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–+ servings
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Chocolate Chunk Brownies


Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings 24 brownies
Close up of a pan of chocolate brownies on a blue plate.
Indulge in the ultimate recipe for homemade Chocolate Chunk Brownies that are fudgy, rich, and loaded with melting chunks of dark chocolate in every bite.

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.
    Sugar is added to melted butter in a saucepan.
  • 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).
    Vanilla being stirred into butter and sugar in a saucepan.
  • Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
    An egg in a pot with melted butter and sugar.
  • 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.
    A sifter sifting flour and cocoa into butter and sugar in a pot to make brownie batter.
  • Fold most of the 8 ounces dark chocolate into the batter.
    Chopped chocolate resting on top of brownie batter in a pot.
  • Pour the brownie batter into the prepared baking pan, sprinkle the remaining chunks on top, and bake for 25 to 30 minutes.
    Chocolate chunk brownie batter in a 9x13-inch pan ot a table.
  • Sprinkle with Flaky sea salt right after it comes out of the oven.
    Baked pan of brownies sitting on a table.
  • Cool before removing it from the pan and slicing it for best results. Use a plastic knife for the cleanest cuts.
    Sliced chocolate chunk brownies on a piece of parchment paper.

Notes

  • 40 to 45 minutes for an 8x8 or 9x9-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

Calories: 255kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 90mg | Potassium: 130mg | Fiber: 2g | Sugar: 23g | Vitamin A: 299IU | Vitamin C: 0.004mg | Calcium: 19mg | Iron: 2mg
Find it online: www.sugarandsoul.co/chocolate-chunk-brownies/