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.
For more chocolate brownie recipes be sure and try my Homemade Brownies, Candy Bar Brownies, and these layered Monster Cookie Brownies.
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.
Ingredients Needed
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 9x13-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
Ingredients
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- 1 cup canola oil
- ½ 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)
Instructions
- 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.
Video
Notes
Nutrition
This recipe is so complicated why is it still gooey in the middle after you check them this makes no sense. Never making this again
It sounds like you did not cook it long enough. If it's gooey and wet when you take it out, then it will still be gooey and wet even when it cools. Sorry you though this easy recipe was so complicated. Thanks for the feedback.
Do you have an alternate recipe that omits the egg please?T
I don't. Sorry.
you can use smashed up bananas
i think you might be responding on the wrong recipe, this is such a easy recipe!! keep it in till its dry on a toothpick
Complicated??? Can’t get any easier!! Sooooooo good. Big hit!
Such a good recipe! With my oven, I cooked for around 40-50 minutes until the knife comes out with a tiny bit of sticky goodness. This means it was almost crispy on the outside, yet still soft on the inside. I also added one cup of chocolate melts to the batter after blending (stirred in) then sprinkled the rest of the bag over the top. I prefer texture throughout the brownie so to each their own. 🙂
So glad you loved this recipe! Thanks for coming back to leave your comment. And the chocolate melts sound amazing!
We made these brownies tonight and topped with milk chocolate chips and chopped up Reese’s peanut butter cups! They were cooked perfectly at 31 minutes and a huge hit! Delicious and so versatile!! Thanks for sharing!
So happy to hear this! I am loving the toppings you put on. Yum.
This recipe is so good and so easy. Thank you for sharing.
Thank you so much! We love this one as well. Thanks for your comment.
I don’t know what I’m doing wrong but we’ve had them in the oven for over an hour and they’re still gooey as heck in the middle.
I am not sure. Besides following the instructions exactly, same ingredients, I am not sure what the problem could be. I am so sorry! I've never had this happen when I make these so I don't know.
This recipe is AMAZING!!! As a paraprofessional for the school district I don’t really have much time for baking but this recipe is so easy peasy, all the teachers LOVE IT!!! Thank you so much for sharing ?
So glad they loved it! I love teachers so that makes me happy.
These were so easy to make and the best brownies I’ve had in a long time.
I absolutely loved this recipe.
This is the BEST brownie recipe I have ever made. I put semi sweet chocolate chips and walnut pieces on top.
My husband and I just had it warmed up with vanilla ice cream on top.
I made decently with delicious it's just that around the edges it was a little hard
I have to say I tried this recipe because I do a ton of baking and I wanted to try brownies without butter. The recipe is flawless, I give kudos to all who post good solid recipes! Everyone has their own "tastes" but this created an excellent crusty top, just gooey center, perfect brownie. I did use peanut butter chips instead of the chocolate just for a little extra yum. Thank you for showing me that a great brownie can be made from oil and not butter... I am keeping this recipe for sure. I can say I do miss that little bit of butter flavor, but it's a very tiny difference. I may play with a half and half version. But as I said, that is my personal taste and not the recipe, this is a technically fabulous recipe.
** to people struggling with cooking times I highly suggest you check your oven temp and pan size. I keep a thermostat in my oven to check that it runs on temp (I cook a lot of meringue cookies and proper temp is important). Plus pan size can change everything when baking. If you make a proportion deeper even by a little or use glass instead of dark or light metal it can vary cooking times. As an avid baker I can promise that this is a solid recipe.
My family loves these brownies...getting ready to make a batch for my husbands birthday
Hey, i want to give this recipe a try but i live in Europe so we dont have something like baking cocoa in my country. I can use baking powder but in what measure? 🙁 hope you can help me
Baking powder is not the same thing as cocoa powder. You need cocoa powder. Do you have unsweetened cocoa powder there? That's what you need for this recipe.
Yeah we have normal cocoa powder but how they are supposed to grow in the oven without baking powder or soda?
The recipe as written is correct. The baking powder will give a cake like finish and this recipe is for brownies. So a bit different which is why you don't need any of the baking powder or soda.
I tried this recipe, very good and easy to make.
I found this recipe to be simple! My kitche aid and I had it together in 4 minutes! Still in the oven! I’m glad I’ve read the sit time thou!! Anyways thank you for sharing! I’m sure we are going to love them!
These brownies are amazing
I took this to my son's preschool for birthday treats. The only thing left was practically crumbs. Big hit!
Thank you for sharing such a wonderful and easy recipe. I've tried many recipes for brownies and this is by far the easiest one. Soft and chewy from the inside with a lovely crust. I added chopped walnuts and chocolate chips to the batter for an even richer taste. It baked so evenly that after cooling for a while I was able to cut perfect squares without any hassle.
Shared with family and friends and they too loved it!!!