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

Best Ever Brownies

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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!

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

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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!

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

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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!!!!

4.8 from 19 reviews
Best Ever Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 1 cup (8oz/240g) 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/120g) 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.

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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!

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380 Comments

  1. Roseanne Vicencio on November 22, 2017 at 1:53 am

    Hi Ms Gemma

    I would like to know if I use an 8×8 square Pan what would be the measurement adjustment? Would I need to half the ingredients?

    • Gemma Stafford on November 22, 2017 at 6:10 am

      Go ahead Roseanne and use 8×8 and just bake 5 minutes longer. That should work fine 🙂

  2. Nila Rahmawati on November 20, 2017 at 9:35 pm

    It’s really delicious. I made one this morning 🙂 thanks for the recipe

    • Gemma Stafford on November 21, 2017 at 1:20 am

      Hi Nila,
      great, that is so nice to hear, thank you,
      Gemma 🙂

  3. Mayang on November 19, 2017 at 6:33 am

    Hai gemma can i used oil or margarine instead of butter?
    thanks for ur reply 🙂

    • Gemma Stafford on November 19, 2017 at 9:07 am

      Hi mayang,
      Margarine will be fine,
      Gemma 🙂

  4. raymond sate on November 18, 2017 at 3:21 am

    I really love your brownies i made it twice now but i lessen the sugar because my boss don’t like too sweet but then thank you so much for your great recipe 🙂

    • Gemma Stafford on November 18, 2017 at 5:55 am

      Great Raymond, your boss is lucky that you look after him/her so well.
      Thank you for your kind review of this recipe, I appreciate it,
      Gemma 🙂

  5. Digestive17 on November 17, 2017 at 11:47 pm

    Hi Gemma,

    I only have a 21cmx21.5cm tray to bake these in. It is about 5cm deep.

    How shall i adjust the recipe and baking times? Many thanks

    • Gemma Stafford on November 18, 2017 at 6:01 am

      Hi there,
      I really cannot be precise about this. My pan is 18cms x 28cms.
      There is very little in the difference really, and you may have a bit to much batter, but not a lot!
      I do not think you will need to make any adjustments, though you may need to keep an eye on the bake. When these are baked they will feel firm to the touch.
      I hope this is of help,
      Gemma 🙂

  6. Tarana Khan on November 17, 2017 at 10:44 am

    Hello 👋🏻 im sooo sorry i come up with a new question every day but what to do you make such amazing stuff my friends wants new things every day but this time i have to make brownies for my grandpa n he haa diabetes so how should i make diabetic brownies🙈im sorry I trouble you everyday

    • Gemma Stafford on November 18, 2017 at 10:06 am

      Hi Tarana,

      So I am not an expert in low carb low sugar recipes for diabetics. I recommend looking up a website that specializes in diabetic recipes.

      Best,
      Gemma.

      • Tarana Khan on November 20, 2017 at 4:14 am

        Okay thank you so much

  7. Penelope Shumaker on November 16, 2017 at 7:19 am

    It looks like the recipe is gone? It was there yesterday and I made it. Thanks for your help.

    • Gemma Stafford on November 16, 2017 at 8:24 am

      Hi Penelope,
      I have no idea where it headed off to, but it is back.
      Thank you for letting us know,
      Gemma 🙂

  8. Nyan Koi on November 16, 2017 at 6:49 am

    Hi Gemma! For some reason I don’t see the written recipe here

    • Gemma Stafford on November 16, 2017 at 8:24 am

      Hi there,
      It went walkabout! No idea why, but it is back now.
      Thank you for letting us know,
      Gemma 🙂

  9. AdindaS on November 16, 2017 at 5:25 am

    Hi Gemma, I can’t seem to find the recipe anywhere. It does not show on this page, I’ve tried it with my mobile and with my laptop. Am I looking in the wrong place?

