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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:

And check out more of my Best-Ever Recipes including my Best-Ever Banana Bread!


4.7 from 15 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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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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307 Comments

  1. stefanie on October 21, 2017 at 11:39 am

    Hi Gemma,

    I have question could you tell me the difference between LIGHT BROWN SUGAR and DARK BROWN SUGAR.
    My friend bought me those 2 but we dont know the differences she bought it in the US. So i thought maybe u can help me out.
    Thank you
    Sincerly steffi

    • Gemma Stafford on October 21, 2017 at 5:19 pm

      Hi Steffi,

      to make brown sugar they add molasses to it. Dark brown sugar has more molasses added to it than light. They can be pretty much used the same though.

      Gemma.

    • Steffi on October 22, 2017 at 3:10 am

      Hi Gemma
      Thanks for the replay. My thought was mixing the light brown sugar and the dark brown sugar in I Giant jar.
      So whenever I use brown sugar I take it out of it. This will be ok right.?

      • Gemma Stafford on October 22, 2017 at 12:34 pm

        Yes that is right, any recipe that calls for brown sugar just use that mix from the jar 🙂

  2. Hanna on October 20, 2017 at 4:07 pm

    This is the kind of Brownie i was looking for! Dark, fudgy, yummy, not too sweet. I tried several recipes and was always dissapointed, but this one is so delicious and easy to make 😀 they have a crust on top, but are fudgy including the edge-pieces! I was worried because of the large amount of sugar, but they are not too sweet, quite the opposite, had to eat some sweet cold vanilla ice cream with it – mhhhhh! <3

    • Gemma Stafford on October 20, 2017 at 5:49 pm

      Delighted you like it!! make sure you save the recipe now so you always have it 🙂

      Gemma.

  3. MerryBetty on October 19, 2017 at 7:58 pm

    Hi Gemma!

    I’m only a beginner and hope you help me through out my up coming baked goodies 🙂

    • Gemma Stafford on October 20, 2017 at 1:12 am

      Hi there,
      Good for you! starting is the hard part, choose an easy recipe, and follow it as faithfully as you can. The instructions are important too. The old advice ‘Measure twice, cut once’ applies to baking too! I say read the recipe through a few times to get it into your head, then go! Learning by experience is the best!
      Gemma 🙂

  4. Katya Walkins on October 19, 2017 at 9:26 am

    If I make half the quantities, how long should I bake them for? Half the time??

    • Gemma Stafford on October 20, 2017 at 1:35 am

      Hi Katya,
      NO! the baking time will not change in an oven. One cupcake will take the same time as 12 to bake in an oven, the only time this changes is with microwave baking, where the volume of goods in the oven affects the baking time. Good question though!
      Gemma 🙂

      • Katya Walkins on October 20, 2017 at 1:43 am

        Thank You!!

  5. Kristelle on October 17, 2017 at 5:41 pm

    Hi Gemma,
    Just want to ask if I can serve this the day after I baked it. 🙂

    • Gemma Stafford on October 18, 2017 at 2:36 am

      Hi Kristelle,
      Absolutely, this type of bake improves in flavor overnight. Wrap it well, and refrigerate if you live in a warm place. Allow to come to room temperature before serving,
      Gemma 🙂

  6. Anna Abraham on October 16, 2017 at 7:09 pm

    Hi Gemma,
    Can I use dark brown sugar because only that is available?

    • Gemma Stafford on October 18, 2017 at 4:28 am

      Hi Anna,
      dark brown sugar is very high in molasses. Mix it with white sugar, 1/2 and 1/2 and you will have a lighter version. The high molasses will be too strong a flavor for this recipe,
      Gemma 🙂

  7. Ranya on October 16, 2017 at 10:41 am

    Hi Gemma, i don’t have vanilla extract and was wondering if i can replace it with vanilla sugar , if yes i would like to know how much would i need.
    Thank you in advance

    • Gemma Stafford on October 18, 2017 at 4:44 am

      Hi Ranya,
      did you make your own vanilla sugar? If so you just use it instead of the sugar suggested, in the same amounts.
      I am not sure what it tells you on a pack of vanilla sugar, I have never used it, but I think it will be the same thing.
      Never throw away vanilla pods, even when they have been used to make a custard, you wash, dry and insert them into a pot of sugar. Top up the sugar as you use it, and you will always have it to hand.
      I hope this is of help,
      Gemma 🙂

  8. Faseeha Yaseen on October 16, 2017 at 12:22 am

    Hi gemma, will these brownie be too sugary ?..i need a less sugary and little bittery brownie recipe 😊

