Save favorite recipes & more!


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

Best Ever Fudge 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 15 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.

 

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.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

9 Images
Submit Your Photos
20161020_081910
nirosha
20161121_204113
aristit
img-20161017-wa0001
JodiLee
img_2953
Niña Moanna Marie Cortez
Brownies
BeckyE
cof
Genevieve Aguada Baculanta
20161231_224308
Sandhya Ashok
IMG_0844
Aisha
IMG_3353
Dutch-Queen

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

9 Images
Submit Your Photos
20161020_081910
nirosha
20161121_204113
aristit
img-20161017-wa0001
JodiLee
img_2953
Niña Moanna Marie Cortez
Brownies
BeckyE
cof
Genevieve Aguada Baculanta
20161231_224308
Sandhya Ashok
IMG_0844
Aisha
IMG_3353
Dutch-Queen

206 Comments

  1. JACQUELINE SEIDNER on April 7, 2016 at 10:08 am

    Hello, Gemma! I absolutely love each and every recipe you share with us, thank you!!
    I have a quick question: Is it possible to use a different type of flour, for example almond flour or any other health-food type of flour for the brownies? Thank you so much!
    Jacqueline Seidner

    • Profile photo of Gemma Stafford on April 7, 2016 at 11:59 am

      Thanks so much for your question, Jacqueline. I haven’t tried using any other flour for this recipe. Some flours are dryer than others, so if you come across that problem when making this, you can add more egg to the mix. Be sure to only use a tablespoon at a time so you don’t over-egg it. 🙂 Hope this helps!

      • Profile photo of Nikki Nikki on January 1, 2017 at 4:46 am

        is the brownie supposed to be wet and kinda uncooked in the middle?

        • Profile photo of Gemma Stafford Gemma Stafford on January 1, 2017 at 12:38 pm

          Hi Nikki,
          No, soft, but not under-baked. this tends to be fudgy, not cakey! Was it slightly under-baked?

          Gemma 🙂

          • Profile photo of Nikki Nikki on January 3, 2017 at 9:09 pm

            Oh. No,i have not tried it yet…..just wanted to confirm before trying. Thanks! 🙂



          • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 11:53 am

            Ah! good, try it out Nikki,
            Gemma 🙂



    • Profile photo of Niki Cramer Niki Cramer on January 23, 2017 at 12:38 pm

      Hi Gemma, I want to make this recipe very soon and I was wondering what the baking time would be if I use an 8 by 12″ pan. Or do I just have to keep an eye on it untill it looks done? I was also wondering if you maybe know if caramel tastes good in the brownie.

      • Profile photo of Gemma Stafford Gemma Stafford on January 24, 2017 at 8:54 am

        Niki, adding caramel to this recipe will be what I call ‘gilding the lily’! In other words it does not need it.
        Yes, use the 8×12 pan, then keep an eye. Touch the cake with your finger when it looks done, it should feel firm to the touch all over.
        Gemma 🙂

  2. Temi on April 7, 2016 at 11:25 am

    Yum yum yummy yum yum ????????

    • Profile photo of Gemma Stafford on April 7, 2016 at 11:59 am

      Thanks so much, Temi. Really glad you liked this recipe 🙂

  3. Patricia on April 7, 2016 at 12:37 pm

    Hi gemma, what size baking pan do we need for this?

    • Patricia on April 7, 2016 at 12:38 pm

      I just realized i missed it and it’s written there ? Sorry

      • Profile photo of Gemma Stafford on April 7, 2016 at 2:32 pm

        That’s ok! 🙂

    • Profile photo of Gemma Stafford on April 7, 2016 at 2:31 pm

      Thanks for your question, Patricia. You can use a 9″x13″ pan for this recipe. Hope this helps 🙂

      • Fiza zaki on March 20, 2017 at 10:02 pm

        Gemma, can I use a square pan of 9.5×9.5 inch dimensions. As I don’t have a rectangular pan. And if I use it will the timing vary????

        • Profile photo of Gemma Stafford Gemma Stafford on March 21, 2017 at 8:19 am

          Hi Fiza,
          Yes, that will be good, and the time will be much the same, just keep an eye on it!
          Gemma 🙂

  4. Alison on April 7, 2016 at 1:57 pm

    God Gemma you are killing me with your great recipes. I was supposed to be on a diet but now all I want to do is make a these brownies and eat them all.

    • Profile photo of Gemma Stafford on April 7, 2016 at 2:33 pm

      Save them for a cheat day? 🙂

  5. kaylee on April 7, 2016 at 1:57 pm

    hey Gemma! just watched your truffle video and was like YUM those brownies look delicious so of course I have to make them but that seems like ally of eggs bit not I’m a expert but when I have made brownies it requires two

    • Profile photo of Gemma Stafford on April 7, 2016 at 2:34 pm

      Thanks so much for your comment, Kaylee. For the best results I would recommend following the recipe exactly. Hope this helps 🙂

  6. Rawy Hany on April 7, 2016 at 2:25 pm

    This is such a good recipe! I used this to surprise my mother for her birthday! She absolutely loved it! Thank you for sharing this recipe and keep up the amazing work!?

    • Profile photo of Gemma Stafford on April 7, 2016 at 2:35 pm

      Thank you so much! I really appreciate it. Stay tuned for much more 🙂

      • Jeevan on April 16, 2016 at 12:13 am

        Hi Gemma, you are my favourite chesf please could you tel me how to make a chocolate fudge browine sorbete.

        thank you
        Jeevan

        • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 11:49 am

          hi Jeevan,
          Let me think about that one! It does sound delicious,
          Gemma 🙂

  7. Linda on April 7, 2016 at 3:22 pm

    Hi Gemma, for the flour, My conversion from cups to grams is 1&1/4 cups=140grams but yours are doubled! Could you tell me why? Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 4:31 pm