    • Gemma Stafford on November 16, 2017 at 8:25 am

      Hi there,
      It went walkabout, Kevin found it and put it right back,
      Thank you for letting us know,
      Gemma 🙂

  10. Veronica F on November 16, 2017 at 2:50 am

    Hi Gemma…
    Not sure if something is wrong with my phone or what the problem is.. Coz I am unable to view the written recipe.. Had decided to make this today😣😔

    • Gemma Stafford on November 16, 2017 at 8:19 am

      Hi Veronica,
      Sorry, gremlins eat it! Kevin just got it back for you, thank you for letting me know,
      Gemma 🙂

  11. Firenze on November 16, 2017 at 12:29 am

    Hey Gemma,
    I don’t know why but i can’t find the written recipe on this page anymore. Is it something with the page or is my computer acting up?

    • Gemma Stafford on November 16, 2017 at 8:19 am

      Hi Firenze,
      Kevin worked his magic, it is back.
      Thank you for letting us know, no idea what happened,
      Gemma 🙂

  12. crywaii on November 15, 2017 at 1:18 pm

    made an account here just to leave this review! i was a little intimidated making these as the first time i tried making brownies from scratch they were so cakey and bland, but this recipe is GOLDEN and will become a treasured recipe i’ll pass down to my kids. i followed this recipe exactly as it states, i used semisweet chocolate chips since the recipe didn’t specify, and it was perfect! im sure if you like it more bitter or more sweet than dark or milk chocolate will work just as well , but for me, semisweet was amazing and i’ll be making these for thanksgiving!!

    • Gemma Stafford on November 16, 2017 at 8:02 am

      YES! I am so happy that you took the time to review this recipe. Following a recipe exactly is so important to the result. Semisweet chocolate is ideal, it has great flavor and melts nicely too. Well done you, I am happy you joined the Bold Baking Community,
      Gemma 🙂

  13. runii.h on November 14, 2017 at 3:24 am

    Hi gemma! I made this and it came out a bit too cakey. Do you know what went wrong? I used cake flour by the way. Thanks 🙂

  14. Maggie on November 11, 2017 at 2:50 am

    Hi gemma! I tried baking your best brownies and it is really divine. I tried 3x already with different time and on my 3rd time i cooked it for 35 minutes it seems good but not gooey inside. Should i reduce my time in baking to 30 minutes to get the gooey texture inside? Do we really need to use 4 tsp of vanilla and 4 eggs? Thanks and i think you are the best.

    • Gemma Stafford on November 11, 2017 at 7:50 am

      Hi Maggie,
      From the second part of your question I get the feeling that you have changed this recipe! If you have then you will get a different result to mine.
      The vanilla is not necessary, but the eggs are. I hope this answers your question! Let me know,
      Gemma 🙂

      • Maggie on November 11, 2017 at 11:30 am

        Hi gemma thanks for your reply. I did reduce the amount ofwhite sugar on my brownies instead of using 1 cup white i used 1/2 cup but the brown is still 1 cup because my friends told me it is very sweet and instead of 2 tbsp oil i only used one. I’m using gas oven also i cannot maintain the temperature it goes up to 250 instead of only 175 while cooking. Do i need to lessen my time of cooking it so i can get the gooeyness of it? I will try to bake later and will update you again. Thanks for your time and helping us out.

        • Gemma Stafford on November 12, 2017 at 3:27 am

          Hi Maggie,
          I would not reduce the oil in this recipe, it needs it!
          The temperature of your oven will matter, but unless you have a thermometer you will not know how it varies. The feel of the bake will tell you when it is right, if it feels firm to the touch it will be done. It will also look baked, slightly pulled away from the pan around the edges.
          Carry on baking!
          Gemma 🙂

  15. Maha_muffin on November 10, 2017 at 10:17 am

    Hey Gemma, what is the difference between your other brownie recipes and this one? this one uses cocoa powder and others have melted chocolate in it. Does that make a difference in the fudgy-ness?

    • Gemma Stafford on November 11, 2017 at 7:29 am

      Hi there,
      Yes, that is what makes a big difference really. I like both of these recipes, depending on the occasion. The Best Ever Recipe (New) is great for a crowd, and it can be served in smaller portions, as a dessert etc. It is very rich,
      Gemma 🙂

  16. Cori on November 7, 2017 at 10:11 am

    Hi, I can’t wait to make these brownies! I was wondering if you had a recipe for chipotle brownies? Or ifni co ups add something to this one to make them?

