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

Gemma’s Best-Ever Brownies Recipe

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My chef-tested, Best Ever Brownie recipe is everything you’d want: ooey-gooey, fudgy, and oh so delicious!


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 brownies 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 Brownies

  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 more chewy?

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!

4.39 from 811 votes
Best Ever Brownie recipe! Save this recipe because these are the best I have ever had.
Gemma's Best Ever Brownie Recipe
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!

Course: Dessert
Cuisine: American
Servings: 16 Brownies
Author: Gemma Stafford
Ingredients
  • 1 cup (8oz/225g) butter, melted and cooled
  • 2 tablespoons vegetable oil (coconut or canola)
  • 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/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
  1. Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray 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 tray and slicing into 16 brownies. Enjoy!

Watch the Recipe Video!

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

1 Comments

Write a Comment and Review

  1. Asha on January 8, 2019 at 4:27 pm

    Hey Gemma … I don’t want to add the Choco chips to my brownie .. do I need to replace it with anything else ?



    • Gemma Stafford on January 8, 2019 at 5:06 pm

      Hi there, you can add anything you like, maybe nuts.



  2. Payal Minocha on January 7, 2019 at 12:21 pm

    Awesome recipe, truly the best ever. Thanks a ton for sharing it. I tried with and without egg and both were awesome. For kids , we added toasted walnuts and pieces of white chocolate and they all loved it !! I love watching and learning from all your videos !



    • Gemma Stafford on January 7, 2019 at 1:02 pm

      Hi there, i’m delighted to hear that! This is one of my favorite recipes, enjoy!



  3. Hayat on January 5, 2019 at 7:28 am

    This is the best Brownie ever! My family don’t like sugar. Can I use have the amount of sugar next time?
    Thanks for the amazing vids.



    • Gemma Stafford on January 5, 2019 at 11:17 am

      I love to hear that! You can use my sugar sub chart to change up the sugar if you wish

      Really glad you like my videos,
      Gemma.



  4. Sa on January 1, 2019 at 1:21 am

    Hi Gemma, can I use vegan butter?
    Thanks
    Regards

    Sara



    • Gemma Stafford on January 1, 2019 at 1:54 am

      Hi Sara,

      Yes you can 🙂

      Best,
      Gemma.



  5. Valerie Skye on December 31, 2018 at 7:18 am

    Hi, Gemma. I’ve always tried your chocolate dessert recipes and whenever you made chocolate dessert, you will always suggested that we use good quality chocolate. I’ve been experimenting with different types of chocolates available, sometimes using chocolate compounds, regular chocolate bars like lindt, cadbury or Hershey’s but I’ve never tried my hand on couverture chocolates because they are harder to find and more expensive. So I’m just wondering what type/ brand of chocolate do you always use in making your chocolate dessert. Can you maybe make a video on different types of baking chocolates available and how to determine a good quality chocolate so our dessert will turn out better? The shop at my place doesn’t have anything fancy, but I don’t mind the extra effort in finding a good quality chocolate from any online shops if it means that my dessert will taste better. I really hope you can recommend me some good brand chocolate to use for my dessert. Thanks Gemma! Oh, and happy new year! Looking forward to more delicious videos and recipes in 2019!!



    • Gemma Stafford on January 2, 2019 at 12:13 pm

      Hi there, all great questions! I like to use chocolate that has t least 50% cocoa solids as this means the chocolate bar really contains cocoa, not just flavors, fillers and cocoa butter. I like to bake whith Ghirardelli brand chocolate, but really what you’re looking for is the percentage of cocoa not the brand. I hope that helps! Happy new year to you as well!



  6. Zahara on December 29, 2018 at 2:05 am

    O my God! These are truly amazing. Very fudgy and very chocolaty. Loved loved and totally loved it. The only thing I changed is that i added 3/4th cup of chopped walnuts to it tasted heavenly. Thankyou Gemma.



    • Gemma Stafford on December 30, 2018 at 8:51 pm

      Oh i love the idea of walnut in there, great idea! Enjoy!



  7. Gladys on December 28, 2018 at 10:03 pm

    Hey Gemma,
    I have not yet made these brownies, but looking at all the reviews to make sure it all turns out well. I wanted to know if dark brown sugar or light brown sugar is to be used in this recipe.