      Hi Linda,
      Are you using US cup measures? it is also relevant what you are measuring:
      Ingredient 1 cup ¾ cup ⅔ cup ½ cup ⅓ cup ¼ cup 2 tbsp
      Flour 120g 90g 80g 60g 40g 30g 15g
      Flour (sieved) 110g 80g 70g 55g 35g 27g 13g
      Sugar (granulated) 200g 150g 130g 100g 65g 50g 25g
      Icing Sugar 100g 75g 70g 50g 35g 25g 13g
      Brown Sugar 180g 135g 120g 90g 60g 45g 23g
      Cornflour (corn starch) 120g 90g 80g 60g 40g 30g 15g
      Rice (uncooked) 190g 140g 125g 95g 65g 48g 24g
      Couscous (uncooked) 180g 135g 120g 90g 60g 45g 22g
      Oats (uncooked) 90g 65g 60g 45g 30g 22g 11g
      Table Salt 300g 230g 200g 150g 100g 75g 40g
      Butter 240g 180g 160g 120g 80g 60g 30g
      Vegetable Shortening 190g 140g 125g 95g 65g 48g 24g
      Nuts (chopped) 150g 110g 100g 75g 50g 40g 20g
      Nuts (ground) 120g 90g 80g 60g 40g 30g 15g
      Breadcrumbs (fresh) 60g 45g 40g 30g 20g 15g 10g
      Breadcrumbs (dry) 150g 110g 100g 75g 50g 40g 20g
      Sultanas / Raisins 200g 150g 130g 100g 65g 50g 22g
      So, as you can see it does depend on what it is you are measuring,
      Gemma 🙂

  8. Ayana A. on April 7, 2016 at 7:55 pm

    Gemma I love you for this recipe,these brownies Are AMAZING.Thank you so much <3

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 3:55 pm

      Hi Anyana,
      Thank you for your kind comments,
      Gemma 🙂

  9. Ann Hill on April 7, 2016 at 8:35 pm

    I have been looking for a delicious brownie recipe…I know this is the one, can’t wait to try…..

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 3:53 pm

      Hi Ann,
      This is divine! I hope you enjoy it,
      Gemma 🙂

  10. chloe on April 8, 2016 at 2:00 am

    Can i reduce all ingredients into half for a smaller serving? How about the baking time, should it be reduced to half as well?

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 3:08 pm

      Hi Chloe,
      Yes you can reduce the recipe, The cooking time depends on the thickness of the bake, so if you use a deep dish the bake time will be the same,
      Gemma 🙂

  11. Lois Muzzy on April 8, 2016 at 12:23 pm

    What size eggs? Small, medium, large, or extra large? Thanks. They sound devine. Can’t wait to make them.

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 2:39 pm

      Hi Lois,
      I tend to use large eggs, when I have them to hand, and the best i can buy too, so free range, or organic.
      Gemma 🙂

      • Lois Muzzy on April 8, 2016 at 3:50 pm

        Thanks. As you know, size of eggs does matter. Will let you know how they turn out, fabulous I’m sure.

        • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 4:02 pm

          Hi Lois,
          Happy baking,
          Gemma 🙂

  12. Sherilyn on April 8, 2016 at 12:41 pm

    Hi Gemma! Those brownies looked absolutely amazing! Can’t wait to try them! Do you recommend using baking chocolate or chocolate off the sweets section?

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 2:37 pm

      Hi Sherilyn,
      Baking chocolate contains very little cocoa solids, a lot of fats and sugar. Check out the labels on the back of these products when you go to the store, it is really interesting. The best eating chocolate runs between 35% – 70% cocoa solids, and the higher the number the better for baking. It melts well, and delvers on flavor, and is purer too! You can also buy higher quality, but it is almost too rich, but always worth a taste!
      Gemma 🙂

  13. Geena Bharwani on April 9, 2016 at 9:17 am

    Hi Gemma loved the recipe just wanted to know an alternative for Eggs … since I’m vegetarian. Thanks a lot 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2016 at 4:14 am

      Hi Geena,
      for this recipe the substitute should be applesauce. Check out (www.chefinyou.com) for lots of information re vegan cooking,
      Gemma 🙂

  14. Jaee on April 9, 2016 at 10:18 am

    I love this recipe and my dying to try it….I love all ur recipes but can u plz tell me the substitute for eggs..

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2016 at 4:13 am

      Hi Jaee,
      I am not an expert in this area, applesauce will be the normal suggestion. Check out (www.chefinyou.com) for some great advice in this area,
      Gemma 🙂

  15. Lauren on April 9, 2016 at 10:36 am

    Hi Gemma!
    I have been a follower of your YouTube channel for a while now, but just today decided to try out a recipe. Oh my goodness! These brownies are everything I want/need in life. Can’t wait to try out more of your recipes! 🙂 hope you’re having a great day 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2016 at 4:09 am

      Hi Lauren,
      Thank you for being with us and for your kind words, happy baking,
      Gemma 🙂

  16. Shruti on April 9, 2016 at 11:09 am

    Hey Gemma I try most of your recipes they turn out to be fabulous! ! Can u please tell me substitute for eggs please????

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2016 at 4:07 am

      Hi Shruti,
      This is not my area of expertise, and there are many substitutes according to the recipe, so applesauce, vinegar, milled flax seeds are commonly used. Check out (www.chefinyou.com) for a more detailed list of suggestions,
      Gemma 🙂

  17. lakella on April 9, 2016 at 12:38 pm

    hi gemma! can i make the sugar half cup granulated and half brown? i find its too much sugar. would it still turn out good?

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2016 at 4:05 am

      Hi Lakella,
      Yes, I think it will still be good,
      Gemma 🙂

  18. Meri Jo on April 9, 2016 at 1:25 pm

    The brownies look spectacular. I have always wondered about sifting – what is the best way? Sift directly into the measuring cup? Or measure out carefully first and then sift the dry ingredients together. Thanks in advance.

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2016 at 4:04 am

      Hi Meri,
      Good question! Some recipes need flours, salt, bicarbonate of soda and baking powder to be sieved really well to have thee additions mixed thoroughly through the flour. For this purpose I double sift, once to incorporate, and once to be sure. Mostly this is for white flour as it is most likely to clump and form lumps.
      Gemma 🙂

  19. Siya Zahar on April 10, 2016 at 12:23 pm

    Hy Gemma,

    Ua really amazing chef….i really luv u and d way u cook…..really ua awesum….keep goin….ol d best vshess…..

