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

Gemma’s Best-Ever Brownies 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 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 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 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!

4.39 from 716 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 in a homemade brownie: ooey-gooey, fudge-like, and oh so delicious!

Course: Dessert
Cuisine: American
Servings: 16 Brownies
Author: Gemma Stafford
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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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.

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1 Comments

Write a Comment and Review

  1. Chris on March 4, 2019 at 10:25 pm

    Hi Gemma, I have a fan forced oven, would I still bake at 180deg? Thanks



    • Gemma Stafford on March 5, 2019 at 12:19 pm

      Hi, yes!



  2. Irish on March 3, 2019 at 2:40 pm

    Hi Gemma! This version of your brownie is fudgy which I really prefer.. I have a question, is it possible to lessen the amount of sugar?



    • Gemma Stafford on March 5, 2019 at 12:42 pm

      Yes, you can use a sugar sub too like Lakanto sugar or Swerve.



  3. Sonali on February 28, 2019 at 4:19 am

    Hello Again Gemma,

    I made the brownies for 8 servings and halved your recipe except that I used butter milk instead of eggs. However, the colour is very dark (brown) as compared to yours. The brownie is also sticking to the surface of the tin mould. Any idea why this could be happening ?

    I want my brownies to have a thin brown skin on them and have a gooey inside just like yours. It tasted fine but could have been better.
    How do I achieve the same ?



    • Gemma Stafford on March 3, 2019 at 7:38 pm

      Sonali sorry for my late reply. I have been travelling.

      The color might be different because of your different cocoa powder. Nothing to worry about.

      I know exactly what you are talking about. These are gooey if you bake them as I suggest. And sometimes you get that thin layer. I don’t get it all the time though. Someone told me it is something to do with the eggs. not 100% sure.

      Hope this was some help,
      Gemma.



  4. Sonali on February 28, 2019 at 12:46 am

    Hi Gemma. I’m in the process of making brownies but I’m unsure of the butter. Should it be unsalted it salted ?



    • Gemma Stafford on February 28, 2019 at 2:47 am

      Hi there,
      It rarely really matters which you use. I tend to use salted butter in all my baking, for flavor. You can use unsalted and add a good pinch of salt, all will be well.
      Thank you for baking with us,
      Gemma 🙂



  5. Aysha on February 26, 2019 at 5:44 am

    Thanks for delicious brownies recipe Gemma



    • Gemma Stafford on February 26, 2019 at 10:14 am

      It’s my pleasure!



  6. MrsMetters on February 25, 2019 at 10:54 am

    Hi again Gemma!

    Do you have a recipe for Brookies please?

    Many thanks 😃



    • Gemma Stafford on February 25, 2019 at 4:00 pm

      Hi, i dont, but that’s a great idea, thank you!



  7. Darlene on February 24, 2019 at 1:17 pm

    Hi Gemma do you think the brownies would end up too thin if I used a regular 9 x 13″ baking pan? I can not find a 7 x 9 anywhere near where I live.



    • Gemma Stafford on February 25, 2019 at 9:35 am

      Hi, they might not be quote as fudgy but i think they will still be lovely.



      • Darlene on February 25, 2019 at 11:56 am

        Great thank you. I am going to make a batch today. 🙂



        • Gemma Stafford on February 25, 2019 at 4:00 pm

          Let me know how you go!



  8. Mrs Metters on February 22, 2019 at 5:13 am

    Hi Gemma!

    I see these brownies can be used within 3 days at room temp or frozen but could you please tell me how long you can freeze them for? Also how long do they last once defrosted? Is it the same rule for your best ever blondies too?

    Many thanks!



    • Gemma Stafford on February 22, 2019 at 11:52 am

      Yes they can be frozen for up to 3 weeks and same for brownies. Once defrosted i would eat with in 2 days.



  9. Farah on February 19, 2019 at 10:39 pm

    Hi gemma , can i reduce the amount of sugar for one cup,1/2 white sugar,1/2 brown sugar?



