Chocolate Chunk Brownie Recipe

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!

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

1. Preheat the oven and then line your cake pan with parchment paper. Afterward, spray the parchment with a light coat of cooking spray.
2. 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.
3. Beat canola oil and vanilla extract into the butter and sugar mixture until fully combined without any ingredient separation.
4. Beat in the eggs one at a time.
5. 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.
6. Fold most of the bittersweet chocolate chunks into the homemade brownie batter.
7. 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.
8. Sprinkle flaky salt over the top of the baked brownies as soon as they come out of the oven.
9. Cool the pan of brownies completely before removing them from the pan and slicing.

Baking Pan Recommendations and Bake Times

Selecting the right pan is key to achieving that perfect, fudgy brownie texture—and bake time will vary depending on what you use. Here’s a quick guide to help you out:

• 8×8-inch Metal Pan: For those thick, extra-fudgy brownies, bake for about 40 to 45 minutes.
• 9×9-inch Metal Pan: Want slightly thinner brownies? Bake for 35 to 40 minutes.
• 9×13-inch Metal Pan: If you’re making brownies for a crowd, bake the larger batch for about 25 to 30 minutes.

Remember, fudgy brownies don’t pass the classic toothpick test—a little chocolate on your tester is totally fine! Instead, rely on the bake times above and look for set edges and a crackly top. This way, you’ll avoid overbaking and keep that gooey center everyone loves.

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:

• Coffee Flavoring – Stir in espresso powder or coffee extract (or both!) into the brownie batter for a chocolatey coffee brownie!
• 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.

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.

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.

Tips for Perfectly Baked Fudgy Brownies

With brownies as rich and fudgy as these, the usual toothpick test just won’t cut it—a little chocolate on the stick is par for the course! Instead, focus on a few reliable visual cues and baking wisdom to nail the perfect texture:

• Visual Indicators: The edges should look set and slightly pull away from the pan, while the center will appear just barely firm with a gentle jiggle if you nudge the pan.
• Top Texture: Look for a shiny, crackly top—your brownies are likely done, even if the center feels a bit gooey.

Remember, brownies will firm up as they cool, so resist the urge to overbake. It’s better to err on the side of slightly underdone for that ultra-fudgy bite

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!