    • Profile photo of Gemma Stafford Gemma Stafford on April 11, 2016 at 2:11 am

      Thank you Siya, I appreciate your kind comments,
      Gemma 🙂

  20. Stephanie H on April 10, 2016 at 3:58 pm

    Gemma these are the BEST brownies I have made. I had previously been making another recipe but because the batter was quite whipped, the brownies were turning out crumbly around the edges. Yours are absolute perfection. I couldn’t even let them cool completely before I cut a square for myself. Like eating a molten chocolate lava cake 🙂 YUM! I cut these into 16 squares, and I will definitely be freezing half and giving some away, before I eat them all 😉

    • Profile photo of Gemma Stafford Gemma Stafford on April 11, 2016 at 2:11 am

      Hi Stephanie,
      I am happy to hear that, thank you for being in touch,
      Gemma 🙂

  21. Laura on April 10, 2016 at 7:21 pm

    I love your site! These looks amazing!
    Can u please tell me how many cups 11 oz of chocolate would be?

    • Profile photo of Gemma Stafford Gemma Stafford on April 11, 2016 at 2:05 am

      Hi Laura,
      This depends on how you pack the cup, and what it is you are talking about. So if it is cocoa, it will be different to chocolate chips for instance. Also if you mean US cup measurements, This is a funny business, so many variables.
      For cocoa powder it will be 2 1/2 cups approx. but I prefer to weigh this ingredient.
      Gemma 🙂

  22. Rachana on April 11, 2016 at 4:34 am

    Hey Gemma ! All your recipes are just so yummy . I just love them all. I have seen all your videos they give me new ideas and tips for baking. Thankyou

    • Profile photo of Gemma Stafford Gemma Stafford on April 12, 2016 at 3:30 am

      Hi Rachana,
      Thank you for your kind words,
      gemma 🙂

  23. Veronika on April 11, 2016 at 5:28 am

    Hi Gemma!
    I tried this recepie with gluten free flower (since my daughter i celiak but looooves chocolate). I’m happy to say that it turned out perfect!! Not dry at all. Just fudgy and gooey.
    Thank you for a new favourie recepie!
    Love Veronika

    • Profile photo of Gemma Stafford Gemma Stafford on April 12, 2016 at 3:26 am

      Hi Veronika,
      I am really happy to hear that, I get lots of questions about this, an now I know!
      Gemma 🙂

  24. Meredith on April 11, 2016 at 8:50 am

    Hi Gemma!
    I was wondering if you could use milk chocolate and if chocolate chips could work? My family’s a milk chocolate family? and we are obsessed your ice cream recipes!!! Thank you!!!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on April 12, 2016 at 3:19 am

      Hi Meredith,
      Thank you for your kind words. 70% or thereabouts, cocoa solids chocolate offers more in terms of flavor, and is far easier to work with than milk chocolate. you can reduce this but perhaps not much lower than 45%. Milk chocolate burns easily too,
      Gemma 🙂

  25. ileana on April 11, 2016 at 4:57 pm

    Hi Gemma I will try this recipe soon but I wanted to know if I can use dark muscovado sugar instead of brown sugar. And since I love Brownies with nuts how many grams should I add to this recipe?. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on April 12, 2016 at 3:06 am

      Hi Ileana,
      Yes to the sugar, though it will change the taste and texture a little.
      The nuts will depend on what you use, so the softer nuts like Pecan and Walnut will work best, my Mum would say ‘a handful’ and I think this would be right, roughly chop them first, not too small.
      Happy baking,
      Gemma 🙂

  26. Khoulah on April 11, 2016 at 11:22 pm

    Hey Gemma,
    I couldn’t see the video of this amazing brownie,all i can find is the vid of trifle, can you please help.

    • Profile photo of Gemma Stafford Gemma Stafford on April 12, 2016 at 3:01 am

      Hi Koulah,
      did you find the recipe here on the website? it is easy to follow, and I was focused on the assembly of this brownie, making it big and bold!
      Gemma 🙂

  27. Diana on April 12, 2016 at 1:14 am

    HAHA i love the brownie photoshoot- they seriously look amazing! i’m definitely gonna give these a try!

    • Profile photo of Gemma Stafford Gemma Stafford on April 12, 2016 at 2:49 am

      Hi Diana,
      I do like the food styling element of what I do, though I am no expert! Thank you for your kind comments,
      Gemma 🙂

  28. Tasneem on April 12, 2016 at 3:42 am

    Hi Gemma
    Love your recipes. I wanted to know whether i can use vanilla essence instead of vanilla extract. Will it affect the tastevof the brownies. And also the measurements u r using is American cup standard or what??

  29. Pratiksha on April 12, 2016 at 7:37 am

    Give me a reason to not love you Gemma…!!! you are amazing..every recipe of yours that I have tried so far has came out just perfect…I just hope you get the maximum possible success in whatever you do…!!! Love you a ton !!!

    • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2016 at 10:55 am

      Now Pratiksha, that is way too kind, but i am happy to hear that you are having success with my recipes,
      Gemma 🙂

  30. Tasneem on April 13, 2016 at 3:33 am

    Hi Gemma. Luv ur recipes.
    Can we use vanilla essence instead of vanilla extract?
    Also the measurements that u give in your recipes are the standard US measurements as u said earlier that US measurements differ from others???

    • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2016 at 10:42 am

      Hi Tasneem,
      Yes, you can use vanilla essence, though it is not pure vanilla, it is a flavoring.
      US cup measurements are different to others. There is no standard weight per cup, as it depends on the ingredients being measured. For instance, the weight of a cup of cocoa powder will be different to the weight of a cup of flour. But do not get confused. Decide which measurement you will use, and stick to that.
      Gemma 🙂

  31. Suma on April 14, 2016 at 7:58 pm

    Hi dear,
    I am new to baking world and your recipes and videos are helping me alot. I am confused about chocolate selection.I have brought dark chocolate and it has unsweetened chocolate , sugar and soya lecithin. I don’t know if I should use this as I have read somewhere that unsweetened chocolate should be used for recipes unless it asked for sweet one. In this recipe it says dark chocolate ,so which one should I use ?

