Once you try these rich and decadent Chocolate Chip Brownies, you’ll never go back to a box mix again! With crispy edges, crackly tops and intensely fudgy centers, they’re the most satisfying chocolate square you’ll ever meet! I’ll even show you how to stock your pantry with brownie mix for later!
I’ve never met a challenge that chocolate couldn’t fix. And when it comes to chocolate treats… brownies always rise to the occasion. (yes, literally!)
But not just any brownies, oh no!
We want 5-star chocolate chip chocolate brownies that are so good that they are no longer a dessert, but a decision.
Let’s face it, restraint is overrated!
Joey writes: "These brownies are so delicious. Will NOT be buying box mix anymore! Best brownies I have ever made."
You see, when it comes to brownies, I’ll admit… I’m a bit obsessed to say the least. It started young, and I blame my little next door neighbor’s easy bake oven.
And now that I’ve graduated to these outrageously over-the-top treats… I just can’t seem to stop making them!
From those crispy chocolatey edges to those soft and fudgy centers, there’s just something blissful about a brownie that makes the whole day better! These German Chocolate Brownies Recipe and Black Bean Brownie Recipe prove that point deliciously.
That’s why this homemade brownie mix recipe is a staple in my pantry!
Plus, when you make brownies from scratch, you’ll know exactly what ingredients are going into your dessert! That means you can use both healthier ingredients and higher quality ingredients to create the best possible brownie recipe with chocolate chips.
And if you’re feeling wild… you can go all the way by topping your decadently dense and fudgy brownies with my luscious homemade Chocolate Buttercream Frosting Recipe!
So are you ready to learn how to stock your pantry with your own chocolate fudge homemade brownie mix and make the BEST double chocolate chip brownies ever?
You’ll be so glad you did once you realize just how quick & easy this chocolate chip brownie recipe is to make…
Ingredients
One of the best parts of making your own brownies with chocolate chips is knowing exactly what ingredients are going into your dessert!
There’s nothing strange you can’t pronounce, just single ingredients like the real cocoa powder.
- Unsweetened Cocoa Powder – Use Whole Foods 365 Organic, Ghirardelli, or 100% Hershey’s Cocoa for the best flavored cocoa powder brownies… as well as the best homemade chocolate Ice Cream Syrup!
- All Purpose Flour – Unbleached Organic All Purpose Flour can be substituted.
- Granulated Sugar – Just your ordinary white sugar.
- Sea Salt – To bring out the flavors!
- Dry Brownie Mix Ingredients – Listed above.
- Eggs – To add moisture and bind all the ingredients together.
- Neutral Cooking Oil – Like Vegetable Oil or Avocado Oil.
- Vanilla Extract – To enhance the flavor.
- Semi-Sweet Chocolate Chips – Use Ghirardelli, Trader Joe’s, or Nestlé Toll House to give your chocolate chip brownies the best flavor!
What Makes Brownies Fudgy?
The secret to fudgy brownies is? You guessed it, Chocolate Chips!
Trust me, folding chocolate chips into your brownie batter will INSTANTLY take your chocolate chip chocolate brownies to the next level of fudginess!
As they melt during baking, they create the most dense, moist, fudgy center! Yes… I said moist. 🙂
What is the Best Pan for Brownies?
When it comes to baking this chocolate chip brownies recipe, there are several pan options you can use for baking!
After testing these brownies again, again… and again, here’s what I’ve noticed…
8×8 or 9×9 Aluminum or Aluminized Steel Metal Pan – My TOP choice for baking brownies! Aluminum and aluminized steel pans conduct heat exceptionally well, ensuring delicious, evenly baked brownies. When lined with parchment paper, you can pop your chocolate chip brownies out for easy cutting, too!
10″ Cast Iron Skillet – Radiates heat well, and will give your chocolate chip brownies extra crunchy edges and a soft lava-like center like you get with my Chocolate Lava Cake. You can either slice and serve pizza style, or serve straight from the skillet with scoops of ice cream in the center.
8×8 or 9×9 Glass Baking Dish – Glass pans will work too, however they conduct heat more slowly than metal pans. Brownies will take longer to bake in a glass pan, and the edges have a tendency to become overdone while waiting for the middle to finish baking. That’s why I always opt for metal pans or cast iron skillets first, when baking brownies.
