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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:

And check out more of my Best-Ever Recipes including my Best-Ever Banana Bread!

4.7 from 11 reviews
Best Ever Brownies
Prep time
Cook time
Total time
Serves: 16
  • 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
  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!
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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  1. Courtney on September 19, 2017 at 2:23 pm

    I’d love to bake these in a cast iron. Any recommendations on temperature? Or size?

    • Gemma Stafford on September 19, 2017 at 4:13 pm

      You know Courtney, I don’t recommend you doing this in a cast iron if you can help it. It will hold in the heat longer which will over cook your brownies. This recipe is a winner because the timing for the baking is based on the tin and it’s thickness.

      Hope this helps,

    • Jilld1970 on September 19, 2017 at 6:57 pm

      These absolutely are the best brownies ever. I coukd eat the whole tray! Thank you. Everyonecwants the recipe. I send them to your site!

      • Gemma Stafford on September 20, 2017 at 2:19 am

        Hi Jill,
        Thank you, that is very kind, and I am delighted that you are sharing my recipe too, happy dance here!
        Gemma 🙂

  2. Eunike on September 19, 2017 at 2:10 am

    Hi Gemma.
    I want to try this recipe. But I want to add coffee to your recipe. will it be allright? will it taste like mocca maybe because it’s a combination of cocoa and coffee.
    Thank you

    • Gemma Stafford on September 19, 2017 at 2:37 am

      Hi there,
      Sure, you can do that! Yes, it will add a mocha hint. Add a good quality powdered chocolate, an espresso one if you can find that, an substitute it with some of the cocoa powder. The better the quality of your coffee, the better the result,
      Gemma 🙂

  3. Priya on September 19, 2017 at 12:53 am

    Hi gemma ,
    I dont want to make lots of brownies .. maybe around 6 .. but not 16 pieces . So is it possible if i take half measure for all ingredients ? Please provide measurement for brownies mayve around for 6 of them

    • Gemma Stafford on September 19, 2017 at 1:02 am

      Hi Priya,
      If you take the recipe and divide it by 3, you should have a generous 6 portions.
      I am sorry I do not have time to do this for you right now, but you can. Write out, or print the recipe as it is, then work it out, this is what I would have to do!
      Some recipes suffer by being divided, this one should be good,
      Gemma 🙂

  4. CHARMIE CHENG on September 15, 2017 at 12:07 am

    HI! I saw your “BEST EVER BROWNIE” video on youtube. I’m really impressed with the comments of your video as they were all positive! 🙂 I’m planning to bake brownies and I’m torn with 2 brownie recipes i saw on youtube…. One recipe said to use melted choclate and butter as the chocolate base of the brownie and yours said cocoa powder.. May i know your take on the difference of using Melted Chocolate and Cocoa Powder for the chocolate base in making Brownies??

    • Gemma Stafford on September 15, 2017 at 3:01 am

      Good question Charmie,
      cocoa tends to yield a chewy brownie, and chocolate a fudgy one. In my latest recipe there is a combination of both, for the best of both worlds. The cocoa also tends to replace some of the flour, and this also helps with a perfect result. You could try both! 1/2 the recipes, and then you can even bake in the same pan, see if you can find the difference, it will be a tasty experiment,
      Gemma 🙂

  5. Baker mano on September 13, 2017 at 10:20 pm

    Hi gemma,
    Can I make salted caramel brownie trifle by using this brownie recipe?

    • Gemma Stafford on September 14, 2017 at 2:51 am

      hi there,
      Yes! It is a bit richer than the other recipe, but it will be good. A smaller portion may be the answer!
      Gemma 🙂

  6. Baker mano on September 13, 2017 at 10:12 pm

    Hi gemma,
    Can I use this best ever brownie recipe to make your salted caramel brownie trifle or should I stick to the simple brownie recipe?