    Thanks
    SUMA

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:17 pm

      Hi Suma,
      The chocolate I use is usually a plain dark chocolate, 72% cocoa solids, or a semi sweet chocolate. This will be on the label on the back of the bar. Do not use milk chocolate, it will not have the richness, and is likely to burn,
      Gemma 🙂

  32. Andrea on April 15, 2016 at 6:40 am

    Hi gemma i love brownies ! I want to try it but i dont have a oven T.T can i bake this in the rice cooker ? 😛

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 12:19 pm

      Hi Andrea,
      Did I tell you about the slow cooker recipe for brownies? this should be a success in the rice cooker too, give it a try!
      Gemma 🙂

  33. Neicy on April 15, 2016 at 8:35 am

    From one Wexford woman to another – Thank you! Perfect brownie recipe as promised!

    Hope you have a great weekend Gemma 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 12:16 pm

      Hi Neicy,
      So nice to hear from you, are you a native Wexford woman? I look forward to going home periodically, it is a necessary thing!
      I am happy you enjoyed my brownie recipe,
      Gemma 🙂

      • Neicy on April 18, 2016 at 2:21 am

        Yes Gemma I am from Enniscorthy although living in east Cork now.

        Just having the last of the batch with a big mug of tea 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 3:11 am

          Hi Neicy,
          good to hear from you, I am happy that you are enjoying this recipe,
          Gemma

  34. Andrea on April 15, 2016 at 10:20 pm

    Hi gemma! Ilove brownies! I really want to make ur recipe but i dont have an oven. Can i bake it in the rice cooker ?

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 11:53 am

      Hi Andrea,
      Check out my slow cooker recipe here on the website, it should work in the rice cooker too,
      Gemma 🙂

  35. Suma on April 16, 2016 at 12:41 pm

    Hi dear, I hope u received my comments regarding choosing right chocolate , Still waiting for your reply,

    THANKS

  36. Felipe on April 21, 2016 at 5:12 am

    Hi Gemma! One quick question, can I use a glass baking dish? Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 2:01 pm

      you sure can. Just make sure its around the same dimension I used 🙂

  37. Sughra Huassain on April 22, 2016 at 10:05 am

    Hey gemma. This recipe sounds amaaazzzinnngg!!!! ? it looks gooey and just perfect. My question is can you make a video demo for how to make these on your channel?
    Thanks x

    • Profile photo of Gemma Stafford Gemma Stafford on April 22, 2016 at 11:14 am

      hi there Sughra,
      Yes, I will add this to my list. It is super easy though, and you can easily follow it here. Thank you for being in touch,
      Gemma 🙂

  38. Anna on April 23, 2016 at 11:18 am

    Is there a vegan version of the recipe? 🙂
    Love your other recipes so i think this would be delicious as well.

    • Profile photo of Gemma Stafford Gemma Stafford on April 24, 2016 at 11:32 am

      Hi Anna,
      Thje trick is to know which substitute to use. I think applesauce would work in this recipe, but I am not an expert in this area. Take a look at (www.chefinyou.com) for a lot of suggestions based on specific recipes,
      Gemma 🙂

  39. Imane on April 24, 2016 at 2:38 am

    Hey Gemma!
    I’m from Belgium and I love what you do!
    I tried this brownies recipe and it was the best brownies I’ve ever tasted so thank you so much for sharing this recipe 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 24, 2016 at 10:41 am

      Hi Imane,
      so nice to hear from you, thank you for your kind comments, I am happy that you like this recipe,
      Gemma 🙂

  40. Stephanie on April 24, 2016 at 1:53 pm

    I am making these for the second time, I was going to try measuring in weight (grams) but realized you put 285 grams of flour. There’s 125 grams in a cup of flour. Wouldn’t 285 be closer to 2 and 1/4 cups of flour? Just wanted to make sure I have the measurements correct. I’m going with 1-1/4 cups of flour, measured in cups, just like I did last time. They turned out fabulous the first time and I’m sure they will this time as well 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2016 at 3:37 am

      Hi Stephanie,
      Cup measures are confusing as they vary according to the volume of what is being measured, also whether it a dry ingredient of liquid.
      So, use just one system for each recipe, if you start by weighing the ingredients stick to that. If you use cups you need to trust the recipe. There are a number of good charts online which explain this very well,
      Gemma 🙂

  41. Roxy Powell on April 30, 2016 at 6:59 am

    Hi Gemma. These brownies are amazing! I have subscribed to you on Youtube and love every single video you post. These brownies are moist, soft and fudgy (my favourite)! I made them for my family and they were very please! Definitely a fav recipe

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 10:22 am

      Yea! thank you Roxy for letting me know, and for your kind words.
      I am happy to hear that you liked this recipe. Stay tuned for many more,
      Gemma 🙂

  42. Jasmine on May 13, 2016 at 3:47 pm

    Hey Gemma I love your recipes but on step 4 when it says add sugar do you add it to the chocolate and butter or to the medium bowl with the sifted flour and cocoa powder?

    • Profile photo of Gemma Stafford Gemma Stafford on May 13, 2016 at 5:24 pm

      I just read it Jasmine and I can see the confusing. You add the sugar into the melted chocolate. The reason being it cools down the chocolate mix so you can then add in the eggs.

      I’ll edit the recipe so it makes more sense. Thanks and happy baking 🙂

      • Jasmine on May 14, 2016 at 2:41 pm

        Thank you and I love your recipes.

        • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2016 at 9:23 pm

          thank you, Jasmine.

  43. Julie on May 19, 2016 at 3:18 pm

    Dear Gemma,
    I love all of your recipes!
    I decided to have a go at this one and right now I’m in my kitchen baking these brownies. I followed the recipe exactly, but after exalt 30 minutes I took a fork and put it in the middle and they were really gooey and normally when I make brownies that’s a symbol that they are undone. Are they supposed to be so liquidity? Hope you reply soon!! Thanks

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:50 pm

      Thanks so much for your question. After 30 minutes your brownies will be ready. Be sure to let them cool completely. The will make sure they set. Hope this helps 🙂

  44. Ari on June 5, 2016 at 1:05 am

    Thanks so much for this recipe! Wow, it looks so yummy I can’t barely wait to eat it! Fudgy brownies all the way! Just one question, can we use milk chocolate? Or does it only work with dark chocolate? Thank you and see ya!

