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Best Ever Brownies!!! Save this recipe because these are the best I have ever had.

Best Ever Brownies

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Hi Bold Bakers!

Behold! My Best Ever Brownies recipe! Now, I know the internet is full of “Best Ever” claims and “the ultimate” recipes but this really is the end all be all of fudge brownie recipes!

Brownies have always been one of my favorite treats to bake and of course to eat. I’m all about that crisp crackly top, ooey -gooey fudge-like center, studded with chunks of molten chocolate! These Best Ever Brownies really live up to their name as they are made with high-quality cocoa powder and a whole cup of rich chocolate chunks. I don’t know anyone who wouldn’t love to sink their teeth into these, they are chocolate heaven! Prepare to get your chew on!

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The best part, these brownies can be whipped up in under 25 minutes using ingredients you most likely already have in your kitchen.

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They require just one bowl and no special mixers. They are so simple yet so decadent. You will never need another brownie recipe and will simply not be able to go back to that boxed mix!

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These are not your every day brownies, get ready to get hit in the face with chocolate! You’re welcome!

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If you love brownies, then you’ll have to try these recipes:

NEW Best-Ever Pecan Pie Recipe!

Best Ever Pecan Pie - The only recipe you will need this Holiday season!!!!

4.9 from 30 reviews
Best Ever Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 1 cup (8oz/240g) butter, melted and cooled
  • 2 tablespoon vegetable oil
  • 1 cup plus 2 tablespoons (6¼oz/184g) brown sugar
  • 1 cup plus 2 tablespoons (8¼oz/244g) white sugar
  • 4 large eggs, room temperature
  • 4 teaspoons vanilla extract
  • 1 cup (5oz/150g) all purpose flour
  • 1 cup (4oz/120g) good quality, unsweetened cocoa powder
  • 1 teaspoon salt
  • 1½ cup (9oz/270g) roughly chopped chocolate or large chocolate chips
Instructions
  1. Preheat the oven to 350°F (175°C) then line a 7x11 inch baking trey with parchment paper and set aside.
  2. In a large bowl combine melted butter, oil and both sugars.
  3. Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color.
  4. Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
  5. Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
  6. Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to the touch.
  7. Remove from the oven and allow to cool to room temperature before removing from the baking trey and slicing into 16 brownies. Enjoy!
Notes
Store at room temperature for 3 days or freeze.

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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!

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554 Comments

  1. Cynthia on January 23, 2018 at 2:19 am

    Hi Gemma, can I use a 9×9 or 10×10 pan? 🙂

    • Gemma Stafford on January 23, 2018 at 2:28 am

      Hi there,
      The volume of the 9 x 9 (81sq inches) pan is not far off the volume of the 7 x 11 (77 sq inches) It will work perfectly for you,
      Gemma 🙂

  2. Padmaja Paul on January 22, 2018 at 7:18 pm

    Hi
    Can I use dermera sugar instead of brown sugar. Or jaggery powder.

    • Gemma Stafford on January 22, 2018 at 7:26 pm

      Yes, you can use that. It will work 🙂

  3. Padmaja Paul on January 22, 2018 at 7:10 pm

    Hi Gemma
    Love your recipes. Please give us eggless recipes as well. My family is a mix of egg eaters and non egg eaters. Can’t afford to make anyone of them angry.,,😉

    I am scared to try with egg substitute
    Would like to go just as per the recipe. So some eggless ones please.

    • Gemma Stafford on January 22, 2018 at 7:35 pm

      Stay with me! I’m working on an eggless brownie recipe that hopefully will come out in early February 🙂

  4. Lesia on January 22, 2018 at 5:25 am

    Hi Gemma!

    Can I substitute vegetable oil with coconut oil?
    We only cook with coconut oil at home and for only 2 tbs of vegetable oil, I would like to substitute instead of being a new bottle.

    Thanks!