    • Gemma Stafford on February 20, 2019 at 4:13 pm

      Hi you can, if you do i suggest replacing it with swerve or Lakanto sugar subs. Enjoy!



  10. Hetal on February 19, 2019 at 7:17 am

    Hi Gemma, you did not add any baking powder or baking soda in this brownie recipe . Is it okay to bake them without it ?



    • Gemma Stafford on February 19, 2019 at 2:40 pm

      Hi there, yes no need. These are one of my favorites, you have to give them a try.



      • Hetal on February 21, 2019 at 4:37 pm

        Hi Gemma, I made brownies and they are delicious . I would recommend everyone to try your recipe . Thanks



        • Gemma Stafford on February 21, 2019 at 9:11 pm

          😀 i am delighted to hear that, they are one of my favorites too!



  11. Andrea on February 18, 2019 at 3:25 pm

    Hi Gemma,
    Am i able to use a 9×9 pan at the same time? Or must i alter the time?



    • Gemma Stafford on February 18, 2019 at 4:49 pm

      Hi, yes that will work i might just bake it for 3-5 minutes less. Enjoy!



      • Andrea on February 18, 2019 at 6:51 pm

        Thank you so much! Quick and last question…i made them. DELICIOUS! how can i made them a little less chewy? Like i want them soft but maybe a little more firmer?



        • Gemma Stafford on February 19, 2019 at 3:32 pm

          Hi, you can cover them with foil and bake them a bit longer, this will make them dry out more and keep the top from burning. Enjoy!



  12. Adriana Rubinger Tolentino on February 18, 2019 at 8:26 am

    Good afternoon,

    Dear Gemma, I live in Brazil and would like to thank you for your kindness by making your recipes and all your knowledge available, in a clear, didactic way, and very, very competed with the result. All the recipes that I have already been able to execute have worked very well and have been delicious. A great success and a big hug.



    • Gemma Stafford on February 19, 2019 at 3:36 pm

      Thank you so much for the lovely message, i am delighted to hear that!



  13. Fatema on February 15, 2019 at 2:59 pm

    Hi Gemma, is there another alternative for vanilla extract? ( we dont consume alcohol and for the matter of fact that vanilla extract has some percent of alcohol in it. Please correct me if im wrong)



    • Gemma Stafford on February 15, 2019 at 5:43 pm

      Hi Fatema! Thanks for being here. Yes my recipe does need vodka. But you can always use vegetable glycerine to replace vodka if you cannot have any alcohol. You can get it over on Amazon http://amzn.to/2tuLbgZ



  14. Grishma on February 12, 2019 at 12:36 pm

    Hi Gemma. Can I use an 8 inch square pan instead? Will the baking time be affected? Thanks!



    • Gemma Stafford on February 12, 2019 at 4:40 pm

      Hi, that will work very well!



      • Grishma on February 12, 2019 at 10:48 pm

        I’ve also been having issues with my brownies being greasy whenever I make them. How can I avoid this? Is it because the butter is too soft? Its quite hot where I live. Thank you.



        • Gemma Stafford on February 13, 2019 at 5:49 am

          Hi there,
          I have heard this before, and I am not too sure why this happens!
          When you say butter, do you mean real dairy butter? That would make a difference. Tubs of ‘butter’ which are more like margarine, behave differently in a bake, you may need less of this, as it is essentially oil.
          Let me know, we will try to figure it out,
          Gemma 🙂



          • Grishma on February 13, 2019 at 8:09 am

            Not the tubs of butter. I buy the blocks. I usually get Elle&Vire and Paysan Breton butter. There are some other French brands available as well. I don’t use margarine either. The brownies taste good but just end up being greasy. I usually grease the pan before putting the batter in just so the brownies don’t stick. Could this be the reason? Really appreciate your help.



            • Gemma Stafford on February 13, 2019 at 5:31 pm

              I am thinking it is the moisture and butterfat content of French butter, which is much less than the American counterparts. You may want to scale back on the butter. Experiment a little here. Start by using less than 10% butter. If it is less greasy, you are grand. If is still too greasy, scale back more. Less 15%. This is a little math, but don’t be afraid. We will all be learning here. Interesting to know the differences of butter in different countries



            • Grishma on February 13, 2019 at 10:48 pm

              Will surely try that. Thanks a lot Gemma!!