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 2:05 pm

      Hi Ari,
      This recipe is best with dark chocolate, this is the one which has the flavor, and which also melts better than milk chocolate, which can burn easily,
      Gemma 🙂

  45. Destiny Bates on June 5, 2016 at 2:26 pm

    I am helping some friends get their shop on the map and noticed. They have a web site. One of the ways in my research to optimize a web site is to use a blog. I am not blog savvy and neither are they so need a little help as to good sites to place there blog so that they get noticed..

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 2:55 am

      Hi Destiny,
      A course in digital media marketing will answer these questions. There are lots of tutorials online free of charge. What you cannot do it use other people’s sites to leverage your own, Google do not like it, and other bloggers do not like it either. So, do a little research on SEO, which is Search Engine Optimization, which will allow for good organic search results. Good content matters, so give people something which tells them something they want to know, or solves some problem for them. You get the idea?
      Gemma 🙂

  46. Sam on June 5, 2016 at 6:18 pm

    Hi Gemma! I’m very excited to make these brownies. I’m just wondering if you can use bakers chocolate(unsweetened chocolate) instead of dark chocolate. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 2:38 am

      Hi Sam,
      bakers chocolate is ideal for this, it is usually 70% plus cocoa solids and is easily melted, with a great flavor. It is great that you can find it,
      Gemma 🙂

  47. Rachael on June 7, 2016 at 1:05 pm

    Can I use salted butter? Thanks!?

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2016 at 2:05 am

      Hi Rachael,
      Yes you can, then do not add any to the batter,
      Gemma 🙂

  48. Profile photo of Sevda Sevda on June 12, 2016 at 6:36 pm

    Hello Gemma, have you ever thought about making an app? I love your recipes and hope that you come up with all kinds of beautiful pastries! Thank you! BTW my parents loved the brownies last time I made them.

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:31 am

      Hi Sevda,
      I have an idea for an app, but it may be a little time away, trying to get a cookbook sorted first!
      Gemma 🙂

  49. Karime on June 13, 2016 at 8:12 am

    hello, i was wondering if i could use vegetable oil instead of butter.
    Thanks!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 2:52 am

      Hi Karime,
      Not really for this recipe, that would be a different end result. It should still taste good but it will not really be a brownie,
      Gemma 🙂

  50. Profile photo of Ayesha Ameer Ali Ayesha Ameer Ali on June 15, 2016 at 4:59 am

    Hi, Gemma, I really love fudge brownies!!! Thank you for this recipe. I’ll try to make them anytime I can.

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:25 pm

      Hi Ayesha,
      Thank you for your kind words, i am happy when you are!
      Gemma 🙂

  51. Profile photo of Ayesha Ameer Ali Ayesha Ameer Ali on June 15, 2016 at 5:01 am

    Well, Gemma, could we melt that chocolate??

  52. Profile photo of Ayesha Ameer Ali Ayesha Ameer Ali on June 15, 2016 at 5:05 am

    Oh’ sorry I did not read all of that recipe

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:19 pm

      Hi there Ayesha,
      I am happy to have you with us, and trying the recipes,
      Gemma 🙂

  53. Shamaila on June 21, 2016 at 12:12 pm

    Hello Gemma. Some of my friends were searching the best brownie recipe and I gave them the name of your website. They were amazed with this recipe and they told that the taste was divine???? Thanks for your amazing recipes and don’t ever stop baking…?

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 12:58 pm

      Hi Shamaila,
      Thank you so much for being such a great Bold Baking Ambassador! I am happy to have you with us, and delighted that you are spreading the Bold Baking message, thank you,
      Gemma 🙂

  54. Kayla on June 24, 2016 at 9:52 pm

    Hey there Gemma,
    So I just took my brownies out of the oven, and they are extremely fudgey, to the point where you can’t cut them or they’ll just ooze everywhere. I cooked them for 30 minutes at a 350 degrees. And I believe I followed the recipe correctly. Any ideas on what I did wrong?

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 7:16 pm

      Hi Kayla,

      So you didn’t do anything wrong, it sounds like they needed another 7-10 minutes. Timing here really makes all the difference.

      Do you use the exact same size pan as me?

  55. Moonzarin khan on June 30, 2016 at 1:36 pm

    Hey Gemma
    I love ur baking . I recommend ur recipe to all my friends. I also love to see u bake on snapchat
    I tried this recipe but I don’t know why the brownies seem cakey . Could u pls tell me what I missed ?
    Keep baking and inspiring ❤️
    Moonzarin

    • Moonzarin khan on June 30, 2016 at 1:38 pm

      And oh I forgot to mention I just love ur dog waffles

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2016 at 4:25 pm

      Hi Moonzarin,
      Thank you for your kind comments, I will pass you compliments to Waffles!
      I am wondering if you changed the recipe in any way? The baking temperature, and time of cooking may also affect the result. This is my best guess,
      Gemma 🙂

  56. jennifer on June 30, 2016 at 10:54 pm

    Is it necessary to add the light brown sugar?
    What if I don’t get it? Then how do I proceed?

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2016 at 3:53 pm

      Hi Jennifer,
      Just substitute white sugar, it will just change the flavor a tad!
      Gemma 🙂

  57. Ceci on July 10, 2016 at 1:21 pm

    Hi Genma,
    I made this recipe for my family and they loved it! My mom said, “these may be the best brownies I have ever had!” HOME RUN!!

  58. Profile photo of Sukritkhandpur Sukritkhandpur on July 14, 2016 at 4:53 am

    Hi Gemma,

    Love your recipes. They are so simple and yet really very yummy.

    Is there a way that I can make these lovely brownies without eggs ?

