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This quick & easy recipe for Chocolate Chip Brownies only needs one bowl, cocoa powder, canola oil, and it’s a dump & go recipe which makes these homemade brownies so simple to make. Thick, chewy, soft cake-like brownies, topped with milk chocolate chips. Serve as is or with a scoop of ice cream on top for dessert.
Chocolate Chip Brownies Recipe
The most requested treat at my house is always brownies! Specifically, these quick & easy Chocolate Chip Brownies. It’s a simple recipe that only needs one bowl, and it’s ready in minutes thanks to the dump & go recipe. Which means, the prep time is maybe 5 minutes and they’re ready for the oven.
Easy to make because everything mixes in one bowl, no melting butter or softening to the perfect temperature, and no separate mixing bowls.
These milk chocolate chip brownies come out perfect each time. Promise! They’re thick, chewy, but still fudgy, soft-baked, and basically the perfect brownie.
Here are the simple ingredients that you will need to make quick & easy brownies with milk chocolate chips. I also share some tips for the ingredients so that you can replicate this recipe perfectly in your own kitchen.
- Granulated Sugar
- All-Purpose Flour – This is just regular, white all-purpose flour. I prefer to use unbleached flour but bleached flour can be used just as well. I do not recommend substituting with whole wheat flour.
- Unsweetened Cocoa Powder
- Canola Oil – This is what makes this recipe so simple to make! No need to soften butter just perfectly or melt it to the perfect temperature.
- Large Eggs – Provides extra moisture and richness. It also give the brownies the cake-like texture + fudgy texture at the same time.
- Vanilla Extract – For the best flavor use pure vanilla extract instead of imitation vanilla.
- Salt – Use table salt, sea salt, or kosher salt. I find that the taste of table salt or sea salt produces much better results in backed goods.
- Milk Chocolate Chips – Yes, milk chocolate! I have tried using other kinds like semi-sweet chips and the brownies just don’t taste the same. Milk chocolate chips are the only way to go.
How to Make Milk Chocolate Chip Brownies
Learn how to make homemade chocolate chip brownies with just a few easy steps. Only one mixing bowl needed!
Step One : Add all ingredients into a mixing bowl and beat together using an electric hand mixer, or a stand mixer works also.
Step Two : Dump the brownie batter into a prepared 9×13-baking pan that has been sprayed with cooking spray or lined with parchment paper for easy removal. Evenly sprinkle the milk chocolate chips over top.
Step Three : Cook until brownies are cooked through and a toothpick inserted into the middle comes out clean (about 30 minutes). Let the brownies cool in the pan for about 30 minutes to 1 hour before cutting.
Tips For Success
Here are a few of my helpful tips that will hopefully make this recipe a success in your own kitchen!
- Batter : The batter is thick so you will want to make sure that you drop spoonfuls of it all over the pan, rather than one big pile in the middle. This will make it much easier to spread out.
- Milk Chocolate Chips : I have made this recipe probably hundreds of times and tried testing with different chocolate chips. I can safely say that the milk chocolate chips taste so much better so please use them! I do not recommend substituting with semi-sweet chips.
- Parchment Paper : I love using parchment paper sheets when I make brownies. This way, it’s easy to lift out the brownies (by the parchment paper overhang) and cut them nicely.
- Let The Brownies Cool Before Cutting : For clean brownie cuts be sure to let the brownies cool before cutting. I let them cool for about 30 minutes before cutting them. This way they’re set up and they are also warm, which in my opinion is the best way to eat homemade brownies.
- Don’t Overbake : The brownies will look done (meaning they won’t look raw/wet batter), the edges will pull away from the sides of the pan, and a toothpick inserted into the middle will come out clean or with moist crumbs. You don’t want to overbake these!
Chocolate Chip Brownies FAQ’s
- Can I Freeze Chocolate Chip Brownies?
- Yes you can freeze brownies.
- Freeze in a freezer-safe container for up to 2 months.
- I like to freeze in squares that have been double wrapped in plastic wrap and tin foil. I then place the wrapped squares inside a freezer-safe Ziploc bag and place it in the freezer.
- When ready to eat, let thaw at room temperature until softened. You could also warm it up in the microwave for a warm brownie.
- How To Store Leftover Brownies
- Leftover brownies will keep good, covered at room temperature, for up to 3-4 days.
- Substitution & Variation Ideas
- Milk Chocolate Chips : These are the preferred thing to top the brownies with, but feel free to mix it up if wanted. You can top the brownie batter with peanut butter chips, white chocolate chips, m&m’s, and/or sprinkles.
- Oil : Vegetable oil can be used instead of canola oil if that’s what you have.
- Gluten-Free : Use a 1:1 ratio gluten free flour instead of all-purpose white flour. I do not cook or bake gluten-free, so check the other ingredients to make sure they’re gluten-free.
- Serving Suggestions
- You can serve these as brownies! This is how my family eats them.
- Try serving a square of brownie topped with ice cream (any kind) and then drizzle some chocolate sauce and top with sprinkles, nuts, and whipped cream. Kind of like a brownie ice cream sundae dessert.
- Use these brownies to make a Brownie Trifle dessert.
- Try making Brownie “Popsicles” with this recipe.
More Brownie & Bar Recipes You’ll Love
- Hershey Kisses Brownies
- Andes Mint Cookie Brownies
- Sugar Cookie Bars
- Easy Nutella Brownies
- Triple Fudge Reese’s Brownies
- Cookies & Cream Oreo Brownies
- No Flour Monster Cookie Bars
- Sweet & Salty Rocky Road Bars
- Chocolate Chip Cookie Bars
Chocolate Chip Brownies
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- 1 cup canola oil
- 1/2 cup unsweetened cocoa powder
- 5 large eggs
- 1 teaspoon salt table salt or sea salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips (or more to taste)
- Heat oven to 350° F. Prepare a 9x13 baking dish by spraying with cooking spray or lining with parchment paper. * I spray the pan with cooking spray and then lay a parchment paper sheet into the pan. This helps the parchment paper adhere to the pan and not move while I spread the batter in.
- Combine all the ingredients (not the milk chocolate chips) into a large mixing bowl. With a hand mixer, beat on low speed and gradually increase speed as needed, until everything is combined together and no flour streaks remain. * sugar, flour, oil, cocoa powder, eggs, salt, vanilla extract
- Spread the brownie batter into the prepared baking dish and sprinkle the milk chocolate chips on top. * The batter will be thick. I recommend dropping spoonfuls of the batter all over the pan, rather than one pile in the middle, because it will be easier to spread out.
- Bake for 30-35 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The edges will pull away from the pan and the brownies will look done.
- Let the brownies cool in the pan, on a cooling rack for at least 30 minutes before cutting into squares.