    • Gemma Stafford on November 8, 2017 at 12:19 pm

      Hi Cori,
      Yes! but do not overwhelm them with this. You will need about 1/2 to 3/4 teaspoon of ground spice (Chipotle). I think you should try the lower amount in the first batch and see hoe it is for you, thst is what I would do. Let us all know how it works for you. Other Bold Bakers will be interested!
      Gemma 🙂

  17. Jazz on November 6, 2017 at 8:27 pm

    Hello,

    I finally made this for my kids and they love it. Even I ate couple of the pieces. Thanks for this great recipe especially without eggs.

    • Gemma Stafford on November 7, 2017 at 2:51 am

      Hi Jazz,
      Well done to you, you were restrained to eat just a few pieces 😉
      delighted the kids like this recipe, now you can get them to bake it too!
      Gemma 🙂

    • Smriti Jhamb on November 7, 2017 at 5:13 am

      Hello,
      I wanted to know did you make these brownies eggless?
      If so, then which substitute did you use?
      Because I tried these brownies with applesauce and flax. But none of them worked for me. They didn’t bake and there was a layer of oil above them.
      If any substitute worked for you, please let me know.

      Thanks☺

      • Gemma Stafford on November 8, 2017 at 12:58 pm

        Hi there,
        Really? I did not make these with a substitute. I can see how flax egg may add extra oil to this, but not the fruit. Applesauce and mashed banana should be good for this recipe. Alternatively silken tofu.
        I cannot think why you would have had difficulty with the applesauce! Greek yogurt may also be a good choice for you.
        Gemma 🙂

  18. Isabella Rosalinas on November 6, 2017 at 3:00 am

    Hi !Gemma,
    I’m new in your site, kinda fascinating your best ever brownie. I really love chocolate but I don’t like egg into it. You said that can subs. a Apple sauce or banana . And I just wondering how many bananas or apple sauce I need to use in this recipe.
    Looking forward to it.

    • Gemma Stafford on November 7, 2017 at 3:13 am

      Hi Isabella,
      good to have you with us.
      (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) check out this chart, it will give you an indication of what will work for different recipes.
      Flax eggs/chia eggs are worth getting to know, applesauce/banana/yogurt, silken tofu/curd. All are choices, depending on what you can get where you live, and the recipe. seeds need to be milled/ground before using.
      You may need to experiment to find one that is just right for your needs,
      Gemma 🙂

  19. Garima on November 5, 2017 at 8:35 pm

    Hi Gemma,

    you are absolutely right, my search for best brownie recipe ends here. It turned out to be delicious, fudgy, gooey and crusty top. Yum. I used whole wheat flour and baked in 8 inch round pan as that was all I had.
    Gemma, if I want to reduce sugar in the recipe, I need to adjust quantity of butter too, right? As I used semi sweet chocolate, I found them bit more sweet. Next time I will use 70% to get the right idea.

    • Gemma Stafford on November 6, 2017 at 1:46 am

      Hi Garmina,
      I am happy that you liked this recipe, and it is great to hear that the whole meal flour worked so well for you.
      You can reduce the sugar if you wish, but I think the butter will need to remain the same. Remember the whole meal flour is rather dry, it will need the fat to keep it moist. Perhaps you could leave the vegetable oil out, and reduce the white sugar. the brown sugar brings a caramel flavor, and some moisture to the mix too.
      If you change this recipe further, I will be interested to have your observations, we learn together here on BBB,
      Gemma 🙂

      • Garima on November 6, 2017 at 2:21 am

        Gemma that’s really modest of you to ask for my observation. I guess you are right about the butter. I actually used just 1 cup of both the sugars (skipped 2 tbsp part) and they turn out to be perfect.
        Once out of the oven, it had a bit oily top but after cooling down the top was perfect too.
        The reason I asked for reducingthe butter was, once cooled and at room temperature, when I took them out from the pan, I saw some butter/oil oozed out of the parchment paper into the pan. But this did not affect the brownies texture or taste in any way.
        Thanks 🙂

        • Gemma Stafford on November 7, 2017 at 3:15 am

          Hi Garmina,
          Thank you for that. Here at BBB every day is a school day. It is a poor day when we do not learn something new, thank you, I appreciate your input,
          Gemma 🙂

  20. Saadia Khan on November 5, 2017 at 6:31 am

    Can i use powdered sugar instead of white sugar?