    Thank you ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 14, 2016 at 7:43 am

      Hi there,
      Yes, it will not be the same result, but will be good. My chart for egg substitutes is here (http://www.biggerbolderbaking.com/?s=Egg+substitutes). You can print this too and keep it to hand. Almost all of these will be good for your purposes, so choose one which is easily available to you,
      Gemma 🙂

  59. Profile photo of Dickson Dickson on July 17, 2016 at 7:33 am

    Hi Gemma, I watched your Chocolate Brownie Layer Cake video & the moment you halved the brownie & showed us the inside, I started to drool all over the place. Since my sister’s birthday is nearing, I’d like to make one for her during her birthday & I have a few questions here:
    1. If I were to half the recipe & pour the batter into a 6 inch springform pan, will there be any change to the baking time?
    2. What is the recommended % of cocoa solids the dark chocolate should contain?

    Thank you so much & I look forward to your reply!

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 2:19 pm

      Hi Dickson,
      you are kind to think of baking for your sister’s birthday. Yes, you can use half the batter, and it will affect the cooking time, but not as much as you might think. Check the cake after 20 mins or so, if it is baked it will feel firm to the touch, though a little squidgy. If you are unsure return it to the oven for a further 5 mins, and check again.
      I generally use a chocolate of 70% cocoa solids, or thereabouts! it melts best, it is not temper-mental, and has great flavor,
      Gemma 🙂

  60. Olivia on July 22, 2016 at 6:53 pm

    Hi Gemma! I just wanted to say that I love your channel so much, and your recipes. I haven’t made this recipe yet, but I think it’s so cool that the ingredients you use are so simple, yet the brownies look so amazing! Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2016 at 2:19 am

      Hi Olivia,
      Many thanks for your kind comments, i am happy to have you with us,
      Gemma 🙂

  61. Daisy on July 23, 2016 at 4:23 am

    Hi Gemma! I’m a big fan of u cause all of ur recipe’s are amazing. I made few of them from ur recipe and all of them turns out pretty good too. But i have a question. Isn’t that sugar are way too much? Because since chocolate is already sweet too. Also can i replace the butter with margarine? And one last question, what am i supposed to do to have my brownie have a crackly surface that kinda like a paper on the top of the brownie?

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 1:06 pm

      Hi Daisy,
      It is important not to change the recipes, as the ingredients are balanced to give a good result. When you change an ingredient you change the result. So, do try it as it is, you should get the result you want. Beat the ingredients really well to get that ‘crisp’ finish,
      Gemma 🙂

  62. Ela A. Sy on July 31, 2016 at 3:07 am

    Hi Gemma! I am new to the bigger bolder baking community and have yet to try out any of your recipes. Can I bake this in a 45l toaster oven? My convention oven broke down a year ago. What adjustment will I have to take if I will be baking it in an oven toaster? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 7:44 am

      Hi Ela,
      Yes, this should work in any oven where you can select a temperature of 180 degrees.
      Try out 1/2 quantity at first, to make sure this recipe will fit your oven tray. it is a big mix,
      Gemma 🙂

  63. Fatema on August 6, 2016 at 10:52 pm

    Hi Gemma,
    Could you tell me the measurement if I wanted to make a small batch of it, I thought of calculating the half of all the measurements but eggs are five so should I take 2 and a half eggs?? Please suggest

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 2:35 pm

      Hi Fatema,
      You should use two large eggs, or three small eggs, this should be good for you,
      Gemma 🙂

      • Fatema on August 8, 2016 at 9:30 pm

        Thank you so much, I love your recipes.😀

        • Profile photo of Gemma Stafford Gemma Stafford on August 9, 2016 at 1:01 am

          🙂 🙂

  64. hannah on August 12, 2016 at 2:53 am

    Hi Gemma,
    What is 310g (11 oz) in cups?

  65. hannah on August 13, 2016 at 12:50 am

    Hi Gemma,
    I was asking how many cups, tablespoons are in 310g (11 oz) of dark chocolate?

  66. hannah on August 13, 2016 at 2:24 am

    Hi Gemma,
    Thank you so much. I went to the website but I didn’t get what i was looking for.
    What should i do now? BTW- I don’t use chocolate chips, I use the chocolate bar.

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 1:39 pm

      Hi Hannah,
      I have now forgotten the question! was it about measurements? Using chocolate bars you chop the chocolate really well, into pea size pieces.
      Let me know if i got this wrong,
      Gemma 🙂

  67. hannah on August 14, 2016 at 2:07 am

    Hi Gemma,
    Thanks for the reply though i didn’t understand, should i use the whole chocolate bar?
    BTW- My cousin Zarah showed me this website and she was right, you are awesome
    I love you Gemma, you are the best.

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2016 at 2:30 am

      Hannah, I do not know what size your chocolate bar is! You need to go back to the recipe and check the weight/measurements, and go with that. I hope i am not misunderstanding you?
      Gemma 🙂

  68. Mariam on August 16, 2016 at 6:38 am

    Hi Gemma,
    I wanted to ask what can you use if you don’t have any chocolate, or you don’t want to use any chocolate??

    • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:44 am

      Mariam,
      This is a chocolate recipe! nothing else will do,
      Gemma 🙂

  69. Vanda on August 23, 2016 at 7:28 am

    I will trie it soon,about the time do i keep it exactly the same with an electric oven with air circulation?
    I’m asking because with other recepies,normally cakes, they thend to be done a bit before the set time.

    • Profile photo of Gemma Stafford Gemma Stafford on August 25, 2016 at 2:31 am

      Hi Vanda,
      Yes, you are right, it is worth turning down the temperature for fan assisted oven by 10 – 20 degrees, depending on the recipe. I like to reduce by 10 degrees, and adjust the rest with time,
      Gemma 🙂

  70. Sindhura on September 22, 2016 at 10:53 pm

    Would like to see a video of you making this

  71. Syazana on October 2, 2016 at 2:40 am

    Gemma, do you think that the brownies will go well with chocolate ganache?

    • Profile photo of Gemma Stafford Gemma Stafford on October 2, 2016 at 3:11 am

      Yes, but it will be RICH!! 🙂

  72. jeanne on October 6, 2016 at 12:11 am

    Gemma,if i want to add some bailey in this recipe,what should i do or how much can i add?

