Best 17 Chocolate Chunk Brownies Recipes

FUDGY CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
• Sift the flour, cocoa powder and salt into a medium bowl; set aside.
• Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
• Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.

MOLTEN CHOCOLATE CHUNK BROWNIES

Steps:

• Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
• Add the chocolate and stir to combine.
• Preheat oven to 160°C (325°F).
• Lightly grease a 20cm square tin and line with non-stick baking paper.
• Spread the mixture into the tin.
• Bake for 50 minutes to 1 hour or until the brownie is set.
• Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.

FUDGY CHOCOLATE CHUNK BROWNIES WITH WALNUTS

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Melt first 3 ingredients in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Let cool 10 minutes.
• Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until blended. Add melted chocolate mixture and beat until smooth. Add dry ingredients and stir just until blended. Fold in walnuts and 6 ounces coarsely chopped chocolate.
• Pour batter into prepared pan. Smooth top. Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut brownies into squares and serve.

MINT-CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.
• Combine flour, baking soda, and salt in a medium bowl.
• Combine sugar, butter, and water in a pot over medium heat; bring to a boil. Immediately remove from the heat and add 1/2 of the semisweet chocolate, vanilla extract, and mint extract. Stir until smooth and chocolate has melted. Transfer to a large bowl and allow to cool for 10 minutes.
• Add eggs, 1 at a time, to the chocolate mixture, beating well after each addition. Gradually add flour mixture and mix until smooth. Fold in remaining chocolate. Spread batter into the prepared baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely before slicing.

DOUBLE-CHOCOLATE CHUNK BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 4-quart saucepan, melt 1 cup butter over medium heat; remove from heat. Mix in granulated and brown sugar, vanilla and eggs until well blended. Stir in flour, 3/4 cup cocoa and salt until well blended. Stir in 1 cup each semisweet and white chocolate chunks. Spread in pan.
• Bake 30 to 35 minutes or until set. Cool completely, about 1 hour.
• In large bowl, beat powdered sugar, 1/4 cup cocoa, 1/4 cup butter and enough of the milk with electric mixer on low speed until frosting is smooth and spreadable. Spread over brownies.
• In microwavable container, microwave 1/2 cup white chocolate chunks and the oil uncovered on High 30 to 60 seconds, stirring once or twice, until thin enough to drizzle. Place in small plastic food-storage bag; cut small hole in corner of bag. Drizzle over frosting. For brownies, cut into 6 rows by 4 rows.

WHITE CHOCOLATE CHUNK BLONDE BROWNIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixer on medium speed until light and fluffy.
• Beat in flour, baking powder and salt on low speed until well blended. Stir in white chocolate chunks and walnuts. In ungreased 13x9-inch pan, spread batter evenly.
• Bake 25 to 35 minutes or until top is golden brown and set. Cool completely, about 2 hours.
• In small microwavable bowl, microwave semisweet chocolate chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Spread chocolate glaze over brownies. If desired, place glaze in small plastic food-storage bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over brownies. Let stand until glaze is set. For brownies, cut into 6 rows by 6 rows.

DARK CHOCOLATE-CHUNK BROWNIES

Steps:

• Chop chocolate into about 1/2-inch chunks; about 2 cups.
• In a small, microwave-safe bowl, combine half the chocolate and the butter.
• Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
• Stir until mixture is smooth.
• Let stand until just warm to touch.
• In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
• Add chocolate mixture and stir until well blended.
• Add flour, about a third at a time, stirring after each addition just until blended.
• Add remaining chopped chocolate and mix just until chunks are evenly distributed.
• Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
• Scrape batter into pan; spread level.
• Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
• Cool completely in pan on a rack, at least 1 hour.
• Lift brownie out on parchment, peel off parchment, and set brownie on a board.
• Cut into 8 squares or wedges or 16 triangles.

LIGHT CHOCOLATE-CHUNK BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
• In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
• Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
• Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

PEANUT BUTTER AND CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat oven to 350°F. Generously butter and flour 8-inch square baking pan. Using electric mixer, beat butter in large bowl until smooth. If oil has separated from peanut butter, stir to blend. Add peanut butter to butter; beat until well blended, scraping down sides of bowl occasionally. Beat in brown sugar. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Sift flour, baking powder and salt into medium bowl. Add to peanut butter mixture; beat until blended. Stir in chocolate.
• Transfer batter to pan. Using spatula, smooth top. Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 33 minutes. Transfer pan to rack and cool completely. (Can be made 3 days ahead. Cover; store at room temperature.)
• Cut brownies into squares.