    • Gemma Stafford on January 22, 2018 at 7:25 pm

      Hi Lesia,

      Yes you sure can sub it out for coconut. It will work just fine. 🙂

  5. ALINA KANADA on January 21, 2018 at 2:13 pm

    Hi Gemma! This recipe looks amazing but i cant find quantities anywhere on this website , i can only watch video ! I am sorry to be pain , but can you help me with this

    • Gemma Stafford on January 22, 2018 at 2:16 am

      Hi there,
      The recipe is here, below the video.
      Just scroll down a little more, and there it is!
      1 cup (8oz/240g) butter, melted and cooled
      2 tablespoon vegetable oil
      1 cup plus 2 tablespoons (6¼oz/184g) brown sugar
      1 cup plus 2 tablespoons (8¼oz/244g) white sugar
      4 large eggs, room temperature
      4 teaspoons vanilla extract
      1 cup (5oz/150g) all purpose flour
      1 cup (4oz/120g) good quality, unsweetened cocoa powder
      1 teaspoon salt
      1½ cup (9oz/270g) roughly chopped chocolate or large chocolate chips
      Gemma 🙂

  6. Manasi on January 20, 2018 at 11:10 am

    Hey! I have checked the substitute chart but I was wondering could I use sweetened condensed milk instead of eggs?

    • Gemma Stafford on January 21, 2018 at 4:58 am

      Hi there,
      Banana, curd,strained/Greek yogurt will be good for this recipe.
      condensed milk is a great thing, but it is very sweet, and if you choose to use it you will need to reduce the sugar. Reduce the white sugars first in a recipe, the brown sugar has another function.
      Gemma 🙂

  7. Delphine on January 19, 2018 at 8:35 am

    Hello Gemma,
    It looks like exactly the kind of recipe I was looking for!
    However, my husband doesn’t like me using sugar at all… Can I replace it by agave syrup or honey?
    Thank you for your advice!
    Best regards!

  8. Jay Jops on January 18, 2018 at 9:51 pm

    Absolutely the best! I have done it twice, didn’t take a photo of the first try as they went fast warm in my kitchen with my kids’ friends at home ☺️ so this batch I made sure to take a picture to submit here haha. Thanks so much Gemma. I am becoming more confident in baking goodies.

    • Gemma Stafford on January 19, 2018 at 4:25 am

      Good for you! Well done, and they do disappear, fast, even here, where there is a lot of baking going on!
      Carry on now, lots of recipes here for you to try,
      Gemma 🙂

  9. Marion on January 18, 2018 at 2:18 am

    Hey Gemma, this is the very 1st time i’m gonna try your recipe. Could you please email me the recipe for 50 of these brownies 🙂

    • Gemma Stafford on January 18, 2018 at 7:53 pm

      Hi Marion!

      Hope you enjoy this recipe. If you want to make 50 I suggest multiplying the recipe by 4. That should give you plenty 🙂

  10. Lisette Semidey on January 17, 2018 at 12:50 pm

    Hi I would like to know if I make this recipe in 9×13 baking tray do I have to change the amounts of the ingredients since you use a 7×11 which is smaller?If so what are the amounts needed. Thank you.

    • Gemma Stafford on January 17, 2018 at 9:07 pm

      Hi,

      A 9×13 tray should work perfectly fine. You don’t need to change anything. But note they might bake faster so maybe bake them for 5 minutes less to make sure they are fudgy in the middle.

      Gemma.

  11. Rose on January 17, 2018 at 4:02 am

    Hi Gemma.. I made the brownies and it was delicious except for 1, it was way more crumbly.. I was not able to cut it into perfect squares..it just broke easily… Apart from this, the brownies was awesome!! So happy that I found your channel.. Lots of love !!

    • Rose on January 17, 2018 at 4:03 am

      Side note… just for you to know..I substituted brown sugar with white sugar

    • Gemma Stafford on January 17, 2018 at 4:22 am

      Hi Rose,
      Brown sugar and white sugar have a different effect in a recipe.
      Brown sugar is more moist, and works to hold the brownie together, and also adds a little caramel note.
      I am not sure why it had such a dramatic effect though, I would not have though it would do this, did you make any other changes to the recipe? I would like to think this would work perfectly for you. Do let me know,
      Gemma 🙂

  12. Davi on January 16, 2018 at 7:16 am

    Hi Gemma! Love the organization of your recepies! So good to find people who actually take the time and the effort to make like this! The recepie looks great! I have some great chocolate chips 70% cocoa that I was saving. Do you think they would work as main chocolate, melted instead of the cocoa powder? Thx a lot!

