Gemma’s Best Brownie Recipe (One Bowl, Crackly Top)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Best Brownie Recipe (One Bowl, Crackly Top) brings together fudgy texture and rich chocolate flavor. Best of all, they’re ready in under an hour!

• One-bowl method: This streamlined recipe is fast and simple, and clean-up is a breeze.
• Perfect texture: These thick brownies have irresistible chewy edges with a soft, rich center.
• Crackly top: You get that iconic glossy, delicate surface that gives way to the fudgy interior
• Rich chocolate flavor: Every bite delivers satisfying chocolate goodness.
• Better than box mix! My easy recipe gives you bakery-level brownies.

Developing and testing brownie recipes has been one of my favorite parts of being a professional chef. My Best Brownie Recipe (One Bowl, Crackly Top) has been chef-tested for over 18 years, and enjoyed by thousands of Bold Bakers just like you. This recipe is such a crowd-pleaser because it has a balanced fat-to-flour ratio, creating a delightful, soft, rich texture and better brownies overall. It’s exactly what you dream of when you crave a perfect brownie.

My most important tip for you is to beat the eggs and sugar well so you get a wonderfully crackly top. This makes the sugar dissolve and creates a glossy, meringue-like layer that sets into a shiny, crackly crust as the brownies cool and rest. You’ll adore these brownies, and I have you covered if you’re interested in another kind. For very rich, wonderfully gooey brownies, check out my Fudgy 100-Hour Brownies. If you want a make-ahead option, you’ll love my Better-Than-Boxed Brownies Mix. For a plant-based recipe, go to my Vegan Brownies, and if you’re looking for a quick, single-serve treat, make my Microwave Mug Brownie!

Bold Bakers Loved This!

These brownie“s were extremely easy to make and tasted like I spent hours in the kitchen.” —Susiebakesalot.

“Even better than the brownies from the best bakery in our neighborhood. Thank you so much for this precise recipe.” -Neha 

I’ve tried many brownie recipes in the past, but this one is the best. No fancy ingredients, easy to make, and the taste is pure bliss!—Shilpi.

Read the thousands of reviews on this recipe. 

IMPORTANT NOTE: This recipe has been improved and updated on 4/15/2026, to include What Makes a Great Brownie Recipe, answers to the most frequently asked questions, and more Pro-Chef Tips.

Table of Contents

• What Makes a Great Best Brownie Recipe?
• Tools You Need
• Key Ingredients and Substitutes 
• How to Make the Best Brownie Recipe
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs

What Makes a Great Brownie Recipe?

My Best Brownie Recipe (One Bowl, Crackly Top) delivers rich, chewy, fudgy brownies with a shiny, crackly top by balancing ingredients and technique. Using both melted chocolate and cocoa powder creates a deep, layered chocolate flavor, while a simple one-bowl method keeps the process quick and reliable. Brownies became popular in the U.S. in the late 1800s, when these sturdy, easy-to-transport bars quickly became a favorite for picnics and community gatherings.

• Balanced Texture: Chewy edges with a soft, fudgy center—not dry or overly cakey.
• Deep Chocolate Flavor: A combination of melted chocolate and cocoa delivers richness with depth.
• Crackly Top: Properly dissolved sugar and a well-emulsified batter create that glossy finish.
• One-Bowl Simplicity: Minimal steps and cleanup without sacrificing quality.
• Precise Baking: Removing brownies at the right moment keeps the center moist as it sets while cooling.

Tools You Need for Chocolate Brownie Recipe

• Measuring spoons
• Measuring cups
• Measuring jugs
• Mixing bowls
• Whisk
• Fine mesh sieve
• Spatula
• 9×13 inch (23 x 33 cm) baking pan
• Parchment paper

Key Ingredients and Substitutes

Eggs

• Eggs bind the ingredients and add structure.
• Substitute: Use a flax egg—for each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit for 5 minutes before using.
• Check my Best Egg Substitutes for Baking Recipes for more substitution ideas.

Granulated sugar

• Granulated sugar sweetens the brownies and contributes to a crackly top.
• Substitute: You can also use the same amount of coconut sugar or a blend of stevia and erythritol for a sugar-free option.

Dark brown sugar

• Brown sugar contains molasses, which adds a caramel note, and moisture, which creates a fudgy brownie.
• Substitute: Check out my recipe for Brown Sugar and make it at home for the best result.

