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

Best Ever Brownies Recipe

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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, and my Best Ever recipes, then you’ll have to try these recipes:

4.8 from 62 reviews
Best Ever Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 1 cup (8oz/227g) 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/123g) 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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857 Comments

  1. Rachel on May 20, 2018 at 6:28 am

    Hi Gemma! I’d like to bake this recipe, but I live in a country where I don’t have easy access to cocoa powder. Can I substitute with melted chocolate and add more flour to the recipe? Would this compensate for losing the dry ingredient amount?

    • Gemma Stafford on May 20, 2018 at 8:14 am

      Hi Rachel,

      you asked the right question but the answer is a bit of a tricky one. If you leave out Cocoa powder you will need to substitute it for something like more flour. This might change the end result of your brownies. If you can I would order it online. It’s a good ingredient to have.

      Best,
      Gemma.

  2. Chloe on May 19, 2018 at 3:31 pm

    This recipe didn’t really work for me. I cooked it for 40 minutes but wasn’t cooked much at all. I had to put it back in for awhile. It didn’t taste very good for me, but I might try to redo it to see if it turns out.

    • Gemma Stafford on May 20, 2018 at 8:09 am

      I’m sorry to hear that, Chloe. Can you do me a favor and just triple check your measurements because It really should have taste good.

      Best,
      Gemma.

  3. chio on May 17, 2018 at 4:34 pm

    Thank you very much. The recipe it’s great!

    • Gemma Stafford on May 18, 2018 at 11:13 pm

      I’m thrilled to hear that!!! Thanks so much for trying it out.

      Best,
      Gemma.

  4. Jessica on May 16, 2018 at 10:39 am

    Hi Gemma,

    This recipe is really the BEST EVER!!! The taste and texture is perfect, it’s chewy, fudgy and oh my, taste like heaven! Thou I had issues on my first attempt, I followed the instructed temperature and minutes but my brownies turned to be not pretty well cooked – it doesn’t have that golden brown on top and it still too dark (I’ve shared the photo to you). I’m wondering what will be the correct temperature and minutes for gas oven like mine and only lower burner is working… Can you please advise so my second attempt will be as pretty as yours. Thanks in advance.

    • Gemma Stafford on May 19, 2018 at 12:56 am

      Hi Jessica,

      Gosh so it sounds like maybe you just needed more time. Every oven is different so they can be different results. Just make sure you write down how long they took in your oven for the next time you make them.

      Best,
      Gemma.

  5. Danyell Wallet on May 10, 2018 at 7:13 am

    I LOVE the brownie recipe!!! I just made it and was finally able to eat it (after it cooked). Man I look like a boss!! 😀 🤩 I didn’t have any chocolate chunks but it didn’t matter because the recipe was so awesome without it! Once I figure out how to post a picture, I will 🤣

    • Danyell Wallet on May 10, 2018 at 7:28 am

      BTW, I used coconut oil in place of butter ( because I didn’t have any 🙀) and it was still awesome! I also baked it two settings because my square pan, I believe, is smaller but still cut each at 16 (less “guilt”) like suggested. Doesn’t matter if I have 16 or 32.. they’ll still be all gone by the end of the day, I’m sure. Haha

      • Jess on May 17, 2018 at 7:56 pm

        Hi Gemma,
        I tried this recipe yesterday and unfortunatly it burnt even thought I left it in the oven for exactly 35 mins

        • Gemma Stafford on May 18, 2018 at 11:21 pm

          Hi Jess,

          I’m sorry to hear that. I’m really surprised it burnt after just 35 minutes. I suggest checking the temp of your oven because that just doesn’t sound right. Maybe the temp is higher than it says.

          Best,
          Gemma.

