Fudgy Chunky Brownies- The best homemade brownies! These are chocolately, fudgy, have a pretty crackly brownie top and are full of chocolate chunks!
I’ve been baking a lot of brownies lately and these are some of my all-time favorite brownies I’ve had! Too many homemade brownies are a disappointment but not these Fudgy Chunky Brownies! They are chocolately, fudgy, have a pretty crackly brownie top and are packed full of chocolate chunks!
I took my brownie recipe I used to make Double Dark Chocolate Brownies and added chocolate chunks to it. I used Dutch processed cocoa powder but you can use any type you’d like. I loved how the brownies were fudgy but you would also get bites of chocolate chunks. Two awesome textures together!
These brownies come together very quickly! It’s all made in one bowl which makes for an easy cleanup. How can you not love that? Once the brownie batter is made, the last step is to add the delicious chocolate chunks to the batter. Then spread it in your pan and bake! It looks so pretty! You can use chocolate chips if you prefer but just know they won’t hold up as well as chocolate chunks. Make sure the batter is cool before adding them or they get a little melty. (Trust me, I tried it!)
To get a clean cut so you can see the pretty chunks, place the baked and cooled brownies in the freezer for about 15-20 minutes then cut into squares. Then enjoy your beautiful and delicious brownies!
- 10 tablespoons butter
- 1¼ cups sugar
- ¾ cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 large eggs, cold
- ½ cup all-purpose flour
- *1 ¼ cup chocolate chunks
- Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
- Cut butter into chunks. Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly, it should be warm but not hot.
- Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time stirring vigorously after each addition. When the batter looks thick, shiny, and well blended, fold in the flour just until incorporated and no streaks remain. Gently mix in the chocolate chunks. Spread the batter into the prepared pan and bake 25- 30 minutes, until just set.
- Let cool on a rack for about 30 minutes. To get a clean cut, place brownies in freezer for 15-20 minutes. Lift up the ends of the parchment, place on a cutting board and cut into squares and serve.
*Brownie recipe adapted from Mel’s Kitchen Cafe