    • Gemma Stafford on September 14, 2017 at 2:56 am

      I answered your later comment before I found this one!
      I would use this one for this recipe, it is less rich, and will suit this application better. I hope you enjoy this one!
      Gemma 🙂

  7. Eli on September 13, 2017 at 2:47 am

    These brownies are amazing, I’ve already made them twice 😍

    But I’ve noticed something strange in the recipe:
    For the sugar it says to use both one cup + 2 tablespoons of brown and white sugar. But the measurements in gramms say to use 184g of brown and 244 white sugar. Why are they different?

    • Gemma Stafford on September 13, 2017 at 5:00 pm

      Hi Eli,

      So there is an easy answer to this. Brown sugar weights more them white. It is heavier so it will be more gram/oz. Does this make sense?


  8. Jill on September 5, 2017 at 10:07 pm

    Hi! My husband made these and they were good and had perfect texture but it was a little too dark chocolatey in taste and I love milk chocolate. Any recommendations on what we should do to cut the bitterness and more like milk chocolate?

    • Gemma Stafford on September 6, 2017 at 8:08 pm

      Hi Jill,

      so you nailed it. Next time use a milk chocolate OR do half dark and half milk. I love that richness so I go all dark but it is totally fine if you want to use a sweeter chocolate.

      Happy Baking,

    • jamaicastiff on September 10, 2017 at 5:53 am

      Hello Gemma! I want to make this beautiful brownies tonight, but i don’t have 7×11 pan. I do only have 9×13 and 8×8 pan.. Which one should i use? And for how many minutes should i bake this guy??? Hope you reply! Loads of love from Philippines 💛

      • Gemma Stafford on September 10, 2017 at 6:45 am

        Hi there,
        good to have you with us in the Philippines. I think I would choose the 8 x 8. If you have some left you can bake in a muffin pan/case.
        You can reduce the size of the 13inch pan too by packing it out with a little cardboard and foil, I have done this in the past!
        Gemma 🙂

  9. Qurat ul ain on September 5, 2017 at 9:57 am

    Hi Gemma,

    I tried this amazing brownie recipe today.. I love ittt..
    They turned out amazing.. exactly how I wanted them to be : fudge, rich and delicious.
    At first when I pulled then out of the oven I thought they looked cakey and will not be fudgy..
    I was wrong.. one thing I would really advise others is to LEAVE THEM TO REST FOR ATLEAST 2hours before cutting them out..
    Anyways.. amazing recepie.. thanks

    • Gemma Stafford on September 6, 2017 at 8:40 pm

      great note!!! I’m delighted you liked them.

      Well done,

  10. Annie on September 1, 2017 at 11:35 pm

    This looks awesome and I can’t wait to try it! Quick question, I only have whole wheat pastry flour, do I need extra liquid? Also, do you have a flourless brownie recipe? Thank you!

    • Gemma Stafford on September 2, 2017 at 12:39 pm

      Hi Annie,

      I don’t have flour brownies but I do have flourless cupcakes that are just like brownie and I love them.

      So I’m not sure about adding more liquid. I actually haven’t used pastry flour much. try it and see if your batter resembles mine. I think it should be fine 🙂

      • Annie on September 2, 2017 at 9:44 pm

        Thanks Gemma! Will give it a try as is with my flour! 😊

  11. husna on August 29, 2017 at 7:59 am

    Hi. the amount of the sugars is the same for cup amounts but different with grams. why? i’m very confused.

    • Gemma Stafford on August 29, 2017 at 6:29 pm

      Good observation and a simple answer. White sugar and brown sugar aren’t the same weight. Each cup is a different weight. Brown is heavier then white.

      If you want a better visual check out my conversion chart and hopefully that will help.


  12. Nida Rohila on August 29, 2017 at 3:20 am

    Hey jemma .
    When you insert a skewer inside that hot brownie what should I expect; wet or a few crumbs attached? And when I just take it out of the oven how should I know it’s perfectly fudgy and not cakey .

    • Gemma Stafford on August 29, 2017 at 6:18 pm

      Great question! a few crumbs and make a bit toughie but not too much.

      The best way to get exactly what I did is to use the same size baking tin (so you get the same thickness) and bake for just the amount of time I gave.
      It’s important for the brownies to cool down completely. They set up as the cool.

