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I have been offline for a little bit due to this as I am back in Penang, so I feel totally relieved that my contributor is helping me to fill in the void with new baking recipes.
After I posted the brownie butter cake recipe, I came to realize just how much my readers love baking, and that they also love chocolate and brownies.
So this chocolate chip brownies recipe is for you.
There are many variations of brownies, plain old baked brownies, chocolate mint, salted caramel, peanut butter, etc., but nothing beats chocolate chip brownies in my opinion.
These cake squares are dense, rich, and studded with white chocolate chips plus chopped pistachio, so every bite is extra decadent and sinful.
It’s a recipe that no one can resist, even the pickiest eater, I assure.
If you are looking for the absolutely best brownie recipe, this is it.
I won’t convince you anymore with my words, but I will let you judge for yourself with the pictures in this post.
This chocolate chip brownie recipe is a keeper, yielding fudgy, chocolatey, moist, simply perfect brownies every time!
Give it a try.
Frequently Asked Questions
This recipe is only 407 calories per serving.
What To Serve With Chocolate Chip Brownies
For a delightful afternoon tea party, I recommend the following recipes:
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Chocolate Chip Brownies
Ingredients
- 1 cup butter, softened, plus extra for greasing
- 5 ½ oz (150g) dark chocolate, broken into pieces
- 1 ½ cups self-rising flour
- 2/3 cup superfine sugar
- 4 eggs, beaten
- ½ cup chopped pistachio nuts, I used walnuts
- 3 ½ oz (100g) white chocolate, roughly chopped
- confectioners sugar, sifted, for dusting
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9-inch (23 cm) square baking pan. Place the dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted, then let cool slightly.
- Sift the flour into a separate bowl and stir in the superfine sugar. Stir the eggs into the chocolate mixture, then pour it into the flour and sugar, beating well. Stir in the nuts and white chocolate.
- Pour the mixture into the prepared pan, using a palette knife to spread it evenly. Bake in the preheated oven for 30-35 minutes, or until firm to the touch around the edges. Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
- Dust with confectioner's sugar, then cut into 12 squares and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. I’d love to try this recipe. Just one question, how much flour do you use?
Follow the recipe.
Thanks for posting a recipe of what is my favorite chocolate cake, I love Brownies!!!
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Hi, I tried baking last week. After 35mins of baking, the edges are firm and I left it to cool completely. When I tried to cut the brownie, its wet and sticky inside. I baked for another 40mins but still not totally dry. When the brownie are not sticking to a skewer, its rather dry and does not taste good. Please advise where it went wrong?
Hi. I’m sorry to comment an old recipe post, but I’ve a question.
I’m having trouble figuring out between dark chocolate and baking chocolate.
Can you give me brand examples, especially those in Malaysia?