  21. Saadia Khan on November 5, 2017 at 6:29 am

    Gemma can i use an 8 inch circle pan?
    How much time will the brownies bake for then?

  22. Francis on November 4, 2017 at 7:20 am

    Hi Gemma,

    These brownies look really good and I was wondering if I have to use unsweetened cocoa powder for theee brownie?

    • Gemma Stafford on November 5, 2017 at 2:47 am

      Hi Francis,
      Yes! always unsweetened cocoa/cacao. You can use dutch processed too if you have this, it is a dealkelized cocoa, seems softer in taste, milder really,
      Gemma 🙂

  23. Sri on November 2, 2017 at 8:55 pm

    Hi gemma,
    Tried baking this brownie reducing the quantity to half..when baked found oily liquid was oozing out..replaced egg with ground flax seed and water..kindly let me know what went wrong

    • Gemma Stafford on November 3, 2017 at 2:03 am

      Hi Sri,
      Flax egg is oily! Flax is an oil seed, and it will produce some oil in the bake. If this is an issue for you you can try a different substitute next time, or add a little flour to the mix. These cookies are very light, and have very few ingredients, this makes it difficult to replace an element, the results cannot be the same. I think if you add an ounce or so of plain/all purpose flour it will stabilize this mix for you.
      I hope this is of help,
      Gemma 🙂

      • Sri on November 3, 2017 at 8:14 am

        Thanks gemma 😀

  24. Piyu garf on November 2, 2017 at 5:36 am

    Hey i have microwave.. can u plz tell me how can i bake this brownie in microwave?

  25. Kelly on November 1, 2017 at 11:06 am

    Hello Gemma,
    I actually have a 14.75 x 10.5 Inch Glass Pan. Can I simply double the recipe?

    • Gemma Stafford on November 2, 2017 at 3:59 am

      Hi Kelly,
      Yes, I think you may have a little mix left over, but It will be good,
      Gemma 🙂

  26. Kelly Koenig on October 31, 2017 at 10:30 pm

    Hello Gemma,
    I noticed quite a few comments for the question that I have. I also do not own a 7×7 pan, only a 9 x13. Is it possible to figure out the measurements I would need for this size pan?

    • Gemma Stafford on November 2, 2017 at 4:55 am

      Hi Kelly,
      Yes, you should use 1 and 1/2 times the batter.
      When you are dividing or multiplying a recipe you need to write the recipe out first. Then make the changes to each ingredient. That way you avoid mistakes, and you have your recipe ready for your pan the next time.
      Gemma 😉

  27. Jay on October 28, 2017 at 7:46 pm

    Hi Gemma, can I replace the 7x 11 inch baking tray with individual squared baking tray?

    • Gemma Stafford on October 30, 2017 at 6:43 am

      Hi Jay,
      Yes, but you will need to keep a close eye on the baking time. I think they will take about 10 – 15 mins less time to bake. Monitor this, when they feel nice and firm to the touch, they are baked!
      Gemma 🙂

      • Jay on October 30, 2017 at 11:01 am

        Thank you Gemma. I’m thinking of putting pecans on top. Hope thats allowed.

  28. Rosemary on October 26, 2017 at 2:04 pm

    Hi. If I’m making for a small crowd can I double the recipe and use a 9×13 pan? Or if you have a better idea please inform. Thank you!