      I hope this helps you,

  13. Mudra Jani on August 27, 2017 at 12:53 pm

    I wanted to ask if these brownies can be baked in a cooker or on a gas? Because I don’t have neither a microwave nor an oven…I have been baking cakes in a cooker and they have been great both in looks and taste! Just wanted a confirmation 🙂 Waiting for your reply!
    Thank You!

    • Gemma Stafford on August 28, 2017 at 2:00 am

      Hi there,
      I am not sure what you mean by a ‘cooker’. I really cannot answer this until I know what it is. Is it a steam cooker? Do let me know,
      Gemma 🙂

  14. G on August 27, 2017 at 7:16 am

    Hi Gemma, I recently decided to become vegan and was craving for a good brownie. I followed your recipe and made changes to the butter and egg.

    I replaced the 1 cup of butter with 1 small avocado (around 1/2 cup) and replaced the 4 eggs with 2 medium bananas. I read somewhere that any cake/cupcakes/brownie using banana to replace egg will have a banana taste in the final product, but I don’t mind. Banana and chocolate sounds like a good combo 🙂

    I also omitted the 1 cup of white sugar since I figured out my ripen bananas are sweet enough (I tasted the wet batter before deciding that). I’m actually thinking that next time I should try using pitted dates to replace the sugar.

    My batter was thicker than yours, which I think is probably because you were using melted butter whereas I was using creamy avocado. I was contemplating on using soymilk to loosen the batter, but decided not to since I don’t have enough baking experience and I don’t know what it will end like.

    The brownie was very chocolatey and fudgey (with a hint of banana in the background), I like it a lot! This will definitely be a repertoire in my kitchen! Thank you so much for sharing this amazing recipe, very easy to follow (I never bake anything before) and very satisfying result!

    • Gemma Stafford on August 28, 2017 at 2:48 am

      Hi there,
      WOW! you may never have baked before, but you sure have a terrific instinct for baking! Very well done to you, I am really impressed. Do experiment with flax eggs too/Chia eggs, in some recipes this can replace the eggs, and some of the fats too.
      This will be a great help to other Bold Bakers too, than kyou for letting us know,
      Gemma 🙂

  15. Naiyya nasa on August 23, 2017 at 9:10 am

    Hi Gemma,
    I absolutely adore your recipees.
    Thank you ever so much.
    I have a request . Please could you introduce an eggless cakes ,brownies and cookies section as well?
    I also want to know if I can replace all 4 eggs given in the best ever brownie recipe with one of the subs for eggs you have mentioned in the substitute chart?
    Cud I use 1 cup of curd instead of 4 eggs?
    Will that give the recipe a angy taste?
    Cud I use a mxi of substitutes in the same recipe? e.g. cud I use on 1/2 cup of curd for 2 eggs and the other 2 eggs with other substitutes in the same brownie recipe?
    Please let me know.
    I am desperately searching for an eggless brownie recipe that bakes with a fudgy inner and a crusty top.
    Please help.
    Thank you.

    • Gemma Stafford on August 24, 2017 at 2:25 am

      Hi there,
      The choice of an egg substitute is yours! Applesauce/flax egg/curd/yogurt will all work to some extent. I would need to try these to test that theory. eggs are a great ingredient, and when you take them out of a recipe, you will change the result. I suggest you run an experiment, making 1/2 of a batch and using yogurt/curd for the first trial, and work through the alternatives. This is how I would do it when I am developing a recipe. The yogurt should not affect the taste, but if this is a worry for you you can als combine these substitutes. Use applesauce with curd for instance. Check the chart here on the website too it should help!
      Gemma 🙂

  16. Aashna on August 23, 2017 at 2:49 am

    Hi, I’d like to know how to substitute eggs in this recipe?
    Thank you!

    • Gemma Stafford on August 24, 2017 at 3:07 am

      Hi Aashna,
      I have discussed this many times here! (
      For this recipe you can use what you have found to work! I think applesauce/yogurt/flax egg will do it. You may like to experiment with 1/2 of the batch, and try each one of these to check the results. Any time you change an ingredient you will change the results, bear this in mind,
      Gemma 🙂

  17. Faizah Noor on August 22, 2017 at 5:16 pm

    Hi Gemma, thanks for all the lovely videos and recipes. Do you have the nutrition information for these brownies?


