Your #1 Online Baking Destination!


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

Best Ever Brownies

Save Recipe

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!

Chocolate Brownie, chocolate, chocolate recipes, fudge brownies, brownie recipes, best ever brownie recipe, chocolate fudge brownie,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

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

Chocolate Brownie, chocolate, chocolate recipes, fudge brownies, brownie recipes, best ever brownie recipe, chocolate fudge brownie,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

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!

Chocolate Brownie, chocolate, chocolate recipes, fudge brownies, brownie recipes, best ever brownie recipe, chocolate fudge brownie,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

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

Chocolate Brownie, chocolate, chocolate recipes, fudge brownies, brownie recipes, best ever brownie recipe, chocolate fudge brownie,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

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 42 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.

Get 3 Free Snacks from NatureBox

I’m excited to partner with NatureBox to bring you these recipes. NatureBox creates delicious snacks made with high-quality, simple ingredients. Visit naturebox.com and get 3 FREE SNACKS with your first order! Also, you’ll find my favorite snacks listed on that page. NatureBox only delivers in the U.S. and Canada at this time but let me know in the comments below if you want to get NatureBox snacks in your country and I will let them know.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

67 Images
Submit Your Photos
Shruthi Achut
Maryam.F
n1kk1o
Luke Field
Modisha Jayaratne
Maryam.F
Ayawalia
Soffhl
Amal Ahmed
Amal Ahmed
Amal Ahmed
Noonoo
Aisha
louette.ann
simplebaker
BubbaRoo
git2
MariaD
Chris Charles
AmeliaGao
sakinah
Lefty920
AnupamaAkkireddi
Amruta Temkar
Awit Jison
vanch013
mahima
mahima
Ehizode
Thulissa
Mawuena
Rainy Sunshine
Nora Aggoune
AidaEscano
Tintit
melray
Winnie Marie Espenida Santos
Nila Rahmawati
Binu
David Smith
pretty. iya
Sarah
Kristelle
aMattar
Kirsty Dodgson
Vinchie Maravilla Henson
Walaawaysheh
Suzyna Shiham
Aishbuggie
rukhsxr
skibeach86
Jay Jops
Cfwong
Drmadihakamran
Drmadihakamran
imma.abx
MahiWalia
aeygarganera
Kim Griffinger Wachtel
jjustus123
Aishbuggie
carrielyw
carrielyw
Merdan
Rinpuii
Linggai
PadmajaPaul
mug_logo_150
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.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

671 Comments

  1. Ria on February 20, 2018 at 4:39 am

    Will it be alright if I forgo the brown sugars and use granulated sugar instead?

    • Gemma Stafford on February 20, 2018 at 12:39 pm

      yes that is totally fine 🙂

  2. Dina Ali on February 20, 2018 at 2:37 am

    Hi Gemma if I don’t have cocoa powder can I make it all with dark chocolate ?? How many grams of dark chocolate can I use to make your recipe? Thanks in advance 😄

    • Gemma Stafford on February 20, 2018 at 12:52 pm

      Hi Dina,

      I wouldn’t recommend that as it will mess with the end results of your brownies and they won’t come out the same as mine. You can find other brownie recipes that use melt chocolate and no cocoa powder though.

      Gemma.

  3. Lex on February 17, 2018 at 9:25 pm

    Would recommend. Really delicious and chewy and fudgy!

    • Gemma Stafford on February 18, 2018 at 2:10 am

      Hi Lex,
      Thank you, I am happy to have your very knid reeview,
      Gemma 😉

  4. Haidee on February 17, 2018 at 6:25 pm

    I have all the ingredients now and about to start this recipe. How long do I have to bake this in an 8×8 glass baking pan?