  15. KB_1125 on February 11, 2019 at 10:07 am

    Hi Gemma! This recipe is really good and other people I make these for love them, too! I am currently working on my own brownie recipe, and I had a question. How do you know if you have too much white or brown sugar in a brownie recipe?



    • Gemma Stafford on February 12, 2019 at 9:59 am

      Hi there, i would say you need no more than a cup of sugar total, i really like a mix of brown and white sugar. Enjoy!



  16. Zara on February 10, 2019 at 10:53 am

    Hi Gemma,
    I’ve made this brownies twice.. The 1st time was perfect.. I omit the white sugar n only used brown sugar.. However, the 2nd time was a bit soft in the middle..not goey.. I can’t really remember how much brown sugar I’ve used the 1st time.. But the 2nd time, I’ve used 300gsm of only brown sugar.. how to correct method to totally omit white sugar coz I only want to use brown sugar..how much brown sugar should I use then? Tq



    • Gemma Stafford on February 11, 2019 at 2:19 am

      Hi Zara,
      There is a reason for the two sugars. The brown sugar brings a caramel flavor, and moisture to the bake. White sugar refines the bake, is drier. If you use all brown sugar then you may need to reduce the amount, or increase the flour. I would say reduce the sugar, as much as 2ozs/60g. This could explain why the brownies were too soft, but also you may have needed to bake a little longer.
      I hope this is of help,
      Gemma 🙂



  17. Trish on February 9, 2019 at 4:54 pm

    Hi Gemma,
    In the measurement of the brown sugar, should it be packed?



    • Gemma Stafford on February 10, 2019 at 2:20 am

      Hi Trish,
      No! I do not often pack sugar, just scoop. The sugar in this recipe can be reduced a touch too. The brown sugar adds to the moist/dense result.
      I hope this helps,
      Gemma 🙂



      • brinacyl on February 10, 2019 at 4:11 pm

        Hi Gemma. Can you please explain what do you mean by sugar can be reduced a touch too? thanks



        • Gemma Stafford on February 11, 2019 at 3:02 am

          Hi there,
          I have been asked this question a number of times, and I have run the recipe with about 2ozs/60g less sugar, balanced between the white and brown, and it was good, it did not have much affect on the result.
          Brown sugar tends to be the one which adds moisture to the bake for a dense, fudgy result.
          I hope this helps,
          Gemma 🙂



          • brinacyl on February 11, 2019 at 8:34 am

            Hi Gemma. I did not read your reply and baked these with 10% less sugar. They came out great except that the edges are cake like and dry. What did I do wrong? Rest of the brownie is fudgy and gooey. Many thanks!



            • Gemma Stafford on February 12, 2019 at 9:46 am

              That’s odd, did you bake them in the middle of the oven? They middle will stay fudgy but the edges should not be dry, just crisp.



  18. Rose on February 9, 2019 at 6:16 am

    Hi Gemma, I made these brownies last week following your instructions. The flavor was AMAZING but the middle was raw. They looked very cooked, the edges hard, but the center was not done. I always tend to under cook my brownies and my cookies just a tad but this was just two under cooked in the center for me. I was afraid to keep them in the oven longer because the edges definitely would have burnt. I ended up throwing out the entire pan pretty much. I really want to make them again so can you suggest what I can do so that the center cooks a little bit more without burning the edges? I’m sure it’s my oven it’s pretty crappy!