    • Gemma Stafford on May 10, 2018 at 11:44 am

      Thank you for this great comment and review of this recipe.
      I am delighted you made this work for you. I had not tried it with coconut oil, so I am delighted to have your assessment of this in this recipe.
      You also made me laugh! this is a good thing 😉
      Gemma 🙂

    • audvn on May 13, 2018 at 11:08 pm

      hello gemma! i baked these brownies for a party and they turned out amazing. however, the party is tomorrow and i am wondering about how to store them. do i refrigerate them overnight or just leave them at room temperature?

      • Gemma Stafford on May 15, 2018 at 8:17 am

        Hi,

        Store them in an airtight container at room temperature for up to 3 days.

        Best,
        Gemma.

    • fart on May 17, 2018 at 7:59 pm

      This was a total failure it tasted disgusting

      • Gemma Stafford on May 18, 2018 at 11:11 pm

        I’m really sorry to hear that. Why did they taste so bad?

        I suggest re-reading the recipe and just double check the measurement etc.

        Best,
        Gemma.

  6. Robert on May 9, 2018 at 8:41 pm

    Can I use a 9×13 pan? Will the cooking time change?

    • Gemma Stafford on May 10, 2018 at 1:57 pm

      Hi Robert,
      The pan I use is 77 sq inches. Your pan is 117 sq inches. This means that it will take about 1/3 more batter to fit it. You can reduce the size of your pan by using foil to pad it out. Try it, it really works. Take it back to 9 x 9 inches, that will be just right for this batter.
      Gemma 🙂

  7. Feeling left out on May 6, 2018 at 4:41 am

    Hi Gemma,

    After reading all your comments, I am feeling left out here. I dont have an Oven, so, did it that means i cant bake it in a microwave? My second mistake was I forgot to powder sugar. Moreover, when I finish baking it was too buttery. I used 227g & not 1 cup which was written in brackets. I tried your banana bread recipe which was soo perfect so I just bilndedly follow this one as well. But it totally failed.

    • Gemma Stafford on May 7, 2018 at 4:26 am

      AH! I am sorry to hear this.
      This recipe is not designed for the microwave, and I have not tried it in the microwave.
      The butter amount you used was right, and I did not powder the sugar for this recipe. I am not sure what happened here, but it may just not have been right for the microwave. I will have to try it.
      Did you bake the banana bread in the microwave? I have not tried that either, so I am really interested in how you managed it.
      Do try the other 10 minute cakes, carrot cake, red velvet too, which is easy to convert to a chocolate cake. (https://www.biggerbolderbaking.com/?s=10+min+microwave) some no bake recipes here too.
      Thank you for being in touch, I am sorry you were disappointed,
      Gemma 🙂

  8. Annie on May 4, 2018 at 7:33 pm

    Hi Gemma!

    In an effort to cut down on white flour and sugar, I’m hoping to adapt this recipe with whole wheat pastry flour and coconut sugar. So for the sugar, I was wondering should I try to meet the weight of the two sugars or the volume with the cups? Thank you!!

    • Gemma Stafford on May 5, 2018 at 11:14 am

      Hi Annie,
      You can reduce the sugar a bit here too. Say total 12 0zs, less if you like but you may need to replace the bulk. I think you need to watch the flour, coconut flour is super absorbent. Hold back a little until you see how it feels.
      Let us know how you get on with the adjustments.
      Gemma 🙂

      • Annie on May 5, 2018 at 5:10 pm

        Thanks, Gemma. I’m using whole wheat pastry flour so hopefully that won’t throw it off too much. And then coconut sugar. I’ll try the 12oz and see how that goes. Thank you!!

        • Gemma Stafford on May 7, 2018 at 4:57 am

          Hi Annie,
          Do let me know how that works for you,
          Gemma 😉

    • Halimah on May 6, 2018 at 3:59 pm

      Hi Gemma!

      Thank you so much for this amazing recipe that you shared with us it’s amazing! The brownies were finished within a couple of hours! That’s how you know if a recipe is a hit! 😉

      • Gemma Stafford on May 6, 2018 at 10:08 pm

        Delighted you like it!!! Thanks for your lovely comment 🙂

        Best,
        Gemma.

