Chocolate Chunk Brownies Recipe
Make Chocolate Chunk Brownies Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Batter
Chocolate Chunks & Optional Add-ins
Method
Brownie Batter
- 1
Preheat and prepare pan
Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper so it overhangs two sides for easy removal; lightly butter the parchment.
- 2
Melt chocolate and butter
Combine the chopped bittersweet chocolate and unsalted butter in a heatproof bowl. Set over a pan of simmering water (double boiler), stirring occasionally until fully melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool for 3–5 minutes.
- 3
Mix sugar and eggs
Stir the granulated sugar into the slightly cooled chocolate-butter mixture until combined. Add the eggs one at a time, beating or whisking well after each addition until glossy and slightly thickened. Stir in the vanilla extract.
- 4
Add dry ingredients
Sift or whisk together the all-purpose flour, unsweetened cocoa powder, and fine salt. Fold the dry mixture into the chocolate mixture in two additions, folding just until no streaks of flour remain. Do not overmix.
Chocolate Chunks & Add-ins
- 5
Fold in chunks and nuts
Fold 100 g of the semisweet chocolate chunks into the batter along with the toasted chopped nuts if using. Reserve about 40 g of chunks for scattering on top.
- 6
Transfer to pan and top
Pour the batter into the prepared pan, smoothing the top with a spatula. Scatter the reserved chocolate chunks evenly over the surface. If desired, sprinkle the top lightly with coarse sea salt to enhance flavor.
- 7
Bake
Bake in the preheated oven for 22–28 minutes. Start checking at 22 minutes: the edges should be set and slightly pulling away from the pan, while the center still looks slightly glossy and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter). Baking time will vary slightly with oven and pan.
- 8
Cool and finish
Remove the pan from the oven and place on a wire rack. Allow brownies to cool completely in the pan (about 1–2 hours) so they set and are easier to cut. Use the parchment overhang to lift the slab from the pan, transfer to a cutting board, and cut into squares (recommend 9 or 12 pieces).
- 9
Serve or store
Serve at room temperature. Store airtight at room temperature for up to 3 days, or refrigerate for up to 7 days; bring to room temperature before serving. For longer storage, freeze individual squares wrapped tightly for up to 2 months.