Chocolate Chip Brownies

Overhead shot of a pan of brownies with milk chocolate chips on top.

This quick & easy recipe for Chocolate Chip Brownies needs only one bowl, cocoa powder, canola oil, and it's a dump & go recipe which makes these homemade brownies so simple to make. Thick, chewy, fudge, soft cake-like brownies, topped with milk chocolate chips.

Course Dessert

Cuisine American

Keyword chocolate chip brownies

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 237kcal

Author Jessica - Together as Family

Equipment

Ingredients

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)}

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

Sugar : I have had some readers tell me that they have reduced the sugar with great results. I make the brownies as-is but the sugar amount is definitely something you can play with, if wanted. I don't recommend it but you can 😊

Serving Size : I cut the brownies so I get 24 squares. 4 rows x 6 columns of brownie squares. Obviously, they can be cut bigger or smaller, but the nutrition facts listed are for a serving size of 24 squares (1 serving being one square).

Tip : Be sure and let these brownies cool. If you try and cut them almost straight from the oven, they will be gooey. They need time to cool and come together after baking.

Oil : If you don't have canola oil, vegetable oil can be used instead.

Topping : Milk chocolate chips are our preferred thing to top these brownies with. You can also try topping them with peanut butter chips, white chocolate chips, m&m's, and even sprinkles if wanted.

Nutrition