Papa John's Copycat Chocolate Chip Brownies
These decadent brownies recreate the beloved Papa John's dessert with a rich, fudgy texture and generous chocolate chips throughout. Made with cocoa powder and melted chocolate chips, they deliver an intensely chocolatey flavor that's both chewy and dense. Perfect for satisfying sweet cravings after pizza night or as a crowd-pleasing dessert for any occasion. The key to their signature texture is the combination of melted chocolate chips in the batter and additional chips sprinkled on top, creating pockets of melted chocolate in every bite.
Ingredients
- 1 cup salted butter
- 1 ¼ cups chocolate chips, divided
- 2 cups granulated sugar
- 4 eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use 1:1 baking flour blend
- 1 cup cocoa powder
- ½ teaspoon fine sea salt
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and line an 8x8-inch brownie pan with parchment paper with overhanging sides
- 2
Melt butter and 1/2 cup chocolate chips together over a double boiler or in the microwave in short increments
- 3
Add sugar and whisk well to combine
- 4
Add eggs and vanilla and whisk to combine
- 5
Sift in flour, cocoa powder, and salt
- 6
Add in 1/2 cup chocolate chips and fold together using a silicone spatula until combined without overmixing
- 7
Pour batter into baking pan and spread evenly with spatula
- 8
Sprinkle with remaining 1/4 cup chocolate chips
- 9
Bake on center rack for 45 minutes or until set in the middle
- 10
Allow to cool in pan for 30 minutes, then use parchment overhang to remove and place on cooling rack
- 11
Allow brownies to cool completely and slice into 9 squares with a chef's knife
Tips
Don't overmix the batter once you add the dry ingredients to maintain the fudgy texture
Use parchment paper with overhanging sides for easy removal and clean cuts
Let brownies cool completely before slicing for the cleanest cuts and proper texture
Good to Know
Store covered at room temperature for up to 4 days or refrigerate for up to 1 week
Can be made 2 days ahead and stored covered at room temperature
Serve at room temperature or slightly warmed
Common Mistakes
Don't overbake to avoid dry brownies - they should be just set in the middle
Don't overmix the batter to maintain fudgy texture
Substitutions
Gluten-Free Swaps
Use 1:1 baking flour blend
General Alternatives
FAQ
Can I use unsweetened chocolate instead of chocolate chips?
Yes, use 3 oz unsweetened chocolate plus 3 tablespoons sugar to replace 1/2 cup chocolate chips in the melted mixture.
How do I know when the brownies are done?
They should be set in the middle but still slightly soft. A toothpick inserted should come out with a few moist crumbs.
Can I freeze these brownies?
Yes, wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.