    • Gemma Stafford on February 10, 2019 at 1:48 am

      Hi Rose,
      I think there is a thermostat issue with your oven, and perhaps turning it down will not help if this is so!
      I am wondering if dividing the batter between two pans would help. It would bake quicker, and perhaps more evenly too. Depending on where you live you may be able to get a simple, inexpensive, thermometer for your oven, so that you can be sure of the temperature, that would really help. Fine baking depends on a consistent oven temperature, and there may not be too much wrong with yours! Worth checking it,
      Gemma 🙂



  19. Ericka Joan R Nera on February 9, 2019 at 12:55 am

    I added some instant coffee and reduced the sugar a little and it turned out so good! Next time i’ll add some nuts because my dad likes them, but these are perfect the way they are 🙂



    • Gemma Stafford on February 9, 2019 at 4:04 am

      Hi Ericka,
      Thank you for this lovely review. Yes, the sugars can be reduced in this recipe without unbalancing it, and it will take additions easily. Add pecans or walnuts, a tender nut for best results.
      Thank you for this kind review of this recipe,
      Gemma 🙂



  20. Jessica on February 6, 2019 at 12:07 am

    Hey Gemma,

    My brownies are a little too cakey on the edges and a little too fudgey in the middle. Is there any way to fix this or is it just an oven problem?



    • Gemma Stafford on February 7, 2019 at 9:40 pm

      This can happen as the outside does cook quicker than the inside, but most people like fudgey middle!



  21. Leanne on February 4, 2019 at 6:38 am

    Hi Gemma, if i use and 8-inch cake pan do I have alter the baking time?

    thx



    • Gemma Stafford on February 4, 2019 at 1:09 pm

      Hi there, no the bake time would be the same 😀



  22. Aida on February 1, 2019 at 9:28 pm

    Hi can I make a healthy version with applesauce/ yogurt / dare syrup or honey instead of butter / oil / sugar ? Thanks you



    • Gemma Stafford on February 3, 2019 at 6:36 am

      Hi Aida,
      You could, but it would not be the same result. See this page (https://www.biggerbolderbaking.com/?s=Brownies) there are a couple here for you, and that will help you to decide how to go about it.
      Thank you for being in touch,
      Gemma 🙂



  23. Shivani singh on February 1, 2019 at 2:32 am

    Hey Gemma, if I want to use almond flour in this recipe, should I add the same amount as you’ve used white flour?



    • Gemma Stafford on February 1, 2019 at 1:48 pm

      Hi, yes i might add 1 more egg to the recipe to hold it together. Enjoy!



  24. Jaynie on January 31, 2019 at 9:21 am

    Hi Gemma.
    I just try the recipe and its so delicious.



    • Gemma Stafford on February 1, 2019 at 4:05 pm

      YAY i am delighted to hear that, next time share a photo with us!



  25. Hailey on January 31, 2019 at 7:46 am

    Hello There!

    I was wondering what kind of cocoa powder you used. I have not made these yet, but I was wondering what kind you used. Thanks!!

    Hailey



    • Gemma Stafford on February 1, 2019 at 4:07 pm

      Hi for these i suggest a good quality unsweetened cocoa powder or dutch cocoa powder!



      • Kamryn on February 15, 2019 at 3:24 pm

        I love your brownies I made them for my class and they wanted more



        • Gemma Stafford on February 15, 2019 at 5:19 pm

          You can easily make some more! Or double the recipe next time 😉



  26. Christine T on January 26, 2019 at 3:49 pm

    Delicious flavor, but is absolutely leave out the top chocolate chips, and possibly half of those mixed in. They were kind of a mess, to be honest. Shame as they really were delicious.



    • Gemma Stafford on January 27, 2019 at 1:39 am

      Hi Christine,
      Ah! I am sorry that you did not like the added chocolate in this recipe. I use a chopped chocolate bar for this, which melts into the other ingredients. Chocolate chips are designed to remain whole in a bake, and this may not have suited you so well, I am sorry.
      Thank you in any case for your kind words, and for being in touch,
      Gemma 🙂



  27. Sandont on January 26, 2019 at 10:15 am

    I am in love with these brownies! I made them twice for some Costa Rican guests, and they were begging for more. The youngest one’s name was Gemma, so she especially loved the brownies.

    Would it work to make them as cupcakes?