  9. BellaAngela on May 4, 2018 at 12:51 am

    Hi, Gemma!

    This best ever fudgy brownie recipe is really true to its name! BEST! EVER!
    Thank you for sharing this to us, Gemma!

    By the way, may I ask for your serving size/nutrional value/nutrition facts label on this one? I’m glad you are already including the nutrional value on your recent recipes!
    Thank you!

    P.S. I really love how legit your recipes are! I have already tried a lot of your recipes and my family loved it!

    • Gemma Stafford on May 4, 2018 at 2:43 am

      Hi BellaAngela,
      Thank you for your kind words.
      Yes, we are trying to pay more attention to the nutritional values for recipes, it is of interest to many people. I have not done it for this recipe, but you can presume that the calories/sugars/fats are high, and of course dependent on the serving size. This I thin is the trick, cut into 2 inch squares, they are rich!
      I use my fitness pal to calculate calories, nutritional values etc, you can do this too. However for this type of recipe you can presume that it will be high in calories, carbs,fats etc.
      Gemma 🙂

      • Danyell Wallet on May 10, 2018 at 7:20 am

        they can also, like I did, go to http://www.verywellfit.com and put in the ingredients in the calculator which will analyze, give the value, as well as create a sticker for printing 😉

  10. Mae on May 1, 2018 at 9:26 pm

    Hi Gem,
    I followed your instructions and measurements, but i find the brownies bitter. Should I cut down the cocoa? (Btw I used dutch processed) But I’m afraid the brownies will be less chocolaty. Suggestions please.

    Thanks,
    Mae

    • Gemma Stafford on May 2, 2018 at 3:38 am

      Hi Mae,
      Dutch processed cocoa has been alkalized. Natural cocoa is acid in nature, and it gives a different,milder result in a bake. I usually use natural cocoa, and this is what I suggest in this recipe. Adding an acid ingredient may balance out the flavor for you, perhaps a little yogurt, but best to stick to the unsweetened natural cocoa. Brownies are a dense bake, adding an alkaline plus acid ingredient may give you a lighter bake, rising the brownie a little.
      I hope this helps.
      Gemma 🙂

  11. Nim on May 1, 2018 at 5:42 pm

    I’ve been making this recipe for about a year now and they’re always a big hithing at parties. The usual reaction from the first to try one is typically “Oh. My. God. Who made these brownies?” Then they shake my hand (not joking this has happened several times.) So first thank you for sharing, this is certainly the best brownie recipe I’ve used.
    I’m thinking about converting the recipe into a bundt cake (with fresh strawberries, chocolate drizzle, and whipped cream) for a dinner this weekend. I’m thinking an extra cup of flour and a tsp of baking soda should do the trick. Any suggestions?

    • Gemma Stafford on May 2, 2018 at 3:50 am

      Hi Nim,
      good for you, and very well done, you are a star baker!
      I am not sure about this conversion. Certainly adding the baking soda/bicarb will add an alkaline ingredient to the acid cocoa, and should provide some leavening. I think I would prefer this to be a lighter sponge though. (https://www.biggerbolderbaking.com/best-ever-chocolate-cake/) covered with ganache, and then with berries, this will be truly delicious. You decide, and let me know how it worked for you.
      Gemma 🙂

      • Nim on May 3, 2018 at 7:01 pm

        I decided to go with my plan (I wanted to see if I could do it). I filled everything as is but added 1 c flour, 1/2 tsp baking soda and a few splashes of almond milk to thin the batter out. It made a perfect chocolate cake!!

        • Gemma Stafford on May 4, 2018 at 3:14 am

          Wow!
          You are a food scientist!
          Well done you, this would be a rich cake, a little would go a long way, well done you, thank you foe letting us know,
          Gemma 🙂

  12. Kausha on April 30, 2018 at 6:49 am

    Can i substitute the butter with margarine? Cos i have only margarine left at home and were so craving for some brownies after watching your video. I’ve made tons of brownie recipe but so want to try yours!!

