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Chocolate Chunk Brownies

  • Yield: Makes 2 dozen
Chocolate Chunk Brownies

Source: Martha Stewart Living, July 2005


  • Vegetable-oil cooking spray
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 2 5/8 sticks unsalted butter (10 1/2 ounces), cut into small pieces
  • 7 ounces unsweetened chocolate, coarsely chopped
  • 2 3/4 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups (10 ounces) white- or milk-chocolate chunks


  1. Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.

  2. Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.

  3. Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.

  4. Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.

Cook's Note

Brownies can be stored in an airtight container at room temperature, up to 3 days.

Reviews (4)

  • redwine48 29 Aug, 2010

    I use a 12"x15" pan and it makes a nice size brownie. I also add 1 cup toasted chopped pecans. For fun I use a mix of white and dark chocolate chunks it looks great and the taste is out of this world. My husband likes peanut butter so we add peanut butter chips with dark chocolate chunks. The possibilities are endless. Also if you like thinner brownies you can use the 17"x12" pan.

  • bacraig 30 Jun, 2008

    Those come in a lot of diff. sizes. Mine are approx. 17X 12 X 1 and I have one that is smaller. But, I would think that with the amount of flour, sugar, and eggs, that it would be the larger. An easy way to decide is look at a brownie recipe for a 9 X 12 pan and judge by the measurements of the ingredients.

  • lovecookies 26 Jun, 2008

    Bailbugs, its a cookie sheet that you use for cookies, it has the rim.

  • bailbugs 31 Jan, 2008

    what size baking sheet????

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