TRIPLE CHOCOLATE CHUNK PEANUT BUTTER BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Top hot brownies evenly with peanut butter cup candies, 4 rows by 4 rows; press down slightly. Cool completely on cooling rack, about 1 1/2 hours. If necessary, refrigerate 30 minutes, until peanut butter cups are firm.
• In large bowl, beat butter, peanut butter, powdered sugar, milk and vanilla with electric mixer on medium speed until smooth and creamy. Spread evenly over brownies.
• Top with marshmallows, peanuts and chocolate candies; press down slightly. Refrigerate 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining brownies.

YUMMY BEYOND BELIEF -- PEANUT BUTTER CHOCOLATE CHUNK BROWNIES!!

Steps:

• Preheat oven to 350 degrees F.
• Line an 8 inch square or round baking pan with aluminum foil.
• Use an electric mixer to beat butter in large bowl until smooth.
• Add peanut butter to butter, beating until well blended.
• Beat in brown sugar.
• Add eggs 1 at a time, beating well after each addition.
• Beat in vanilla.
• Sift flour and baking powder into medium bowl.
• Add to peanut butter mixture, blend and stir in chocolate.
• Transfer batter to pan and use a spatula to smooth top.
• Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 33 minutes.
• Transfer pan to rack, use aluminum foil to lift brownies from pan, remove and cool completely.
• Cut brownies into squares.

CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 12-by-17-by-1-inch rimmed baking sheet and line with parchment, leaving an overhang folded over edges. Butter parchment. Melt butter and uncut chocolate in a large bowl set over a pot of simmering water. Stir until smooth. Remove from heat.
• Whisk in sugar, then eggs, then cocoa powder and salt. Fold in flour until just combined. Fold in chocolate chunks.
• Pour batter into pan. Bake, rotating halfway through, until a toothpick inserted into center comes out with very moist crumbs, 45 to 48 minutes. Let cool completely, about 2 hours. Remove from pan and cut into 2-inch squares.

CHOCOLATE CHUNK CARAMEL BROWNIES

Steps:

• Heat oven to 350 degrees. Line a 13x9x2 pan with nonstick foil. In a large bowl, melt butter and chocolate in microwave for 2 minutes. Stir until smooth.
• Whisk in eggs, sugar, flour and vanilla. Spread half of the batter into pan. Sprinkle 1 cup chocolate chunks over batter.
• Melt caramels and cream over medium-low heat until smooth (about 5 minutes). Pour evenly over batter and chocolate chunks. Spread remaining batter. Sprinkle with remaining 1 cup chocolate chunks.
• Bake at 350 degrees for 35 minutes or until top is dry.

CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat oven to 350°F.
• Coarsely chop 7 oz of the chocolate. In a large sauce pan over medium heat combine butter, sugar and 2 tablespoons of water until butter is melted and sugar dissolved; remove from heat and stir in the 7 oz of chocolate until melted. Let the chocolate mixture cool and stir in vanilla and egg mixing well.
• In a large bowl whisk together flour, baking soda and salt. Slowly stir the flour mixture into the chocolate mixture until well combined.
• Chop the remaining 4 oz chocolate into 1/4-inch chunks. Stir in the chocolate chunks and nuts into the rest of the batter. Pour batter into a 9x9 square baking dish and bake for 22-27 minutes.

SUPER CHOCOLATE CHUNK FUDGE BROWNIES

Steps:

• In saucepan over medium-high heat, bring sugar, butter and 2 tbsp water to boil, stirring occasionally. Remove from heat; stir in half of the bittersweet chocolate until melted. Let cool for 10 minutes. Whisk in eggs, 1 at a time; whisk in vanilla.
• In separate bowl, whisk together flour, baking soda and salt; stir into chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Pour into parchment paper-lined 9-inch square metal cake pan.
• Bake in centre of 325F oven for 30 minutes or until tester comes out with a few crumbs clinging. Let cool in pan on rack.
• Cut into squares.

VIRGIN CHOCOLATE CHUNK BROWNIES WITH MAPLE & BENTON BACON

Steps:

• Preparation:.
• Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
• Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
• Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.
• Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.

CHOCOLATE CHERRY CHUNK BROWNIES RECIPE

Steps:

• Prepare brownies mix with the water, vegetable oil and eggs that it calls for on the box. (Every box can vary slightly) Bake as directed on the box. Let cool completely.
• In a medium sized mixing bowl combine butter, powdered sugar, and 3 Tablespoons of juice from the maraschino cherries.
• Beat until smooth and creamy.
• Remove all of the cherries from the jar and chop.
• Fold in the chopped cherries and chocolate chips into the batter.
• Spread over the top of cooled brownies.
• Place in the freezer for about 30 minutes to let the cherry layer set up well.
• Melt chocolate chips and butter together in the microwave at 30 second intervals. Stir, and repeat for 30 more seconds. Continue to do this until chocolate is smooth and melted.
• Spread over cherry-chocolate layer. Spread quickly because it will tend to set up when it hits the cold cherry layer.
• Let set up until hardened (stick in the fridge if you need them set up faster) and then cut and serve.