    • Gemma Stafford on May 1, 2018 at 4:26 am

      Hi there,
      Yes, you certainly may. Use a block of margarine, the tub ones are formulated for spreading, and are a bit soft for baking,
      Gemma 🙂

  13. Jade on April 29, 2018 at 8:43 am

    Dear Gemma, I baked this today and it is absolutely the best ever brownie ! Thank you for the recipe. I baked this for my son’s birthday( tomorrow)but looks like I have to bake another one tomorrow because this one is almost gone! 😀 xxx

    • Gemma Stafford on April 29, 2018 at 11:55 am

      I’m thrilled to heat that, Jade!!

      Thanks for trying it out 🙂
      Gemma.

  14. Eduardo Abreu on April 25, 2018 at 5:34 pm

    Hello! I tried your recipe and I got an amazing result, really good brownies! But there’s one thing that I always notice when I cook the brownies. The edges aaaalways get overcooked and the middle is perfect, so I have to cut off the edges, but I don’t know what can be causing this. Do you have any idea? I read something about trying to change to a non-dark pan, but I’m not sure if this would solve my problem. Thank you very much!

    • Gemma Stafford on April 27, 2018 at 5:43 am

      hi Eduardo,
      Do you line your pan? What type of oven do you use?
      If you butter your pan, and line it with baking paper/greaseproof paper it will help. The oven temperature may be the issue. What type of oven do you use? If it is fan forced/assisted then you need to drop the temperature back by 10C or so, or choose the conventional baking mode.
      Let me know, I will see if I can help. I am not convinced by the dark pan argument!
      Gemma 🙂

  15. Marianne08 on April 24, 2018 at 1:47 am

    This is literally the best brownie I have ever tasted, and boy have I eaten a lot of brownies. I baked these over the weekend for my parents’ birthdays, and they were a hit. Given how addictive your recipes have turned out for me so far, I made twice the amount of batter and baked it in a tray that was slightly bigger than yours. I had to increase the bake time to 50 minutes because the mixture was so thick, but it still turned out fantastic. My brownies were extra thick and hence extra fantastic. Gemma, I swear you are making me fat :))

    • Gemma Stafford on April 26, 2018 at 4:38 pm

      right??? that why I called it ‘best ever’

      I think I should work on making a chewy brownie next. 🙂
      Gemma.

  16. Shaniya on April 23, 2018 at 3:24 pm

    Hi Gemma
    Can we make these brownies without the chocolate chips?

    • Gemma Stafford on April 23, 2018 at 8:15 pm

      For sure you can, Shaniya. Feel free just to leave them out 🙂

      Gemma.

  17. Cupcake90 on April 23, 2018 at 12:58 pm

    Made these last night and they were a big hit with the hubby these are now my go to brownies recipe 🙂

    • Gemma Stafford on April 23, 2018 at 8:21 pm

      Aw fantastic!! I’m thrilled to hear that 🙂

      Thanks for trying them out.
      Gemma.

  18. Vijatha Thomas on April 23, 2018 at 2:45 am

    Truly the beat ever brownies…. loved it n love u too Gemma…

    • Gemma Stafford on April 23, 2018 at 2:52 am

      Thank you Vijatha for this very kind review, I am happy you liked this recipe,
      Gemma 😉

  19. Rachel on April 22, 2018 at 5:07 pm

    WOW..just wow! I was looking for an awesome brownie recipe for my husband’s birthday and lets just say..this did not disappoint. Every year he asks for brownies instead of cake, so through the years I have been trying to find a favorite recipe. These turned out so gooey, fudgy, and delicious. Like literally..I will never, ever, use another recipe. I used milk chocolate chips and Hershey’s cocoa powder (all I had on hand)..not sure if this is considered good quality or not, but if not, I cant even imagine how these could taste anymore amazing. I baked for exactly 30 minutes and let them sit a couple of hours before cutting. Thank you for sharing!!