    • Gemma Stafford on October 27, 2017 at 2:49 am

      Hi Rosemary,
      A 9 x 13 inch pan will be a bit small for this.
      A roasting dish may fit the bill for you. You can actually reduce the size if you need to, by using foil, to make it to size.
      The pan I use is 7 x 11, and you will need almost double that size to get a similar result. Alternatively use your pan, fill, bake, and reduce the size for the second batch, that will do it!
      Gemma 🙂

      • Rosemary on October 27, 2017 at 7:13 am

        Thanks! One more question…what kind of chocolate for the chips? i.e., semi sweet, milk, etc.

        • Gemma Stafford on October 29, 2017 at 11:42 am

          bitter sweet or semi sweet work really well 🙂

  29. stefanie on October 21, 2017 at 11:39 am

    Hi Gemma,

    I have question could you tell me the difference between LIGHT BROWN SUGAR and DARK BROWN SUGAR.
    My friend bought me those 2 but we dont know the differences she bought it in the US. So i thought maybe u can help me out.
    Thank you
    Sincerly steffi

    • Gemma Stafford on October 21, 2017 at 5:19 pm

      Hi Steffi,

      to make brown sugar they add molasses to it. Dark brown sugar has more molasses added to it than light. They can be pretty much used the same though.

      Gemma.

      • Steffi on October 24, 2017 at 7:29 am

        Nown that’s wierd. I used this brown sugar mix for Ur brownies in a past comment I’ve told u the brownies are to sweet. But now they are not that sweet.

        I don’t think German brown sugar is sweeter than American lol. But that’s wierd

        • Gemma Stafford on October 25, 2017 at 2:33 am

          Hi Steffi,
          Sometimes when we are measuring we over do it! It is easy, so we will decide this is what happened here lol!
          I am happy you got it sorted,
          Gemma 🙂

    • Steffi on October 22, 2017 at 3:10 am

      Hi Gemma
      Thanks for the replay. My thought was mixing the light brown sugar and the dark brown sugar in I Giant jar.
      So whenever I use brown sugar I take it out of it. This will be ok right.?

      • Gemma Stafford on October 22, 2017 at 12:34 pm

        Yes that is right, any recipe that calls for brown sugar just use that mix from the jar 🙂

  30. Hanna on October 20, 2017 at 4:07 pm

    This is the kind of Brownie i was looking for! Dark, fudgy, yummy, not too sweet. I tried several recipes and was always dissapointed, but this one is so delicious and easy to make 😀 they have a crust on top, but are fudgy including the edge-pieces! I was worried because of the large amount of sugar, but they are not too sweet, quite the opposite, had to eat some sweet cold vanilla ice cream with it – mhhhhh! <3

    • Gemma Stafford on October 20, 2017 at 5:49 pm

      Delighted you like it!! make sure you save the recipe now so you always have it 🙂

      Gemma.

  31. MerryBetty on October 19, 2017 at 7:58 pm

    Hi Gemma!

    I’m only a beginner and hope you help me through out my up coming baked goodies 🙂

    • Gemma Stafford on October 20, 2017 at 1:12 am

      Hi there,
      Good for you! starting is the hard part, choose an easy recipe, and follow it as faithfully as you can. The instructions are important too. The old advice ‘Measure twice, cut once’ applies to baking too! I say read the recipe through a few times to get it into your head, then go! Learning by experience is the best!
      Gemma 🙂

  32. Katya Walkins on October 19, 2017 at 9:26 am

    If I make half the quantities, how long should I bake them for? Half the time??

    • Gemma Stafford on October 20, 2017 at 1:35 am

      Hi Katya,
      NO! the baking time will not change in an oven. One cupcake will take the same time as 12 to bake in an oven, the only time this changes is with microwave baking, where the volume of goods in the oven affects the baking time. Good question though!
      Gemma 🙂

      • Katya Walkins on October 20, 2017 at 1:43 am

        Thank You!!