    • Gemma Stafford on August 23, 2017 at 2:36 am

      Hi Faizah,
      I generally do not do the nutritional count on this type of recipe. you can be sure it will be high in calories etc.
      When I offer low calorie recipes I am more inclined to look at the calorie count, energy etc.
      You can calculate this based on the ingredients too, there are a number of calculators online,
      Gemma 🙂

    • G on August 27, 2017 at 8:41 am

      Hi Faizah,

      I log in recipes in my Food Diary (using MyFitnessPal). Gemma’s Best Ever Brownie yields 16 servings, each around 273 calories:
      Total Fat 15gr
      Total Carb 35 gr
      Dietary Fiber 2gr
      Protein 3gr
      Vit A 9% of daily value
      Calcium 3% of daily value
      Iron 6% of daily value

      I did a vegan version by replacing the butter with avocado, egg with ripe bananas which means I could also reduce the amount of sugar due to the sweetness of the banana. Instead of chocolate chip/bar, I use raw cacao nibs. My batter is denser and it yields 12 servings, around 140 calories each:
      Total Fat 6 gr
      Total Carb 24 gr
      Dietary Fiber 6 gr
      Protein 3gr
      Vit A 1% of daily value
      Calcium 2% of daily value
      Iron 7% of daily value

      Regardless of the calorie count, I’m taking this as an occasional treat. I plan on making it and sharing it with my friends, so I don’t feel bad about the calorie count. This is a great recipe though, so I hope you give it a try!

      • Gemma Stafford on August 27, 2017 at 8:00 pm

        Thank you very much for doing that. I also use my fitness pal and find it really accurate.

        I hope others see your comment.

  18. Sara on August 22, 2017 at 7:12 am

    Hi Gemma!
    My baking pan measures approximately 25×35 centimetres. It is 6 cms deep. I’m guessing it is too big for this recipe? :-/
    Should I go on and use it?
    Lots of love to you <3

    • Gemma Stafford on August 22, 2017 at 7:53 pm

      Hi Sara,

      That is a little big. You can use it but you are just going to have to bake them for less time as they will be thinner. The timing I gave for baking was based on my size tin. Use it and just check your brownies after 25 minutes. You want to bake them just right so they stay fudgy 🙂

      • Sara on August 24, 2017 at 11:35 am

        Hi Gemma
        I tried this recipe using half of the ingredients.
        I have to turned out great. It was fudgy, soft and yummy. <3
        We have a gas oven so I went on and baked. It turns out that mine had the flame at the top as well as the bottom.
        I wasn't really sure so I switched on the flame on the top and kept the bottom one at 130 degrees C.
        I checked after 10 mins and the top was slightly burnt and we had to turn it off. We went on baking with the bottom oven and the brownies were done in about 20 minutes.
        Nevertheless, they tasted great. Thank you 🙂

        • Gemma Stafford on August 26, 2017 at 1:36 am

          Hi Sara,
          I have never used the top and bottom flame in a gas oven for baking! The top is usually used for broiling/grilling.
          The bottom one, set at 3 – 4 should work on its’ own, it really is a convection oven based on the fact that heat rises, and in a ‘box’ like an oven it will be consistent and will bake.
          2 150 300 – these are Gas marks (2) Celsius (150) Fahrenheit (300)
          3 160 325
          4 180 350
          5 190 375
          I hope this will help you to figure this out next time.
          I am happy that you managed to salvage it though, well done you 🙂

          • Sara on August 26, 2017 at 5:58 am

            Thank you so much.
            Yes. I’ve learned my lesson. :))

  19. Grace on August 21, 2017 at 11:53 pm

    Dear Gemma,

    I would like to ask help on how to properly fold mixture as I always end up with a lumpy mixture with airy bubbles. I do control to avoid over mixing but I still see some white patches which seems to be flour and the mixture is not as smooth as yours at all. I tried tapping the tin as well to release the bubbles but there are still some left. The taste is very good though, but I would still want to achieve a good mixture like yours each time.

