These Fudgy Chocolate Chunk Brownies are thick and rich. Plus, they even look amazing thanks to the chocolate chunks on top!

My favorite go-to for chocolate chunks are the German chunks sold at Aldi. They are way cheaper than those sold at other stores, but the quality is high. (I’m a major Aldi fan. They have one of the best cheese selections around, too!)

If you want to make these have a neat presentation, slice off the edges. Then eat those edges, because they can’t go to waste.

Modified from Food Network Magazine October 2013.

PrintBready or Not: Fudgy Chocolate Chunk BrowniesThese are classic thick, fudgy brownies, and this recipe makes a big batch–an entire 9×13 pan! Modified from Food Network Magazine October 2013.Course Dessert, SnackCuisine AmericanKeyword brownies, chocolateAuthor Beth CatoEquipment9×13 dishaluminum foiluneven spatulaIngredients1 1/2 sticks unsalted butter1 1/2 cups all-purpose flour1/2 cup cocoa powder sifted1/2 teaspoon salt8 ounces dark chocolate2 cups white sugar6 large eggs room temperature1 1/2 cups semisweet chocolate chunksInstructionsIn a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.Preheat oven at 325-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.In a small bowl, combine the flour, cocoa powder, and salt.Return to the large container with the melted butter and chocolate. Stir in the sugar until no white streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients. Fold in 1 cup of chocolate chunks.Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate chunks over the top.Bake for 40 to 45 minutes, until the middle passes the toothpick test. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature.OM NOM NOM!