  33. Kristelle on October 17, 2017 at 5:41 pm

    Hi Gemma,
    Just want to ask if I can serve this the day after I baked it. 🙂

    • Gemma Stafford on October 18, 2017 at 2:36 am

      Hi Kristelle,
      Absolutely, this type of bake improves in flavor overnight. Wrap it well, and refrigerate if you live in a warm place. Allow to come to room temperature before serving,
      Gemma 🙂

      • Kristelle on October 22, 2017 at 8:29 pm

        Hello Gemma,

        I made some and I’m so happy. My family and friends liked it so much. It’s really delicious, rich and chewy. Definitely hardcore brownies. 😍 I only had a problem when cutting it. Is it normal for it to be crumbly? I find hard time when cutting them. Could there be something wrong with the ingredients or the cooking time? I want to make some again to give my officemates. ☺

        • Gemma Stafford on October 23, 2017 at 3:23 am

          Hi Kristelle,
          I think I have lost the thread here! Did you change this recipe in some way. it is a moist, firm thing, it is not crumbly!
          Changing an ingredient in a recipe will also change the result, did you alter this?
          Gemma 🙂

  34. Anna Abraham on October 16, 2017 at 7:09 pm

    Hi Gemma,
    Can I use dark brown sugar because only that is available?

    • Gemma Stafford on October 18, 2017 at 4:28 am

      Hi Anna,
      dark brown sugar is very high in molasses. Mix it with white sugar, 1/2 and 1/2 and you will have a lighter version. The high molasses will be too strong a flavor for this recipe,
      Gemma 🙂

  35. Ranya on October 16, 2017 at 10:41 am

    Hi Gemma, i don’t have vanilla extract and was wondering if i can replace it with vanilla sugar , if yes i would like to know how much would i need.
    Thank you in advance

    • Gemma Stafford on October 18, 2017 at 4:44 am

      Hi Ranya,
      did you make your own vanilla sugar? If so you just use it instead of the sugar suggested, in the same amounts.
      I am not sure what it tells you on a pack of vanilla sugar, I have never used it, but I think it will be the same thing.
      Never throw away vanilla pods, even when they have been used to make a custard, you wash, dry and insert them into a pot of sugar. Top up the sugar as you use it, and you will always have it to hand.
      I hope this is of help,
      Gemma 🙂

  36. Faseeha Yaseen on October 16, 2017 at 12:22 am

    Hi gemma, will these brownie be too sugary ?..i need a less sugary and little bittery brownie recipe 😊

    • Gemma Stafford on October 16, 2017 at 2:14 am

      Hi there,
      They are sweet, but a little goes a long way with this type of recipe, they are really rich!
      You can also try this brownie (https://www.biggerbolderbaking.com/brownie-trifle/) there is a less sweet and rich one with this recipe.
      You can also reduce the sugar if you wish, but you need to experiment with this, it is an ingredient too!
      Gemma 🙂

      • Faseeha Yaseen on October 24, 2017 at 9:36 am

        thank you !

      • Faseeha Yaseen on October 24, 2017 at 9:39 am

        Then can i skip out white sugar and use only brown for less sweet brownies

        • Gemma Stafford on October 25, 2017 at 1:59 am

          Hi there,
          Yes, do try it, it will be less sweet, but the texture may be affected,
          Gemma 🙂

  37. Sinti on October 15, 2017 at 7:28 am

    Hi Gemma!
    I would like to ask, what kind of brown sugar you used, because mine was cane sugar and I dind’t like the taste. I guess your brown sugar is something else? (I couldn’t find anywhere packed brown sugar)

    • Gemma Stafford on October 15, 2017 at 10:37 am

      Hi Sinti,
      The amount of molasses remaining in sugar after processing will change the taste.I use a light – medium brown sugar, and here on the website I show you how to make your own. Given that you have already got some brown sugar, you can mix it 1/2 and !/2 with white sugar, which will lighten it, and change the flavor. Very dark brown sugar is strong in taste, grear for some recipes, but not for all,
      Gemma 😉

  38. Jennifer on October 14, 2017 at 6:07 am

    Hi! I want to try this recipe but I do not own a 7×10 pan. I have a 9×13 and an 8×8. What do you recommend? Thanks!