How to Line a Brownie Pan with Parchment Paper
If using an 8×8 metal pan (my favorite pan for baking chocolate chip brownies), my easiest trick is to fold a 12×16 parchment sheet in half and cut down the center.
You’ll end up with two separate pieces, each 12″ by 8″.
Place one sheet in the pan, creasing the edges sharply into the bottom sides of the pan. Then place the second sheet in the pan perpendicular (criss crossing over the other sheet), again creasing the edges well into the sides.
This will allow for a nice overhang, and quick and easy removal when your brownies are done baking!
Allea writes: “Once the brownies are cool, you can simply lift them all out of the pan and cut them on a cutting board. So much easier than trying to cut neat squares in the pan.”
How to Make Chocolate Chip Brownies
This is seriously the easiest chocolate brownie recipe to make, and you can even prep ahead by stocking your pantry with my homemade brownie mix recipe!
Here’s what you’ll do…
To Make the Homemade Brownie Mix:
1. Add your Cocoa, Flour, Sugar and Salt to a large bowl, whisk them all together until they’re well combined, and you’re done! SO simple!
2. Once you’ve whisked up your brownie mix, store in your pantry or cupboard in labeled mason jars, airtight storage containers, or bags.
This makes the cutest homemade Gifts in a Jar, too!
Just transfer it to a mason jar, tie a little bow around the lid, add the baking instructions to a tag, include a bag of fancy chocolate chips, and you’ve got yourself a gift everyone will LOVE to receive!
Note: The length of time you’ll be able to store your homemade brownie mix for optimal freshness will depend on the expiration dates of your flour and use by dates of your cocoa.
Dawn writes: “This is such a great homemade food gift!!”
To Make the Chocolate Chocolate Chip Brownies:
1. Line an 8×8 or 9×9 metal pan with parchment paper – see tips above. (If using a glass pan or cast iron skillet, grease with butter.)
2. Whisk your dry ingredients until well combined.
3. Add all other ingredients (except chocolate chips) and stir until well combined.
4. Fold chocolate chips into brownie batter, until well combined.
5. Pour brownie batter into pan.
6. Bake, and allow to cool before slicing.
These chocolate chip brownies really are that easy to make. And because of that, they’re one of my favorite make-ahead Christmas Dessert Recipes and Easy Valentine’s Day Recipes.
Scroll down for the printable chocolate chip brownie recipe card with detailed, step-by-step instructions.
Variations
Want to change up the flavor a bit? Then these easy brownie variations are for YOU!
After all, you can never have enough wildly fun ways to change up your brownie batter. So when it’s time to bake this brownie recipe with chocolate chips, be sure to try some of these delicious variations…
Brownie Mix-Ins:
Chocolate Chip Chocolate Brownies (3/4 cup Semi-Sweet Chocolate Chips) – This is the classic standard recipe for a reason… simple, delicious, and ridiculously fudgy! Use Ghirardelli, Trader Joe’s, or Nestlé Toll House for best flavor!
Espresso Brownies (add 3/4 cup Semi-Sweet Chocolate Chips + 3 tablespoons Instant Espresso) – These are intensely decadent, bold, and a coffee lover’s dream come true!
Andes Mint Brownies (skip the chocolate chips – you’ll need 1/2 cup Andes Mint Baking Chips instead) – If you can’t find the baking chips, just chop up Andes Mint Candies like I show you to do on my Andes Mint Cookies. Then add 1/4 cup to the batter and bake. Remove brownies from oven 3 minutes early, sprinkle the top with remaining 1/4 cup, bake for 3 more minutes, or until done.
Reese’s Brownies (skip the chocolate chips – you’ll need 2/3 cup Peanut Butter Baking Chips instead) – Do NOT mix in, but instead remove brownies from oven 3 minutes early, sprinkle the top with 2/3 cup Peanut Butter Baking Chips, bake for 3 more minutes, or until done.
Classic Box Mix Brownies (skip the chocolate chips, and reduce the salt to 1/4 teaspoon) – This is an upgraded copycat of a traditional store bought brownie box mix.