    • Gemma Stafford on April 23, 2018 at 2:19 am

      Hi Rachel,
      Good job! As I tend to say happy husband, happy wife = happy life. You seem to have hit the spot here. Nothing wrong with those ingredients, well done you,
      Gemma 🙂

  20. Leonie VanPuymbroeck on April 22, 2018 at 1:32 pm

    I’m so glad I found you!! This is the first brownie recipe I have made successfully! Thank you, Thank you, Thank you! I used Callebaut Chocolate Callets, they were semisweet. I’m going to try the bittersweet next time. My husband says they are amazing and to make it exactly the same next time. Thanks again, I won’t have to try anymore recipes, I’ve found the one! Can’t wait to catch up on all your other videos and recipes.

    • Gemma Stafford on April 23, 2018 at 2:26 am

      Hi Leonie,
      wonderful, I am so happy that this worked so well for you. That is a fabulous chocolate too, and the bittersweet will balance the sweetness too. good job, happy now!
      Gemma 🙂

  21. Momma Mary on April 22, 2018 at 11:53 am

    Oh my…I am on my third batch of these in two days. Everyone is raving and I am so glad to have a new go-to brownie recipe. Just subbed Hershey’s Special Dark cocoa and Special Dark chips. Kept everything else as is. Agree they have to bake longer to lose the jiggle. Thanks so much!

    • Gemma Stafford on April 23, 2018 at 2:41 am

      Hi Mary,
      Thank you for this lovely review, and suggestion too. I appreciate your input, and support.
      this recipe seems to have hit the spot, and bold bakers everywhere are putting their own spin on it, which is great.
      good to have you with us,
      Gemma 🙂

  22. Lakshmi Nandha on April 19, 2018 at 10:50 pm

    Can u please tell me how to bake this in microwave?

    • Gemma Stafford on April 20, 2018 at 5:47 am

      Hi there,
      I would not bake this in the microwave.
      Take a look at this recipe (https://www.biggerbolderbaking.com/microwave-mug-brownie/). This is designed for the microwave. You can increase this recipe if you wish, but bake in a round microwave safe container, this shape works best for the microwave.
      Gemma 🙂

      • Lakshmi Nandha on April 22, 2018 at 8:28 pm

        Thank u♥️

  23. Patel on April 17, 2018 at 7:00 pm

    Hi Gemma,

    I would like to know can I use walnuts in this brownie recipe also I would like to know if I can reduce sugar by 1 cup . I want to know if I reduce sugar will it be dry? It is little sweet for my liking.

    Thanks

    Patel

    • Gemma Stafford on April 18, 2018 at 3:48 am

      Hi Patel,
      Yes, reduce the sugar if you wish. I think you can take the white sugar back to the level of the brown, without causing too much of an issue. As you rightly say, reducing the brown sugar will reduce the moisture, so just adjust the white. do let us know how this worked out for you,
      Gemma 🙂

  24. FABRICIA on April 16, 2018 at 5:06 am

    Thank you so much for share this ricepe. This recipe is wonderfulll

    • Gemma Stafford on April 16, 2018 at 7:17 am

      hi there,
      thank you, I am happy you like this recipe,
      Gemma 🙂

  25. Stacey on April 15, 2018 at 8:30 am

    Thank you so much for this recipe. This is my favorite brownie ever! I did make a small alteration, instead of using 4 teaspoons of vanilla I used 1 Tbsp vanilla and 1 tsp almond extract. Super yummy!