    • Gemma Stafford on December 30, 2018 at 8:54 pm

      Hi there, you can use either, great question.



  8. Harini on December 28, 2018 at 2:29 pm

    Hi Gemma,
    I’ve made the brownies today and they came out so well and tasted great however after an hour they became really hard. What should I do?



    • Gemma Stafford on December 30, 2018 at 9:02 pm

      HMMM i’ve never hear of that, i might try slightly re-heating them in the microwave to see if they get gooey again. Let me know!



  9. Rashmi on December 28, 2018 at 11:07 am

    Hi Gemma,

    I made the brownie, but it turned out to be too bitter. Any suggestions what will complement the bitterness ?



    • Gemma Stafford on December 30, 2018 at 9:42 pm

      That’s very strange did you use bitter chocolate?



  10. Swapna on December 28, 2018 at 10:37 am

    Loved the recipe. Just one query, can I use buttermilk instead of eggs? If yes, then what should be the quantity? Pls suggest. Thanks on advance.



    • Gemma Stafford on December 30, 2018 at 9:44 pm

      For this i would use a flax egg replacement, buttermilk might make it to soft and wet.



  11. Grace on December 28, 2018 at 12:29 am

    This recipe is superb and using it always. But recently i decided to put some baking soda in this recipe and it turned out great. Thanks Gemma for a wonderful recipe. Some of your recipe that i tried are all delicious. I always follow your measurement and instruction and it turned out great always.



    • Gemma Stafford on December 30, 2018 at 9:08 pm

      😀 i am delighted to hear that!



  12. Brenda Burgess on December 26, 2018 at 7:33 pm

    Hi Gemma, Loved the brownie recipe, I substituted the choc, chips for chopped pecans and coconut. turned out great everybody loved them



    • Gemma Stafford on December 30, 2018 at 9:34 pm

      Really great additions, great job!



  13. Sangeetha on December 24, 2018 at 5:59 pm

    Hello Gemma,

    I am a newbie to your site and am so glad I came across your post, seeing which I knew I was signing up for something magical…your recipes are just simply amazing! Had a question. Can we make these brownies with only brown sugar? Thank you and wishing you and your family a magical holiday season.



    • Gemma Stafford on December 28, 2018 at 7:15 am

      Thank you for your lovely note. Yes, you can just use brown sugar but I do prefer using both for the added depth of the white and brown. I’m looking forward to seeing you around the Bold Baking Community!



  14. Swapna on December 24, 2018 at 10:33 am

    Hey, can I substitute eggs with buttermilk? Pls suggest. Thanks in advance.



  15. Emese on December 20, 2018 at 12:11 pm

    Gemma, this is the best brownie everrr!!! So incredibly grateful for this recipe!! You’re the best!! My whole family loved it ❤️



    • Gemma Stafford on December 20, 2018 at 5:12 pm

      YAY i am delighted to hear that!



  16. Lee on December 20, 2018 at 10:19 am

    Hello, Do you have the temp and bake time for a 9×13 I don’t have the one used in the recipe
    Thanks!!



    • Gemma Stafford on December 21, 2018 at 12:58 am

      Hi Lee,
      The pan I use in this recipe is 7×11 inches. This is 77 square inches. The pan you have will be 117 square inches, so quite a bit larger.
      This is a stiff batter, and that will allow you to reduce the size of your pan, using foil. So, keep the 9 inch end of the pan, and reduce the 13 inch end to 9 inches, which will give you an 81 square inch pan, really close to mine, and which will work really well for this bake.
      Where there is a will, there is a way!
      Best wishes for Christmas and New Year,
      Gemma 🙂



  17. Sharanya Puthige on December 18, 2018 at 7:02 am

    Hi Gemma,
    Would it be okay if I skipped out on the chocolate chunks?



    • Gemma Stafford on December 18, 2018 at 5:16 pm

      Yes, of course. Enjoy!



