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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!

4.47 from 376 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
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. Manpreet Kaur on September 18, 2018 at 10:09 am

    Hi Gemma, thank you for this recipe. Made them last night and they were really best ever- brownies. I mixed dark and light cocoa powder, even then they were bitter than i expected. Can i reduce the quantity of cocoa powder or do i have to increase the quantity of sugar?
    Hoping for your response. Thanks and love from Manpreet, India

    • Gemma Stafford on September 18, 2018 at 4:13 pm

      Hi there, good idea to mix dark and light cocoa powder! They should not come out bitter at all. What brand of cocoa powder are you using?

  2. Jack on September 16, 2018 at 7:05 am

    Hello, Mrs. Stafford,

    I was wondering what the potential consequences would be if the melted butter were too hot upon adding it to the rest of the wet ingredients (the sugar and the eggs). How would this negatively affect the finished product? Would the hot butter alter the sugar in some way or force the cocoa powder to seize up?

    Also, if I pop the eggs straight out of the fridge and they are not at room temperature, how would they affect the finished brownies?

    Would either case result in a ruined batch? I have made your brownies many times before and they have never disappointed, but I want to make sure I don’t make any mistakes in the future with these brownies.

    I thank you both in advance for answering my questions and for, of course, posting this amazing recipe.

    • Gemma Stafford on September 18, 2018 at 11:18 am

      Hi there, great questions! If you add the butter and chocolate mixture when it’s too hot it can scramble the eggs. To avoid this I just let it cool a bit. If you add the eggs when they aren’t room temperature the warmth of the butter mixture can shock them and also cause them to scramble. I hope that helps 🙂

  3. Komal Sahai on September 15, 2018 at 6:17 am

    Gemma can I bake this one in my microwave? For how long?

  4. js.id on September 13, 2018 at 6:52 am

    Dear Gemma Stafford,

    i do failed the recipe (photo uploaded).
    i would like dense and fudgy with shiny thin crust just like the presentation.
    in fact my brownie is risen up and crack in the middle (just like steamed bun) and barely no shiny thin crust.
    i cooked the recipe in half portion.
    i chance the sugar into 200gr granule white sugar.
    i didn’t add chopped chocolate.
    my cocoa powder seem much darker / very dark.
    oven 180°C for 35mnts with only bottom fire.
    i really have no clue what happen.
    really asking for any suggestions from you to make it work like it should.
    regards

    • Gemma Stafford on September 14, 2018 at 5:01 am

      Hi there,
      Two things happened.
      1. You changed the recipe
      2. you baked in an OTG and perhaps the temperature was too high for this type of oven.
      The cocoa tends to be dark, it is the nature of it, and it should not cause an issue. The bake should not rise, it does not have any leavening, it is not meant to rise. The brown sugar adds to the moisture in this bake. That is the best guess! Did you also use a self raising flour? if you did that was probably the main issue.
      I hope this is of help to you, let me know,
      Gemma 🙂

  5. Charlene on September 12, 2018 at 7:20 pm

    Hi Gemma,
    This looks like a easy to follow recipe and i’m very keen to try it. Just wondering why you don’t melt the chocolate pieces in your recipe?

    Thank you.
    Charlene

    • Gemma Stafford on September 13, 2018 at 3:51 am

      Hi Charlene,
      The chocolate gives a lovely hit of flavor and the cocoa gives the base flavor, just variety really.
      try it, it works well, melting slightly in the bake,
      Gemma 🙂

  6. Amile Zola on September 12, 2018 at 11:00 am

    Hi Gema,,,I love your brownie recipe, all my friends are agree too,,,its a best ever 😊 any suggestion for coffee brownie? Since I love coffee very much, thank you.

    • Gemma Stafford on September 13, 2018 at 4:54 am

      Hi Amile,
      Wow! that is a bold suggestion! You can of course add coffee to any brownie recipe, I would suggest a good quality Espresso powder for the best result.
      I think if you add 1/3 of a cup of Espresso coffee powder, either dissolved in a little hot water and cooled, or as it comes, and omit the chocolate chips from my recipe you would be getting there! More mocha than straight coffee but good. I will need to experiment with this myself to bring the coffee flavor forward.
      Good idea, I will add it to my list!
      Gemma 🙂

  7. francesco caselli on September 12, 2018 at 9:00 am

    This is delicious! I will prepare this evening for my partner. Thank you very much 

    • Gemma Stafford on September 13, 2018 at 5:19 am

      Hi there,
      How nice, what a lucky partner you have, I hope you both enjoy this recipe,
      Gemma 🙂

  8. Chrystal Adams on September 6, 2018 at 7:05 am

    First, I love your videos and recipes! I made these brownies last night and they did turn out yummy! I only had dark cocoa on hand and I also used 60% cocoa chips. It worked, but was a bit rich a more bitter than I wanted. Next time I will use not use dark cocoa. I do have a clarifying question, I weigh all my ingredients when baking. I was confused when the recipe called for 1 cup / 150g of flour. All may charts indicate 1 cup of flour is 128g. Either way, I went with the 150 and it turned out good. One side cooked before the other, that is probably an oven issue. I suppose I will turn then at the half point next time. Thanks a million for all your wonderful tips and recipes!!