    • Gemma Stafford on April 16, 2018 at 7:34 am

      Hi Stacey,
      Wow! Nice idea. I tend to be heavy handed with vanilla, so good suggestion, and perfect way to balance the chocolate.
      Thank you for your input, I appreciate it,
      Gemma 🙂

  26. git2 on April 13, 2018 at 4:38 am

    I made it this brownies before in a vegan way (using avocado to replace butter and banana to replace egg – but it gives the brownies banana smell & taste)

    I made it again recently since I have too many ripe avocados to eat at once! I did make some tweak to it:
    1/2 cup avocado (to replace 1 cup butter)
    2 tbsp blueberry jam ( to replace the 2 tbsp oil)
    10 dates (to replace the brown sugar)
    1/2 cup molasses (to replace the white sugar)
    4 tbsp flaxseed meal + 12 tbsp water (to replace 4 large eggs)
    1 cup all purpose flour
    1 cup unsweetened cocoa powder
    1 tsp salt
    1 cup chocolate chips

    Basically I tweaked just the wet ingredient. And I think this will be my go to brownies recipe! My colleagues (who had tried the previous batch) told me this one is better, fudgier (the banana seems to make it a bit cakey), not too sweet with a strong dark chocolate & caramel taste to it.

    Thanks so much for this recipe Gemma! I absolutely love it!

    • Gemma Stafford on April 14, 2018 at 8:34 pm

      That’s fantastic! I’ll have to try it.

      Best,
      Gemma.

      • git2 on April 14, 2018 at 8:51 pm

        I just read the previous comment regarding flax seed being oily. But I think I managed to get away with it since I replaced the 2tbsp of oil with blueberry jam? I saw somewhere that adding blueberry jam increases the chocolate flavor and keeping the brownie’s texture fudgy.

        My colleagues said they feel less guilty eating these knowing they’re “healthy brownie” 🤣

        • Gemma Stafford on April 15, 2018 at 2:40 am

          Good job, and lovely suggestion! Thank you for this, I never heard this one before, but it does make sense. Any fruit puree will help I suppose, applesauce being the most common, but your is tries and tested, thank you for letting me know,
          Gemma 🙂

  27. Rapple on April 4, 2018 at 1:52 am

    Hi! The recipe looks amazing. What are the options for an eggless version?

    • Gemma Stafford on April 4, 2018 at 2:07 am

      Hi there,
      (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) the egg substitute chart is here. This type of bake works well with a fruit puree, such as banana or apple sauce. When you choose an egg substitute you ask yourself what its’ function is in a recipe. Sometimes it is used for leavening, as in a classic sponge cake, sometimes for richness as in Brioche dough/cookies/sponge cakes, and sometimes it is essential to the result as in creme brulee/custards/meringue (though aquafaba has its place here).
      Brownies are a dense bake, no leavening means that you can choose any substitute really, yogurt/curd would be good too. Flax egg is great, but it is oily, so maybe not for this recipe.
      I hope this will help you,
      Gemma 🙂

      • Rapple on April 4, 2018 at 2:52 am

        Thanks for the revert! I will surely try this yogurt.

  28. Anonymous on April 2, 2018 at 4:56 am

    I cut down the ingredients to half and used riped banana as an egg substitute, everything else remaining the same.They tasted extremely bitter and didn’t rise a bit. What could be the reason?

    • Gemma Stafford on April 3, 2018 at 9:00 pm

      Hi,

      So these don’t rise as there is no easing agent. They are quite dense (in a good way). The bitterness doesn’t make any sense to me. Can you just double check your calculations and make sure you added enough sugar. The texture will be a little different because of the banana but they should not have been bitter.

      What type of cocoa did you use?
      Gemma.

  29. DomD on April 1, 2018 at 7:37 am

    These brownies were a hit at my party! They took a bit longer to be ‘no longer jiggly’, more like 45-50 minutes, but it could just be my oven is low. I added Cadbury Mini Eggs, 250 grams, half in the batter and half topping the brownies (add the toppers half way through the bake). Thanks again!

    • Gemma Stafford on April 1, 2018 at 11:38 am

      Hi Dominique,

      I’m thrilled to hear they were a hit!!!

      Great job,
      Gemma.

