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

Best Ever Brownies Recipe

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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, and my Best Ever recipes, then you’ll have to try these recipes:

4.48 from 213 votes
Best Ever Brownies!!! Save this recipe because these are the best I have ever had.
Best Ever Brownies
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
Servings: 16
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 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!
Recipe Notes

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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938 Comments

Write a Comment and Review

  1. Lauren Lim on July 21, 2018 at 6:50 am

    Hi Gemma!!
    Thanks for the recipe!
    I replaced the sugars with monkfruit and brown erythritol & regular flour with almond flour.
    Worked like a charm!
    Thank you!

    • Gemma Stafford on July 21, 2018 at 1:43 pm

      I’m delighted to hear that!!! Thanks for letting me know.

      Best,
      Gemma.

  2. Marian on July 19, 2018 at 12:16 pm

    Hi Gemma,

    I can’t have processed sugar as I’m intolerant, so I usually use coconut sugar. But the recipe calls for two different types of sugar. What other sugar apart from coconut, can I use without ruining the taste and texture that is natural? Also if I use coconut sugar does it replace the brown sugar or white sugar? Or can I just use coconut sugar for the whole recipe?

    Thank you

    Marian

    • Gemma Stafford on July 20, 2018 at 11:28 am

      Hi Marian,
      coconut sugar already has some of it’s molasses remaining in it. This is what matters. All coconut sugar will give a good result in this recipe.
      Let us know how it goes for you,
      Gemma 🙂

  3. Ann Tate on July 18, 2018 at 10:19 am

    I just made these brownies for the first time last night, and I used a 9 by 13 brownie pan, the type that has the cutter insert and the lifter tray insert. They were delicious, and are almost gone! I may have to make another batch.

    I love your recipes. Even I can make them, and I’m not really the best cook.

    • Gemma Stafford on July 18, 2018 at 11:33 am

      Hi Ann,
      Bite your tongue! You are the best baker ever! Well done you, baking is all about trying, and you succeeded.
      Thank you for this lovely review, it made me smile,
      Gemma 🙂

  4. SURBHI ANAND on July 18, 2018 at 8:57 am

    Hey Gemma!!
    I’m a big big fan!!
    I’ve two questions, 1) How to reduce the sweetness of a readily-made chocolate?
    2) How to be a Pastry Chef, how to chose the right school and course?

    Regards!!

    • Gemma Stafford on July 18, 2018 at 11:41 am

      Hi there,
      The first question is easily answered. The higher the cocoa content of a chocolate the lower the sugar, as a rule. Choose a chocolate about 72% or so cocoa solid content, this will behave well for you, will melt easily and give a great flavor.
      The second one really depends on where you live, and your resources.
      I trained as a chef in a college in Dublin (http://www.dit.ie/culinaryartsandfoodtechnology/) for two years, and this gave me a great foundation in classic french cuisine. It also focused on the food business, how to run a business, costing, food selection, storage, hygiene etc.
      I then attended a really great private college, Ballymaloe Cookery School, where I developed my love of baking. Then a number of internships around the world, with the best kitchens I could find. It is a long road, but it is worth it.
      So, look local to you first, this will get you started, and if you can go to college it will be a terrific experience. Otherwise find the verty best restaurant/kitchen you can find to train in, it will be tough, but worth it!
      Gemma 🙂

  5. Aleena on July 18, 2018 at 8:24 am

    This turned out amazing, I halved the recipe and added in two tablespoons of melted dark chocolate. It was just fudgey, decadent and delicious ! Took about 20 minutes to book, favorite recipe by far !

    • Gemma Stafford on July 18, 2018 at 12:44 pm

      Thank you Aleena, for some reason the recipe is not indicated here, but I am guessing brownies! microwave brownies perhaps!
      Thank you for letting me know,
      Gemma 🙂

  6. jinanek90 on July 17, 2018 at 9:42 pm

    A huge success, this is the first time a recipe works out well from the first time

    • Gemma Stafford on July 18, 2018 at 2:36 am

      YEA!
      Well done you, I am happy to have your kind review,
      Gemma 🙂

  7. Maheesha on July 13, 2018 at 10:21 am

    Hi Gemma, today I made these brownies but unfortunately they didn’t come like in the pictures. They were more cakey than fudgy also quite dry. I followed everything just like you said and i am quite an expert baker so I really don’t know why they didn’t turn out good. Suggestions??