    • Gemma Stafford on October 16, 2017 at 2:14 am

      Hi there,
      They are sweet, but a little goes a long way with this type of recipe, they are really rich!
      You can also try this brownie (https://www.biggerbolderbaking.com/brownie-trifle/) there is a less sweet and rich one with this recipe.
      You can also reduce the sugar if you wish, but you need to experiment with this, it is an ingredient too!
      Gemma 🙂

  9. Sinti on October 15, 2017 at 7:28 am

    Hi Gemma!
    I would like to ask, what kind of brown sugar you used, because mine was cane sugar and I dind’t like the taste. I guess your brown sugar is something else? (I couldn’t find anywhere packed brown sugar)

    • Gemma Stafford on October 15, 2017 at 10:37 am

      Hi Sinti,
      The amount of molasses remaining in sugar after processing will change the taste.I use a light – medium brown sugar, and here on the website I show you how to make your own. Given that you have already got some brown sugar, you can mix it 1/2 and !/2 with white sugar, which will lighten it, and change the flavor. Very dark brown sugar is strong in taste, grear for some recipes, but not for all,
      Gemma 😉

  10. Jennifer on October 14, 2017 at 6:07 am

    Hi! I want to try this recipe but I do not own a 7×10 pan. I have a 9×13 and an 8×8. What do you recommend? Thanks!

    • Gemma Stafford on October 16, 2017 at 3:46 am

      I would use the 8 x 8. It will be a bit deeper, but the larger pan will be too large, unless you bring it down in size. you can do this by using rolled foil under your baking parchment.
      Gemma 🙂

  11. Sz on October 13, 2017 at 10:58 am

    Hi there,
    I would like to ask what kind of brown sugar is that ? because my brown sugar is raw and I think I will use that if that’s okay.

    • Gemma Stafford on October 14, 2017 at 7:26 am

      Hi there,
      Raw brown sugar will be perfect for these.
      Carry on baking!
      Gemma 🙂

  12. Maitri Doshi on October 13, 2017 at 2:48 am

    Hello, I have a vanilla pod and want to use the beans/seeds inside the pod in a couple of days. How can I use the the beans instead of the vanilla extract for making your best ever brownies?

    • Gemma Stafford on October 13, 2017 at 3:38 am

      Hi there,
      There are a number of ways, but they take time. I would open the pods, as flat as you can get them, and layer them through the sugar in an airtight container.
      my Mum always has a jar of vanilla sugar for baking, which she makes just like this, adding pods as they become available, and sugar as needed, it goes on for years!
      Vanilla is a lovely thing, but not essential, so do not stress about it.
      Gemma 🙂

  13. Vania on October 11, 2017 at 10:59 pm

    Hello Gemma! I would like to ask if you used a fan forced oven or just a conventional oven (top bottom element) to bake this brownie~ And may i know which oven would you recommend! Thank you~

    • Gemma Stafford on October 12, 2017 at 2:28 am

      Hi Vania,
      It really depends on the recipe. Most baking will work really well with the convection setting, that is both top and bottom elements.
      I tend to use the fan for bread baking, when I want the oven to be really hot. If you choose to use this mode for more gently bakes, like the brownies, you will need to adjust the temperature downwards, buy about 10C/20F. Fan assisted ovens tend to feel hotter, but are great for batch baking, when using more than one shelf in the oven. This ensures consistent baking, without the need to swap the trays around.
      So! this may not help you too much, I would not be without my fan oven, for roasting too, it is just perfect. It is great to be able to choose the convection setting for gentle baking. I have an LG oven, which is super, but there are many great brands out there, it depends on what is available to you where you live.
      My rule of thumb is, buy the best you can afford. with appliances you really do get what you pay for, and the better brands will last a lifetime!
      Gemma 🙂

  14. Racquel Bernardo on October 11, 2017 at 6:49 pm

    Hi! I’m from Philippines.
    Your recipe is so delicious! My family especially my nieces love it! ☺ Just want to inquire the maximum shelf life of your best ever brownies? Both if refrigerated or at room temperature? Thanks.

    • Gemma Stafford on October 12, 2017 at 2:40 am

      Hi Racquel,
      If you wish to hold baked goods beyond one day it is best to store in an airtight container in the fridge. This is true of all home baking really, there are no preservatives to give it a long shelf life. Cookies are different though, as they are generally baked firm they will keep better, for longer, at room temperature.
      Gemma 🙂

  15. Dysen on October 8, 2017 at 3:53 pm

    Hi Gemma,

    I tried to bake the ‘best ever brownie’ again and guess what…? I made it!!! Yeyyy! You were right, I’ve mistaken the 250C as 250F the first time. Now I got it perfectly! I want you to see the finish product, however, I don’t know how to submit the photo! But anyway, Thank you so much!

