Grandma's Chocolate Chip Brownies

5 from 1 vote

These chocolate chip brownies are made just like my Grandma used to make them, with simple pantry staples you already have on hand. No box mix required, just stir everything together and bake for a rich, fudgy brownie with a crackly top in under 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Dessert, Snack

Cuisine: American

Keyword: easy homemade brownies, chocolate chip brownies, chocolate chip brownie recipe

Servings: brownies

Calories: 281kcal

Author: Renae Gerhardstein

Equipment

Ingredients

2 cups sugar
1 ½ cups all-purpose flour
1 cup semi-sweet chocolate chips
10 tablespoons cocoa powder
8 tablespoons butter melted and cooled
4 large eggs beaten
2 teaspoons vanilla extract
1 teaspoon salt

optional

½ cup nuts chopped

Instructions

Prepare baking pan by spraying with cooking spray or greasing it. Set aside. Preheat oven to 350ºF.
Add all ingredients to a medium mixing bowl and stir until well-blended.
Pour ingredients into prepared baking pan. Smooth the top, if needed. Bake for 25-30 minutes, until the center is set and a toothpick inserted into the middle of the brownies only contains a few crumbs on it.
Let cool for at least 15 minutes, and cut into 16 squares before serving.

Notes

For the best texture: Make sure your melted butter has cooled for about 10 minutes before adding it to the bowl. If it's too hot, it can start cooking the eggs and create a grainy texture instead of the fudgy brownies we're going for.

Don't overbake: These brownies are done when a toothpick comes out with just a few moist crumbs. They'll continue cooking in the hot pan after you take them out of the oven, so pulling them a minute or two early is better than leaving them too long. Nobody wants dry brownies!

Let them rest: I know it's hard to wait, but giving these at least a full 15 minutes to cool helps them set up properly. They'll be easier to cut and won't fall apart when you serve them.

Room temperature eggs work best: If you remember to pull your eggs out of the fridge about 30 minutes before baking, they'll blend more smoothly into the batter.

Storage: Keep leftover brownies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months.

Make them your own: If you're not a fan of nuts, skip them entirely (they are optional) or swap in extra chocolate chips, milk chocolate, or peanut butter chips. Some of my readers love adding a swirl of peanut butter or a sprinkle of sea salt on top before baking.

**Nutritional facts do not include nuts

Nutrition