Chocolate Chunk Brownies

When the brownie craving strikes, only a decadent chewy brownie will satisfy the moment. Especially, if it’s Chocolate Chunk Brownies with moist centers and crisp outer edges. Velvety smooth with an occasional toothsome crunch of a bittersweet chocolate chunk. They’re made with both rich Valrhona cocoa powder and chocolate, so this batch of brownies is one that you’ll make over and over again.

A special note to bakers: When baking brownies, it’s very important to not overbake them. Overbaking by even a couple of minutes can change the final texture resulting in a dry brownie. When testing for doneness with a toothpick, the goal is to see a good amount of moist crumbs (not wet brownie batter) clinging to it. When in doubt, stick to the recommended baking time for the best results.

Chocolate Chunk Brownies

Makes 24 brownies 

¾ cup (99g)  all-purpose flour
1 cup (102g)  Dutch-process cocoa powder, such as Valrhona
1 cup (2 sticks / 226g)  unsalted butter
1 1/4 cups (233g)  roughly chopped 60% bittersweet chocolate, divided
1 ½ cups (310g)  sugar
¼ cup (49g)  light brown sugar
1 tsp  kosher salt
5  large eggs
2 tsp  vanilla extract
Flaky sea salt for garnishing, optional

Preheat the oven to 350F. Line an 9-by-13-inch metal baking pan with aluminum foil, or parchment paper, and lightly coat with a non-stick cooking oil spray.

In a small bowl, sift together the flour and cocoa powder. Set aside.

In a saucepan, melt the butter over medium-low heat. Remove from heat and stir in ¾ cup of chocolate. Set aside.

In the bowl of a stand mixer, fitted with the whisk attachment, add the sugars, salt, eggs, and vanilla extract. Whip on medium-high until thick and fluffy, about 9 minutes. On low, pour in the butter-chocolate mixture and mix until well combined. Add the flour-cocoa mixture and mix until well combined. Using a spatula, fold in the remaining ½ cup of chocolate. Scrape the batter into the prepared baking pan, spreading in an even layer all the way to the corners.  

Bake the brownies for 26-27 minutes, until the top is shiny and a toothpick inserted in the center comes out with a good number of crumbs clinging to it (resist the urge to continue baking or the brownies will be overbaked). Remove brownies from the oven and sprinkle with flaky sea salt if using, then set on a wire rack to cool completely. Transfer brownies to a cutting board and cut into 2-inch squares. Serve and enjoy.

You can also find this recipe in my most recent Pantry Staple Sweet dessert column for Feast Magazine! Share your own creations of this recipe with me on Instagram by tagging @now_forager.