Take your brownie game up a notch with of batch of these unbelievable Chocolate Chunk Brownies! Using a one-pot stovetop method, opting for Dutch-Process Cocoa Powder, and mixing in thick chunks of bittersweet chocolate we’ve created the ultimate brownie across the board!
The Whole Family Will Love This Chunky Chocolate Brownie Recipe!
Pour a round of ice-cold milk and sling out slices of these Chocolate Chunk Brownies to get a taste of this ultimate brownie experience! These Chocolate Chunk Brownies deliver a fudgy, rich treat that’s loaded with pockets of melty chocolate chunks all wrapped up in a thick hand-held treat that has the PERFECT crinkle tops!
Drooling yet? I thought so, because me too. This Chocolate Chunk Brownie Recipe takes my already amazing Homemade Chocolate Fudge Brownie Recipe and mixes up the scene with Dutch-Process cocoa powder and then mixes in thick chunks of bittersweet chocolate.
And what we’re left with is another winning brownie recipe that everyone will love! Enjoy a slice as is or use these chocolate chunk brownies with a scoop of vanilla ice cream as the base for brownie sundaes!
Rebecca’s Recipe Review
Taste: Rich, deep chocolate flavor!
Texture: Fudgy but not overly dense and the BEST crinkle tops!
Ease: 6/10
Pros: Big chunks of chocolate and a touch of sea salt add a lovely flavor dynamic to this recipe!
Cons: A little more expensive than traditional brownies due to extra chocolate and Dutch-processed cocoa.
Would I Make This Again? Absolutely! This might give my classic Fudge Brownie recipe a run for its money! Every bite is pure chocolate bliss!
Ingredients To Make Brownies With Chopped Chocolate
If you’ve made my Homemade Chocolate Fudge Brownie Recipe, you’ll notice that this Chocolate Funk Brownies recipe has similar ingredients. All of these are pantry staples such as granulated sugar, canola oil, vanilla extract, all-purpose flour, and salt.
And of course, the same fridge ingredients such as unsalted butter and large eggs. However, the difference in ingredients that gives these Chocolate Chunk Brownies a lane of their own is that there is no malted milk powder and we used Dutch-process cocoa powder instead of unsweetened.
Unsweetened cocoa powder gives brownies a more concentrated chocolate flavor. Whereas Dutch-process cocoa powder lends a more intense, rich chocolatey flavor to brownies which is exactly the flavor profile that we’re aiming for in these Chocolate Chunk Brownies!
That said, feel free to use unsweetened cocoa powder if you already have that on hand or just prefer it over Dutch-process cocoa powder.
The last difference between these brownies and my fudge brownies lies in the chocolate. Here we use chocolate chunks instead of chocolate chips so that we can have nice big chunks of chocolate that are about the size of a penny.
I prefer getting a big, thick chocolate bar to break into chunks. However, you can use thinner baking chocolate like Ghirardelli or prepacked chocolate chunks.
Just keep in mind that those tend to have additional ingredients that may impact the overall flavor of these brownies.
How To Make Homemade Brownies With Chocolate Chunks
- Preheat the oven and then line your cake pan with parchment paper. Afterward, spray the parchment with a light coat of cooking spray.
- Melt unsalted butter over low heat in a heavy-bottomed saucepan and then stir in granulated sugar until the mixture becomes smooth. Then remove the pan from the heat and allow the mixture to cool.
- Beat canola oil and vanilla extract into the butter and sugar mixture until fully combined without any ingredient separation.
- Beat in the eggs one at a time.
- Sift all-purpose flour, Dutch-process cocoa powder, and salt into the butter and sugar mixture. Then stir to combine until there aren’t any dry streaks remaining.
- Fold most of the bittersweet chocolate chunks into the homemade brownie batter.
- Pour the chocolate mixture into the prepared baking pan. Afterward, sprinkle the top of the brownies with the remaining chocolate chunks. Then bake the batch of brownies in the preheated oven.
- Sprinkle flaky salt over the top of the baked brownies as soon as they come out of the oven.
- Cool the pan of brownies completely before removing them from the pan and slicing.
- Thick Chocolate Bars – It’s best to use thick chocolate bars in this brownie recipe. Trader Joe’s pound of chocolate or Tony’s dark or even milk chocolate bars would all work great.