  18. Al mierz on December 17, 2018 at 6:58 pm

    Hi Gemma,
    Can I make your best ever chocolate brownies
    In a double element toaster oven.
    Thanks
    Al



    • Gemma Stafford on December 18, 2018 at 3:58 am

      Hi there,
      It is not about if you can, but how you can. That is really about learning to use the oven, making sure you fully understand it. That means reading the instruction book for you model, these vary, and what matters is that you master it. This is an expensive recipe to make, so it may be best to practice with something else, like this one (https://www.biggerbolderbaking.com/small-batch-cupcakes/). Then follow the instructions for your oven. This way you will learn a lot, and experience is the best teacher of all,
      Gemma 🙂



  19. Lily on December 16, 2018 at 1:22 am

    what the actual. I just baked a double amount for my graduation tomorrow and it turned out so badly! MEGA GREASY it was bubbling in the oven. Spent about 4+ hours on the thing and wasted me money. bleh – what happened?



    • Gemma Stafford on December 16, 2018 at 2:55 am

      Hi Lily,
      I have no idea what went wrong for you. I can only think of two possibilities.
      1. There was a change to the ingredients. My suspicion is the butter, substitutes will behave differently, and if you changed this you will get a different result.
      2. nothing should be bubbling in the oven at 175C/350F. This should set up the batter for you.
      I think your oven temperature may be off a bit.
      Without all of the information I cannot really respond so well to this, there is something I do not know!
      I am sorry this went badly for you, but I am happy that you are graduating, congratulations to you.
      Do let me know if you figure this out,
      Gemma 🙂



  20. Rekha on December 15, 2018 at 6:34 pm

    Are all the measurement in 1 cup = 8oz measurement????



    • Gemma Stafford on December 16, 2018 at 7:19 am

      Rekha,
      This is a confusing thing, I get this question, in one way or another, every day.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I hope this is of help to you, I know it is difficult to understand this,
      Gemma 🙂



  21. Dinaisnana on December 11, 2018 at 7:14 pm

    Pictures don’t do justice to these brownies! Ooey gooey goodness 🙂



    • Gemma Stafford on December 12, 2018 at 4:22 pm

      RIGHT! They are one of my favorites! Enjoy!



  22. Aiknarf on December 10, 2018 at 5:35 am

    Hi.

    This is a really good recipe. I love it. Though I have a question, everytime I make this there’s a runny center like ib your lava cake. Is that normal? The brownies at the sides are intact, it’s just those at the center. I baked my brownies for 40 minutes. Thanks jn advance for your help



    • Gemma Stafford on December 11, 2018 at 5:03 pm

      Hi there, it should be fudge like in the middle but not runny.



      • Aiknarf on December 12, 2018 at 7:03 am

        I followed everything. Even the cooking time. And in the 2nd batch it still the same slightly runny in the middle, but the brownies at the side of the pan is cooked well and moist. How can I avoid this? What am I doing wrong? ☹ I’m planning to give these as a gift.



        • Gemma Stafford on December 13, 2018 at 2:44 am

          Hi there,
          I think there is an issue with the thermostat in your oven. The brownies are not baked! You either need to increase the oven temp or allow to bake longer. You also need to leave them in the oven until they are baked! Monitor your bake, you need to know how to check that it is done. If you touch the top center of the bake it should feel firm to the touch when it is done.
          It is just timing I think, other than that all will be well,
          Gemma 🙂



          • Marilyn on December 13, 2018 at 3:12 am

            Gemma is correct. I keep a thermometer in my oven because I noticed the same thing a few years ago. My oven is off by 50 degrees. When I was making the brownies I turned on the oven I checked my oven temp and it was off I turned it up in small increments till I reached the temp. needed.



            • Gemma Stafford on December 14, 2018 at 3:12 am

              Hi Marilyn,
              Yes! it is interesting that almost every oven has its’ own ‘personality’ as it were.
              Thank you for your input here, it is always great to have the benefit of your experience,
              Gemma 🙂



  23. Vicki Pyne on December 8, 2018 at 6:38 pm

    Greetings Gemma,

    I’d like to try this recipe, but don’t have a 11×7 baking pan. Can I use a 9×13 pan? Thank you, I appreciate your time!

    Vicki P.



