Chocolate Overload Brownies

These brownies are by far the best ever! Have fun with the flavors and get creative. Instead of chocolate chips use peanut butter cups, Andes mints or nuts. Options are endless!


1 1/2 cups plus 2 tbsp flour

1 tsp salt

1 1/2 cups plus 2 tablespoons unsalted butter

12 ounces bittersweet chocolate

6 large eggs

1 3/4 cups sugar

1 tbsp vanilla extract 

1/2 cup white chocolate chips

1/2 cup semisweet chocolate chips 

Substitute 1/2 cup chips with 1/2 cup nuts or peanut butter cups- just get creative!


  • Grease a 12 x9 baking dish and set aside
  • Preheat the oven to 350 degrees
  • Break bittersweet chocolate up into smaller pieces
  • Melt the butter and bittersweet chocolate in a double broiler or in a large pot on low heat. Stir constantly until mostly melted
  • Take off heat and stir until smooth, set aside to cool
  • In a small bowl whisk together flour and salt, set aside
  • Using a stand mixer or hand mixer, beat the eggs with the sugar 
  • Add vanilla extract and beat until fully mixed
  • Add the egg mixture to the cooled melted chocolate and beat well
  • Fold in the flour mixture 1/3 at a time until fully mixed in 
  • Stir in the white and semisweet chocolate chips
  • Pour and spread evenly in prepared baking pan
  • Bake for about 25 minutes. Brownies should be gooey and moist on the inside when finished
  • I have found if you store them in the refrigerator then they get a fudge like consistency
  • Let cool and decorate as you choose (icing, sprinkles, powdered sugar)

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