- Clean Slicing – For perfect slices of brownies, use a plastic knife to achieve the cleanest cuts. This method prevents crumbs and messy slices!
- Parchment Paper – To remove the batch of brownies from the pan, be sure to allow some of the parchment paper to hang over the edges of the pan. Doing so may require two sheets, one sheet going in each direction.
- Baking Pan – It’s best to use a metal cake pan over glass to achieve the most consistent baking results throughout the batch of brownies.
- Flaky Salt – Sprinkling the freshly baked brownies with flaky sea salt is totally optional. However, I find the added salt really makes the overall flavor of the brownies to shine!
How To Store A Batch Of Brownies
For storage, tightly wrap the pan of cooled brownies with aluminum foil or plastic wrap. You could also transfer brownie slices into an airtight container or into a large Ziploc bag with parchment paper separating the layers to prevent the brownies from sticking together.
Afterward, store the brownies at room temperature for 3 to 4 days. For longer storage, you can bake and cool the brownies and then transfer them into a freezer-safe container or Ziploc freezer bag.
Alternatively, the brownies can also be individually wrapped with plastic wrap and then again in aluminum foil. The brownies can then be stored in the freezer to enjoy for up to 3 months.
Chocolate Chunk Brownie Variations
Make brownies exactly the way you like them by mixing this recipe up with tasty variations! Here are some quick and easy ideas to try:
- Spreads – Once the brownie batter is in the baking pan, swirl in some Nutella, cookie butter, or your favorite flavor of jam!
- Nuts – Love a little crunch in your brownie? Add in crushed nuts! Use whatever you have on hand or grab some walnuts, pecans, almonds, or even macadamia nuts.
- Candies – Toss in a handful of your favorite chopped candies such as Reese’s Pieces, M&MS, Twix, or Milky Way.
- Chocolate – I opt for a bittersweet chocolate bar for the chunks of chocolate in these brownies. However, feel free to use milk or semi-sweet chocolate bars instead.
- Baking Chips – Mix in your choice of baking chips! Try using butterscotch, white chocolate, caramel, peanut butter, or milk chocolate for a fun flavor variation.
- Coffee Flavoring – Stir in espresso powder or coffee extract (or both!) into the brownie batter for a chocolatey coffee brownie!
More Brownie Recipes
- Coffee Brownies – Dense fudge brownies with a deliciously sweet coffee flavor!
- Buckeye Brownies – Brownies taken to the next level with a salty peanut butter middle and smooth ganache topping!
- No Bake Cookie Brownies – This easy-to-make recipe combines two desserts into one, YUM!
- How To Make Box Brownies Better – Find out how to easily take your box mix brownies to scrumptious status!
- Peanut Butter Crunch Brownies – Gourmet-style brownies made with multiple layers that will leave you wanting more!
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Chocolate Chunk Brownies
Ingredients
- 1 cup unsalted butter 227g, I use Kerrygold
- 2½ cups granulated sugar 500g, I use Domino
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs I use Vital Farms
- 1 cup all-purpose flour 130g, I use King Arthur
- ¾ cup + 1 tablespoon Dutch-process cocoa powder 80g, I use Ghirardelli
- ¾ teaspoon salt
- 8 ounces dark chocolate I like using half a Trader Joe's Pound of Chocolate bar
- Flaky sea salt optional garnish
Instructions
- Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
- Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
- Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift 1 cup all-purpose flour, ¾ cup + 1 tablespoon Dutch-process cocoa powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until the dry streaks are gone.
- Fold most of the 8 ounces dark chocolate into the batter.
- Pour the brownie batter into the prepared baking pan, sprinkle the remaining chunks on top, and bake for 25 to 30 minutes.
- Sprinkle with Flaky sea salt right after it comes out of the oven.
- Cool before removing it from the pan and slicing it for best results. Use a plastic knife for the cleanest cuts.
Video
Notes
- 40 to 45 minutes for an 8×8 or 9×9-inch pan.
- Thicker chocolate bars are preferred for this recipe, so you have big chunks about the size of a penny. However, thinner baking chocolate, like Ghirardelli, can be used, as well as prepackaged chocolate chunks (although these usually tend to have additional ingredients added which can impact the flavor).
- Milk or semi-sweet chocolate bars may also be used.
Nutrition
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