If you've ever wondered whether you can make brownies using chocolate chips instead of baking chocolate, the answer is yes -- and it's actually a great option if that's what you have on hand. And you can make the ganache with chocolate chips too!
These fudgy chocolate chip brownies are made with melted semisweet chips in the batter, plus more stirred in for texture, and topped with a simple ganache frosting. The texture lands somewhere between fudgy and cakey (more towards fudgy now), with a smooth, chocolatey topping that firms up just enough for clean slices.
Texture and Flavor
Fudgy Chocolate Chip Brownies are perfect in-between brownies. And by that I mean the texture is somewhere between fudgy and cakey, and the brownies are very soft, kind of like the brownies from Tiff's Treats. As for flavor, these are deeply chocolate, but you can punch it up even more if you like by adding a teaspoon of espresso powder.
So these are your basic chocolate brownies with a soft texture and a decadent ganache frosting. Personally, this is my favorite texture in a brownie now. Also, please excuse the cardboard paper towel roll photobombing the brownies.
Ingredients
Here's a quick shot of all the ingredients. Along with the chocolate chips, I used unsalted butter, vanilla, Gold Medal flour, and a special blend of cocoa powder I bought from the King Arthur catalog.
Brownie Recipe With Lots of Chocolate Chips
This recipe calls for 1 ½ cups melted chocolate chips in the batter, ½ cup un-melted as add-ins and another 1 ⅓ cup chocolate chips in the ganache frosting. In addition to all those chocolate chips, there's ⅓ cup of cocoa powder, so you won't be missing any chocolate. For pan size, I've tested in a 9x13 inch cake pan and a ¼ sheet pan.
How to Make Fudgy Chocolate Chip Brownies
Here's a quick rundown of the steps.
- Melt the butter and chocolate chips together and let cool slightly.
- Add the sugar, then beat in the eggs one at a time.
- Stir in the vanilla.
- Whisk together flour, cocoa, baking powder and salt; stir into the batter.
- Make sure the batter has cooled so as not to melt the chips, then add the ½ cup of chocolate chips.
- Scrape into the pan and bake for about 25 minutes.
- Let cool, then make the easy ganache.
- Heat the cream just until it bubbles, then add the chips. Stir until melted, then stir in ⅔ cup powdered sugar. Spread on top and let set.
Using Chocolate Chips in Ganache
These brownies are fine without the ganache frosting, but the frosting makes them much better. It adds just the right amount of moisture, a new contrasting texture and more chocolate flavor. Plus you can make it in about 5 minutes. At first I was hesitant to add the powdered sugar, because why not just use a straight ganache? But the powdered sugar helps it set (as shown below) and doesn't make it overly sweet. And I love that this ganache can be made with chocolate chips rather than regular chocolate.
Weighing Eggs
You may want to weigh your eggs before cracking. I'm finding that large eggs in the shell are weighing anywhere from 52 to 64 grams. It may not seem like a big difference, but with four eggs in the recipe it could be. If your eggs are too big it might make the brownies more cakey than fudgy. I try to use eggs that weigh between 52 and 54 grams in the shell.
Tested in an 8-inch pan (half batch)
I've also tested a half batch of these brownies in an 8-inch square pan. For the smaller batch, start checking at around 22 minutes (mine still take 25). The brownies will be slightly thinner but still have the same soft, in-between fudgy texture.
Making Ahead and Storing Chocolate Chip Brownies
I recommend storing in the refrigerator and serving at room temperature. These brownies can be eaten as soon as they cool or chilled and served the next day. They also freeze well.
Update: I recently made two small improvements to increase moisture and fudginess. I reduced the baking powder to ½ teaspoon and increased the sugar by 2 tablespoons. The brownies are a little richer and softer, and still work well with or without the ganache.
If you prefer a slightly cakier brownie, you can use the original version with 1 teaspoon baking powder and 2 tablespoons less sugar.
Recipe
Fudgy Chocolate Chip Brownies
Ingredients
- 8 oz unsalted butter, sliced, plus a little for greasing (228 grams)
- 1 ½ cups semisweet chocolate chips, (250 grams)
- 1 cup plus 2 tablespoons granulated sugar (225 grams)
- 4 large eggs, cold (210 grams in shell)
- 1 ½ teaspoon vanilla extract
- ½ cup unbleached all-purpose flour (65 grams)
- ⅓ cup unsweetened cocoa powder, Dutch if possible** (30 grams)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt (Morton)
- ½ cup semisweet chocolate chips (84 grams)
Ganache Frosting (optional)
- ⅔ cup sifted powdered sugar (60 grams)
- 8 oz semisweet or bittersweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the oven to 350 degrees F. Line a 13x9 inch pan with foil and grease bottom only.
- In a large microwave-safe mixing bowl, heat the butter and chocolate chips together using 50% power and stirring every 40 seconds until melted. Alternatively, melt together in a double boiler or a saucepan over gentle heat.
- Combine the sugar and melted chocolate mixture, then whisk in each egg one by one. Whisk in the vanilla.
- Whisk together flour, cocoa powder, baking powder, salt. Gradually add to the batter and stir until completely blended. It's a thick batter, so be sure to really stir well and scrape bottom to get all the flour mixture blended in.
- Stir in extra ½ cup chocolate chips.
- Scrape the batter into the pan and run a knife through it to help bring air bubbles to the surface.
- Put the pan in the oven and bake for 25 minutes. Mine were done when the internal temperature topped at 205F. Let cool in the pan.
Chocolate Ganache Frosting
- Sift ⅔ cup of powdered sugar and set aside.
- Heat ½ cup of heavy cream in the microwave until it just starts to boil. Add chocolate chips to the hot cream and let stand for 2 minutes. Stir until melted.
- As you finish stirring the melted chocolate, stir in the sifted powdered sugar and keep beating by hand until it has dissolved and mixture is smooth.
- Scrape out of the bowl and over the cooled brownies, spreading all the way to the end.
- Put the pan of brownies in the refrigerator for about an hour to set the chocolate.
- Remove from pan and place on a large cutting board. Using a chef's knife, trim the edges if you'd like. This really depends on how you plan on cutting the brownies.
- Cut the brownies and bring back to room temperature before serving. You can cut 16 or 32 smaller brownies.
Diane says
Thanks, Anna, for the powdered sugar weight, and for getting back to me so quickly. I'm sure they'll be terrific!
Diane
Anna says
They really are good. I'm always hesitant to buy huge bags for the same reason, but I go through the chocolate chips pretty quickly!
Anna says
Diane, that is a great question. I should have put the gram amount to be clear. It's 2/3 cup sifted powdered sugar, so about 60 grams. I'm glad you asked because I usually measure the powdered sugar first, get the weight and then sift, but with this recipe I measured the volume and weight after sifting. That being said, this ganache is so flexible if you did use 80 grams it would probably be okay.
Diane says
These look so good, especially with the ganache!
Quick question. Is it two-thirds cup sifted powdered sugar, or two-thirds cup powdered sugar, sifted? Do you by any chance have a gram measurement, because that would help my anal compulsive brain.
Thanks!
Diane
Sue says
I’m adding these to the list of things I want to make. I was eyeing those giant bags of chips at Costco last week. Thanks for letting us know they’re good and I wouldn’t regret buying the ginormous bag. With just the two of us and less baking in general they could last awhile!