    Thank you.

    • Gemma Stafford on August 22, 2017 at 1:48 am

      Hi Grace,
      There is a technique for folding, which uses a flat (ish) metal spoon or a silicon spatula, to make a figure of 8 in the batter. This tends to bring this together nicely, and smoothly. Practice this with an empty bowl at first, just to get the idea.
      I hope this is of help to you,
      Gemma 🙂

  20. Amna on August 21, 2017 at 7:36 pm

    Hi Gemma,does heyshey chocolate chip work properly??? Which one do you prefer sweet,semi sweet or dark chocolate chips……….

    • Gemma Stafford on August 22, 2017 at 2:03 am

      Hi Amna,
      I prefer a chocolate bar really, which I chip up myself.
      the reason for this is that chocolate chips are designed to hold up, as they are, in a bake. they have stabilizers added. This works really well in a chocolate chip cookie, and the brand is not so important, as long as it it real chocolate.
      A chocolate bar will melt into the bake, and generally this is also a cheaper option.
      If you check the label on the bar you will find the cocoa content, normally indicated as a %.
      I use 70% (ish) cocoa solid chocolate, which is a semi sweet, but what matters is the cocoa content, for flavor, and melting too.
      I hope this is of help to you.
      Gemma 🙂

  21. Dilthushi on August 18, 2017 at 11:56 pm

    Hi Gemma,
    I absolutely love the recipe and the brownies were so good and delicious!
    I really want to put melted chocolate to the recipe. How can i do? What changes do i have to take in order to put melted chocolate? Do i have to skip addig chocolate powder?

    • Gemma Stafford on August 19, 2017 at 6:38 pm

      So if hear you, I wanted chocolate in mine too. thats why I have this recipe .

      These are a little more cakey but still awesome! 🙂

      Happy Baking

      • Kat on August 22, 2017 at 5:58 pm

        Hi Gemma,Thanks for responding,my oven is very old it was here when I moved in, it been here for a while, so I believe you are right I will get it checked out. I also believe,that it may have been a different pan size. The first time I used a smaller pan, the second and third time I used a longer pan ,so I think that was the problem.My husband said the last brownies I made were good,so I will go with that and keep baking, they are truly the best brownie ever recipe! !!

        • Gemma Stafford on August 23, 2017 at 2:32 am

          Ah! Yes, the older ovens need some space to distribute the heat, newer ones are helped with fans, top and bottom elements etc. Gas ovens are another story!
          Glad that you are baking with us,
          Gemma 🙂

    • Kat on August 21, 2017 at 8:37 pm

      Hi Gemma, I love your channel! The first time I made these they were awesome! ☺The second time I made them they came out hard and bitter,I picked the wrong kind of chocolate and my oven was too hot. The third time I made these the taste was there but, the bottom was crunchy and the top was chewy-fudgy.Help! Please tell me what I did wrong. Was it my oven,the pan,or me!

      • Gemma Stafford on August 22, 2017 at 1:50 am

        Hi Kat,
        thank you for being in touch.
        If there is an inconsistency in the way things are baking in your oven, i would say check the oven thermostat!
        What type of oven are you using? I do not have enough information here. Something wrong with the bakin method I think!
        Gemma 🙂

  22. Tiffany on August 16, 2017 at 10:52 pm

    Hi Gemma! I absolutely love your channel and your recipes, and I am currently adoring your Gemma Eats series! I was wondering if there was anyway I could substitute the flavorless oil with another ingredient or can I omit it completely? Would love to know! Thank you!

    • Gemma Stafford on August 17, 2017 at 1:51 am

      Hi Tiffany,
      Actually the oil in this recipe helps to give this the extra squidge! I think you can leave it out, it will give a slightly different finish, but it should be good. A flax oil would be a good one, actually a flax egg can also give a good result! You can experiment a little, but not a lot!
      Gemma 🙂

  23. wena on August 14, 2017 at 8:44 pm

    how long it will last?? do i need to refregirate it??