    • Gemma Stafford on December 9, 2018 at 3:46 am

      Hi Vicki,
      Your pan is about 1/3 larger than mine. I suggest you cut it down by using foil, or something like that. Take it from the 13 inch side and bring it back to a square 9×9 inches, that will be perfect.
      This is easy for this recipe, it is dense and will not spread too much,
      Gemma 🙂



      • Vicki Pyne on December 9, 2018 at 11:33 am

        Thank you Gemma, I can’t wait to try your brownies recipe! Happy Holidays!
        Vicki



  24. Shahiza on December 8, 2018 at 1:17 pm

    Hi Amazing recipe, it’s the only Brown recipe I use! Do you know if these are ok to freeze?



    • Gemma Stafford on December 9, 2018 at 3:05 am

      Hi there,
      YES! perfect for freezing. Do wrap well. You can cut these and freeze in portions too, an easy and quick dessert.
      Thank you for being in touch,
      Gemma 🙂



  25. Laila on December 7, 2018 at 12:40 am

    Hi Gemma,

    I’m just curious when you put both white & brown sugar together, what difference would it make if i only choose either one?



    • Gemma Stafford on December 7, 2018 at 2:23 am

      Hi Laila,
      There is a reason for both. You can use just one if you choose, or you can reduce the amount to your taste. This is almost always possible in baking, but it depends on the reason for the sugars.
      The brown sugar in this recipe is there to add flavor and moisture. The white sugar brings extra sweetness and helps to form the crust, which is a kind of meringue. If you reduce the sugars here reduce both, proportionally. That will give oyu the best result.
      Sugar has more than one purpose in a recipe. It adds to the bulk of the recipe, it caramelizes with other ingredients, browning and crisping.
      I hope this helps,
      Gemma 🙂



  26. Jynette Yeo on December 5, 2018 at 9:01 pm

    I like your recipe, simple and straightforward. Btw, what’s the weight of the large egg you used?



    • Gemma Stafford on December 6, 2018 at 4:12 pm

      I’m delighted to hear that! I use large eggs, but you can use medium as well. Enjoy!



  27. Jennifer Majcher on December 4, 2018 at 2:23 pm

    Hi Gemma!

    I would like to make this recipe in a brownie pan where each one gets that lovely crust. Should I tweak the recipe or oven temp? I’m looking forward to making these. Thank you!

    Jennifer



    • Gemma Stafford on December 4, 2018 at 4:36 pm

      Great idea! No you can bake it at the same temperature perhaps just check on it 5 minutes early. Enjoy!



  28. Jazmine Reyna on December 2, 2018 at 12:16 pm

    Hi Gemma! Thank you for such a great recipe, I am definitely looking forward to making these!



    • Gemma Stafford on December 3, 2018 at 4:38 pm

      I’m delighted to hear that!



  29. marietta gillette on November 30, 2018 at 4:37 pm

    I’m making this brownie again tonight by request for my daughters Birthday! I have made this twice before and with such great results that she wants this exact recipe instead of cake 🙂 Thank you for sharing your delicious recipe and easy to follow video



    • Gemma Stafford on December 1, 2018 at 3:17 am

      Hi Marietta,
      Good! I am delighted to hear this. You clearly have made a great job of this recipe, well done you too.
      Happy birthday to your daughter, I hope you have a great celebration,
      Gemma 🙂



  30. Paul on November 29, 2018 at 5:31 am

    Howya Gemma,

    I made this recipe yesterday and I’m very impressed with the results (even though I left them in the oven for about 2 minutes too long so they ended up slightly drier than I like).

    Anyway, my question is: what type of cocoa powder do you use in this recipe? Dutch processed (i.e. alkalised) or natural?

    Many thanks,
    Paul

    Rush,
    Co. Dublin



    • Gemma Stafford on November 30, 2018 at 10:50 am

      Hi there, dutch processed is the best, but either will work. Great question!



  31. Aiknarf on November 29, 2018 at 2:12 am

    Hi!

    I made this brownie recipe using a locally produced 79% chocolate here in the Philippines. And it was great! It was moist and fudgy! Looking forward to making more of your recipes. You’re my fav! ❤



    • Gemma Stafford on November 30, 2018 at 10:52 am

      I’m delighted to hear that! Send us a photo next time!



    • Ice on December 17, 2018 at 10:49 am

      Hi! May I ask which cocoa brand you used, please?