Frosted Brownies:
Want to get even wilder? Try frosting your double chocolate chip brownies like this…
Lunchroom Lady Brownies: Frost your chocolate chip brownies with my dreamy Chocolate Buttercream Frosting Recipe once they’ve cooled!
Pumpkin Brownies: After brownies have cooled, use a pumpkin cookie cutter to cut out, Orange tinted frosting for the pumpkin, and Green tinted frosting to draw on the stem. (These are one of my favorite Easy Thanksgiving Dessert Recipes)
Football Brownies: After your chocolate chip chocolate brownies have cooled, use a football cookie cutter, chocolate frosting, and white icing to draw on the laces.
Storage Tips
After you’ve baked your chocolate chip brownies, the hardest part will not be eating them all in one night!
Room Temperature: If there actually happen to be any leftovers, your surviving brownies with chocolate chips can be stored at room temperature in an airtight container, and enjoyed within 3 days. 🙂
How to Freeze Brownies: Whether you’re prepping ahead, or just want to save some for later, chocolate chip brownies are one of the best Make Ahead Desserts to Freeze! You can either freeze the entire slab, or slice and freeze individual brownies.
- After baking, let brownies cool and remove from pan.
- Wrap in plastic wrap, then wrap again in foil, and place in freezer bag.
- Freeze up to 3 months.
Thawing Instructions: When ready to enjoy, thaw in refrigerator overnight, and then bring to room temperature prior to serving.
Reviews
Here’s what your friends are saying about these easy chocolate chip brownies…
Cindy writes: “I made these and will not buy box brownie mix again! Thanks for sharing!”
Maria writes: “Absolutely over the top delicious!!”
Joey writes: “These brownies are so delicious. Will NOT be buying box mix anymore! Best brownies I have ever made.”
Casey writes: “These have the best texture.”
Rana writes: “Soft, chewy and fudgy on the inside. Totally loved it “
Sonya writes: “We did a head to head comparison with Ghiradelli’s Brownies and a pan of this. It was unanimous that this recipe is as good as, if not better than Ghiradelli’s. Thank you, finally a scratch Brownie recipe I love.”
Sara writes: “This is my go-to for chocolate cravings!!”
Lilla writes: “These are officially my favorite brownies!!! 😋 I added M&M’s to my brownie batter. THEY WERE DELICIOUS”
Vanessa writes: “2nd time we’ve made them! So easy and so good.”
Brook writes: “So good – third time making them”
Pat writes: “Love this recipe!!”
Laurynn writes: “Easy to make. I like how few ingredients it needed!”
Stacey writes: “My kids and I made these last night. They were SO good and I was happy I knew exactly what ingredients were in them!!”
Tiffany writes: “I added mint chocolate chips to ours and it was great!”
Anna writes: “This past weekend I tried making my brownies in a cup cake pan. They came out perfect and I didn’t have to mess with the mess of cutting them. They were all the same size. I also put a treat inside of them. Then I put a little batter in the bottom of the pan, put a York peppermint patty in, then put more batter on top. I didn’t use liners, just sprayed the pan with non-stick cooking spray. Gonna try peanut butter cups next!!”
More Sweet Simple Desserts
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Peanut Butter Bars
Candy
3 Ingredient Fudge
Candy
Andes Mint Fudge
Cookies
Skillet Cookie
Desserts
Oven S’mores
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Chocolate Chip Brownies
Doubling Recipe Tip
If doubling or tripling recipe with buttons below, ingredient notes found after comma will not adjust. Increase ingredients as needed.
Ingredients
- 1 1/4 cup Granulated Sugar
- 1/2 cup All-Purpose Flour
- 1/3 cup Cocoa Powder, (Use Whole Foods 365 Organic, Ghirardelli, or 100% Hershey's Cocoa for the best flavor!)
- 1/2 tsp. Sea Salt
- 2 large Eggs
- 1/2 cup Neutral Cooking Oil , (like Vegetable Oil or Avocado Oil)
- 2 tsp. Vanilla Extract
- 3/4 cup Semi-Sweet Chocolate Chips, (Use Ghirardelli, Trader Joe's, or Nestlé Toll House for best flavor!)
Instructions
- Preheat oven to 350 degrees for 8×8 or 9×9 pan, or 325 degrees for Cast Iron Skillet.
