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

Gemma’s Best-Ever Brownie Recipe

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My chef-tested, Best Ever Brownie recipe is everything you’d want: ooey-gooey, fudgy, and oh so delicious!


Hi Bold Bakers!

Now, I know the internet is full of “Best Ever” claims and “the ultimate” recipes but this really is be-all and end-all of fudge brownie recipes! My Best Ever Brownie recipe is chef-tested for over 15 years, and has been recreated and enjoyed by thousands of Bold Bakers just like you–just check out the photos submitted by the community further below. Follow my recipe and techniques and you’ll have your new go-to brownie recipe.

What Ingredients Do you Need for Brownies?

In my brownies recipe, I’m all about that crisp crackly top, ooey -gooey fudge-like center, studded with chunks of molten chocolate and that’s exactly what you’ll get here.! These Best Ever Brownies really live up to their name as they feature:

  • High-quality unsweetened cocoa powder, sifted so you don’t have any lumps in your batter.
  • Both white sugar and brown sugar.
  • Flavorless oil, which makes these brownies moist and fudgy.
  • Eggs, but you can always use my egg substitute chart for brownies.
  • All purpose flour, but you can substitute gluten free all purpose flour or almond flour 1:1
  • And more than a cup of rich bittersweet chocolate chunks (ideally a chocolate with 72% cocoa solids or more for a nice balance of bitter and sweet).

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How to Make The Best Ever Brownie Recipe

  • These brownies require just one bowl and no special mixers so no more boxed mixes for you!
  • Once you add your wet ingredients to your dry ingredients, gently fold them together. You don’t want to beat in flour or it will toughen your baked goods, so gently combine and stop.
  • Be careful not to over bake your brownies. You know when your brownies are perfectly cooked when they’re firm around the edges but they’re still soft to the touch in the middle.
  • After baking, let your brownie relax at room temperature for best results.
  • Follow my recipe exactly for perfect fudgy results, then you can always experiment next time.

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Do Brownies Need A leavening Agent?

For the perfect fudgy Brownie, you will not need baking powder or baking soda. Leavening agents make for more of a cakey texture and these brownies are all fudge!

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

And be sure to follow me on Facebook for video recipes everyday!

4.38 from 556 votes
Best Ever Brownie recipe! Save this recipe because these are the best I have ever had.
Gemma's Best Ever Brownie Recipe
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

My chef-tested, Best Ever Brownies recipe are everything you'd want: ooey-gooey, fudge-like, and oh so delicious!

Course: Dessert
Cuisine: American
Servings: 16 Brownies
Ingredients
  • 1 cup (8oz/227g) butter, melted and cooled
  • 2 tablespoon vegetable oil
  • 1 cup plus 2 tablespoons (6 1/4oz/184g) brown sugar
  • 1 cup plus 2 tablespoons (8 1/4oz/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
  • 1 1/2 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 tray 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 tray and slicing into 16 brownies. Enjoy!

Watch the Recipe Video!

Recipe Notes

Store at room temperature for 3 days or freeze.

 

 

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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.

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1 Comments

Write a Comment and Review

  1. maryam14 on January 16, 2019 at 3:49 pm

    instead of using melted butter, can i use coconut oil?

    • Gemma Stafford on January 16, 2019 at 4:24 pm

      Hi, yes you can, enjoy!

  2. Nikki on January 14, 2019 at 7:04 am

    Can I use self rising flour?

    • Gemma Stafford on January 15, 2019 at 1:47 am

      Hi Nikki,
      Yes you can, that will be ok. Brownies tend to have a dense, fudgy texture. The addition of a raising agent will change this for you, making these more cake like. However, they will still be good,
      Gemma 🙂

  3. Michelle on January 10, 2019 at 8:11 am

    I made this last night but I used half of the required recipe amount. It still turned out great. I added walnuts on top and baked it half of the required time. Still the best! Thanks Gemma! 😉

    • Gemma Stafford on January 11, 2019 at 12:14 pm

      YUM, i love the idea of adding nuts to these, great job. Enjoy!

  4. Amelia on January 9, 2019 at 8:28 pm

    Hi Gemma,

    Brownies and baked cheese cake are two of my favourite things. So I would really love to combine these two and make one awesome dessert. But I wasn’t sure if I should bake the brownies layer first before pouring the cheese cake batter over it and continue baking, or should I just pop them into the oven at the same time? If so, how long would it take for them to be baked off to perfection? Thank you.

    Regards,
    Amelia

    • Gemma Stafford on January 11, 2019 at 10:18 am

      Yes, this is such a great combo! No need to bake them separately you can add the cheesecake batter right into the brownie batter and swirl through out. Enjoy!

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