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Gooey Brownies with Chocolate Chips

by TheCookingCollective
brownies-with-chocolate-chips

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Made from scratch, these gooey brownies with chocolate chips are my “go-to” chocolate brownie recipe. Rich, fudgy, chewy and full of chocolate flavour… they make an indulgent and delicious treat and are any chocolate lover’s idea of heaven!

 

Gooey Chocolate Brownies with Chocolate Chips.

 

This easy double chocolate chip brownies recipe never disappoints. It is totally foolproof and packed with loads of chocolate flavour.

brownies-with-chocolate-chips

I have made countless brownie recipes in my time! But, I always come back to this recipe because it has everything I look for in a brownie. Crunchy top, chewy and fudge-like in the middle and not too sweet.

 

These brownies are made with cocoa and melted chocolate and the result is the most amazing brownies that are chewy in the middle and super fudgy around the edges. And just when you think they can’t get any better, a generous helping of chocolate chips is added to make them even more irresistible!

 

How to bake chocolate brownies.

 

These brownies from scratch are super easy to make and only use one bowl, meaning less dishes!

 

This recipe makes brownies without baking powder to keep them dense and fudgy.

 

My double chocolate brownies are made using the following ingredients;

 

  • Dark chocolate; Use a good quality dark chocolate for the tastiest result.
  • Butter
  • Sugar
  • Eggs
  • Plain Flour
  • Cocoa; for double the chocolate flavour! For the best possible flavour, use a good quality Dutch cocoa.
  • Vanilla
  • Salt
  • Chocolate chips; Use your favourites! I love white chocolate chips to contrast with the fudgy dark chocolate brownies.

 

To make the brownies, melt the butter and chocolate together in a bowl over simmering water (or you can use the microwave).

butter-and-chocolate-in-mixing-bowlchocolate-over-pot-of-water

Once the butter and chocolate have melted and combined, whisk in the sugar, eggs, plain flour, cocoa, vanilla and salt.

how-to-make-chocolate-brownieshow-to-make-chocolate-brownies

Fold through the chocolate chips and spoon the mixture into a lined baking tin.

 

brownies-with-chocolate-chips-in-tin

 

My biggest advice here is- don’t overcook the brownies. To test, place a toothpick, wooden skewer or knife into the middle. Remove the brownies from the oven as soon as a skewer or knife inserted into the middle comes out clean, with just a few crumbs sticking to it.

 

Once cooked, be sure to let the brownies cool completely in the pan before you move them, otherwise they will fall apart.

 

Can brownies be frozen?

 

Brownies can be frozen for up to 3 months, provided they are properly wrapped to avoid freezer burn. Separate the layers with baking paper to prevent them from sticking together and store them in a good quality air tight container.

 

How to store chocolate brownies.

 

These gooey brownies with chocolate chips are even better the following day! You will find (if you can hold off from eating them immediately!) that their chewiness increases over time. Although they are best eaten in 1-2 days, but can be stored in an airtight container at room temperature for up to four days.

 

gooey-brownies-with-chocolate-chips

 

The Ultimate Double Chocolate Brownies.

 

These gooey brownies with chocolate chips would also earn you some “brownie points” (yep, I went there) at a dinner party, served warm with salted caramel sauce and vanilla ice cream. Enjoy!

 

Some other mouth watering, decadent chocolate recipes that you will love;

 

If you try these gooey brownies with chocolate chips, I’d love to hear about it! Feel free to leave a comment below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group. 

gooey-brownies-with-chocolate-chips

Gooey Brownies with Chocolate Chips

Made from scratch, these gooey brownies with chocolate chips are my “go-to” chocolate brownie recipe. Rich, fudgy, chewy and full of chocolate flavour… they make an indulgent and delicious treat and are any chocolate lover’s idea of heaven!
5 from 1 vote
Print Pin Rate
Course: cakes, Dessert
Cuisine: international
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 16
Calories: 275kcal
Author: TheCookingCollective

Ingredients

  • 130 grams butter chopped
  • 130 grams dark chocolate good quality, chopped
  • 3 eggs lightly beaten
  • 1 1/2 cups sugar
  • 3/4 cup plain flour
  • 1/3 cup cocoa powder
  • 1 1/2 tsp vanilla bean paste
  • pinch salt
  • 1 cup chocolate chips baking chocolate chips

Instructions

  • Pre-heat the oven to 180C°, 160C° fan forced. Grease and line a 20cm square baking tin with baking paper.
  • In a heatproof bowl sitting over a saucepan of lightly simmering water, melt the butter and chocolate together whilst stirring constantly.
  • Once the chocolate and butter are melted and combined, remove bowl from the heat.
  • Whilst stirring constantly, quickly add eggs, sugar, flour, cocoa powder, vanilla and salt and stir until just combined (don’t overbeat).
  • Gently fold in the chocolate chips.
  • Pour the brownie mixture into the prepared tin and bake for around 30 minutes, or until cooked through. You can check by inserting a knife or wooden skewer into the middle. If it comes out clean, with just a few crumbs, it is ready.
  • Allow the brownies cool completely in the tin before attempting to cut, as the warm brownies can break apart very easily.
  • Once cool, slice the brownies and store in an airtight container for up to four days, or wrap and freeze for up to three months. Enjoy!

Notes

My best advice with these brownies is- don't overcook them. Start to test them around 25 minutes and remove from the oven immediately when they are ready. Use a knife or wooden skewer and gently insert it into the middle of the brownies. If the skewer comes out clean with just a few small crumbs sticking to it, then the brownies are ready.
Allow the brownies to cool completely in the tin before attempting to move or cut. They can fall apart very easily until they are cooled.
 
These brownies can be frozen for up to three months. Individually wrap them in baking paper, or separate the layers with baking paper to stop them from sticking together. Use a good quality, airtight container. To defrost, leave out at room temperature or slowly microwave on a low temperature setting.
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 275kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 80mg | Potassium: 103mg | Fiber: 2g | Sugar: 28g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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2 comments

Sylvie December 10, 2019 - 11:19 pm

This brownie recipe looks insane, I LOOOOVE super fudgy and gooey brownies just like this! And I love that you used real chocolate instead of cacao powder too. Cant wait to try it!

Reply
TheCookingCollective December 11, 2019 - 12:24 am

Hi Sylvie! Thank you- I always think that if you are going to have a super indulgent, chocolatey treat, then real chocolate is best. I keep the cacao for my healthier sweet potato brownies instead. They are certainly packed full of chocolate!

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