- Line 8×8 or 9×9 metal pan (aluminum or aluminized steel are my top choices) with parchment paper. (Note: If using Glass Pan or 10" Cast Iron Skillet, grease pan by spreading a thin layer of butter using a paper towel, to bottom and sides of pan or skillet.)
- Whisk together Sugar, Flour, Cocoa and Salt in large bowl.
- Add Eggs, Oil, and Vanilla, and stir well with large spoon until all combined… about 50 vigorous strokes.
- Fold in chocolate chips (or alternative mix-in), until well combined.
- Transfer brownie batter to your baking dish, and spread out evenly.
- Bake on middle oven rack for 28 – 35 minutes for 8×8 or 9×9 pan, or 40 – 50 minutes in Cast Iron Skillet. Brownies are done when toothpick inserted in center comes out with just a few moist crumbs. (baking time will vary based upon your oven, the type of pan you're using, and your elevation)
- Remove from oven and place pan on a wire rack to finish cooling.
- After brownies have cooled, carefully lift out entire slab using sides of parchment paper, transfer to a cutting board, and slice with a sharp knife. ENJOY!
- Storage Tip: Brownies can be stored at room temperature in an airtight container, and enjoyed within 3 days.
Notes
- Add Cocoa, Flour, Sugar and Salt to large bowl, whisk until well combined, and store in mason jar or airtight container in pantry or cupboard.
- After baking, let chocolate chip brownies cool and remove from pan.
- Wrap individual brownies or entire slab in plastic wrap, then wrap again in foil, and place in freezer bag.
- Freeze up to 3 months.
- Lunch Lady Brownies: (After brownies have cooled, frost your chocolate chip chocolate brownies with my Chocolate Buttercream Frosting Recipe)
- Espresso Brownies: (add 3 tablespoons Instant Espresso to your chocolate chip brownie recipe batter) – These are intensely decadent, bold, and a coffee lover’s dream come true!
- Andes Mint Brownies: (skip the chocolate chips – you’ll need 1/2 cup Andes Mint Baking Chips instead) – If you can’t find the baking chips, just chop up Andes Mint Candies. Add 1/4 cup to batter and bake. Remove brownies from oven 3 minutes early, sprinkle the top with remaining 1/4 cup, bake for 3 more minutes, or until done.
- Reese’s Brownies: (skip the chocolate chips – you’ll need 2/3 cup Peanut Butter Baking Chips instead) Do NOT mix in, but instead simply remove brownies from oven 3 minutes early, sprinkle the top with 2/3 cup Peanut Butter Baking Chips, bake for 3 more minutes, or until done.
- Classic Box Mix Brownies (skip the chocolate chips, and reduce the salt to 1/4 teaspoon) – This is an upgraded copycat of a traditional store bought brownie box mix.
Like this recipe? Rate & comment below!
These brownies look absolutely perfect! They’re the exact right combination of fudgy and chewy…and I suspect they’ll last about 47.2 seconds in my kitchen. 🙂 Thanks for the tip about chocolate chips!!
You definitely want the chocolate chips, and a good quality one if you can. And yes, I have also experienced the 47.2 second phenomenon. These indulgent brownies like to disappear, and fast!
Can olive oil be used if you don’t have canola?
Hi Misty ~ yes, that should work, but I would recommend a light or extra light olive oil so it doesn’t change the flavor. Other options that work well are avocado oil and even 1/2 oil, 1/2 applesauce. Hope that helps! 🙂
These brownies are so delicious. Went by the recipe adding the extra yoke in for the fudgey brownies that my kiddos like. Will NOT be buying box mix no more! Made these in my cast iron skillet, best brownies I have ever made. Thank you so much for this recipe.
I’m so glad to hear you loved them, Joey! My family goes crazy for them in the cast iron skillet, too! 🙂
I would love to make this mix using almond flour and coconut sugar. Your thoughts please.
I honestly haven’t ever tried those substitutes, Eve… but if you do, let me know how it turns out!
Doesn’t get easier than this! I’m collecting DIY ideas to make things with the grandkids this summer since there will be no camp. This is a good one. Thanks
You’re very welcome, Judee… and that’s such a great idea! Have fun this Summer with your sweet grandkids! 🙂