  30. Erika on April 1, 2018 at 4:46 am

    Hi Gemma,
    I love your recipe. I just wanted to know if I could decrease the sugar by 4 tablespoons? If that is possible, from which sugar should I subtract 4 tablespoons from -brown or white? Or half of both, like decreasing 2 tablespoons of white sugar, and 2 tablespoons of brown sugar. Which will work best?
    Happy Easter! 🙂

    • Gemma Stafford on April 1, 2018 at 11:37 am

      Hi Erika,

      yes because it is such a small amount you can decrease both sugars by 2 tablespoon each 🙂

      Happy Easter!
      Gemma .

  31. Haruna on March 30, 2018 at 9:47 pm

    Thanks for sharing the recipe! I love your website & channel! I ever made brownies before and many of them are just too sweet for my likings. Yet I’m afraid if I cut the sugars into half, it will not have that shiny crust on top which I love. Can you help me with this? Should I cut the brown or the white or both? Thanks!

    • Gemma Stafford on March 31, 2018 at 6:48 pm

      Hi,

      Thank you some much!! I’m delighted you like my website :). So cut the sugar in 1/2 but just be warmed it might change the end result. Not dramatically but a little different.

      Best,
      Gemma.

  32. Aakriti Singla on March 28, 2018 at 11:08 pm

    Hi Gemma..
    Just love your recipes.. is there any replacement for eggs in your recipes?

    • Gemma Stafford on March 29, 2018 at 2:36 am

      Hi there,
      Yes! (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/). For the brownie recipe applesauce/flax egg a.d pureed banana seem to work well for people.
      Any recipe, which relies on egg a lot, will be harder to find a sub for, and it will always change the results.
      thank you for being in touch,
      Gemma 🙂

  33. Michaela on March 27, 2018 at 8:56 pm

    Hi Gemma!
    How many ounces of brownie batter does this make? I’m making a brownie ice cream cake that needs 18 ounces of batter.
    Thank you so much this will be a lot of help! ❤ 🙂

    • Gemma Stafford on March 27, 2018 at 9:49 pm

      Hi,

      It is roughly around 18 ounces if not more 🙂

      Gemma.

  34. Nanann on March 26, 2018 at 7:37 pm

    I have made these brownies twice now – thank you so much for this wonderful recipe – they truly are the best ever brownies.

    • Gemma Stafford on March 27, 2018 at 6:41 pm

      I’m thrilled to hear that. Thanks so much for trying it out 🙂

      Gemma.

  35. Savannah Edwards on March 24, 2018 at 5:28 pm

    These were perfect for my school bake sale fundraiser!!!! I am so happy I tried this recipe, and so is everyone who ate the brownies! Absolutely Scrumptious!

    • Gemma Stafford on March 25, 2018 at 3:54 am

      That is so good to hear, thank you for this very kind review,
      Gemma 🙂

  36. Kate B on March 24, 2018 at 3:57 pm

    As you said Gemma, for a dessert to be called the best, the desserts has to stand by that, and your recipe did. I believe it was one of the best brownies I’ve ever had, thanks so much for sharing this recipe, I loved it and I will for sure make it again!

    • Gemma Stafford on March 25, 2018 at 4:24 am

      Hi Kate,
      That is great, thank you for letting me know, and for this lovely review,
      Gemma 🙂

  37. Lindsay S on March 24, 2018 at 9:36 am

    These brownies look amazing and I can’t wait to make them! 😃 Do you think I could cut the recipe in half and bake in an 8”x8” pan? Would the cooking time change? Thanks so much!

