Brownies & Bars Gemma’s Best-Ever Brownies Recipe 4.62 from 2014 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe My chef-tested, Best Ever Brownie recipe is everything you'd want: ooey-gooey, fudgy, and oh so delicious! By Gemma Stafford | March 23, 2021 | 3138 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Now, I know the internet is full of “Best Ever” claims and “the ultimate” recipes but this really is the be-all and end-all fudge brownies recipe! 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 best brownie recipe with a rich chocolate flavor. And, if you’re looking for twists on this recipe, look no further — try my Chocolate Peanut Butter Brownies, Decadent Caramel Brownies, Skillet Brownies, Cream Cheese Brownies, and more! What Ingredients Do You Need For A Homemade Brownies Recipe? In my 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 them 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 chocolate with 72% cocoa solids or more for a nice balance of bitter and sweet). 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 A Brownies Recipe 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? If you’re looking for that flaky, crinkle-top brownie, I have perfected the method. Wanna know the secret? Make my Crinkle Top Brownies! What You Need To Make Batches Of Brownies From Scratch Measuring Cups and Spoons Baking Tray Parchment Paper Large Bowl Whisk How To Make Brownies Are you ready to learn how to make brownies, and never need to find another brownies recipe ever again? This is how you make my easy brownies (and don’t forget to get the full recipe with measurements, on the page down below): Preheat the oven! Set aside a parchment paper-lined baking tray. Mixing time: In a large bowl, combine melted butter, oil, and both sugars before whisking in eggs, vanilla, and salt. Sift in the flour and cocoa powder. Fold the dry ingredients (including half of the chocolate chunks) into the wet ingredients. Batter up. Pour the batter into the tray and top with remaining chocolate chunks. It’s time to throw your batter into the oven. Bake for roughly 35-40 minutes, until the center of the brownie no longer jiggles. Remove the batter from the oven. After they’re removed from the oven, make sure the brownies are at room temperature before taking that sweet, chocolaty first bite. 5 Pro Chefs Secrets To The Perfect Brownie Recipe Brown sugar is a key ingredient! It makes the brownies moister, more flavorful, and makes for a more fudgy final product. You can easily make your own brown sugar at home. Use a good quality unsweetened cocoa powder for your brownies for the ultimate decadent brownie. Please do not use hot chocolate powder Use bittersweet chocolate (70%) chunks! This will make sure they’re extra rich. Don’t forget to season your brownies. Salt and Vanilla are key ingredients in brownies adding extra flavor and dimension. Please don’t leave them out. Be careful not to over-bake! 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. Watch the 5 Pro Chef Secrets video to see the tips in action! Try These Brownie Recipes: Chocolate Peanut Butter Brownies Decadent Caramel Brownies Skillet Brownies Cream Cheese Brownies Microwave Mug Brownie Vegan Brownies Best-Ever Blondies And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! Try These Other Best Recipes! Gemma's Best Ever Chocolate Chip Cookies RecipeBest-Ever Banana Bread RecipeBest-Ever Chocolate Cake with Whipped Dark Chocolate GanacheBest Ever Sugar Cookie Recipe Watch The Recipe Video! Play Gemma's Best Ever Brownie Recipe 4.62 from 2014 votes Print Recipe Add to Favorites Loading… My chef-tested, Best Ever Brownies recipe are everything you'd want in a homemade brownie: ooey-gooey, fudge-like, and oh so delicious! Author: Gemma Stafford Servings: 16 Brownies Dessert Chocolate Oven Baking Pans Prep Time 25 minsCook Time 35 minsTotal 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! Author: Gemma Stafford 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 sugar1 cup plus 2 tablespoons (8 1/4oz/227g) white sugar4 large eggs , room temperature4 teaspoons vanilla extract1 cup (5oz/142g) all purpose flour1 cup (4oz/115g) unsweetened cocoa powder (good quality)1 teaspoon salt1 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 it 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 center 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! Play Recipe Notes Store at room temperature for 3 days or freeze.