    • Gemma Stafford on August 15, 2017 at 1:18 am

      Haha! this question always makes me smile!
      It depends on how many people know it is there!
      Baked goods are always best when fresh, within a day or so of baking. If you need to keep longer then freeze them, in portions, well wrapped. They will be great for a long time, but I prefer to use things from the freezer withing a month,
      Gemma 🙂

  24. Thanh Nguyen on August 14, 2017 at 3:02 pm

    would these still come out well if I made this in a bundt pan vs a normal pan? I’d love to make these for a friend of mine as she’s a brownie lover, but she only likes the outer pieces with a crust. So I figured baking in a bundt pan with all around edges would be a way for no piece left uneaten.

    • Gemma Stafford on August 15, 2017 at 1:59 am

      Hi there,
      Yes, this should help, but a more shallow bake will give you a higher percentage of ‘crust’ too. Do try it,
      Gemma 🙂

  25. Sonia on August 13, 2017 at 8:45 am

    Hi Gemma, these brownies turned out amazingly!! I reduced the amount of sugar… I kept the amount of brown sugar and then added some white sugar, so over all I had 220g of sugar in the batter which was just right (for me) – it was really chocolatey, delicious and rich without being sweet. For those who don’t have sweet teeth, but want a bit sweetness in their brownies I would recommend going around 300g of sugar in total, just play with the amount of sugar until it’s the best for you. Also I used only 100g of cocoa powder even though I used a measuring cup, but maybe yours 120g was pushed down..? And last change I had is that I had slightly bigger tray, but the brownies baked around 37 minutes, I just did few toothpick-tests or how you call it 🙂

    Anyway, thank you so much for this brownie recipe, it’s my go to from now!! <3

    • Gemma Stafford on August 13, 2017 at 10:07 am

      Hi Sonia,
      Thank you for that great analysis! Great help to other Bold Bakers who wish to reduce the sugar, thank you for that!
      I am really happy that you tried this recipe, and that you got it to work for your taste,
      Gemma 🙂

  26. Megan on August 13, 2017 at 5:51 am

    Hi Gemma,

    Do you think these will freeze well?

    I tried this to see if it would stand up to my family’s brownie recipe and sadly, I have to admit the texture of these (particularly the corners) excels my brownies.

    • Gemma Stafford on August 13, 2017 at 10:49 am

      Hi Megan,
      Ah! I feel your pain!! this happens to me too, then I try something, and I have to eat my words. However this is how recipes are developed too!
      Yes, you certainly can freeze these, and I think they wil lbe perfect. Wrap well, into portions if you wish, and they should stay happily for a month or so.
      i do not like to leave things in the freezer too long, fresh is always best with baking,
      Gemma 🙂

  27. louette.ann on August 13, 2017 at 5:26 am

    Tried this today…
    Came out pretty dense and chocolatey
    Only thing was i had to rebake it since the center turned out very runny and was falling apart…
    All in all its a good recipe
    Keep it up gemma
    Keep inspiring us!!

    • Gemma Stafford on August 13, 2017 at 10:52 am

      Hi Louette,
      I am happy you got there with this recipe. The shape and size of the pan will affect how this bakes, and the oven temperature too!
      If you change the pan, you may need to change the baking time, or the oven temperature. If the pan is deeper you will need to drop the temperature down by about 5C/10F and bake a little longer. I am happy that you liked the taste though!
      Gemma 🙂

  28. Grace on August 13, 2017 at 12:45 am

    Dear Gemma,

    May I consult with you with regards folding mixture? I usually end up with a lumpy mixture with air bubbles. I do control folding the mixture to avoid overrmixing but I find it difficult to get the same batter texture you have. I find some small white patches which seems to be flour which did not mix.

    The taste did come out good, as a consolation. But please help me get my mixture right.

    Thank you very much.