    • Profile photo of Gemma Stafford Gemma Stafford on October 6, 2016 at 12:40 am

      Hi Jeanne,
      Bailey’s flavor will be lost in this! It would be best served in a whipped cream or ice cream accompaniment. Bailey’s is fragile enough, it splits easily when heated, it is great in no bake cheesecake, but I would not suggest heating it,
      Gemma 🙂

  73. Syazana on October 7, 2016 at 12:15 am

    Hi! Can I use dark brown sugar because I can’t find light brown sugar and molasses in the supermarket in my country. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:39 am

      Think I got to this one! mix white and dark brown sugar together 1/2 and 1/2 🙂

  74. Syazana on October 7, 2016 at 12:56 am

    Hi! Can I use dark brown sugar because I can’t find light brown sugar in my local supermarket. I also cannot find molasses if I want to make the homemade brown sugar. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:36 am

      Hi there, so, this is what you will do. Mix white granulated sugar anf Dark brown sugar together 1/2 and 1/2. this will do it for you.
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  75. Syazana on October 11, 2016 at 8:06 pm

    Hi Gemma! I am the brownie and my family and relative really like it! Thank you for recipe!

  76. Syazana on October 11, 2016 at 8:07 pm

    Hi Gemma! I made the brownie and my family and relative like it! Thank you for the recipe! Sorry for the Typo!

    • Profile photo of Gemma Stafford Gemma Stafford on October 12, 2016 at 2:10 am

      Hi there Syazana, it sounds like you are the brownie queen! well done you, Gemma 🙂

  77. Vipsa on October 14, 2016 at 8:32 am

    Substitution for brown sugar?

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 11:49 am

      You can use white sugar, or make your own brown sugar by adding a little molasses, recipe here in basics! 🙂

  78. Paula on October 16, 2016 at 5:53 pm

    These are amazing! Found my forever brownie recipe! I used semi sweet chocolate chips and it is perfect 😊

    • Profile photo of Gemma Stafford Gemma Stafford on October 17, 2016 at 1:11 am

      That is great Paula, thank you for letting me know,
      Gemma 🙂

  79. Diane on November 4, 2016 at 10:11 pm

    Hi Gemma. i want to ask what is the shelflife of brownies? i really love fudge brownies. thank you for sharing this recipe. i will try it soon 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on November 5, 2016 at 3:57 am

      Hi Diane,
      This depends on where you store them. In the fridge, in an airtight container, these will keep very nicely for about 3 – 5 days. At room temperature really a day or two. Return to room temperature before serving 🙂

  80. Sian on November 6, 2016 at 4:18 am

    Hi Gemma, I am just about to make these but I have had trouble in the past knowing when to take brownies out of the oven so that they are still gooey but not raw. What are some signs to look out for?

    • Profile photo of Gemma Stafford Gemma Stafford on November 7, 2016 at 1:41 am

      Hi Sian, this is a good question. 1. the surface should be dry. 2. they should feel firm to the touch, with a bounce back. The timings attached to the recipe should be good for you, provided your oven is accurate. Allow to cool before you check them, remember they will continue to bake for a few minutes in the residual heat. 🙂

  81. Shruti on November 10, 2016 at 5:53 am

    Hey is it OK to use salted butter and cut out the salt ?

    • Profile photo of Gemma Stafford Gemma Stafford on November 13, 2016 at 8:30 am

      Yes, this is a good idea 🙂

  82. sivasankari on November 26, 2016 at 2:25 pm

    Hi, I do bake cakes, but once out of the oven sometimes the cake become very hard. And im really confused what to do.can you help me.

    • Profile photo of Gemma Stafford Gemma Stafford on November 27, 2016 at 2:47 am

      Hi there, it is important to know that your oven is working correctly, that the temperature is right! It is also important to know how to judge the ‘doneness’ of the bake. The test is inserting a skewer into the cake, and checking it for uncooked batter, however this is no test for an over-baked cake.
      Here is my tip. Follow the temperature setting exactly. Then the suggested time for the recipe. About 10 minutes before the end of the cooking time check the cake, press your finger gently to the center of the cake, if it is firm, it is cooked! you can then test with a skewer if you wish. All things being right your cakes should not be hard. Do not over-mix the batters either, this makes the cake tough, but not hard! Gemma 🙂

  83. Kauser on December 7, 2016 at 7:09 pm

    What adjustments i have to do in measurements and cooking time if i want to bake d brownie in 8*8 cake pan..

    • Profile photo of Gemma Stafford Gemma Stafford on December 8, 2016 at 1:44 am

      Hi Kauser,
      I do not know for sure as I did not do this. If the pan is deep enough, at least two inches deep, you should be able to bake this at the same temperature, and for the same time.
      I do think you will have batter left over, which you could bake off as muffins. I could not advise in relation to cutting down this recipe without actually trying it myself, I think 1/2 of the mix may work, but I cannot be sure,
      Gemma 🙂

  84. Profile photo of Becky E Becky E on January 13, 2017 at 2:22 pm

    Hi Gemma,

    I am a huge fan of yours. I have spent the last few days baking and wanted to show you the results. I’ve added an image which I hope you can see.

    Thank you so much for all of your amazing recipes, I hope that at some point you can do a lemon cheesecake or something as I love everything with Lemon. 🙂

    Becky.

  85. Mandarina Naguib on February 12, 2017 at 8:05 pm

    Hi Gemma!

    I am so happy I found you! Actually it was my daughter, a huge fan of yours, that insisted I watch your videos. And ever since I watched your monkey bread video, I got addicted to your channel.
    I’ve just tried this brownies recipe. You are right, it is the best ever. I had a slight problem though… The brownies were a bit wet inside… They don’t taste uncooked… just a tad wet… and I can’t think of a reason why. Anyway, It doesn’t matter… they’re gone already… to the last crumb. I might use a bigger pan next time.
    Thank you for all your wonderful recipes… Thank you for sharing your tips… And most of all, thank you for pouring so much love and passion into your videos… I want you to know your positive energy is felt and appreciated… uplifting really.
    Warmest greetings to you.
    Mandy

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 8:13 am

      Hi there, I think I got to this one!
      I think you need to bake this a little longer if you use the same pan again, if it is deeper it will need more time,
      Gemma 🙂

    • Mandarina Naguib on February 16, 2017 at 3:33 am

      Ok… Will let you know how it goes… Thanks a mil for tips! 🙂

      Mandy

  86. Maria Buscallà on February 21, 2017 at 10:56 am

    The best brownie I’ve ever tried!!