    • Gemma Stafford on February 18, 2018 at 3:11 am

      Hi there,
      This is math!
      Ask yourself how to find the area of the baking dish I suggest. (7 x 11) and the area of this?
      I will help you here, it is 77sq inches, as a simple conversion, it can get more complex!
      8 x 8 then is 64 sq inches, and the difference is small enough not to make a big difference to the recipe. What matters is that the pan is deep enough to take the batter.
      Then your bake will need to be monitored. It may take a little longer, but possible not, it depends on your oven. Keep an eye on it, and follow the instructions with the recipe,
      Gemma 🙂

  5. Nikoleta on February 17, 2018 at 8:29 am

    Amazing I love it 😇

    • Gemma Stafford on February 17, 2018 at 8:32 am

      Hi there,
      I am very happy to hear this, thank you,
      Gemma 🙂

  6. HRSCR on February 16, 2018 at 9:52 am

    Hi Gemma.
    My family adopt your brownies recipe, is fantastic!

    Thank you!

    • Gemma Stafford on February 17, 2018 at 11:45 am

      Ah! What a lovely thing to say, I am happy to hear this,
      Gemma 🙂

  7. Sue on February 14, 2018 at 3:38 am

    Hi Gemma,

    As you know I am a big BIG fan…. and you are my go to baker for anything really….. Can you please give us a good recepie for Tes Leches pls.
    Note I am from Sri Lanka and we dont have evaporated milk or half&Half…. so i would be so so greatful if you could give me options/alternatives for those too.
    Cant wait to hear from you

    THANK YOU

    Sue

    • Gemma Stafford on February 15, 2018 at 5:22 am

      Hi Sue,
      Yes, I do know you are a great Bold Baker, and I appreciate your kind support.
      I think you mean Tres Leches, and this is on my ‘to try’ list for some time, I need to get down to it!
      Evaporated milk was traditionally made to preserve milk in the summer months, for winter use, in the same way as condensed milk really.
      The difference is that evaporated milk does not have sugar added.
      You simmer the milk gently, for as long as it takes to reduce the volume by 1/2. You can measure this with a sterile ruler. Pop it in to measure the level in the pot, the measure until you see 1/2 has evaporated. Cool and chill. This will keep for about 5 – 6 days in the fridge.
      Half and half is really a low fat cream/milk, at about 15% fat content.
      Dairy is always a problem in countries where there is no dairy industry, and I am not familiar with all of the products available to you. Take a close look in your store!
      I hope this is of help,
      Gemma 🙂

  8. Padmaja Paul on February 13, 2018 at 11:47 pm

    Baked half quantity. They are delicious. Reduced butter and white sugar and added 2.5 table spoons of milk for consistency.
    Initially thought will wait for kids to come from school and give the verdict. But greedy me couldn’t wait to eat.

    • Gemma Stafford on February 14, 2018 at 3:01 am

      hi there,
      Haha! Well done you, I am really happy to hear this. I am sure you left some for the kids too! lol.
      Thank you for letting us know how you managed this recipe, other Bold Bakers will be inspired,
      Gemma 🙂

  9. Padmaja Paul on February 13, 2018 at 10:08 pm

    Just baked the brownies. They are getting cooled down. I made half the quantity reducing little butter and sugar. The mix was not of pouring consistency so I added 2.5 table spoons of milk. Baked it for 35 min. Used flax eggs instead of eggs. Fingers crossed. Waiting for kids to be back from school to taste them and give the verdict.

    Thank you for the easy recipes.

    • Gemma Stafford on February 14, 2018 at 3:58 am

      Haha, yes, and thank you again for this great review of this recipe,
      Gemma 🙂

  10. Denise on February 13, 2018 at 6:41 pm

    Hi Gemma,
    Made your brownies today and they were a hit with the family! By far the best brownies I have ever made.
    Can this recipe be doubled without compromising the taste?
    Thanks for another easy decadent desert!

