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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!

4.42 from 473 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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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. Oreolover123 on November 13, 2018 at 6:29 pm

    Hi, Gemma.
    Every weekend me and my mom and my sister bake. This weekend we are baking your delicious looking brownies that I am sure will taste great!
    I have a little question I was wondering and that if you can tell me the answer to that would be great!
    So my question is when it says ”All-Purpose Flour” can we use regular/simple flour instead or no? And why?
    My second question is when it says ”Roughly Chopped Chocolate” what kind of chocolate did you use? I mean there is Caramel and all those which one did you use?
    I would rate this a 5 except I haven’t tried it but I can not wait to try it.
    Thank you so much if you answer these question. I know you must be busy getting all these questions.
    Thank you,
    I wish you have a great day/night.
    – Oreo!

    • Gemma Stafford on November 14, 2018 at 1:56 am

      Hi there,
      The first part of your question is about the flour. All purpose flour is also called plain flour in some places, and this may be what you mean by simple flour where you live. There are no raising agents in this plain flour.
      The second part is also simple. I use a real chocolate, 72% cocoa solids, semi sweet. This chocolate gives a great flavor and result in all of your baking. This information is usually on the back label of your chocolate bar.
      I am delighted you are baking with your family, what a lovely thing to do. Read the recipe carefully, follow the instructions and all will be well.
      Gemma 🙂

      • Oreolover123 on November 14, 2018 at 5:12 pm

        Thank you so much for replying to me.
        I understand now.
        -Oreo.

        • Gemma Stafford on November 15, 2018 at 2:26 am

          Thank you for being here with us,
          Gemma 🙂

  2. Minnie on November 13, 2018 at 5:42 am

    My brownies turned out great, however they were slightly spoiled by the amount of salt. I felt the suggested one teaspoon was a lot but against better judgement put it in. I could really taste the salt in the finished product and long after I had eaten them I could still feel the effects it in my mouth. I used unsalted butter too.
    I will definitely make this recipe again but with probably half a teaspoon of salt.

    • Gemma Stafford on November 13, 2018 at 8:11 pm

      Delighted to hear that you liked it, Minnie:). If you printed out the recipe just make a note for yourself about lowering the slat so you know for next time.

      Best,
      Gemma.

  3. Jannie capili on November 13, 2018 at 3:45 am

    Tank you i make a perfect brownies😁

    • Gemma Stafford on November 13, 2018 at 8:04 pm

      Delighted to hear that you liked it 🙂

      Best,
      Gemma.

  4. Zakiyyah on November 13, 2018 at 2:07 am

    Omg just can’t tell you how tasty it was , cldnt resist eating.thia was my first time trying a brownie recipe and it was a bomb !! although it got slightly over cooked in the corner of the tray !!! yummy
    Thanks a bunch Gemma

    • Gemma Stafford on November 13, 2018 at 8:05 pm

      Delighted to hear that you liked it!:)

      Best,
      Gemma.

  5. Ice on November 12, 2018 at 2:43 pm

    👍

  6. marilyn on November 12, 2018 at 9:58 am

    HI Gemma,

    Thank you for your response! Would packing the brown sugar have changed the consistency of the brownies? Essentially adding more sugar? I am going to try again tonight.

    Thank you,
    Marilyn

    • Gemma Stafford on November 12, 2018 at 8:20 pm

      Hi Marilyn,

      You know, I don’t pack my brown sugar. I scoop and level. So maybe that was the issue.
      Is your brown sugar demerara sugar or a different type of brown sugar?

      Fingers crossed for next time.
      Gemma.

  7. Lallie Pillay on November 12, 2018 at 8:11 am

    Dearest Femme

    God Bless for sharing such delicious yummy recipes

    • Gemma Stafford on November 12, 2018 at 9:04 am

      It’s my pleasure, enjoy!

  8. Sadaf on November 12, 2018 at 3:35 am

    Hi gemma can u pls tell the recipe of brownie cookiedough cheesecake.thnx

    • Gemma Stafford on November 12, 2018 at 9:22 am

      Hi! I’ve never made that before but sounds like an awesome idea, ill have to work on a recipe for that!

      • Sadaf on November 13, 2018 at 3:39 am

        Thnk you .tht will be much appreciated as my kids really love ur brownies,cookidough and cheesecake.now they want these together in one recipe.

        • Gemma Stafford on November 13, 2018 at 8:05 pm

          Delighted to hear that you like my recipes 🙂

          Best,
          Gemma.

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