Your #1 Online Baking Destination!


Best Ever Fudge Brownie Recipe: I have worked as a pastry chef for over 10 years and this is the best recipe I have ever found for Fudge Brownies

Brownie Recipe

Save Recipe

Hi Bold Bakers!

So this brownie recipe is called “Best Ever Fudge Brownie Recipe” because that’s what it is. In all of my years of working as a pastry chef it is the best I have ever come across, period. 

Everyone’s brownie needs are different. I need fudgy, where as some need chewy. I do not discriminate against the chewy brownie. I too will dabble and from time to time partake in its chewy goodness but more often than not I’m a fudgy girl.

Most recently, I made an insane No-Bake Fudge Brownie Cheesecake using my Best Ever Fudge Brownie Recipe. Just imagine a brownie crust, chocolatey cream cheese center and more brownies and chocolate on top. Watch the video below!

Do you love fudgy Brownies as much as I do? Then you will also freak out for my Chocolate Brownie Layer Cake , Crock Pot Brownie Recipe and of course 1 Minute Microwave Mug Brownie  .

Chocolate Brownie, chocolate, chocolate recipes, fudge brownies, brownie recipes, best ever brownie recipe, chocolate fudge brownie,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Some baking tips to know about brownies is that over mixing the batter can make them cakey.

Chocolate Brownie, chocolate, chocolate recipes, fudge brownies, brownie recipes, best ever brownie recipe, chocolate fudge brownie,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Over baking can dry out the fudgy center so err on the side of caution while baking.

Chocolate Brownie, chocolate, chocolate recipes, fudge brownies, brownie recipes, best ever brownie recipe, chocolate fudge brownie,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Brownies freeze really well once baked.  Pop them in the freezer and have them to hand for sundaes, or just Saturdays.

Chocolate Brownie, chocolate, chocolate recipes, fudge brownies, brownie recipes, best ever brownie recipe, chocolate fudge brownie,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Always eat the brownie warmed up so you can appreciate its full fudgy decadence. I pop them in the microwave until heated through.

Chocolate Brownie, chocolate, chocolate recipes, fudge brownies, brownie recipes, best ever brownie recipe, chocolate fudge brownie,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

4.9 from 17 reviews
Best-Ever Brownie Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1¼ cups (6 ¼ oz/ 190g) all-purpose flour, sifted
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder, sifted
  • 11 ounces (310g) dark chocolate, coarsely chopped
  • 1 cup (8oz/225g) unsalted butter, cut into 1-inch pieces
  • 1½ cups (12oz/340g) granulated sugar
  • ½ cup (4oz/ 112g) light brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350oF (180oC). Butter the sides and bottom of a 9x13-inch and line the pan with parchment paper.
  2. In a medium bowl, sift the flour, salt, and cocoa powder together and set aside.
  3. Put the chocolate and butter in a large bowl and melt it gently in the microwave or set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little.
  4. Add the sugars to the melted chocolate. Whisk until completely combined. The mixture should be room temperature.
  5. Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  7. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes (just 30, no more no less).
  8. Let the brownies cool completely, then lift them out of the pan using the parchment paper.
  9. Store at room temperature in an airtight container.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

10 Images
Submit Your Photos
nirosha
aristit
JodiLee
Niña Moanna Marie Cortez
BeckyE
Genevieve Aguada Baculanta
Sandhya Ashok
Aisha
Dutch-Queen
monis.minis
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

248 Comments

  1. Ida on January 7, 2018 at 9:41 am

    Hi Gemma,
    Happy new year! I’m so excited to see what new recipes this year will bring. Your recipes are always a hit with my family, especially this brownie recipe. I’ve made it every year for Thanksgiving since I discovered it, and I also make it on weekends often to eat while I’m doing homework during the week (if they last that long) 🙂 I live in Ohio, and its 7 degrees out right now so I am making these to heat up the house and because there’s nothing like a fresh brownie in col weather! Love you 🙂

    • Gemma Stafford on January 7, 2018 at 4:42 pm

      Hi Ida,

      Thank you so mice for your lovely comment. I’m really glad you like my recipes.

      Happy New year!
      Gemma.

  2. sharon on October 18, 2017 at 6:53 pm

    Hi, Gemma. I’d like to ask, whats the difference between the other best-ever brownie recipe and this one? thank you & God bless you, Gemma.

    Love from Indonesia!

    • Gemma Stafford on October 18, 2017 at 9:37 pm

      Hi Sharon,

      Great question. My best ever brownies are seriously fudgy and these ones are a little fudge and more cake. 🙂

      Hope that helps,
      Gemma.