    • Gemma Stafford on January 26, 2019 at 1:06 pm

      They would be rather fudgy cupcakes 😉



  28. Elena Harris on January 24, 2019 at 11:18 am

    Hi Gemma, I am really looking forward to baking this next week but could you tell me, you state brown sugar and here in the UK we have so many variations so wondered which was best to use. There is “Light Brown Soft Cane Sugar | Dark Brown Soft Cane Sugar and Dark Muscovado Can Sugar.

    Thank you 🙂 x



    • Gemma Stafford on January 27, 2019 at 12:55 am

      Hi Elena,
      I know, so lucky to have such a variety of foods in the UK, and here in the US too. I tend to use either the light brown one or a demerara sugar for this type of bake. The dark ones are wonderful for things like gingerbread, or anything which requires molasses, but too heavy for this bake.
      I hope you enjoy this recipe, I think you will!
      Gemma 🙂



  29. Haley on January 24, 2019 at 6:46 am

    Those brownies look super chocolaty.



    • Gemma Stafford on January 24, 2019 at 9:34 pm

      They are so rich, you have to try them!



  30. Paula on January 21, 2019 at 1:23 am

    Hi Gemma!
    I made these brownies a few months ago and brought it to a playdate with friends and their children, here in Germany. They loved it! The kids couldn’t stop eating these brownies.
    I reduced the amount of the sugar a bit because we don’t like too much sweet, and I added a shot of espresso to enhance the chocolate even more. It was like chocolate heaven melting in my mouth!
    I’m planning to make more for ourselves this time, so that we can eat more and not have to share :). And planning to maybe add some walnuts to the mix for extra texture.
    Thanks for the truly best ever brownie recipe!



    • Gemma Stafford on January 22, 2019 at 3:59 am

      Hi Paula,
      Haha! yes, actually it sounds like you are my mum! that is exactly what she did too, reduced the sugar, and added espresso, in her case a powdered one, great for baking.
      She also too these to a lunch get together, and was disappointed that she just got one, little one, as they were cut into 1 inch squares. So, back to make them again, then freeze some, eat others, perfect solution. They really are divine!
      Now you can make the blondies too, they are different but delicious too. The walnuts will be a great addition.
      Thank you so much for this lovely review, it made me smile,
      Gemma 🙂



  31. maryam14 on January 16, 2019 at 3:49 pm

    instead of using melted butter, can i use coconut oil?



    • Gemma Stafford on January 16, 2019 at 4:24 pm

      Hi, yes you can, enjoy!



  32. Nikki on January 14, 2019 at 7:04 am

    Can I use self rising flour?



    • Gemma Stafford on January 15, 2019 at 1:47 am

      Hi Nikki,
      Yes you can, that will be ok. Brownies tend to have a dense, fudgy texture. The addition of a raising agent will change this for you, making these more cake like. However, they will still be good,
      Gemma 🙂



  33. Michelle on January 10, 2019 at 8:11 am

    I made this last night but I used half of the required recipe amount. It still turned out great. I added walnuts on top and baked it half of the required time. Still the best! Thanks Gemma! 😉



    • Gemma Stafford on January 11, 2019 at 12:14 pm

      YUM, i love the idea of adding nuts to these, great job. Enjoy!



  34. Amelia on January 9, 2019 at 8:28 pm

    Hi Gemma,

    Brownies and baked cheese cake are two of my favourite things. So I would really love to combine these two and make one awesome dessert. But I wasn’t sure if I should bake the brownies layer first before pouring the cheese cake batter over it and continue baking, or should I just pop them into the oven at the same time? If so, how long would it take for them to be baked off to perfection? Thank you.

    Regards,
    Amelia



    • Gemma Stafford on January 11, 2019 at 10:18 am

      Yes, this is such a great combo! No need to bake them separately you can add the cheesecake batter right into the brownie batter and swirl through out. Enjoy!



      • Faiza rehan on January 30, 2019 at 9:27 am

        Its very delicious and perfect



        • Gemma Stafford on January 30, 2019 at 1:18 pm

          YAY, i am delighted to hear that!



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