    • Gemma Stafford on August 13, 2017 at 2:01 am

      Hi Grace,
      This is a matter of experience!
      There is a method of mixing which describes a figure of 8 in the batter. You use the edge of the spoon, or spatula, which will not develop the gluten to toughen the bake.
      Try it, as you do it it becomes second nature to you. It is more or less how I mix all of the time.
      I do hope this helps you, thank you for being with us,
      Gemma 🙂

  29. nifty on August 12, 2017 at 3:17 am

    i’m planning to reduce this recipe by half.
    will the result be affected?
    I got into baking, thanks to you <3

    • Gemma Stafford on August 13, 2017 at 12:33 pm

      Hi Nifty,
      Thank you for your kind words, i am delighted to have you baking with us.
      When you change anything to do with a recipe, you change the result, unless you allow for the changes. A smaller pan will bake in a shorter time, however it is a matter of keeping an eye on it, and not over-baking. Other than that choose a suitable pan, close enough to 1/2 the size of my pan, and deep enough to hold the mix. A flatter bake will cook quicker. You can also pack a pan out with foil to reduce the size. Play with it a little, but more important is to monitor the bake,
      Gemma 🙂

  30. Mona on August 12, 2017 at 1:06 am

    If I cut this recipe in half, what pan size should I use and how many minutes will it be?

    • Gemma Stafford on August 13, 2017 at 12:44 pm

      Hi Mona,
      If you 1/2 the recipe, you need to 1/2 the pan size, or near enough to it. It also needs to be deep enough to take the mix. You can pack out the pan with foil to make it the right size if you wish.
      You will need to keep an eye on the bake, check it as you go. if you use a flatter tray it will bake quicker, so you need to monitor it,
      Gemma 🙂

  31. Maryam on August 11, 2017 at 9:39 pm

    Hi Gemma. The recipe was a success and I had earlier commented on them as best brownies ever. I am writing here again for a couple of reasons. When we had done eating the brownies. I warmed up the brownies and crumbled them on the base of a beautiful dish, topped it with some freshly whipped cream, repeated another layer of brownies and cream and finally decorated with brownie crumbs on top. I gave this dish to a friend who absolutely loved it. The second thing is today I came across your best fudge brownie and raspberry trifle recipe. May I ask how this brownie recipe compares to the best ever fudge brownie used in the trifle and which yould you prefer 🙂 Finally dear Gemma if it’s not too much to ask please do more such layered desserts with brownies and also a chocolate swiss roll if you can. Thank you SO much again! Thanks is just a word but it comes from the bottom of my heart. I also read in one of your comments that you double check the cups measurement in grams. Many of us follow only the grams/ml measurement and this means so much to us. Love xo

    • Gemma Stafford on August 13, 2017 at 1:08 pm

      Hi Maryam,
      Thank you so much for your lovely comments. I am happy that you managed to make a great trifle with the left over brownies.
      This recipe is richer than previous recipes, and it was so good that I decided to replace it as my best ever! It works very well on its’ own. The other recipes I used are slightly less moist, and they work well in the trifle too. It is difficult to choose the favorite, so I would say choose the one you like the sound of! The trifle ones are a little lighter, so take the added ingredients well.
      I will add your request to my list, I like the idea of a chocolate Swiss roll trifle too, I will have a think about this one!
      Gemma 🙂

  32. Charlene on August 11, 2017 at 10:04 am

    Hi Gemma,
    I tried this today because I wanted to use up 2 egg yolks that I had left over, I had cut the recipe in half and used gluten free all purpose flour instead. I baked it for 20 minutes, but it never baked to a cake consistency, it was grainy and pudding like texture. I have used this flour many times in baking and always turns out well. What do you think went wrong?
    Thanks Charlene

    • Gemma Stafford on August 13, 2017 at 2:04 pm

      Hi Charlene,
      I really do not know! Grainy usually would mean dry, but pudding is more moist! It sounds like something else changed in the recipe, such as the fat, or liquid. Do let me know, I doubt it was the flour, that should be perfect,
      Gemma 🙂

  33. Renata on August 11, 2017 at 9:54 am

    Hi Gemma! I’m from Brazil and I intend to bake it today! Please, I need your help regarding to the size of the pan. I have two pans (silicon) with 25x25x5,2(deep) CM. What do you think? Is it enough or I should to split into two pans?

