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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! Read the thousands of reviews on this recipe like:
“These brownies were extremely easy to make and tasted like I spent hours in the kitchen.” -Susiebakesalot
“Even better that the best bakery in our neighborhood. Thank you so much for this precise recipe.” -Neha P.
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, the Chewy Brownies of Your Dreams, 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 the ultimate decadent brownie. Don’t use hot chocolate powder which contains sweeteners and other ingredients.
- We prefer extra rich bittersweet chocolate (70%) chunks for this recipe but you can use semi-sweet or even milk chocolate if you like that better.
- Don’t forget to season your brownies. Salt and Vanilla are key ingredients, adding essential flavor and dimension. Please don’t leave them out!
- Be careful not to over-bake! Brownies are perfectly cooked when they are firm around the edges but still soft to the touch in the middle, as they will continue to set once they come out of the oven. After baking, cool completely in the pan at room temperature before slicing.
- For extra neat slices, cover your cooled brownies well and chill (or freeze) until cold and firm, about 2 hours, before slicing. Once sliced, store in an airtight container at room temperature for up to 3 days.
- Brownies can be frozen for longer storage: place them in a single layer on a parchment-lined tray. Freeze until firm, then transfer to an airtight container. Defrost at room temperature for about 1 hour (or microwave briefly).
- Watch the 5 Pro Chef Secrets video to see the tips in action!
Try These Brownie Recipes:
- The Chewy Brownies of Your Dreams
- Gemma’s Better Than Boxed Brownies Mix
- Chewy Mochi Brownies
- Chocolate Peanut Butter Brownies
- Decadent Caramel Brownies
- Skillet Brownies
- Cream Cheese Brownies
- Microwave Mug Brownie
- Vegan Brownies
- Best-Ever Blondies
And don’t miss my New Bigger Bolder Baking Every Day Cookbook available now!
Full (and printable) recipe below!
Try These Other Best Recipes!
Watch The Recipe Video!
Gemma's Best Ever Brownie Recipe
Ingredients
- 4 large eggs, at room temperature
- 1 cup plus 2 tablespoons (8 ¼ oz/227 g) granulated sugar
- 1 cup plus 2 tablespoons (6 ¼ oz/177 g) dark brown sugar
- 1 cup (8 oz/225 g) butter, melted
- 2 tablespoons vegetable oil
- 4 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup (5 oz/142 g) all-purpose flour
- 1 cup (4 oz/115 g) unsweetened cocoa powder
- 1 ½ cups (9 oz/255 g) roughly chopped bittersweet chocolate, divided in half
Instructions
- Preheat the oven to 350°F (180°C). Butter and line a 9x13 inch (23 x 33 cm) baking pan with parchment paper. Set aside.
- In a large bowl whisk together the eggs, brown and white sugar, melted butter, oil, vanilla and salt until smooth.
- Sift in the flour and cocoa powder over the wet ingredients. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chopped chocolate.
- Pour the batter into the prepared pan, then smooth the top. Top with the remaining chopped chocolate.
- Bake for about 30 minutes, or 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 warm with vanilla ice cream! Store leftovers in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 8 weeks.
Recipe Notes
- 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 the ultimate decadent brownie. Don’t use hot chocolate powder which contains sweeteners and other ingredients.
- We prefer extra rich bittersweet chocolate (70%) chunks for this recipe but you can use semi-sweet or even milk chocolate if you like that better.
- Don’t forget to season your brownies. Salt and Vanilla are key ingredients, adding essential flavor and dimension. Please don’t leave them out!
- Be careful not to over-bake! Brownies are perfectly cooked when they are firm around the edges but still soft to the touch in the middle, as they will continue to set once they come out of the oven. After baking, cool completely in the pan at room temperature before slicing.
- For extra neat slices, cover your cooled brownies well and chill (or freeze) until cold and firm, about 2 hours, before slicing. Once sliced, store in an airtight container at room temperature for up to 3 days.
- Brownies can be stored at room temperature for 3 days or frozen for longer storage: place them in a single layer on a parchment-lined tray. Freeze until firm, then transfer to an airtight container. Defrost at room temperature for about 1 hour (or microwave briefly).
- Watch the 5 Pro Chef Secrets video to see the tips in action!
These brownies were extremely easy to make and tasted like I spent hours in the kitchen. My go to brownies were Ina Garten’s Outrageous Brownies but they are so labor intensive and expensive with all the different types of chocolate. These brownies are much better and half the labor. Perfectly fudge-like; add a scoop of vanilla ice cream for the perfect dessert. At least one good thing has come from COVID-19. I discovered Gemma (who is such a enjoyable person to watch, she explains everything) and these amazing brownies. Well done, Gemma!
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. ♥️♥️♥️
Hey
Your recipe is amazing. Just a question though did you use granular white sugar or castor sugar?
Hi there! I would love to try this out, but was wondering if I could use semi sweet chips instead of chocolate chunks? And if so, should I reduce the amount of sugar at all?
Trying to limit trips to the store during this quaratine 🙂
Cheers,
Emer
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 !!!
Such a good recipe. I can’t find one that’s better. Truly a fudgie brownie word for word!
Gemma, I’ve been making these brownies for a year now and every time I do they are amazing. I love this recipe and all the ways you can tweak them to fit whatever craving you’re having. Today I wanted a little extra warmth, so I added cinnamon, clove, and cardamom to the batter. They turned out wonderfully, as they always do. Thank you for such a great recipe that I can rely on time and time again.
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!
Hi Gemma, I have an 8×8 inch baking tray. I want to make 8 instead of 16 brownies. So so I just divide the tray into half using aluminium foil and half all the ingredients? Or is that too risky?
My other easier option is to just make 16 Brownies. However, I would need to store them. So how do I store them? Do I cut them into 16 pieces and individually wrap them in aluminium foil and place them in my freezer for up to 3 months of storage?
Please help me!
how can i double the recipe