Easy Chocolate Chip Brownies Recipe – Baking Made Simple

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Chip Brownies Recipe – Baking Made Simple

Hey everyone! If you’re anything like me, sometimes you just need a good brownie. Seriously, is there anything more comforting? I remember the first time I tried making brownies on my own – it was a bit of a disaster, but the joy of that first fudgy bite made it all worth it! This recipe is the one I’ve perfected over the years, and it’s so easy, even a beginner baker can nail it. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any chocolate chip brownies. They’re perfectly chewy, intensely chocolatey, and ridiculously easy to make. Plus, they come together quickly – perfect for when that chocolate craving hits and you don’t want to spend hours in the kitchen. Honestly, they’re the ideal treat for a cozy night in, a potluck, or just a little self-care.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious brownies:

• ½ cup (113g) butter
• ¾ cup (150g) brown sugar
• 1 large egg
• 1 tsp (5ml) vanilla extract
• ½ tsp (2.5ml) baking powder
• ⅛ tsp (0.6ml) baking soda
• Pinch of salt
• 1 cup (120g) all-purpose flour
• ⅓ cup (55g) chocolate chips

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Brown Sugar is Key: Don’t skip the brown sugar! It’s what gives these brownies that amazing chewy texture. The molasses in brown sugar adds moisture and a lovely depth of flavour.
• Chocolate Chip Choices: Feel free to get creative with your chocolate chips. Milk chocolate is classic, but dark chocolate chips add a richer, more intense flavour. I sometimes even throw in a mix of both! You could also use chocolate chunks for a more rustic look.
• Butter Temperature: Make sure your butter is melted but not hot. You want it cooled slightly so it doesn’t cook the egg when you mix it in. Think lukewarm – perfect for dipping a biscuit in!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, preheat your oven to 170°C (340°F). Then, grease and flour a brownie pan. This is super important to prevent sticking!
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Just give it a quick mix to combine – no need to overdo it. Set this aside for now.
3. In a separate bowl, whisk together the melted butter and brown sugar until it’s nice and smooth. Then, crack in the egg and add the vanilla extract. Mix well until everything is combined.
4. Now for the fun part! Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix – that can lead to tough brownies.
5. Stir in the chocolate chips. I like to do this gently, so they stay nice and chunky.
6. Pour the batter into your prepared pan and spread it out evenly. Pop it into the oven and bake for 25-30 minutes.
7. To check if they’re done, insert a toothpick into the center. If it comes out clean (or with just a few moist crumbs), they’re ready! Let them cool completely before slicing into 16 squares. Trust me, the wait is worth it!

Expert Tips

Want to take your brownies to the next level? Here are a few of my go-to tips:

• Fudgy Brownies: For extra fudgy brownies, slightly underbake them. They’ll continue to set as they cool.
• Preventing Dry Edges: Don’t overbake! Overbaking is the biggest culprit for dry edges.
• Checking for Doneness: Remember, every oven is different. Start checking for doneness around 25 minutes.

Variations

This recipe is a great base for all sorts of brownie adventures! Here are a few ideas:

• Vegan Brownies: My friend Sarah swears by using applesauce instead of the egg and a vegan butter substitute.
• Gluten-Free Brownies: Swap the all-purpose flour for a gluten-free blend.
• Dark Chocolate Brownies: Use dark chocolate chips (or even chopped dark chocolate) for a richer, more intense flavour. My family loves this version.
• Nutty Brownies: Add ½ cup of chopped walnuts or pecans to the batter.

Serving Suggestions

These brownies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of cold milk is also a classic pairing!

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

FAQs

Let’s answer some common questions:

1. Can I use cocoa powder instead of chocolate chips?

You can, but it will change the texture and flavour. Cocoa powder will give you a more intensely chocolatey brownie, but it won’t have the same pockets of melted chocolate.

2. How do I prevent the brownies from sticking to the pan?

Greasing and flouring the pan thoroughly is key! You can also line the pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out.

3. What’s the best way to store leftover brownies?

An airtight container at room temperature is best.

4. Can I freeze brownie batter for later use?

Absolutely! Pour the batter into a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

5. Why are my brownies dry?

Overbaking is the most common cause of dry brownies. Also, make sure you’re not using too much flour.