Butter (melted)

• Melted butter contributes richness and moisture, creating a tender crumb and a decadent texture.
• Additionally, butter enhances flavor and promotes browning.
• I use salted butter for extra flavor, but unsalted butter will also work.
• Substitute: If you prefer, use the same amount of oconut oil, avocado oil, or vegan butter.

Vegetable oil

• Vegetable oil adds moisture and helps create a chewy texture.
• Substitute: Use the same amount of oconut oil or melted butter.

Vanilla extract

• Vanilla extract enhances the overall flavor.
• Substitute: Use the same amount of  Vanilla Bean Paste if you prefer.

Salt

• Salt balances the sweetness and enhances the chocolate.

All-purpose flour

• All-purpose flour gives the brownies structure.
• Substitute: Use the same amount of a 1:1 gluten-free baking mix like my Easy Almond Flour Mix or another gluten-free flour.

Unsweetened cocoa powder

• Unsweetened cocoa powder gives the brownies their rich chocolate flavor.
• Substitute: You can use the same amount of Dutch-processed cocoa powder or cacao powder.

Bittersweet chocolate (chopped)

• Chopped bittersweet chocolate adds richness and chunks of melty chocolate.
• Look for chocolate with 70% or more cocoa solids for the perfect balance of bitter and sweet).
• Substitute: Semi-sweet chocolate, milk chocolate, or dark chocolate of your preference.

How to Make the Best Brownie Recipe

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line a 9×13-inch (23 x 33 cm) baking pan with parchment paper. Set aside.
2. Combine the wet ingredients and salt: In a large bowl, whisk together the eggs, brown and white sugar, melted butter, oil, vanilla, and salt until smooth.
3. Add the dry ingredients: 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.
4. Add batter to pan: Pour the batter into the prepared pan, then smooth the top. Top with the remaining chopped chocolate.

5. Bake brownies: Bake for about 30 minutes, or just set to the touch.
6. Cool to room temperature: 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!

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use good-quality, unsweetened cocoa powder. Don’t use hot chocolate powder, which contains sweeteners and other ingredients.
• Season your brownies. Salt and vanilla are key ingredients to add essential flavor and depth.
• Chill brownies before slicing. This will make the neatest slices. Cover and chill (or freeze) brownies until cold and firm. Chill for about 2 hours for the best results.
• Add nuts. To add extra crunch and protein, you can add chopped toasted nuts such as walnuts, almonds, or pecans.
• Go for more chocolate! When you add the chopped chocolate, fold in a quarter cup (1 1/2 oz/43 g) of white chocolate chips or use milk chocolate chips for added texture and flavor.
• Add espresso powder. For a deeper flavor, dissolve 1 teaspoon of espresso powder in 1 tablespoon of boiling water, let cool to room temperature, and add it with the butter, oil, and sugar.
• Go for a finishing touch. If you like sweet and salty, sprinkle flaky sea salt on the brownies before baking.
• Go fudgier! Use the aging technique in my Fudgy 100-Hour Brownie Recipe for amazingly rich results.
  • The batter is aged in the fridge for three days before baking, and the cooked brownies are chilled for one day. It may seem like a long wait, but this easy hack will really up your brownie game!
  •  The extended fridge time is the magic that transforms these brownies into a next-level indulgence.
• Check out our Brownies Q&A. It’s the ultimate go-to for brownies Questions & Answers. You’re sure to find more detailed tips and tricks you need to take your brownie game to the next level.

Make Ahead and Storage Instructions

Make-ahead tips

• You can prepare the brownie batter and store it in the fridge for up to 24 hours before baking.
• Cover the bowl tightly with plastic wrap before refrigerating.

How to store leftovers

• Fully cool brownies, place in an airtight container, and store at room temperature for up to three days.
• For more extended storage, cool brownies completely, and freeze in a single layer on a parchment-lined tray.
• Once frozen, transfer to an airtight container or wrap well with cling wrap and aluminum foil for up to eight weeks.
• Thaw at room temperature for about 1 hour or microwave briefly before serving.

FAQs

Why are my brownies oily?

