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.
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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.
Chocolate Chip Fudge Brownies
Equipment
- Heavy bottomed nonstick pot
- Sharp knife (for cutting brownies)
Ingredients
For the best results, I highly recommend using the gram measurements provided
- 1 stick (8 tablespoons) (1/2 cup) (113g) unsalted butter
- 1/2 cup (3oz) semisweet chocolate chopped
- 1/2 cup (3oz) dark chocolate chopped
- 1/3 cup (35g) cocoa powder
- 1/3 cup (40g) powdered sugar
- 3/4 cup + 2 tablespoons (168g) granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 tablespoon neutral oil vegetable or canola oil
- 1/2 cup (60g) all purpose flour
- 1/2 teaspoon salt
- 3/4 cup (6oz) (168g) mini semisweet chocolate chips
Instructions
- 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.
