These chocolate chip fudge brownies are packed with two types of chocolate in addition to mini chocolate chips for a perfectly fudgy and deeply chocolate bite.
Growing up, there was a catering company in my neighborhood and I was absolutely in love with their fudgy brownies. They were perfectly sweet, filled with chocolate and topped with mini chocolate chips. I've been wanting to recreate them, and I finally reached a version that I think I might even love more.
Something I love about this recipe is that it takes under 20 minutes to make the batter before it hits the oven. It uses simple ingredients and the end result has such a delicious chocolate filled taste and fudgy texture. They also stay fresh for days, and freeze well too so they're a great option to bake ahead.
For this recipe, you'll melt two types of chocolate into your butter - chopped semisweet and dark chocolate. You could use all semisweet or all dark, but I really like the combination. It ensures your brownies have a deep chocolate flavor and just the right level of sweetness. The mini chocolate chips add a fun texture to the brownie that I love. You can swap in standard sized chocolate chips, but I highly recommend sticking to the mini chips if you can find them.
The first step to this recipe is melting your butter and chocolate together. I find the best way to do this is in a nonstick pot on the stovetop over a low heat. You can also do this in the microwave with finely chopped chocolate. Once your butter and chocolate is melted together you'll stir in your cocoa powder and set aside so the mixture can cool. This step also helps to bring the rich chocolate flavor into your brownies.
From here, the process is standard and in the end you'll have a thick and delicious brownie batter. I do find that this recipe sets a bit quicker in the oven as compared to other brownie recipes of mine, so be sure to watch to avoid over baking your brownies. The bake time is a bit shorter because of this, and know too that every oven is different so it may vary in your kitchen.
Ingredients:
8 tablespoons (1 stick, 1/2 cup) unsalted butter 113g
1/2 cup (3 oz) semisweet chocolate, chopped
1/2 cup (3 oz) dark chocolate, chopped
1/3 cup cocoa powder 35g
1/3 cup powdered sugar 40g
3/4 cup + 2 tablespoons granulated sugar 168g
2 large eggs
2 teaspoon vanilla extract
2 tablespoon neutral oil (vegetable or canola oil)
1/2 cup all purpose flour 60g
1/2 teaspoon salt
3/4 cup (6 oz) mini semisweet chocolate chips 168g
Total time: 2 hours
Prep time: 20 minutes
Bake time: 20-22 minutes
Chill time: 1 hour
Servings: 16
Equipment:
9x9in square pan (or an 8x8 and increase the cook time a bit)
Parchment paper
Heavy bottomed nonstick pot
Hand or stand mixer
Spatula (and whisk if no mixer)
Large or medium bowl
Sharp knife (for cutting brownies)
Cooking instructions:
Preheat your oven to 350 degrees.
Place your butter in a pot or pan (I recommend using a nonstick heavy bottomed pot) on the stovetop on a low heat. Once it's partially melted, add in your chopped semisweet and dark chocolate. Stir continuously until smooth.
Remove from heat and add in your cocoa powder. Stir until combined and then set aside for 5 minutes.
In a medium or large bowl (or stand mixer with paddle attachment), add both sugars and your eggs. Use a hand mixer at a medium speed to combine for about a minute or two until your mixture lightens in color and thickens. Then, add in your vanilla and oil and continue to mix for another 30 seconds.
Add your chocolate, cocoa and butter mixture into your bowl, and continue to mix at a medium speed until fully combined.
Next, add in your flour, salt and 1/2 cup of your mini semisweet chocolate chips. Use your spatula to fold in your dry ingredients until just combined to ensure you don't overmix.
Dollop your brownie batter into your lined pan (I used parchment paper) and spread evenly. You can use any flat tool, a spatula, offset spatula or even a spoon. Once smooth, sprinkle the rest of your mini chocolate chips across the top.
Place your brownies into the oven at 350 degrees to bake for 20 to 22 minutes. They shouldn't jiggle when you pull them out of the oven and they should have developed a shiny top.
Allow your brownies to cool at room temperature for at least an hour. For the cleanest slice, you can also place in the fridge for a couple of hours. Slice into 16 squares with a sharp knife and enjoy!
You can store your brownies at room temperature for about 3 to 5 days, in the fridge for about a week, or in the freezer for a couple of months to eat any time! I think they taste great just out of the fridge, but from the freezer I usually give them about 10 minutes at room temperature before enjoying. You can also pop them into the microwave from the fridge or freezer for about 5-10 seconds for a fresh baked taste - this is my preference!
Carb and serving info:
Carbs for full recipe: 480
Carbs per serving (1 of 16): 30
Carbs from chopped semisweet chocolate: 54
Carbs from chopped dark chocolate: 39
Carbs from mini semisweet chocolate chips: 108
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.
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