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.
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).
Once the butter and chocolate have melted and combined, whisk in the sugar, eggs, plain flour, cocoa, vanilla and salt.
Fold through the chocolate chips and spoon the mixture into a lined baking 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.
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;
- 4 ingredient choc mint truffles
- Chocolate and salted caramel layer cake
- Salted chocolate tart
- Chocolate Snow Biscuits
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
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
Nutrition
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2 comments
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!
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!