    • Gemma Stafford on October 16, 2017 at 3:46 am

      I would use the 8 x 8. It will be a bit deeper, but the larger pan will be too large, unless you bring it down in size. you can do this by using rolled foil under your baking parchment.
      Gemma 🙂

  39. Sz on October 13, 2017 at 10:58 am

    Hi there,
    I would like to ask what kind of brown sugar is that ? because my brown sugar is raw and I think I will use that if that’s okay.

    • Gemma Stafford on October 14, 2017 at 7:26 am

      Hi there,
      Raw brown sugar will be perfect for these.
      Carry on baking!
      Gemma 🙂

  40. Maitri Doshi on October 13, 2017 at 2:48 am

    Hello, I have a vanilla pod and want to use the beans/seeds inside the pod in a couple of days. How can I use the the beans instead of the vanilla extract for making your best ever brownies?

    • Gemma Stafford on October 13, 2017 at 3:38 am

      Hi there,
      There are a number of ways, but they take time. I would open the pods, as flat as you can get them, and layer them through the sugar in an airtight container.
      my Mum always has a jar of vanilla sugar for baking, which she makes just like this, adding pods as they become available, and sugar as needed, it goes on for years!
      Vanilla is a lovely thing, but not essential, so do not stress about it.
      Gemma 🙂

  41. Vania on October 11, 2017 at 10:59 pm

    Hello Gemma! I would like to ask if you used a fan forced oven or just a conventional oven (top bottom element) to bake this brownie~ And may i know which oven would you recommend! Thank you~

    • Gemma Stafford on October 12, 2017 at 2:28 am

      Hi Vania,
      It really depends on the recipe. Most baking will work really well with the convection setting, that is both top and bottom elements.
      I tend to use the fan for bread baking, when I want the oven to be really hot. If you choose to use this mode for more gently bakes, like the brownies, you will need to adjust the temperature downwards, buy about 10C/20F. Fan assisted ovens tend to feel hotter, but are great for batch baking, when using more than one shelf in the oven. This ensures consistent baking, without the need to swap the trays around.
      So! this may not help you too much, I would not be without my fan oven, for roasting too, it is just perfect. It is great to be able to choose the convection setting for gentle baking. I have an LG oven, which is super, but there are many great brands out there, it depends on what is available to you where you live.
      My rule of thumb is, buy the best you can afford. with appliances you really do get what you pay for, and the better brands will last a lifetime!
      Gemma 🙂

  42. Racquel Bernardo on October 11, 2017 at 6:49 pm

    Hi! I’m from Philippines.
    Your recipe is so delicious! My family especially my nieces love it! ☺ Just want to inquire the maximum shelf life of your best ever brownies? Both if refrigerated or at room temperature? Thanks.

    • Gemma Stafford on October 12, 2017 at 2:40 am

      Hi Racquel,
      If you wish to hold baked goods beyond one day it is best to store in an airtight container in the fridge. This is true of all home baking really, there are no preservatives to give it a long shelf life. Cookies are different though, as they are generally baked firm they will keep better, for longer, at room temperature.
      Gemma 🙂

  43. Dysen on October 8, 2017 at 3:53 pm

    Hi Gemma,

    I tried to bake the ‘best ever brownie’ again and guess what…? I made it!!! Yeyyy! You were right, I’ve mistaken the 250C as 250F the first time. Now I got it perfectly! I want you to see the finish product, however, I don’t know how to submit the photo! But anyway, Thank you so much!

    All the best,

    Dysen

    • Gemma Stafford on October 8, 2017 at 7:52 pm

      YAYY, Dysen!!!! I am delighted you had success. This is one of my favorite recipes so I’m glad you were able to make it.

      Submit photos button is below the recipe on this page and above where the comments start 🙂

  44. Shafa on October 8, 2017 at 4:47 am

    Hi gemma can I please know in your recipes when u say 1 cup what kind of cup measurement are you using. Is it a tea cup or any other baking measuring utensil? Thank u.

    • Gemma Stafford on October 8, 2017 at 2:58 pm

      Hi, I use American cups. I also have the measurements in ounces and grams so use what is in your country.

      Best,
      Gemma.

  45. Nabila on October 8, 2017 at 3:04 am

    Hi Gemma, I’ve made your recipe several times, and I love it, my family always loves it too! Thank you!

