Brownies & Bars

Gemma’s Best-Ever Brownies Recipe

4.4 from 911 votes
My chef-tested, Best Ever Brownie recipe is everything you'd want: ooey-gooey, fudgy, and oh so delicious!
Best Ever Brownie recipe! Save this recipe because these are the best I have ever had.

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 Brownies 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 Homemade Brownies?

In my brownie 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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5 Pro Chefs secrets to the Perfect Brownie Recipe

  1. Brown sugar is a key ingredient in Brownies! it makes them moister, more flavor and makes for a more fudgy brownie. You can easily make your own Brown sugar at home.
  2. Use a good quality unsweetened cocoa powder for your brownies for thee ultimate decadent brownie. Please do not use hot chocolate powder
  3. Use bittersweet chocolate (70%) chunks! this will make your brownies extra rich.
  4. Season your Brownies!! Salt and Vanilla are key ingreidents in brownies adding extra flavor and dimension. Please don’t leave them out.
  5. 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. Factor in that they continue to set once they comes out of the oven.
  6.  Watch the 5 Pro Chef Secrets video to see the tips in action!

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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!

What makes brownies chewier?

Using oil is a key factor but isn’t the only factor to a chewy brownie. Using dark brown sugar helps create that texture also. That and baking them for just the right amount of time will give you the result you are looking for.

Why do brownies have a flaky top?

Mixing in some white sugar to your recipe as well as brown can gives you the shiny, crinkly top.

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If you love homemade 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!

Watch The Recipe Video!

Gemma's Best Ever Brownie Recipe

4.4 from 911 votes
My chef-tested, Best Ever Brownies recipe are everything you'd want in a homemade brownie: ooey-gooey, fudge-like, and oh so delicious!
Servings: 16 Brownies
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
My chef-tested, Best Ever Brownies recipe are everything you'd want in a homemade brownie: ooey-gooey, fudge-like, and oh so delicious!
Servings: 16 Brownies

Ingredients

  • 1 cup (8oz/225g) butter, melted and cooled
  • 2 tablespoons vegetable oil (coconut or canola)
  • 1 cup plus 2 tablespoons (6 1/4oz/177g) brown sugar
  • 1 cup plus 2 tablespoons (8 1/4oz/227g) white sugar
  • 4 large eggs , room temperature
  • 4 teaspoons vanilla extract
  • 1 cup (5oz/142g) all purpose flour
  • 1 cup (4oz/115g) good quality, unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups (9oz/255g) roughly chopped chocolate or large chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and set aside. 
  • In a large bowl combine melted butter, oil and both sugars.
  • Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color.
  • 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.
  • Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
  • Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to the touch.
  • Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!

Recipe Notes

Store at room temperature for 3 days or freeze.

Submit your own photos of this recipe

233 Images

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Luke Field

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Maryam.F

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Comments & Reviews

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newest oldest most useful
Tehreem Kidwai
Guest
Tehreem Kidwai
20 days ago

Hey
Your recipe is amazing. Just a question though did you use granular white sugar or castor sugar?

koh
Guest
koh
3 days ago

tried baking the brownie, but swopped the qty of sugar and the brown sugar. ended up the cake is a bit dry and it tasted bitter. it tasted ok to me but not to others. if i swopped the sugar and brown sugar does it affect the taste? I’m wondering why it’s dry too? Oven temp and time is according to the recipe.

Jv17574
Member
Jv17574
10 days ago

Hi Gemma! Just quick question, I’ve been baking for quite some time and I noticed butter is always the fat option for brownies. Apart from flavor, what do you think would the difference be when oil is used instead? And I mean to completely use it instead of butter. I find oil to be the better option for cakes since it allows that texture I want but I’m not sure what would happen for brownies especially when you use it melted and not creamed. Hoping to hear your opinion 🙂 P.S. I’ve been making brownies since 2009 and am continuing… Read more »

Katalin Kovacs
Guest
Katalin Kovacs
12 days ago

Gemma, I use your recipes on a regular basis, especially your brownie recipe and have it all bookmarked but this is not the recipe I used to use. What happened to the original under this title? I tried to find the recipe on your website but sadly its not there. I am looking for the one that you had to bake exactly for 25 min and it was super chocolaty – no whole chocolate chips inside and ingredients were similar but not the same. That was your best ever and all my friends loved it. Can I have it back.… Read more »

Member
Rachel Anne Fowler Oquendo
12 days ago

The best brownies I have ever had, definitely lives up to its name. Some recipes say best ever and fall flat not these they are to die for

Shikha Krishna
Guest
Shikha Krishna
14 days ago

Hi Gemma, Thanks for this amazing recipe. This was my first attempt for a Brownie, and it turned out very good. Just two questions

1. My brownies were more crumbly than expected, especially the sides
2. I was finding it hard to take them off the Parchment paper. They were stuck, and when i was trying hard to take them off, they broke, so I didn’t get perfect corners.

Do you have any tips on the above two points?

Thanks again!

Tomasohici
Member
Tomasohici
16 days ago

Greetings from Kilkenny, Ireland,Gemma. Have literally just made my first ever brownies using your recipe. Absolutely delicious and so straight forward. Love your channel. You make cooking great food so simple. Thank you for sharing your amazing knowledge. Tom

Member
Neha Makhija
17 days ago

Hi Gemma,
Thank you for explaining this so well. I have tried this recipe for the first time and it turned out super yummy. 🙂 I am glad I have found you 😉
Regards
Neha

LoraInAlberta
Guest
LoraInAlberta
18 days ago

Just put it in the oven, I will be back and let you know the outcome!

eilesor panganiban
Guest
eilesor panganiban
19 days ago

byit does’nt have leavening agent?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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