownies

These rich, fudgy Chocolate Chip Brownies are the ultimate dessert for chocolate lovers. Made with a decadent chocolate batter and studded with melty chocolate chips, this easy homemade brownie recipe features chewy edges, soft centers, and deep chocolate flavor in every bite. Perfect for bake sales, potlucks, or weeknight treats, these classic chocolate chip brownies come together quickly with simple pantry ingredients and always disappear fast.

Easy Chocolate Chip Brownies Recipe

There’s just something comforting about baking a pan of brownies. From the smell of chocolate filling the kitchen to sneaking a warm square straight from the pan, brownies are one of those no-fuss desserts that always feel like a win.

These fudgy brownies are made with everyday pantry staples, making them easy to whip up whenever a chocolate craving strikes. Whether you’re baking for family, friends, or just because, this simple brownie recipe is a sweet way to turn an ordinary day into something extra special.

Checkout this quick list of ingredients you’ll need to make Chocolate Chip Brownies without cocoa: (Scroll down for the full printable recipe card.)

• Chocolate – Melted unsweetened chocolate for the brownie batter plus semi-sweet chocolate chips for a double chocolate punch of flavor.
• Flour – All purpose flour forms the base of the brownie batter.
• Cocoa Powder – Cocoa powder adds depth to the chocolate flavor.
• Butter – Unsalted butter for richness.
• Sugar – A combination of granulated sugar (white sugar) and light brown sugar for sweetness and a chewy texture.
• Flavoring – Vanilla extract balances the flavor.
• Whole Eggs – Large eggs plus one large egg yolk, stabilize the brownie batter.
• Salt – A small amount of salt balances the flavor.

How to Make the BEST Chocolate Chip Brownies Recipe

• Heat Oven and Prepare the Pan – Preheat the oven to 350°F. Liberally spray a 9×9-inch metal nonstick baking pan with cooking spray. Line with parchment paper leaving a 2-inch overhang. Spray the parchment paper.
• Melt Butter and Chocolate – Melt the butter and unsweetened chocolate in a medium saucepan over medium heat while stirring. Stir in vanilla extract.
• Add Sugar – Beat in both sugars by hand until fully combined and the sugar begins to melt.
• Eggs – Add the eggs and egg yolk, beating by hand until glossy.
• Dry Ingredients – Whisk to sift together all purpose flour cocoa and salt. Add to chocolate mixture, stirring to fully combine.
• Chocolate Chips – Fold in the chocolate chips by hand. Spread brownie batter into the prepared pan. Sprinkle top of the brownies with additional chocolate chips, if desired.
• Oven – Bake per the cook time in the recipe until a toothpick inserted into the center shows moist crumbs. Cool in the pan on a wire rack.
• Serve – Remove the brownies from the pan using the parchment paper. Slice and serve.

Kitchen Equipment to Make Brownies with Chocolate Chips

• 9×9-inch nonstick metal cake pan lined with parchment paper.
• Medium saucepan.
• Measuring cup and spoons.
• Chopping board and knife.
• Large rubber spatula or wooden spoon. You can also use a hand mixer on medium speed.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Chocolate – You could use dark chocolate chips, milk chocolate chips, white chocolate chips or a combination of chocolate chips. You could also use half peanut butter chips.
• Nuts – You could add chopped walnuts or pecans to the brownie batter for crunch.
• Butter – You can use salted butter. When doing so, omit the salt.
• Pan Options – I bake these brownies in a square metal pan. You can use a baking dish, but remember metal pans bake far more quickly so the baking time may need adjusting. I recommend slightly underbaking brownies for a moist and chewy texture.

Storage and Leftovers

• Leftovers – Store leftover brownies wrapped in foil, plastic wrap or in an airtight container on the counter at room temperature for up to 3 days.
• Reheating – It’s not necessary to reheat brownies, but you could warm them for a few seconds in the microwave to enjoy with a scoop of vanilla ice cream.
• Freezer – You can freeze brownies for up to 3 months. Thaw in the fridge and enjoy.

More Brownies and Bars to Make

• Easy Strawberry Shortcake Brownie Cupcakes.
• Decadent Peanut Butter Brownie Trifle.
• Rich Butterscotch Bars are easy to pack-up and take to potlucks and picnics.
• Two bite Melt Away Brownie Blossoms.
• Strawberry Rhubarb Crumble Bars are a tasty option with a cup of coffee or tea.
• Butterscotch Brownies are rich and chewy.
• Reese’s Brownies are filled with Reese’s pieces making them completely addictive.
• Tropical Coconut Bars are a grown-up treat!
• Blackberry Crumble Bars from The Domestic Rebel.

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Helpful Kitchen Items:

• Cooling Racks
• Measuring Set
• Square Cake Pan
• Saucepan