    • Profile photo of Gemma Stafford Gemma Stafford on February 22, 2017 at 2:59 am

      YEA! happy dance here 🙂
      Gemma

  87. Angelic Hamdi on March 2, 2017 at 7:23 pm

    Hi Gremma love ya I have a question I don’t like dark chocolate can I use regular cocoa powder thanks

    • Profile photo of Gemma Stafford Gemma Stafford on March 3, 2017 at 11:29 am

      Hi there,
      cocoa powder tends to be as bitter as dark chocolate, the unsweetened version that is!
      What is lacks is the fat, the cocoa butter, which is really helpful in the recipe. So, I suggest you run a trial with it, divide down the recipe, see if it suits your taste. It is not what I would suggest as it lacks the richness,
      Gemma 🙂

  88. Shivani Jajodia on March 2, 2017 at 10:42 pm

    Hi Gemma I’m a vegetarian so what can I use to replace egg in it.
    Can you please make a veg cake channel to for vegetarian plz . It will help me a lot I love baking but every were I find egg in cakes,cookies etc . It will be help full thanks

    • Profile photo of Gemma Stafford Gemma Stafford on March 3, 2017 at 11:24 am

      Hi there,
      Most baking in the US and Europe uses egg, the traditional recipes used what was available. and eggs are a big part of this. Dairy too!
      The best we can do is to substitute other ingredient for the eggs. Some work really well, other recipes rely so much on eggs that they are less successful.
      I have an egg substitute chart here on my website, do check it out. This allows you to choose the substitute which is available in your area,
      Gemma 🙂

      • Shivani Jajodia on March 3, 2017 at 1:52 pm

        Thanks
        I have a problem while baking my cake rises very well and when It cools down it sinks can you tell me what to do

        • Profile photo of Gemma Stafford Gemma Stafford on March 4, 2017 at 4:42 am

          This sounds like it was under-baked. When it is cooked it will feel firm to the touch, and look dry on top. I do hope you will try this again!
          Gemma 🙂

  89. Kiki Damayanto-Amar on March 5, 2017 at 5:26 am

    hi gemma, i usually baked brownies in 9×9 inch baking pan, any suggestion for me?

    • Profile photo of Gemma Stafford Gemma Stafford on March 6, 2017 at 1:35 am

      Hi there,
      I think you can adjust this recipe if you wish. There will be little difference really, and if you use the 9 x 9 pan, and it is deep enough, it will take the batter. You will need to bake longer in this case. Reducing the recipe by 1/3 should also work for you. I would write it down, and then divide it, so that you do not miss and ingredient,
      Gemma 🙂

  90. Toni Bissell Legates on March 8, 2017 at 12:14 am

    Hi, Gemma, I was wondering if I could use dark chocolate chips in this recipe since I have a truckload of them? I love your blog and being connected on Facebook means I don’t miss much. Thank you for the hard work you do and being so connected and willing to answer our questions!

    Sincerely, Toni

    • Profile photo of Gemma Stafford Gemma Stafford on March 8, 2017 at 11:10 am

      Hi there Toni,
      Yes, why not! they do tend to have a stabilizer in them, to help them keep their shape, but they will work. I am picturing a truck, backed up to your house, tipping the choc chips in! Amused 🙂
      Gemma

  91. Profile photo of Belle Simmons Belle Simmons on March 9, 2017 at 6:25 pm

    Really good brownie recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on March 10, 2017 at 3:18 am

      Thank you Belle, it is a great one, rich, but great for a treat,
      Gemma 🙂

  92. Profile photo of Dutch-Queen Dutch-Queen on March 12, 2017 at 10:05 am

    Hi Gemma,
    I’ve baked these brownies yesterday and they were absolutely fabulous!!!! The only thing I’ve changed is the amount of sugar. Instead of 450 grams I used 100 grams of brown sugar and 150 grams of granulated sugar and it was still sweet – but that was ok because I have never tasted brownies like these and so did my family.
    I used half of them as a base for the chocolate cheesecake, will switch over to that now and leave my comment there as well
    I also posted a picture here for the brownies.
    Thanks Gemma for all these great recipes!!!

  93. Profile photo of Ashmita Bose Ashmita Bose on March 14, 2017 at 9:19 am

    hello gemma
    i absolutely adore your work.
    all your recipes are so unique
    tried a few & they all turned out to be great
    just wanted to ask one question
    can i use salted butter for this recipe?
    we don’t usually get unsalted butter here

    • Profile photo of Gemma Stafford Gemma Stafford on March 15, 2017 at 4:22 am

      Hi there,
      Yes, you certainly can! This was the only butter we had growing up in Ireland too. Do not add extra salt if you do this,
      Gemma 🙂

  94. Profile photo of palagem palagem on March 20, 2017 at 10:32 am

    hi Gemma, I just made it, but when 30min was up, it was bubbling. It end up being a failure. I don’t know why, it might be that the sugar was not properly dissolved, I add in less sugar, replaced sugar instead of light brown sugar or replacing banana instead of eggs. Pls reply

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 11:55 am

      I have no idea why this was bubbling after 30 mins. it should have been well baked by then. Even changing the recipe will not affect this.
      I have two questions in my head:
      1. Is your oven temperature ok. it should be 180C/350F.
      2. Did you use a really deep pan?
      The pan here needs to be a shallow one, brownies are generally about 2 inches deep when baked. other than that I cannot be sure!
      Gemma 🙂

      • Profile photo of palagem palagem on March 24, 2017 at 1:28 pm

        hi Gemma,
        I find out that the chocolate I used was not dark chocolate, it was on the sweet side, I think it might caused the bubbling of my cake. I will deninately try this recipe again! Hope it would work next time

        • Profile photo of Gemma Stafford Gemma Stafford on March 25, 2017 at 3:07 am

          OK, the lower the cocoa solids in a chocolate the higher the cocoa butter, and sugars are usually part of it too. the flavor is also not so good. Keep a highe cocoa solids chocolate for your baking, it does not need to be the most expensive on, but you may need to hide it!
          Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This