    All the best,

    Dysen

    • Gemma Stafford on October 8, 2017 at 7:52 pm

      YAYY, Dysen!!!! I am delighted you had success. This is one of my favorite recipes so I’m glad you were able to make it.

      Submit photos button is below the recipe on this page and above where the comments start 🙂

  16. Shafa on October 8, 2017 at 4:47 am

    Hi gemma can I please know in your recipes when u say 1 cup what kind of cup measurement are you using. Is it a tea cup or any other baking measuring utensil? Thank u.

    • Gemma Stafford on October 8, 2017 at 2:58 pm

      Hi, I use American cups. I also have the measurements in ounces and grams so use what is in your country.

      Best,
      Gemma.

  17. Nabila on October 8, 2017 at 3:04 am

    Hi Gemma, I’ve made your recipe several times, and I love it, my family always loves it too! Thank you!

    The very first time I baked the brownies, the top layer had beautiful shiny crust. But the next four times, it turned out dull I didn’t know why. I’ve been googling and they present so many theories to make shiny crust on top, but I still can’t figure it out how to produce the shiny crust consistently. Can you help me out please? xoxo

    • Gemma Stafford on October 8, 2017 at 3:06 pm

      Hi Nabila,

      I’m delighted to hear that. So I TOTALLY know what you are talking about, almost that “boxed brownie” look with the crinkles on top.

      The only thing I can think of is not to beat the brownie mix. Sometimes this can split the chocolate and make dull brownies. Try that.

      🙂

  18. Dysen on October 7, 2017 at 10:59 am

    Hi Gemma,

    I tried to bake last night but it was a fail baking. I don’t know what happened. I used the coco powder that’s use for churros dips. And my oven is kinda old it can only reach 250F. Do you think these are the reasons why my brownies got burnt? And also, I noticed that the brownies got easily hardened especially when it’s exposed to air.

    • Gemma Stafford on October 7, 2017 at 1:10 pm

      Hi,

      something is very wrong here. The brownies HAVE to be baked at 350F, not 250F. And the fact that they burned sounds like there is a problem with your oven. Sorry.

      Gemma.

      • Dysen on October 7, 2017 at 2:59 pm

        Oh no! Does that mean I can’t bake with 250F? No other remedies? Thank you.

        • Gemma Stafford on October 7, 2017 at 5:13 pm

          No, 250 is not a good baking temperature. 350oF is the normal baking temperature. 🙂

          • Dysen on October 7, 2017 at 5:31 pm

            So I guess I have to buy a new oven 😂



          • Gemma Stafford on October 8, 2017 at 2:31 am

            I am not sure what oven you have Dysen, this sounds wrong somehow! I think if it burns the temperature must be 250C, which is way too hot for this. Get some help from the regular baker in your family!
            Gemma 🙂



  19. niv89 on October 6, 2017 at 3:46 am

    Hi Gemma. Can I use margarine instead of butter in this recipe?

    • Gemma Stafford on October 6, 2017 at 6:31 pm

      Hi,

      If that is what you have to hand then yes feel free to use that. I prefer to use butter when baking but margarine will work too in a pinch.

      Best,
      Gemma.

      • niv89 on October 11, 2017 at 11:30 pm

        You’re awesome! Thanks

  20. Amruta Temkar on October 5, 2017 at 10:04 am

    This is indeed the best ever brownie recipe! I have submitted my brownie photo and it looks so amazing!! I can’t thank you enough Gemma!
    Amruta.

    • Gemma Stafford on October 6, 2017 at 2:21 am

      Hi Amruta,
      Thank you, I am really happy to hear this. I will be heading over there right now to check out your photo, I love to see them,
      Gemma 🙂

  21. Anupama Akkireddi on October 4, 2017 at 1:07 am

    Hi Gemma,Iam confused why top layer of my cake/brownie becomes hard and cracks. I have just submitted the pic of my brownie u can have a look at it.
    Thank u
    Have a nice day

    • Gemma Stafford on October 4, 2017 at 1:34 am

      Hi there,
      I need more information! How are you baking your cakes/brownies? Temperature, type of oven etc. I think this is what the issue is, but cannot tell until I know,
      Gemma 🙂

  22. Li Xuan Siow on October 3, 2017 at 5:55 am

    Hi Gemma, can I use cake flour instead of all purpose flour?

    • Gemma Stafford on October 3, 2017 at 6:15 am

      Hi there,
      Yes! this will be perfectly good for this recipe, the gluten is not so important here,
      Gemma 🙂

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