    • Gemma Stafford on March 24, 2018 at 10:18 am

      Hi Lindsay,
      An 8 x 8 inch pan is 64 sq inches. 7 x 11 is 77 sq inches, very little difference. If your pan is deep enough it will take all of this batter. It will need to be 2 1/2 inches deep or so, but it will be too thin if you cut it in half.
      thank you for being in touch.
      Gemma 🙂

  38. Iris on March 22, 2018 at 10:58 pm

    I want to make these brownies this weekend but I have a question, if I want a little less fudgy brownies, should I bake them a little longer or do I add more flour?
    (Sorry for my english I’m from the Netherlands and I’m fifteen years old so my english is not that good :))

    • Gemma Stafford on March 23, 2018 at 3:52 am

      Hi Iris,
      Je Engels is een stuk beter dan mijn Nederlands!
      Thank you for being here with us, so lovely to have so many young bakers here.
      Yes, your instinct is right, bake a little longer. I think I would take the temperature back to 170 degrees, and bake for longer. Touch the top occasionally, when it feels barely firm it is done, it will set up once removed from the oven. I hope this is of help,
      Gemma 🙂

  39. jjsnowflake on March 21, 2018 at 5:46 pm

    Hey Gemma,
    Could I use chocolate couverture for the chocolate chunks?

    • Gemma Stafford on March 22, 2018 at 4:10 am

      Hi there,
      Yes! This will usually be about 60% + cocoa solids chocolate, and is super for tempering. It has a high cocoa butter content.
      This may be a little more expensive than a bar, if it is called couverture, other than that sure, it is great for this,
      Gemma 🙂

  40. Melissa Sedlovitch on March 20, 2018 at 6:40 pm

    Your recipe asks for 1 cup or 2 oz of coco which is it???

    • Melissa Sedlovitch on March 20, 2018 at 6:44 pm

      4oz not 2 sorry

    • Gemma Stafford on March 21, 2018 at 3:30 am

      Hi there,
      Which form of measurement do you use?
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I hope this is of help,
      Gemma 🙂

  41. Jollyjelly on March 20, 2018 at 6:39 pm

    May i use an oven toaster for this brownies?

    • Gemma Stafford on March 21, 2018 at 3:34 am

      Hi there,
      Yes! the important thing is to know how your oven works. The instruction book will tell you about baking, and selecting the temperature etc. These oven vary, so it is difficult for me to give particular advice, but it should work for you.
      Do monitor the bake, try a small recipe first, test it, that is what I would do,
      Gemma 🙂

  42. Turtlethebaker on March 20, 2018 at 5:14 pm

    Hi! Thank you so much for the recipe I love your best ever cookie recipe definitely now my go-to cookie recipe! I’m so excited to try this one!

    • Gemma Stafford on March 21, 2018 at 3:45 am

      Hi there,
      That is so nice to hear, thank you.
      I think you will also like this recipe, let us know!
      Gemma 🙂

  43. Tmbrandser on March 19, 2018 at 10:52 am

    Truly, the best ever!

    • Gemma Stafford on March 19, 2018 at 12:26 pm

      Thank you, that is very kind,
      Gemma 🙂

  44. Sexedrocks on March 19, 2018 at 6:19 am

    hey gemma im wondering about these brownies i baked yesterday following this recipe i baked them for 40 min and they looked undercooked im just wondering about the egg in the recipe is 40 minutes enough time to cook the egg?

    • Gemma Stafford on March 19, 2018 at 8:37 am

      Hi there,
      Yes! these are not meant to be over cooked, that is the idea of a brownie. If your oven temperature was ok, and if you used a regular oven with a thermostat then all will be well. eggs are cooked when they reach a temperature of 160F, this is easily achieved in this recipe,
      Gemma 🙂

      • Sexedrocks on March 19, 2018 at 8:44 am

        thank you gemma I was kind of scared to eat them I made these before and I was still scared to eat them the first time. Thanks again also I did a souflee it came out great tried a chocolate souflee you don’t do souflee’s on this channel i noticed will you be doing souflee’s in the future on this channel

        • Gemma Stafford on March 19, 2018 at 9:43 am

          Hi there,
          Souffles are fabulous! We will have these on the list for another time.
          Eggs are safe to eat in many places, people do not always have to worry about this, but if you do where you live then it is not a surprise that you would be concerned.
          Do buy you eggs from a trusted source, all will be well,
          Gemma 🙂

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