    • Gemma Stafford on January 17, 2018 at 4:06 am

      Hi Davi,
      In a way it is a pity to melt these! They have had stabilizers added to keep them whole in a recipe, and cost a bit more too. They will melt, but not as readily as a bar.
      I think I would not do it, add them whole and use cocoa as the recipe says, I think you will like the result,
      Gemma 🙂

  13. Nadya on January 14, 2018 at 5:51 pm

    Hi Gemma! 😄 I really love your recipes, I tried some of them and always turn out delicious 😍
    I want to try this recipe, but brown sugar is hard to find in my country. They always said that palm sugar is the same as brown sugar. It makes me confused. Can I use palm sugar? Or I just use white sugar instead?

    • Gemma Stafford on January 15, 2018 at 6:07 am

      Hi there,
      I never heard of sugar being called ‘plain’ sugar, but it sounds like it is a natural sugar, so it should be brown in color. If it is jaggery it is perfect. Palm sugar is also brown in color, so I say go for it, use the plain sugar.
      The difference between granulated white sugar, and brown sugar is the amount of molasses remaining in the sugar after processing. (https://www.biggerbolderbaking.com/make-brown-sugar/) this will tell you,
      Gemma 🙂

  14. Josephine on January 14, 2018 at 10:07 am

    Hi, Gemma! Would it be ok if I replace white sugar with brown sugar in this recipe? And if I want to add nuts, is there any adjustment that need to be made on other ingredients?

    • Gemma Stafford on January 14, 2018 at 3:07 pm

      Hi Josephine,

      Yes you can replace white with brown sugar no problem. No adjustment needed for nuts. Just make sure they are toasted first then throw them in there 🙂

      Gemma.

  15. Rain on January 13, 2018 at 6:38 pm

    hai. I want less sweet, should i reduce the brown sugar and white sugar or change chocolate to semi sweet chocolate?

    Which butter do you used?unsalted or salted butter?

    • Gemma Stafford on January 13, 2018 at 8:32 pm

      I use salted because I think it has better flavor. 🙂

  16. Micah on January 13, 2018 at 1:28 am

    What kind of cocoa powder to be used? Is it dutch process or natural? And also can i just use purely brown sugar instead mixing it with white sugar? Will this affect the end result? Thanks!!!!!

    • Gemma Stafford on January 13, 2018 at 4:28 am

      Hi Micha,
      Dutch processed is a de-alkalized cocoa, and it is perfectly good in this recipe, as is the regular unsweetened cocoa. Either one will work for you,
      Gemma 🙂

  17. Carol on January 12, 2018 at 12:10 am

    OOPS!! I meant to ask, can I use either milk chocolate or semi-sweet chocolate chips in this recipe? If so would which chips would you recommend?

    • Gemma Stafford on January 12, 2018 at 8:19 am

      Hi Carol,
      A semi sweet chip will be about 70% cocoa solids, and not too sweet, I suggest this.
      A milk chocolate at about 50% cocoa solids will work well too, but I would not go below this,
      Gemma 🙂

  18. megha rathi on January 10, 2018 at 7:23 pm

    Hi,

    I used this recipe and made the Eggless version using curd from your egg substitute chart.. so instead of 4 eggs I added 16tbsp of curd. Though the texture and fudginess was just the same I get some strong taste. I don’t know what’s that.. can you please help with any other substitute. I loved this easy recipe but I think curd is playing around wrong way here. Apple sauce is not easily available near me.

    Thanks
    Megha

    • Gemma Stafford on January 10, 2018 at 8:33 pm

      Hi,

      You tried tofu instead of eggs?

      Brownies is on of those recipes that is so tough to replace the eggs in. I think I need to get you an eggless recipe just for vegetarians and vegans.

      Gemma.

    • Kristine Geisler on January 11, 2018 at 3:51 pm

      Try flax eggs it is one tablespoon of ground flaxseed and two tablespoons of water for each egg so I used 1/4 cup ground flaxseed and 1/2 cup warm water you comine them separately and give them some time to gel up

  19. Suzyna Shiham on January 9, 2018 at 10:03 am

    Hi Gemma,

    Just tried this recipe and it came out great. Love how easy it was to make. I added some walnuts and it was really good.
    Best brownie recipe ever. 🙂

    • Gemma Stafford on January 9, 2018 at 5:22 pm

      Hi Suzyna,

      I’m delighted you liked it!! this is one of my favorite recipes.

