Brownies & Bars

Gemma’s Best-Ever Brownies Recipe

4.58 from 1699 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).

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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!

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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!

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.

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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!

Watch The Recipe Video!

Gemma's Best Ever Brownie Recipe

4.58 from 1699 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.

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Susiebakesalot
6 months ago

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!

7 months 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. ♥️♥️♥️

Tehreem Kidwai
Tehreem Kidwai
11 months ago

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

Sara
Sara
4 months ago

Such a good recipe. I can’t find one that’s better. Truly a fudgie brownie word for word!

Emer Cummins
Emer Cummins
6 months ago

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

1 year 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 !!!

8 months 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!

10 months ago

how can i double the recipe

Anna
Anna
5 months ago

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!

nonnyde
nonnyde
6 months ago

Hey Gemma, I love this recipe! Best brownies I’ve ever had. I wonder if I can add in some fresh raspberries. What do you think? And when should I do that? Last step before baking it? Thank you 💜

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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