    • Gemma Stafford on February 14, 2018 at 4:00 am

      Hi Denise,
      Yes, really they are good, and I am really happy to have your very kind review of this recipe.
      Glad that your family enjoyed these too, as we do!
      Gemma 🙂

  11. Diane Cousineau on February 13, 2018 at 5:57 pm

    Hi Gemma,
    I was looking for a brownie recipe online and came across yours and liked that you had a video. I just made them for our bake sale tomorrow and had a little taste. YUM!! I must say, they are the “best ever brownies” I’ve ever made!!! Thanks for sharing your recipe.
    Diane

    • Gemma Stafford on February 14, 2018 at 4:06 am

      Hi Diane,
      Great! and it is good to have you here with us too. We have a great community here, and we are always delighted to hear what you have to say about the recipes.
      Thank you for being in touch,
      Gemma 🙂

  12. AJ on February 13, 2018 at 2:33 pm

    What other pan sizes would you recommend if I don’t have a 7×11 pan?

    • Gemma Stafford on February 14, 2018 at 4:18 am

      Hi there,
      The way to figure this out is to get the ‘area’ of the pan. 7 x 11 = 77 sq inches.
      8 x 10 = 80 sq inches, very little difference.
      9 x 9 square pan 81 sq inches etc.
      So measure your pan, multiply it up, and decide if you need to adjust the recipe. You can also pack out a larger pan with foil to reduce the size, think about it!
      Gemma 🙂

  13. Susan on February 13, 2018 at 2:06 pm

    This looks amazing n will try soon but the question 1 cup butter is 227 grams as far as i knw jst want to make sure and can i not add chocolate chunks ? Thank u lovely

    • Gemma Stafford on February 14, 2018 at 4:26 am

      Hi Susan,
      Yes, certainly use chocolate chunks. The difference is that chunks will melt, chips tend to stay in shape, they are formulated to do so.
      Yes, you are right, oops! 1 cup, 8ozs, 227g.
      I will change this right now, thank you for pointing it out.
      I hope you enjoy this recipe, it has been a big hit!
      Gemma 🙂

      • Susan on February 14, 2018 at 8:29 pm

        No worries love 😍 a question if im using 9″ square pan i keep measurments same ? Thank u 😙

        • Gemma Stafford on February 15, 2018 at 3:34 am

          Hi Susan,
          Yes! all will be well,
          Gemma 🙂

  14. Tom on February 11, 2018 at 10:05 pm

    Hello Gemma,
    I want to bake the recipe in a double amount. How can I freeze the brownies and for how long?
    Thanks, Tom.

    • Gemma Stafford on February 12, 2018 at 3:33 pm

      Hi Tom,

      freeze them in a tubberware container (or even a take out food container with a lid) . They will be happy in your freezer for 8 weeks 🙂

      little tip, I heat them up in the microwave for around 25 seconds before eating and it makes them fudgy and gooey again 🙂

      • Tom on February 12, 2018 at 9:29 pm

        Thank you!
        I’ll try 🙂

  15. Nancy on February 9, 2018 at 10:17 am

    Question: When your recipes call for brown sugar, is it packed or not packed. Most all US recipes call for brown sugar to be packed. I’d hate to mess these up…they sound wonderful! Thank you.

    • Gemma Stafford on February 10, 2018 at 5:49 am

      Hi Nancy,
      I really do not usually pack any ingredient. I loosely fill cups, but to be sure it is always best to weigh things.
      Digital is most accurate of all, and a scales is not too expensive now. I think all will be well for you, packing the sugar changes the weight, so if you are using cups just scoop,
      Gemma 🙂

      • Nancy on February 10, 2018 at 8:32 am

        Thank you Gemma for answering my question so thoroughly. I will definitely keep that in mind when using your recipes. Since US recipes are based on the ‘cup’ system we don’t usually have weight information for most of the the ingredients, and as you know weight and volume is very different when you’re comparing wet vs. dry ingredients. I do appreciate your insight as it will help me be more precise in my baking.

  16. Janice O on February 8, 2018 at 8:42 pm

    Hi Gemma,
    This looks wonderful. I’m searching for a rich brownie recipe for Valentine’s day. Does this recipe work with extra chocolate and nut?