    • Gemma Stafford on August 14, 2017 at 2:46 am

      Hi there Renata,
      this pan will have slightly larger volume than mine. (Mine is 70sq inches, and your 100sq inches). You can use it, the bake will be more shallow, or you can reduce the pan by packing it out with foil, just on one side, to make it a little smaller, then you can line it as usual. You will need to try it, I did not do so,
      Gemma 🙂

  34. Smriti Jhamb on August 8, 2017 at 8:39 am

    I made this brownie.
    I took 1/4 of the ingredients mentioned in the recipe which reauires only 1 egg.
    So I substituted that one egg with 1/4 cup applesauce.
    Everything was right. I measured all the ingredients accurately.
    But when I bake them, they didn't bake. They remained in liquid state and there was a layer of oil and butter over them. (I used EXACTLY the amount of butter and oil which you mentioned in the recipe)?

    And ONE more thing.

    When I made the batter, I tasted it.
    And I could taste both the salt and sugar. More than the sugar, I could taste salt. I could taste salt first, then there was a aftertaste of sweetness. I used salted butter and I didn't added salt further in it.?

    Please tell me where I might have went wrong in both these conditions.
    If you could tell me where I went wrong, I will try again to make it.

    • Gemma Stafford on August 10, 2017 at 3:58 am

      Hi Smriti,
      Forgive me if this is a repeated response.
      This recipe has been working well for others. Substituting the egg will have some effect, any time you alter a recipe you alter the results.
      Cutting down a recipe is also a task, it is best to write out the original, and then make your adjustments, this assures that you have adjusted all of the ingredients correctly.
      There is something odd, even given the above, about this not baking, that is really a conundrum! everything will bake, given the correct temperature, and time.
      go back to the recipe and double check it, I really cannot be sure what happened here!
      Gemma 🙂

  35. Vanessa on August 8, 2017 at 12:16 am

    Hi! i only have an 8×8 pan. I was wondering if i can still use that and would i have to change anything in the recipe or cooking time?

    • Gemma Stafford on August 8, 2017 at 5:07 am

      Hi Vanessa, this really depends on how deep your pan is. I think you will need at least 2 inches, for this recipe, and that will be sufficient for a good finish.
      You should fill your pan to about 3/4 full, and you may have some recipe left over. If you do then bake this off in muffin cases, and freeze it for a later treat!
      The mix will be a bit big, but it would be difficult to reduce it for this pan, the adjustment would be too little. Other than that all else will remain the same,
      Gemma 🙂

  36. Pariza on August 7, 2017 at 1:13 pm

    Hi Gemma,
    Can I make this recipe without the chocolate?

    • Gemma Stafford on August 8, 2017 at 5:47 am

      Hi there,
      Do you mean leave out the chocolate bar/chips? if so, then yes! It will not be the same thing but it will be good,
      Gemma 🙂

  37. A.R on August 7, 2017 at 12:18 pm

    what is the internal temperature of the brownies when it’s fully done ?

    • Gemma Stafford on August 8, 2017 at 5:52 am

      Hi there,
      I did not check that, I really would not do this for a baked item, not even for lava cake!
      However the internal temperature of a cake when baked will be about 210F, or so!
      I am not sure what your concern is, but if it is eggs then they are safely cooked at 160F or so.
      Gemma 🙂

      • A.R on August 11, 2017 at 9:37 am

        thank you so much for your reply , i just wanted to baked to perfection i am not concerned at all about raw eggs , i eat cake dough more than i eat cake 😀 .

  38. mylinhduong on August 7, 2017 at 10:31 am

    Can i cut the butter in half and substitute the rest of it for vegetable oil?

    • Gemma Stafford on August 8, 2017 at 5:56 am

      Hi there,
      I would not do this!
      I think it will give an oily finish. If you decide to try this then just make a small mix to try it, I would not like you to waste a big mix!
      Gemma 🙂

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