Chocolate chunk brownies are not just for bakeries or coffee shops. You can make them at home so long as you navigate the hardest step…finding chocolate chunks!
I will not lie, having my grandmother’s recipes is really helping me find good recipes to share. I try to create my recipes for A Pop of Red from scratch with just some inspiration and research as a guide. Having a moving box full of ideas is helping move the process along. So all that to say…
I’m sharing another one of my grandmother’s recipes: Chocolate Chunk Brownies!
Hmmm, maybe the next grandma recipe should be something a little less sweet? Hagelslag, pumpkin muffins, and strawberry sandwiches are all pretty sugar filled. I guess that just means my love of all things sugar is showing!
Today’s recipe is for is labelled as “basic brownie recipe” in gramma’s notes and includes no chocolate chunks. After making these brownies the first time I realized the taste was similar to brownies found at coffee shops or bakeries. There is one exception, bakeries and coffee shops tend to have either frosting or chocolate chunks in their brownies.
Now, I feel like this brownie recipe does not really lend itself to frosting, so I added chocolate chunks to see if I could match that typical store taste (store bought is not bad when it is made well). This is when I ran into an issue…
I could not find any chocolate chunks.
You know…those flat rectangular chocolate chunks you see in muffins and brownies and cookies at stores. They have a different texture and effect the balance of the flavours differently than just regular chocolate chips. I needed those big chunks for the chocolate chunk brownies I envisioned.
I went to the grocery store, the bulk store, the craft store, and a speciality store…nothing. All I could find were melting chocolates and chocolate chips. I came home with a close second which is large domed chocolate chunks that look kind of like Nibs licorice…but chocolate.
So with those in hand, I tackled the recipe again. The chocolate chunk brownies were great even though they were not the exact chunks I had in mind. I give all credit to the amazing base recipe from Gramma.
Want to make it yourself? Here is how!
No time now? Pin it for later!
Chocolate Chunk Brownies
2/3 cup all-purpose flour, sifted
1/2 tsp baking powder
1/4 tsp salt
1/3 cup margarine or vegetable shortening
2 squares unsweetened chocolate
1 cup sugar
1 tsp vanilla
1/2 cup chocolate chunks, optional
1/2 cup coarsely chopped nuts, optional
- Preheat oven to 350F and grease an 8×8 pan.
- In a small bowl sift together the flour, baking powder, and salt.
- Using a double boiler, melt the margarine/shortening and chocolate together.
- In a medium bowl, beat the eggs until light, beat in the sugar, then add chocolate mixture. Once combined, add the flour mixture in stages, the optional mix-ins and vanilla flavouring.
- Spread the completed mix into the greased pan and bake until the brownie bounces back when touched (no imprint). This should take about 25 minutes.
- Remove from oven and cool in pan. Cut once cooled, makes about 12 two inch squares. Store in a covered container on counter or fridge for about 2 weeks, or freeze for later enjoyment.