    • Gemma Stafford on February 9, 2018 at 3:21 am

      Hi Janice,
      This is a very rich brownie! I am not sure that it needs extra chocolate, but additional nuts would be lovely. Toast them slightly before adding to the batter, this will enhance the flavor. Pecans/hazelnuts/walnuts will work well with this recipe, tender nuts work best,
      Gemma 🙂

      • Janice O on February 10, 2018 at 7:12 pm

        Thank you Gemma,
        I cannot wait to make this brownie recipe. I think I’ll use toasted walnuts.

  17. Sexedrocks on February 8, 2018 at 7:17 pm

    just made these hopefully they turn out great baked for 38 minutes

    • Gemma Stafford on February 9, 2018 at 3:22 am

      hi there,
      Yes! I thikn you will be pleased with the results!
      Gemma 🙂

      • Sexedrocks on February 9, 2018 at 11:34 am

        these were so deliciousness am i able to microwave them to inquire that fudge again or do i have to serve these cold i had one this morning and man it was good just a little solid

        • Gemma Stafford on February 10, 2018 at 5:41 am

          Hi Jared,
          Yes, to ‘refresh’ these, a very short time in the microwave will work perfectly, 5 – 10 seconds should do it!
          Good idea,
          Gemma 🙂

  18. jared dion on February 8, 2018 at 6:17 pm

    Just made these letting them rest these should be good let them bake for 38 minutes

    • Gemma Stafford on February 9, 2018 at 3:23 am

      Hi Jared,
      Did I respond to this already, under your pen name! I really do hope you enjoy these!
      Gemma 🙂

      • Sexedrocks on February 9, 2018 at 12:49 pm

        this is a really rich recipe am i able to microwave these so they have the ooey gooey texture again or is it bad to microwave them

        • Gemma Stafford on February 10, 2018 at 5:35 am

          Hi there,
          Really this recipe is designed to be baked, and I have not tried to microwave it. However, there is a microwave brownie recipe here (https://www.biggerbolderbaking.com/microwave-mug-brownie/). This will give you the idea, and you can rock it up too!
          I will be interested to hear your results,
          Gemma 🙂

  19. Sexedrocks on February 8, 2018 at 3:11 pm

    making this recipe tonight cant wait i love learning new recipes

  20. Maxine Prado on February 7, 2018 at 7:18 pm

    I made this brownie recipe and it was so good I loved it! I baked mine for only about 23 minutes since my pan is a bit larger than 7x11in because the first time I baked it and followed the baking time as stated in your recipe, the brownies came out dry and hard, especially the edges. But the next time I baked it for only 23 mins, it came out moist and ultimately fudgy. Thanks for sharing your recipe! About to try your other best-ever recipes. 🙂

    • Maxine Prado on February 7, 2018 at 7:52 pm

      And btw, i ran out of vanilla extract when i made it the second time so i used vanilla extract oil instead since that’s what I had so instead of using vegetable oil, i used it and it turned out well. It’s like hitting two birds with one stone

    • Gemma Stafford on February 8, 2018 at 2:11 am

      Hi Maxine,
      Thank you for this very kind review, and detailed explanation of how you made it work for you, plus the vanilla oil! which I do not know about.
      This type of input really helps other Bold Bakers, I really appreciate it,
      Gemma 🙂

  21. Heatherc on February 7, 2018 at 11:33 am

    Excellent brownies! My family fought over who was taking the leftovers home!

    • Gemma Stafford on February 8, 2018 at 4:22 am

      Hi Heather,
      The Brownie wars at your house!
      Haha! these are meant to unite families, but I am delighted they liked them,
      Gemma 🙂

  22. Nyls B on February 7, 2018 at 7:29 am

    Hi Gemma,
    I made half of your recipe and it came out perfect… the second time lol
    This first time I left it a few minutes too long in the oven, and it was not as moist as it should be.
    However, the second time it came out lovely!
    Thank you for this great and easy-to-out-together recipe!!!

    • Gemma Stafford on February 8, 2018 at 4:37 am

      Hi there,
      Good, and you learned a lot too! Timing is everything in baking, especially for a bake where the moisture is important, well done, you tried again,
      Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This