These lusciously thick and fudgy chocolate chip brownies are my go to brownie recipe. These brownies were the first brownie recipe on this blog and it’s become the basis for so many more.

From my Drunken Hazelnut Cranberry Brownies to Chocolate Caramel Brownies and even my Fudgy Marshmallow Brownies, they all start with one deliciously simple and deliciously rich brownie batter.

A stack of 3 brownies next to a bottle of milk with a straw in it.

What is the perfect brownie for you? For me they should be

  1. Big on chocolate flavour
  2. Fudgy and rich
  3. Super moist
  4. Incredibly easy to make
A batch of chocolate chip brownies on a sheet of baking paper.

How to make homemade brownies

This homemade brownie batter could not be easier – you’ll have them in the oven in 15 minutes or less.

  1. Melt butter and chocolate together in a bowl in the microwave. Set aside.
  2. Mix wet ingredients making sure to beat the sugar and eggs until really light and fluffy – this will help to get that all-important crust on top.
Pouring melted chocolate into beaten eggs and sugar.
  1. Add the melted butter and chocolate and stir through
  2. Add the dry ingredients and mix until almost combined
Adding chocolate chips to brownie batter.
  1. Add the chocolate chips and mix until just combined.
Pouring chocolate chip brownie batter into a pink baking tin.

Tips for making brownies

  • Sift your your cocoa so there are no lumps in the finished brownies
  • Use good quality chocolate – a dark (70%) chocolate is best. I like Lindt, Cadbury or Green and Blacks 70% best.
  • Beat the eggs and sugar well – This is your chance to do everything you can to get a nice crispy top on your brownies – beating the eggs and sugar until fluffy creates an almost meringue texture for the top.
  • Check your brownies at least 5 minutes before the recipe suggests – all ovens are different, so this is a really important step. See my How to Make Perfect Brownies to see what a done brownie looks like.
  • Don’t overmix or they’ll be tough once baked and you may lose the air you’ve lovingly beaten into the eggs.
  • Brownies are better underdone than overdone

Brownie filling ideas

2 chocolate chip brownies stacked in the centre with others around.

Everyone needs an easy homemade brownie recipe in their life and if you really want to spoil your loved ones, these Thick, Fudgy Chocolate Chip Brownies are the ones you need.

With very little effort you’ll be rewarded with a batch of gorgeous brownies and the urge to grab a cuppa and a quiet corner. Enjoy ?

More brownie recipes

A stack of 3 chocolate chip brownies sitting next to a small bottle of milk

Thick Fudgy Chocolate Chip Brownies

5 from 3 votes – Rate this recipe!
With 3 forms of chocolate – cocoa, dark chocolate and chocolate chips – these Thick, Fudgy Chocolate Chip Brownies are a chocolate lovers dream. If you’re looking for an easy homemade brownie recipe, these are for you.


  • 100  dark (70%) chocolate (3.5oz)
  • 113  unsalted butter (1 stick / ½ cup)
  • large eggs, room temp
  • cup  caster sugar
  • ¼ cup  dark brown sugar, packed (50g)
  • 1 ½ teaspoon  vanilla extract
  • 130  plain (all purp) flour (1 cup)
  • ¼ teaspoon  salt
  • 25 g cocoa (¼ cup)
  • ¾ cup  milk chocolate chips
  • ¾ cup  white chocolate chips


  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8×8 inch square baking tin with baking paper.
  • Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
  • Place both sugars and the eggs in a large bowl. Whisk with a handheld mixer for around 2 minutes until light and fluffy (or in a stand mixer with paddle attachment for 3-5 minutes)
  • Add the melted chocolate and butter and the vanilla and stir through with a spatula.
  • Sift over the plain flour, cocoa and salt and stir through with a spatula until just combined.
  • Add the chocolate chips and mix until just combined.
  • Pour the mixture into the prepared tin and bake for around 30 minutes or until a toothpick comes out with some sticky crumbs on it (see notes).


Equipment used: 8×8 inch square baking tin, handheld beater
  1. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  2. Brownies are done when a toothpick comes out with a few sticky crumbs on it. They will carry-over bake in the tin.
    • Toothpick comes out with wet mix – not done
    • Toothpick comes out with sticky crumbs – DONE
    • Toothpick comes out with no mix or crumbs – overdone (save these for serving with ice cream – yum
Have you tried this recipe?Don’t for get to leave a rating and comment below and let me know how it was! I love hearing from you.