    • Gemma Stafford on July 14, 2018 at 3:08 am

      Hi there,
      I think there is something I do not know! Did you change any of the ingredients? Tell me about your oven? I do not have enough information to answer this comment. This is a very moist brownie, it is difficult to get a dry result. Do let me know,
      Gemma 🙂

  8. Aslinda on July 12, 2018 at 6:12 am

    Hi Gemma

    I have tried many of your recipes..its so simple easy and good..i love it..

    I have done bread cookies pizza and donuts..am going to do brownies too..

    When i saw your simple recipes without using any mixer..it made me feel so happy bcos i do not have mixer and do not know how to use it.

    After i have tried several recipes..it made me kind of addictive to do more baking.

    Thank you gemma for sharing the simple and best ever recipes.

    Love

    Aslinda

    • Gemma Stafford on July 13, 2018 at 3:24 am

      Hi Aslinda,
      Thank you, that is so good to hear.
      We try to consider people all over the world, who do not have all of the equipment available to us here in the US.
      We also try to consider easy ways to do traditional recipes, and so I am delighted that this is working out for you.
      It is good to have you baking with us,
      Gemma 🙂

  9. Khadija Sajid on July 5, 2018 at 10:36 am

    Hey Gemma ,
    I tried your recipe and the results were amazing !!
    Gonna make it again.Thanku so much for sharing this recipe .My family really appreciated it Thanks once again .
    ☺️🙂

    • Gemma Stafford on July 5, 2018 at 10:45 am

      Hi there,
      That is great, I am really happy to hear this. you clearly made a great job of this recipe. Thank you for this kind review,
      Gemma 🙂

  10. Preeti singh on July 4, 2018 at 11:36 pm

    Hi
    Tried this recipe,,, everything was measured accurately and oven temperature also done the way you suggested, still my brownies didn’t bake properly , from middle it was soft and broke

    • Gemma Stafford on July 5, 2018 at 2:17 am

      Hi there,
      Tell me about your oven!
      This recipe is really a no fail recipe, but you do need to monitor any bake, not all ovens are equal, even when you select the same temperature. You have to learn to judge the bake. This brownie should not set very firm, but it should be baked, if it is not then you continue until the center feels barely firm. Then remove from the oven, allow to sit until cool, then remove from the pan.
      The oven is important, being able to monitor the bake is essential, for all baking really,
      Gemma 🙂

  11. Teresa Steward on July 4, 2018 at 6:42 am

    Can this recipe be doubled? What size pan should I use? Also, can I use a pan coat spray instead if parchment paper?

    • Gemma Stafford on July 4, 2018 at 5:45 pm

      Hi Teresa,

      It can be doubled however there isn’t a big, deep enough pan to bake them off. Also my timing for the perfect baking is based on this recipe and the pie tin I use. You can double, just note you will have to keep an eye on them as to when they are ready.

      Gemma.

  12. chichilinn on June 29, 2018 at 5:02 pm

    Fell in love with this amazing brownies! Agree d this is best ever brownies that I’ve ever tried. Well, what if I prepare everything but don’t bake a whole recipe because I want to keep another half for later, can I store a batter in freezer? And how many days?

    • Gemma Stafford on June 30, 2018 at 12:34 pm

      Hi there,
      thank you for your kind words. I would rather bake the whole batch then refresh in a warm oven before serving. Do not re-bake, just warm through. I think this will work best for you,
      Gemma 🙂

  13. Charumathi on June 27, 2018 at 10:32 pm

    Hi Gemma
    I have tried this recipe for four times now. The taste is just heavenly. But the only problem I have is the texture. My brownies does not hold at all. Same temperature and same ingredients. How to handle this?
    PS: love your reactions

    • Gemma Stafford on June 29, 2018 at 2:25 am

      Hi there,
      This does not sound right! There is something I do not know. This is a no fail recipe provided the steps are followed. I can only refer you back to the video, see if you can spot what is going wrong for you. Let me know,
      Thank you for your kind words and for being in touch,
      Gemma 🙂

  14. Bold Baker on June 27, 2018 at 1:45 pm

    I loved it!!!

    • Gemma Stafford on June 27, 2018 at 5:03 pm

      Delighted you like this recipe 🙂

      Best,
      Gemma.

  15. Joanna on June 17, 2018 at 4:33 am

    Hi Gemma

    My daughter and I LOVE your site. We made your BEST EVER cinnamon rolls also your BEST EVER chocolate chip cookies and today im trying your BEST EVER brownies, so far everything has turned out GREAT.

    THANKS FOR MAKING BAKING FUN AND EASY TO FOLLOW

    • Gemma Stafford on June 18, 2018 at 3:30 am

      Hi Joanna,
      I love when the baking is a family effort, this is how I grew up too, such fun, a great way to occupy young people, a reward at the end, and the chats!
      Thank you for letting us know, it is good to have you two baking with us,
      Gemma 🙂

  16. cchocomint on June 16, 2018 at 1:19 am

    Hi Gemma,

    I would like to try this recipe, but the only tray i have is in the size of 9×11 inches. Could you suggest me how long I can bake it in order to get the moist-fudgy texture inside?

    Thanks a lot.

    • Gemma Stafford on June 16, 2018 at 1:55 am

      Hi there,
      I use a very simple math to decide if a tray will work for me. 9×11 = 99sq inches.
      The tray I used was 7×11 = 77 sq inches.
      There will be a difference in the depth of your batter but you can easily reduce the pan to fit the batter. you can use tinfoil, in a loose roll to narrow the pan, take the 11 inch side back to 9 inches, which will give you 81 sq inches, and very little difference in the depth of the batter, a good result.
      I hope this does not confuse, think about it, if you do not have foil you will have something else to help you reduce the pan by two inches.
      Thank you for being in touch,
      Gemma 🙂

  17. Nandana on June 10, 2018 at 5:38 am

    Hey Gemma,
    I was thinking about making these but i have an electric oven which takes lesser time to bake than the usual ones.
    So I was wondering if you could tell the temperature and time variations.
    Love your recipes

    • Gemma Stafford on June 11, 2018 at 3:01 am

      Hi there,
      I have no idea what this oven is!
      I think you need to read your instruction book for this type of oven, it should tell you. If you have lost this you can usually find instructions online too.
      Other than that you could reduce the temperature by 10C/20F, and monitor the bake.
      I hope this is of help,
      Gemma 🙂

  18. em on June 10, 2018 at 4:06 am

    Hi gemma. I made these brownies and they were nice, but they didn’t turn out very fudgy or have a crackly top. After only 30 minutes in the oven, a fork came out completely clean so i took them out (my oven temperature was exactly 175). I didn’t overmix the flour/cocoa and all my measurements were exact, so I’m not sure what went wrong. Is it possible I overmixed all the eggs? because I mixed them until it was very pale, very thick and almost doubled in volume.
    Thanks 🙂

    • Gemma Stafford on June 11, 2018 at 5:45 am

      Hi Em,
      I am sorry to hear this. There is something I do not know here! perhaps a change in the ingredients? What type of oven do you use? There may be an issue with the thermostat. If you are using an OTG/Toaster oven, what type is it, can you set the temperature and forget it, or do you need to monitor. A fan assisted oven too will change the result, as it needs adjusting by 10C downwards. If you add a raising agent to this batter it will also change things, it needs to be a dense bake. I hope this helps you to figure it out, it has generally been a really successful recipe for other Bold Bakers,
      Gemma 🙂

  19. Anna Marie Pelarco on June 9, 2018 at 9:09 am

    Evening Gemma. I have been following your videos coz they are fantastic. I just would like to ask if I can reduce the sugar because I think it’ very seeet.
    Thanks

    • Gemma Stafford on June 10, 2018 at 3:46 am

      Hi Anna Marie,
      Sure you can, for many recipes you can easily reduce the sugar. Choose to reduce the white sugar when it is there. for this brownie recipe I have tried it with just 1/2 of the white sugar, and it was good. The texture changes slightly, because sugar has more than one function in a recipe, but it will be good!
      Gemma 😉

  20. Cerulea on June 7, 2018 at 2:14 am

    Hi Gemma. Can I switch the chopped chocolate / chocolate chips for cacao nibs and also add walnuts? Also, most other recipes I see online only use 1 teaspoon of vanilla. How does having 4 teaspoons make it better? I’ve made brownies using cacao powder and ended up not as fudgy, so really looking forward to try your recipe with cacao powder.

    • Gemma Stafford on June 7, 2018 at 4:58 pm

      Hi! These are all great questions. I think chopped chocolate, cocoa nibs and walnuts sound like great additions. I Like to add lots of vanilla as it really brings out the sweetness of the chocolate. Let me know how they come out 🙂

  21. Gilly1974uk on June 5, 2018 at 2:32 pm

    hi Gemma
    I made these last night they are so nice, really enjoyed them defo gotta make these again only thing is it’s a lot of sugar 😚 is there a healthy way like sweeteners I could use, I’m going through your recipes , really looking forward to trying them
    Thank you so much for sharing 😉 xx

    • Gemma Stafford on June 6, 2018 at 3:13 am

      Hi Gilly,
      My mum has made these with less sugar. Actually 1/2 of the white sugar. This worked well for her, did not upset the texture too much, and was delicious!
      I have a sugar substitute chart here on the website (https://www.biggerbolderbaking.com/how-to-substitute-sugar/).
      When substituting sugar in a recipe you need to ask yourself a couple of questions.
      1. does this recipe require the sugar to caramelize?
      2. Does the recipe need to bulk of the sugar?
      The natural sugar subs, agave/honey/maple syrup will caramelize, and will replace each other in a recipe calling for liquid sugar.
      stevia/xylitol/splenda will not caramelize, and so are more suitable for some recipes than others. Stevia needs to be bulked out, usually with a fruit puree.
      I hope this helps. Caramelization affects the browning and crisping of a bake.
      Gemma 🙂

      • Gilly1974uk on June 6, 2018 at 11:19 am

        Thank you so much for the reply gemma.
        I really loved the recipe unfortunately my 12 yr. old son as put on a lot of weight but don’t wanna deprive him of eating the same as his older brother so was just trying to make it more healthy for him, perhaps if i use some honey and less sugar would that work better health wise?
        I’ve also made the no bake cheesecake but I used an handful of raspberries and icing sugar, also light philadelphia, he wants to make the cookies so I’m going to look at them for him, I treat once a week should be fine 😉
        Thank you so much
        Gilly xx

        • Gemma Stafford on June 6, 2018 at 12:00 pm

          Hi Gilly,
          Yes, a treat will be fine for your son. There are a number of low sugar recipes here too (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/low-sugarlow-carbs/). I think there is nothing as bad as feeling deprived, and a little of what we fancy does us good. Managing the sugars is a good idea. If you use Stevia, which has no calories, you need to bulk it up with a natural thing, like apple puree. This can work well in a sponge cake type recipe. It really is a matter of getting the treats as low in sugar as you can.
          Good job, you are going about it the right way,
          Gemma 🙂

  22. Elisabeth on June 5, 2018 at 12:23 pm

    I’m looking for yummy recipes to use for help with breastfeeding, and brownies are my kryptonite! I was wondering if brewers yeast and/or flaxseed can be added to this recipe for lactation purposes. If yes, what amount should I add and should I add anything else too, like more liquid or anything?

    • Gemma Stafford on June 6, 2018 at 3:35 am

      Hi Elisabeth,
      I think you can add flax seed to almost any recipe really. use it as a flax egg. you can also use chia seed for this purpose, and will give a great boost to your diet. You can use this in the brownie recipe, replace one or more of the eggs.
      Brewers yeast will be a great addition to cookies, and the nutrition in things like oatmeal will help too. Banana bread will take both of these things too. Reduce the sugars too. This recipe will be a good one too (https://www.biggerbolderbaking.com/3-ingredient-oatmeal-chocolate-chip-cookies/). You can add the brewers yeast with the flour here. It should not affect the liquids too much. Try it, it is worth a shot.
      Brewers yeast can also be added to a yeast bread, a fermented dough, as in my no knead pizza will make a good bread. You can add the flax egg too. Try it!
      Gemma 🙂

  23. valabby on June 4, 2018 at 11:21 am

    Hi Gemma! What brand of cocoa powder do you use?

    • Gemma Stafford on June 5, 2018 at 4:11 am

      Hi there,
      I use what I have to hand! I love Ghirardelli here in the US, but any of the good brands will work well for you. Choose an unsweetened one, that is what matters,
      Gemma 🙂

  24. Sean on May 31, 2018 at 6:02 am

    Hi Gemma,
    I was wondering if it would be possible to replace the butter in this recipe with vegetable / sunflower oil. Would I still need to add the two tablespoons of extra oil if I did that?

    • Gemma Stafford on May 31, 2018 at 12:46 pm

      Hum, Yes Sean I guess you could do that. It should work. Don’t add in the extra.

      Best,
      Gemma.

  25. Priyanka Dhuke on May 31, 2018 at 12:42 am

    Hi Gemma,

    Its really wonderful and simple to make recipe. Thank you so much for this.
    I’m going to bake it as soon as possible. But having one query. As you mentioned All purpose flour and coco powder are in equal quantity in terms of cup but different in terms of grams. Which one to follow?

    Many thanks.
    Priyanka

    • Gemma Stafford on June 1, 2018 at 2:52 am

      Hi there,
      Cups are a measure of volume, not weight. Think rocks and feathers, a cup of each will be a totally different weight. The same applies to baking ingredients. Cocoa and cornstarch/cornflour will be much the same in weight per cup, but flour and sugar will be different. It is confusing. Use cups and trust them, or weigh with a digital scales if you are worried,
      Gemma 🙂

      • PriyankaD on June 1, 2018 at 8:46 pm

        Hi Gemma,
        I tried this by using cup measurements.. however i think something went wrong from my side.
        I used 8*8″ tin. And got big bump in middle. Brownies are overcooked from side and stiff and dry but its very fuggy like flowy fuggy in middle.
        Could you please guide me what went wrong.
        I will be trying this again in some days.

        Thanks.
        Priyanka

        • Gemma Stafford on June 2, 2018 at 3:06 am

          Hi there,
          I am missing some information here!
          Can you tell me about your oven?
          Did you alter the recipe in any way?
          This batter should not bake in a mound. The first high heat sets the batter, and forms the crust, the remaining time gently bakes, almost like a custard.
          Let me know,
          Gemma 🙂

  26. Nanabakes on May 28, 2018 at 11:45 pm

    Gemma, can i use oven toaster and how long should i bake at what °c

    • Gemma Stafford on May 29, 2018 at 2:26 am

      Hi there,
      The important thing about toaster ovens is that you learn to use them. The instruction books will tell you about setting temperatures, and managing a bake. They are not all the same, and they are not really the same as a full sized oven. I think, from the exeperience of other Bold Bakers you need to drop the temperature down, but really I cannot give you exact advice, you need to know your own oven,
      Gemma 🙂

  27. jian on May 28, 2018 at 11:40 pm

    I don’t have an oven nor a microwave so, I tried cooking this recipe stove top on an iron rice pot. It was a small proportion but I’m happy how it turned out. Thank you for this recipe.

    • Gemma Stafford on May 29, 2018 at 2:28 am

      Hi there,
      Well done you! This is an old technique, but more often used with plain breads/soda breads etc.
      you can tell us how you managed the temperature here.
      The slow cooker is also a way to do this, and people have adapted this recipe (https://www.biggerbolderbaking.com/crock-pot-fudge-brownie/) for a stove top pot.
      I am delighted this worked well for you,
      Gemma 🙂

  28. Yasir on May 28, 2018 at 4:31 pm

    Hi Gemma,
    I made these brownies a few times and everyone just loves them. Thank you for the easy and delicious recipe.

    • Gemma Stafford on May 29, 2018 at 2:36 am

      Hi Yasir,
      Good! I am really happy to hear this. I love this recipe too,
      Gemma 🙂

  29. Genesis Oliver on May 28, 2018 at 7:06 am

    Hi Gemma! I noticed that in your videos the vanilla extract looks quite light in color. I was wondering if that’s because it’s imitation or a different sort? I would love to try it!

    Thank you!!

    • Gemma Stafford on May 28, 2018 at 7:43 am

      Hi there,
      This is a homemade vanilla extract, made with pods and vodka (https://www.biggerbolderbaking.com/homemade-extracts/) It darkens as it ages. This may not have been aged enough, but it was good. Ther more pods you put in the darker it gets too,
      Gemma 😉

  30. shreeksha on May 26, 2018 at 4:31 am

    hello, i like your no bake recipes as i dont have an oven. Can oven recipes be used in microwaves as they too have preheating feature? thanks 🙂

    • Gemma Stafford on May 26, 2018 at 9:23 am

      Hi there,
      If your oven can preheat then it must be a convection oven too. find the instruction book, or get it online, this will tell you how to use the convection feature. You certainly may bake in the microwave too, take a look at the microwave recipes here(https://www.biggerbolderbaking.com/gemmas-mug-meals/) plus the three layer cakes, all will be well,
      Gemma 🙂

  31. Janet Guglielmo on May 25, 2018 at 5:46 pm

    Made these with my daughter and they were very soft and never cooked right. Cooked them for 40 mins and still were very soft. Put them back in for longer but they still weren’t solid enough. Everything was measured exactly what it should be! Don’t understand what happened! Any idea why they came out that way?

    • Gemma Stafford on May 26, 2018 at 3:24 am

      Hi Janet,
      first of all I am sorry that this did not work for you, that is disappointing in any recipe.
      I think the oven temperature may be off! The temperature suggested for this recipe is 350F/175C. This is a hot oven. It would be impossible not to have this baked in the time if the temperature selected was right. Oven thermostats can go wrong, you may need to have it checked.
      Gemma 🙂

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