These easy chocolate chip brownies are my go to brownie recipe. It was the first one I posted and it’s become the basis for so many more since. Today, I’m giving this favourite an update.

  • Big on chocolate taste.
  • Gloriously thick and fudgy.
  • Super moist crumbs.
  • Incredibly easy to make.

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

This post was first published on October 25th, 2015 and has been updated with more information and new images.

A stack of 3 brownies next to a small bottle of milk.

Ingredients for chocolate chip brownies

Detailed quantities and instructions in the recipe card below.

  • Dark chocolate: There is real dark chocolate melted and added to the batter which helps with the fudgy texture.
  • Butter: Use unsalted butter for this recipe. If you use salted, just leave out the additional salt.
  • Eggs: I use large free-range eggs.
  • Sugar: Two types of sugar play different roles. Both are there to sweeten but the brown adds a chewier texture and the white helps with that flaky top.
  • Vanilla extract: Please use pure vanilla extract and not essence (which is synthetic).
  • Flour: Just plain flour / all purpose flour is all you need here.
  • Cocoa powder: I use regular unsweetened cocoa powder here. You can use dutch processed cocoa if you like.
  • Chocolate chips: I use a combination of milk chocolate chips and white chocolate chips but you can use any you like. This includes dark chocolate chips, caramilk chips, peanut butter chips and even butterscotch chips.

How to make homemade brownies (step-by-step)

No box mix brownies here, thanks. This homemade brownie batter could not be easier – you’ll have them in the oven in 15 minutes or less.

A collage showing how to make chocolate chip brownies.

Detailed quantities and instructions in the recipe card below.

  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.
  3. Add the melted butter and chocolate and stir through
  4. Add the dry ingredients and mix until almost combined
  5. Add the chocolate chips and mix until just combined.

Tips for making the best brownies

  • Sift your your cocoa so there are no lumps in the finished brownies.
  • Use good quality chocolate – a dark (50%) chocolate is best. I like Lindt or Cadbury best.
  • Give the eggs and sugar a good whisk – This is your chance to do everything you can to get a nice crispy top on your brownies – beating the eggs and sugar until frothy 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. 
  • Brownies are better underdone than overdone
6 brownies on a sheet of baking paper.

Chocolate brownie filling ideas

  • Chocolate chips: Use any chocolate chips you like and adjust the ratios to suit your taste. Don’t like white ones, just use all milk chocolate or leave them out entirely, for instance.
  • Nuts in place of all or half the chocolate chips (like in these hazelnut brownies). Walnuts and macadmias are wonderful too.
  • Or add a topping like coconutchewy caramel or marshmallow. Even a swirl of peanut butter or Nutella.

Yield and storage

This recipe makes 16 brownies. They’ll be fine stored at room temperature in an airtight container for 4-5 days and somehow get fudgier over time.

If you’ve been looking for the best brownie recipe, search no more. This one has the perfect rich chocolate flavour, a fudgy texture and is so deliciously indulgent. Bake up a batch now then grab a cuppa and a quiet corner.

A stack of 2 chocolate chip brownies.

More brownie recipes

Did you try this chocolate chip brownies recipe?
Leaving a rating and comment below the recipe is so helpful!

Hungry for more? Subscribe to the newsletter for free recipes straight to your inbox. Also, follow along on Facebook, Pinterest and Instagram.

A stack of 3 chocolate chip brownies, closeup.
5 from 11 ratings
These chocolate chip brownies – with 3 forms of chocolate in cocoa, dark chocolate and chocolate chips – are a chocolate lovers dream. If you’re looking for an easy homemade brownie recipe, these are for you.


  • 115 g dark chocolate (45-60% cocoa) (4oz)
  • 115 g unsalted butter (1 stick / ½ cup / 4oz)
  • 3 large eggs, room temp
  • 1 cup caster sugar or white granulated sugar (200g / 7oz)
  • ¼ cup brown sugar, packed (50g / 1.8oz)
  • 1 ½ teaspoons pure vanilla extract
  • 95 g plain flour (all purpose flour) (¾ cup / 3.4oz)
  • ½ teaspoon table salt
  • 25 g unsweetened cocoa powder (¼ cup / 0.9oz)
  • ¾ cup milk chocolate chips (132g / 4.7oz)
  • ¾ cup white chocolate chips (132g / 4.7oz)

For best results, always weigh ingredients where a weight is provided



  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8×8 inch square baking pan 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 mixing bowl. Whisk by hand for 30-60 seconds until well combined and looking a little frothy. You can use a handheld mixer for about 30 seconds.
  • Add the melted chocolate and butter and the vanilla and stir through with a spatula.
  • Place a sieve over the top of the bowl and sift in the plain flour, cocoa and salt. Stir through with a spatula until just combined.
  • Add the chocolate chips and fold in until just combined.
  • Pour the mixture into the prepared pan and bake for around 30 minutes or until a toothpick comes out with some sticky crumbs on it (see notes).
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  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 forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.