    • Gemma Stafford on September 7, 2018 at 8:44 am

      Hi Crystal,
      Thank you for this kind review of this recipe. Instead of changing the cocoa perhaps reduce it a little, that will help, these need the proper chocolaty flavor.
      I measure my cups at 5ozs, which is 140g or so, but I tend to load my cups, they are a measure of volume, so no exact equivalent.
      I am happy that you liked this recipe, and ovens do have their own personalities, getting to know your own oven is really important too.
      Thank you for being here with us, lots more to come,
      Gemma 🙂

      • Chrystal Adams on September 7, 2018 at 8:57 am

        Ah, thank for the tip on the cocoa! The brownies were a wee bit more dense the next day. Maybe next time I will also reduce the flour I used by a wee bit as well. Thank again for you quick response!

  9. Riza Ellaine Velasco on September 6, 2018 at 2:56 am

    Hi Gemma! Thank you for this wonderful recipe.
    I’m going to make it this weekend and I have a simple question, Can I lessen the amount of both sugar and bring it to only 1 cup each? Or, it will greatly affect the outcome of the brownie?

    Hoping for your reply. Thanks and love from PH <3

    • Gemma Stafford on September 6, 2018 at 3:14 am

      Hi there Rita,
      Yes, you can do this, I know because my mum tested it and it works!
      Thank you for the question, post a pic when you can,
      Gemma 🙂

  10. laije on September 3, 2018 at 4:25 pm

    Hi Gemma,
    I was able to make the brownies however, I have it stayed for 15 minutes more since the middle is still soft. Do we need to check with toothpick?

    Thank you!

    • Gemma Stafford on September 4, 2018 at 5:17 am

      Hi,

      Brownies don’t really get checked with a tooth pick as they are fudgy in the middle. The timing I gave gives you really fudgy brownies.

      Were yours ok?
      Gemma.

      • laije on September 6, 2018 at 11:19 pm

        Came out good. Thank you for the info. Next time we’ll stick with 40 mins.

  11. Linda Abukhdair on September 1, 2018 at 5:56 pm

    Hi I was wondering if u can make an easy black forest cake recipe

    • Gemma Stafford on September 2, 2018 at 3:13 am

      Hi Linda,
      I have this on my list, and will get to it.
      You could do a version with my Best Ever Chocolate Cake, and this will be good, and easy, but it is a big cake.
      A black forest gateaux is usually a fat free sponge, with canned or bottled cherries, which have had their juices thickened with cornstarch, and mixed with fresh whipped heavy cream for the filling. It is not too tricky, and you can easily try it!
      I hope this is of some help to you,
      Gemma 🙂

  12. Maksim on August 31, 2018 at 2:06 pm

    Hi, do you know a substitute for butter and cocoa powder? Thank you!

    • Gemma Stafford on September 1, 2018 at 8:57 am

      Hi there,
      margarine can be a good substitute for butter, the baking one is best, in a block.
      cocoa is an essential ingredient in this brownie. Cacao if you can get that will work well too.
      Blondies may be a better choice for you (https://www.biggerbolderbaking.com/best-ever-blondies/) check this recipe too.
      Thank you for being in touch,
      Gemma 🙂

  13. Wilma Manasse on August 24, 2018 at 4:27 pm

    Made your Pasta mug dish for lunch. also added veg’s. Very good!! Very easy too. Sliced the carrots very thin so they would cook in less time. Haven’t tried any of your recipe’s that I don’t like. I mostly make the mug recipes because I”m alone.
    Thanks, Wilma “Sam” Manasse

    • Gemma Stafford on August 26, 2018 at 5:12 am

      Hi Wilma,
      How nice to hear this, thank you for this kind review and tips too.
      Yes, this type of recipe works well as a single portion, and helps to keep the waste down too. It is good to have you baking with us.
      thank you for taking the trouble to be in touch,
      Gemma 🙂

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