    The very first time I baked the brownies, the top layer had beautiful shiny crust. But the next four times, it turned out dull I didn’t know why. I’ve been googling and they present so many theories to make shiny crust on top, but I still can’t figure it out how to produce the shiny crust consistently. Can you help me out please? xoxo

    • Gemma Stafford on October 8, 2017 at 3:06 pm

      Hi Nabila,

      I’m delighted to hear that. So I TOTALLY know what you are talking about, almost that “boxed brownie” look with the crinkles on top.

      The only thing I can think of is not to beat the brownie mix. Sometimes this can split the chocolate and make dull brownies. Try that.

      🙂

  46. Dysen on October 7, 2017 at 10:59 am

    Hi Gemma,

    I tried to bake last night but it was a fail baking. I don’t know what happened. I used the coco powder that’s use for churros dips. And my oven is kinda old it can only reach 250F. Do you think these are the reasons why my brownies got burnt? And also, I noticed that the brownies got easily hardened especially when it’s exposed to air.

    • Gemma Stafford on October 7, 2017 at 1:10 pm

      Hi,

      something is very wrong here. The brownies HAVE to be baked at 350F, not 250F. And the fact that they burned sounds like there is a problem with your oven. Sorry.

      Gemma.

      • Dysen on October 7, 2017 at 2:59 pm

        Oh no! Does that mean I can’t bake with 250F? No other remedies? Thank you.

        • Gemma Stafford on October 7, 2017 at 5:13 pm

          No, 250 is not a good baking temperature. 350oF is the normal baking temperature. 🙂

          • Dysen on October 7, 2017 at 5:31 pm

            So I guess I have to buy a new oven 😂



          • Gemma Stafford on October 8, 2017 at 2:31 am

            I am not sure what oven you have Dysen, this sounds wrong somehow! I think if it burns the temperature must be 250C, which is way too hot for this. Get some help from the regular baker in your family!
            Gemma 🙂



  47. niv89 on October 6, 2017 at 3:46 am

    Hi Gemma. Can I use margarine instead of butter in this recipe?

    • Gemma Stafford on October 6, 2017 at 6:31 pm

      Hi,

      If that is what you have to hand then yes feel free to use that. I prefer to use butter when baking but margarine will work too in a pinch.

      Best,
      Gemma.

      • niv89 on October 11, 2017 at 11:30 pm

        You’re awesome! Thanks

  48. Amruta Temkar on October 5, 2017 at 10:04 am

    This is indeed the best ever brownie recipe! I have submitted my brownie photo and it looks so amazing!! I can’t thank you enough Gemma!
    Amruta.

    • Gemma Stafford on October 6, 2017 at 2:21 am

      Hi Amruta,
      Thank you, I am really happy to hear this. I will be heading over there right now to check out your photo, I love to see them,
      Gemma 🙂

  49. Anupama Akkireddi on October 4, 2017 at 1:07 am

    Hi Gemma,Iam confused why top layer of my cake/brownie becomes hard and cracks. I have just submitted the pic of my brownie u can have a look at it.
    Thank u
    Have a nice day

    • Gemma Stafford on October 4, 2017 at 1:34 am

      Hi there,
      I need more information! How are you baking your cakes/brownies? Temperature, type of oven etc. I think this is what the issue is, but cannot tell until I know,
      Gemma 🙂

      • Hailey on October 31, 2017 at 5:36 pm

        Hi Gemma! Should I be using European butter (like Kerrygold) for this recipe or normal butter?

        • Gemma Stafford on November 2, 2017 at 5:02 am

          Hi Hailey,
          I think I got to this for you. What matters is that it is Dairy butter. Look for that on the pack,
          Gemma 🙂

  50. Li Xuan Siow on October 3, 2017 at 5:55 am

    Hi Gemma, can I use cake flour instead of all purpose flour?

    • Gemma Stafford on October 3, 2017 at 6:15 am

      Hi there,
      Yes! this will be perfectly good for this recipe, the gluten is not so important here,
      Gemma 🙂

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