      • Binu on December 1, 2017 at 4:28 pm

        Hi Gemma, I tried your best ever brownie n they were fudgy n yummy!
        I wanted to make Cakey brownies, would this be it? Should I add some baking powder too? Thanks in advance.

  3. Mitch on September 22, 2017 at 7:05 pm

    Hi, Gemma.

    I am allergic to eggs. Can i do an egg substitute for this fudge brownie recipe?

    Thank you.

    Mitch

  4. Seyma Shabbir on September 6, 2017 at 3:19 pm

    Followed the recipe, only changed the vanilla extract for 1/2 powder and 1/2 vanilla bean and 1 cup of flour instead of 1 1/4 and it was more brownie than fudge brownie. 30 minutes was too much, 20 would have been better. Was careful not to over beat eggs but who knows.

    • Gemma Stafford on September 6, 2017 at 8:39 pm

      fingers crossed it works out 🙂

  5. VASU on July 14, 2017 at 8:53 pm

    Hi Gemma
    I really wanted to ask that this brownie serves eight people . What if I want to make one that serves four people.
    Should i divide all the recipe quantities by half ??
    Plz help

    • Gemma Stafford on July 15, 2017 at 2:35 am

      Hi there,
      I responded by email to this, but yes, that will work for you,
      Gemma 🙂

  6. Syazana on June 1, 2017 at 6:23 am

    i want to go gluten-free but i also want to eat this brownie. Can you suggest a gluten-free flour that i can use in this recipe? Thank you so much and i love you!

    • Gemma Stafford on June 2, 2017 at 3:25 am

      Hi there Syazana,
      There is a great article here (http://www.huffingtonpost.com/phoebe-lapine/gluten-free-flours_b_2999509.html) on this subject, and a number of recipes on dedicated sites for this.
      I am not an expert in this area, but I do know that there are a number of good brands making all purpose gf flours which will work perfectly well for this recipe. It is not reliant on gluten1
      Gemma 🙂

    • Shruthi Achut on July 29, 2017 at 10:22 pm

      Hi Syazana 🙂 Greetings !
      You can use ragi flour. Also known as finger millet. Use popped ragi flour. Its gluten free and super nutritious. I always use ragi for chocolate cakes and brownies. Ragi and chocolate are inseparable mates ! Use ¾ th cup of ragi in place of one cup of all purpose flour. And use a little less chocolate than is mentioned in the recipe. Ragi enhances the flavor of chocolate.
      Hopes this works for you 🙂
      Have a good day
      Shruthi 🙂

      • Gemma Stafford on July 30, 2017 at 1:52 am

        Thank you so much Shruthi,
        This is what I love to see here on BBB, everyone helping!
        This is particularly important to me when we are discussing matters in which I am not expert, and Gluten free alternatives in particular vary from country to country. I am really happy to get this help. We will be opening the forum here soon too, and this is just the kind of help we will be delighted to get, we can learn form each other!
        Many thanks,
        Gemma 🙂

      • Yazmine Dabao on November 13, 2017 at 5:35 am

        here in italy we combined with coffee esspresso our Brownies have you tried it?

        • Gemma Stafford on November 14, 2017 at 6:04 am

          Great suggestion Yazmine, thank you for this,
          Gemma 🙂

      • Binu on November 21, 2017 at 10:07 pm

        Great input Shruti, I do the same. I make ragi n whole wheat flour chocolate cake. Nobody can make out there’s ragi in there.

  7. Syazana on May 31, 2017 at 11:21 am

    Hi Gemma! I want to try to make this brownie into gluten free but i don’t know what flour to use. Can you suggest me a gluten free flour that I can use for this recipe?

    • Gemma Stafford on June 2, 2017 at 3:42 am

      Hi there,
      I think I got to this one earlier. This type of baking is not reliant on gluten, so it works really well with any all purpose GF flour, if you can find this,
      Gemma 🙂

  8. Seline on May 29, 2017 at 6:05 am

    Hey, Gemma! I”ve tried this recipe once and it’s so delicious, but it’s too sweet. So I was wondering, can I just use less sugar, like maybe 1/4 cup of total? Thank you 🙂

    • Gemma Stafford on May 30, 2017 at 3:51 am

      Hi Selina,
      I think this will be good for this recipe. You could also use agave powder, or xylitol, to have the bulk, but I do think it is worth trying the reduced sugar version. Let me know how it goes. I know this is an expensive recipe to make, so perhaps try 1/2 quantity to start,
      Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This