Brownies can become oily for several reasons, and here’s how to prevent it from happening:

• The batter needs to be properly emulsified (the fat evenly distributed throughout) to avoid it separating, which would lead to an oily result.
  • To help create a properly emulsified batter, be sure the butter has cooled to room temperature before using, and make sure your eggs are at room temperature. Cold ingredients will cause the butter to seize and your batter to curdle.
  • When mixing the dry ingredients into the butter and sugar mixture, try alternating adding the dry ingredients with the eggs to keep the fat and water in the eggs stable.
  • Stop mixing just as soon as the ingredients are just combined to avoid overmixing, which can also cause the batter to split.
• Wheat flour from various sources and countries can absorb liquid differently. Try adding a few more tablespoons of flour if you suspect that this is the case.
• Be sure to check out my article and spend time getting to know your oven better. Yours may run lower or higher than mine, so that you may need more or less cooking time.
• A properly cooked brownie will be firm around the edges and still soft (but not liquid) in the center.
• When the brownes are done, a knife or toothpick inserted in the center should have some very soft crumbs still attached to it.
• Pay more attention to whether your brownie shows all the signs of being properly baked rather than to the recipe’s stated bake time.
• Allow the brownies to cool completely in the pan before attempting to cut them. The residual heat from the pan will gently set the center without overcooking it. Uncooled brownies will be too tender to handle and may seem greasy or overly gooey.
• If your recipe uses melted chocolate, make sure the chocolate is high-quality and melt it gently. Cheap chocolate splits quickly and can cause excess fat to pool around the batter.

Can I make brownies in one bowl?

• Yes, you can make this brownie recipe in one bowl.
• In my streamlined recipes, the wet ingredients are whisked together, and then the dry ingredients are folded in.
• This technique not only makes the recipe quick and easy, but also reduces the risk of overmixing the batter, keeping the brownies rich and fudgy.

Can you cut back on the sugar in brownies?

• Sugar adds both sweetness and moisture to brownies and serves as a binding agent. Finally, it caramelizes during baking, which gives brownies their characteristic crinkly tops.
• For these reasons, we suggest reducing the sugar by no more than 25% or your results will be dry, less flavorful, and crumbly.

Can I use whole wheat flour instead of all-purpose flour in this recipe?

• If you would like to use whole-wheat flour in place of all-purpose flour, I suggest replacing no more than 50% of the all-purpose flour.
• Do not use more than 50% whole-wheat flour in this recipe, or you could end up with overly dense brownies with a slightly bitter flavor.

Why are my brownies dry?

• For best results, measure your ingredients carefully. One of the biggest reasons for dry brownies is too much flour and/or cocoa powder.
• Be sure not to overbake the brownies. Take them out of the oven when the center is just set to touch.

Can you brown the butter before adding it to the batter?

• Yes, you can! Browning the butter adds a wonderful nuttiness and complexity to brownies.
• To brown butter, place it in a small saucepan and heat gently over low heat, watching frequently so it doesn’t burn, until the butter turns a deep brown. Immediately transfer this to a heatproof bowl to stop the cooking.
• Browning butter causes some water to evaporate, so before using it in a recipe, re-measure it and replace any loss of volume or weight with water or a splash of milk.
• If you’re using a recipe that calls for unmelted butter, cool the brown butter until solid before using. You should still remeasure it and replace any loss of volume or weight with a bit of water, milk, or additional butter.

Why don’t my brownies have a crackly top?

• A crackly top can be achieved by beating the eggs and sugar until they become pale and fluffy before adding other ingredients. Check out my recipe, The Secret to Crinkle-Top Brownies.

During the beating process, the sugar dissolves into the eggs and coats the protein air bubbles. This stabilizes the egg proteins, creating a firmer and more stable structure when baking.

• As the brownies bake, the air trapped in the egg and sugar mixture creates small pockets within the batter. When the brownies rise and then cool, these air pockets collapse, resulting in the characteristic crackly or shiny top surface.

Do brownies need a leavening agent?

• For the perfect fudgy brownie, you will not need baking powder or baking soda.
• Leavening agents would create a brownie with more cakey texture.

How do I make my brownies chewy instead of cakey?

• To make chewy brownies, mix until just combined. Overmixing aerates the batter, making the brownies lighter and more cake-like instead of satisfyingly chewy.  When you add the dry ingredients, be sure to fold (not stir).
• Be sure to use dark brown sugar. The extra moisture in brown sugar enhances the texture.
• Slightly underbake the brownies—the center should be just set.

More Brownie Recipes

• Chewy Mochi Brownies
• Chocolate Peanut Butter Brownies
• Decadent Caramel Brownies
• Skillet Brownies
• Cream Cheese Brownies

IMPORTANT NOTE: This recipe has been improved and updated on 4/15/2026, to include What Makes a Great Brownie Recipe, answers to the most frequently asked questions, and more Pro-Chef Tips.

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