James Beard Award-winning Cookbook Author

Just the Recipe: of July Chocolate Chunk Brownies

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For this recipe, Greg uses King Arthur flour. You can order King Arthur flour and flavorings through Greg’s King Arthur Affiliate site, which helps pay the costs of this website!

Fourth of July Chocolate Chunk Brownies

These crowd-pleasing brownies are chocolaty, fudgy, and packed with chocolate chunks.  If you can’t find chunk chocolate, use morsels instead.  I don’t add nuts to these brownies because I want nothing to distract from the chocolate flavor and texture.  The tops of the brownies have a thin sugary crust which add another dimension to their texture.
Course Dessert
Cuisine American
Servings 24 brownies

Ingredients
  

  • 1 cup unbleached all-purpose flour, spooned into the cup and leveled 4 ½ ounces
  • 1 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 8 ounces unsalted butter 2 sticks
  • 5 ounces unsweetened chocolate, chopped
  • 2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 tablespoon pure vanilla extract
  • 12 ounces semisweet or bittersweet chocolate chunks

Instructions
 

Baking Setup

  • Adjust an oven rack to the center position and preheat the oven to 350 degrees. 
  • Butter a 13 x 9 x 2-inch baking pan or coat with vegetable cooking spray.

Brownie Dough

  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Put the butter into a medium heavy-bottomed saucepan over medium-low heat.
  • When the butter is partially melted, add the chocolate.
  • Stir occasionally until the chocolate is melted and the liquid is smooth.
  • Remove the pan from the heat and whisk in the sugar.  The batter will look granular.
  • Add the eggs one at a time, whisking well after each.
  • Whisk in the vanilla.  The batter will be smooth and shiny.
  • Add the dry ingredients and stir them in with a large rubber spatula.  When not quite incorporated, add the chocolate chunks and stir only until the dry ingredients and chocolate are thoroughly mixed in.
  • Spread the batter in the prepared pan and place the pan in the oven.
  • Bake 25 minutes.
  • A toothpick inserted about 2 inches into the edge of the brownie “cake” should come out clean, but a toothpick thrust into the center of the brownie should come out with moist chocolate sticking to it.  Bake another 5 minutes or so if necessary, but do not overbake.  Note the sugary crust.
  • Cool completely on a wire rack. 
  • Cool completely on a wire rack.
  • Cover tightly with foil and let stand overnight.
  • To serve, cut into squares with a sharp knife.


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