Brownies & Bars

Gemma’s Best-Ever Brownies Recipe

4.46 from 1061 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).

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

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!

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

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.

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 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

4.46 from 1061 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

262 Images

Shruthi Achut

Maryam.F

n1kk1o

Luke Field

Modisha Jayaratne

Maryam.F

1589
Comments & Reviews

avatar

newest oldest most useful
Derat Madman
Guest
Derat Madman
3 months ago

I replace the Veggy/cooking oil with THC oil and it works great. I live in Canada so you can just go to the store and buy some. 30 ml bottles. I like mild potency so I like solei (.ca) Unplugged.

Member
Jennifer Chizea
3 months ago

how can i double the recipe

Tehreem Kidwai
Guest
Tehreem Kidwai
4 months ago

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

Member
Pritha Chatterjee
5 months ago

Hi Gemma – i tried this lovely brownies and they came out really well ! just wanted to know if i can bake them in a 8*8 inch pan. Also , the amount of sugar in cups measurement is the same – why is it different in grams ? I wanted to know this whether to exactly half the measurements by cups , when i am trying to bake a smaller brownie slab ?
thanks a ton !!!

Cynthia
Guest
Cynthia
2 months ago

They came out DELICIOUS but why did my brown sugar disappear into caramel after mixing it with the butter was my butter too hot, I didn’t get that consistence it wasnt clumpy it went straight to liquid and also I didn’t get a flaky cracky top it was more like shinny bubble holes if that makes sense where did i go wrong ?? But they still tasted amazing

Member
Neha Poduval
27 days ago

I have tried to make brownies twice before and failed miserably both times…when i saw your video i was tempted to try one last time and i think these were the best brownies I ever ate. Even better that the best bakery in our neighborhood. Thank you so much for this precise recipe. I followed it to the T. These brownies made me the happiest. ♥️♥️♥️

Member
Aileen Flores Zara
1 month ago

Superb recipe! My kids love it! Thank you for sharing it Gemma! Its my first time to make a brownie fudge. The brownies I use to make are usually on the cakey-side. Thanks again! GOD BLESS!

Member
Pritha Chatterjee
3 months ago

Dear Gemma, i have tried this recipe few times and have been praised by all. But to me, i still need to perfect it – especially the flaky top. Can i get the original recipe as well ? Could not locate it on the website

Hansika Subramanian
Guest
Hansika Subramanian
19 hours ago

Hi Gemma,
Just wanted to know if I want to reduce the quantity and make the recipe with 3 eggs or so to reduce the number of yields to 10 what would. Be the calibration like?

Natjag
Member
Natjag
4 days ago

Hi can I use granulated brown sugar in this recipe for brown sugar…

Deedee
Guest
Deedee
4 days ago

Hi Gemma . I always tried your recipe and never disappoint me at all.. thank you so much ..

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!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford