Brownies & Bars

Gemma’s Best-Ever Brownies Recipe

4.61 from 1968 votes
My chef-tested, Best Ever Brownie recipe is everything you'd want: ooey-gooey, fudgy, and oh so delicious!
A stack of three best-ever chocolate brownies.

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!

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 BrowniesDecadent Caramel BrowniesSkillet BrowniesCream Cheese Brownies, 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).

My best-ever chocolate brownies cut into a grid with a hand plucking one.

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

A close up of my fudge brownies, and the pools of chocolate on top.

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):

  1. Preheat the oven! Set aside a parchment paper-lined baking tray.
  2. Mixing time: In a large bowl, combine melted butter, oil, and both sugars before whisking in eggs, vanilla, and salt.
  3. Sift in the flour and cocoa powder. Fold the dry ingredients (including half of the chocolate chunks) into the wet ingredients.
  4. Batter up. Pour the batter into the tray and top with remaining chocolate chunks.
  5. 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.
  6. 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

  1. 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.
  2. Use a good quality unsweetened cocoa powder for your brownies for the ultimate decadent brownie. Please do not use hot chocolate powder 
  3. Use bittersweet chocolate (70%) chunks! This will make sure they’re extra rich.
  4. Don’t forget to season your brownies. Salt and Vanilla are key ingredients in brownies adding extra flavor and dimension. Please don’t leave them out.
  5. Be careful not to over-bake! 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!

The side of my chocolate fudge brownies, to show texture and consistency.

Try These Brownie Recipes:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Gemma's Best Ever Brownie Recipe

4.61 from 1968 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) unsweetened cocoa powder (good quality)
  • 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 it 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 center 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.

Submit your own photos of this recipe

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Susiebakesalot
1 year 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!

1 year 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
1 year ago

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

Emer Cummins
Emer Cummins
1 year 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

Sara
Sara
1 year ago

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

2 years 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 !!!

Amanda Phillips
1 year ago

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.

1 year 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!

1 year ago

how can i double the recipe

Anna
Anna
1 year 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!

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!