      Gemma.

  20. Habibah Othman on January 8, 2018 at 8:18 pm

    Its very true. I love gemma’s recipe. Worth trying n super delicious. Makes me like a pro bakery now. Most of my customer satisfied n giving me a positive feedback. They love the brownies I made from gemma’s recipe. Thank you gemma. I will definitely try your other recipes too.

    • Gemma Stafford on January 8, 2018 at 9:53 pm

      Hi,

      I love to hear that!!! Thank you so much for your comment and trying them.

      Gemma.

  21. Adrian John on January 6, 2018 at 7:18 pm

    Hi Gemma,

    Made the brownies and it was perfect! Recipe is of the hook! Thank you very much! Was wondering thought if a double up the recipe what would be the cooking time? Will it be the same as long as i keep the thickness the same?

    • Gemma Stafford on January 7, 2018 at 3:31 am

      Hi Adrain,
      Nice to hear that this worked well for you, I am happy!
      You are right, the time will be little enough difference, as long as the thickness is the same, and the oven is able for the bigger tray. The usual test applies, mt first test is always my finger, a small press down to the top of a bake will tell you what you want to know, if it is barely firm to the touch, it is baked!
      Gemma 🙂

  22. Nicole Ghandour on January 6, 2018 at 11:26 am

    Hi Gemma.
    I made these brownies today and they tasted amazing, just like how a real brownie is supposed to taste. This really is the best ever recipe. I made this recipe before but my mom made me put baking powder in it and they were really caky. I didn’t like them. This time is way better. My mom and sister said they liked them better the previous time and I was like seriously?! My sister said she didn’t like fudgy and gooey brownies, so I literally wanted to kill her. Like how the hell doesn’t like fudgy brownies?!!!? It’s kinda the point of them. Anyway more for me 😂😉😋

    • Gemma Stafford on January 7, 2018 at 4:05 am

      Hi Nicole,
      Thank you for your kind, and amusing, account of your brownie baking. Very well done to you, and you have learned something! We all have different ideas of perfection!
      Good for you, keep at it, and do not forget to submit a photo,
      Gemma 🙂

  23. mais aqui on January 5, 2018 at 1:26 am

    This is a sweet that I really love to do and especially to eat, it’s all good, this recipe is a little different from the one I’m going to prepare it, I’m sure I’ll like it too.

    • Gemma Stafford on January 5, 2018 at 11:27 am

      Hi there,
      I do hope you like this recipe, you can let us know right here,
      Gemma 🙂

  24. Courtney on January 5, 2018 at 12:14 am

    I really wanted some brownies the other day and was starting to get bored with my regular recipe. Then I remembered that you had one here. This is absolutely the BEST brownie I have ever had. My husband isn’t a fan of chocolate or brownies really and he ate more of the pan than I did. I didn’t have any chunks or large chips but I did have mini chips and those worked just fine. I want to try with M&M’s in them next!

    • Gemma Stafford on January 5, 2018 at 11:31 am

      Hi Courtney,
      I really do have to agree, it is a great recipe. Thank you and your husband for this very kind review, I am happy to have it,
      Gemma 🙂

  25. Lola on January 4, 2018 at 2:35 pm

    Fantastic! Cut measurements in half, put in 8X8 pan, baked 25min. So good!!!

    • Gemma Stafford on January 5, 2018 at 12:27 pm

      Thank you Lola, delighted to get your input,
      Gemma 🙂

  26. Sadaf on January 3, 2018 at 10:08 pm

    Hey Gemma.i want to make them as cupcakes.what will be the baking time?

    • Gemma Stafford on January 4, 2018 at 3:46 am

      Hi there,
      I hope you mean muffins, as a little cupcake would not be suitable for this batter.
      I think you will need to bake this for 20 mins or so, then check it, I have not baked this in this manner, so I would need to try it, I cannot be precise about this, and I am not sure it is the best way to bake this recipe. This week we have muffins for you, you may like to try these too,
      Gemma 🙂

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