Today, December 8, is National Brownie Day! This is a holiday we all can enjoy using this recipe for Chocolate Chunk Brownies or any brownie recipe you like – even a boxed mix! In my family we actually eat brownies more in the summer, I’m not sure why, but that is how we are. However, now that I know it is National Brownie Day on December 8 I think we will celebrate with a ooey gooey rich and yummy pan of brownies now in the winter!
Chocolate Chunk Brownie Recipe
- 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 ounces bittersweet chocolate, chopped
- 2 cups sugar
- 6 large eggs, beaten
- 1 1/2 cups semisweet chocolate chunks
Preheat oven to 325° F. Optional, but really useful, line your 9×13 baking dish with parchment paper or aluminum foil and butter the paper or foil. Leave an overhang with either on the long side to make removing the finished brownies much easier.
Sift the flour, cocoa powder and salt into a medium bowl; set aside. Melt butter and chopped chocolate in large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in sugar. Mix in beaten eggs until combined. Stir in flour mixture and 1 cup chocolate chunks until just combined.
Pour the batter into the baking dish an then sprinkle with the remaining chocolate chunks. Bake about 40 minutes, or until toothpick inserted in center comes out just slightly moist. Let cool completely and then, if used, lift out with the extra paper or foil you left overhanging. Remove the paper/foil and cut into pieces.
Do you have a favorite brownie recipe or brownie add in?