  32. SUMMER on November 28, 2018 at 11:17 pm

    Hi, Gemma! Did you use bitter sweet chocolate for this recipe?



    • Gemma Stafford on November 30, 2018 at 10:55 am

      Hi! Yes, bittersweet or semisweet is best for baking.



  33. Linh Nguyen on November 28, 2018 at 5:18 am

    Hi Gemma,
    Can I use vegetable oil instead of butter?



    • Gemma Stafford on November 28, 2018 at 3:36 pm

      Hi yes you can but i do like the flavor butter adds.



  34. Chiara on November 27, 2018 at 1:41 pm

    Hello 0Gemma! Would you suggest this recipe instead of the previous one that you published (https://www.biggerbolderbaking.com/best-ever-brownie-recipe/)? Thank youuuu!!



    • Gemma Stafford on November 29, 2018 at 8:16 am

      Yes this is my new favorite. Both are great but I prefer this one.

      Best,
      Gemma.



  35. Meryl on November 23, 2018 at 12:24 am

    Hi Gemma,

    Is the oven temperature set to fan-forced? Thanks!



    • Gemma Stafford on November 23, 2018 at 7:35 am

      Hi Meryl,
      good question. I tend to use the fan/convection oven a lot, and then just keep an eye on the time. In my training we would have used a conventional/baking setting on the ovens, to be sure, so to speak. The suggestion is that you reduce the temperature by 10C/20F if you are using the fan. For a delicate thing, and the brownies are a little delicate, then I think reducing the temperature is a good plan.

        Custard type dishes really like a gentle bake too, so work with what you are baking. A sponge cake will like the higher temperature, and bake a little faster.
        I hope this is of help. There is no such thing as a precise baking time with a recipe, you always need to monitor, about 3/4 ways through the suggested baking time,
        Gemma 🙂


  36. Alycea on November 22, 2018 at 5:12 am

    Hello Gemma

    I absolutely love this recipe! Best ever brownies are the exact wording for this recipe, I just have one question.

    How long do they keep for after being baked? I’m hoping to make a batch and only eat them 5-6 days later, Will they still be fresh? or do you have a suggestion on how to store them to last that long



    • Gemma Stafford on November 22, 2018 at 3:04 pm

      Hi Alycea,

      I’m thrilled to hear that!!! They will last 5-6 days no problem. Also, do what I do which is cut them and freeze them so I can take one out at a time.

      P.s if you have a vacuum sealer (I do) I’d seal them to keep them extra fresh.
      Best,
      Gemma.



  37. Z on November 21, 2018 at 10:17 pm

    Hi Gemma,
    I tried your brownies and we love it. However, some said they are too sweet. So, i lower down the sugar then i add a secret ingredient… Coffee granules… It turned out even better… WAY WAY better… It adds in bitterness and mixed perfectly on its sweetness.

    Thank you for this recipe…



    • Gemma Stafford on November 22, 2018 at 3:51 am

      Hi there,
      #boldbaker 🙂
      Thank you for this lovely suggestion, what a good idea. Yes, this recipe will take the sugar adjustment easily, and coffee always adds a nice touch to chocolate, well done you, I am happy that you are experimenting with these recipes,
      Gemma 🙂



  38. Surbhi Garg on November 20, 2018 at 10:50 am

    Heyy
    Can I used melted dark chocolate rather then chunks???



    • Gemma Stafford on November 21, 2018 at 6:02 am

      Hi there,
      I would follow the recipe. The chocolate will melt in little pockets in the bake, and this is really delicious.
      If you are saying that you cannot get cocoa, then you could use melted chocolate through the bake. Then you will use the nine ozs of chocolate, melt it, cool it and mix it through the batter. I am not too sure what the result will be as I have not tried it. If you are swapping out the eggs too, then you are creating a totally different recipe. I have a number of brownie recipes here (https://www.biggerbolderbaking.com/?s=Brownies). Read these through to find one to suit your available ingredients.
      Thank you for being here with us,
      Gemma 🙂



  39. Charlene on November 19, 2018 at 9:34 am

    Hi Gemma! I already made these brownies before with regular cocoa powder and they turned out amazing and everyone loved them. Today I’m going to make these again but the only cocoa powder I have is dark specialty Hershey cocoa powder. Would this change the taste of the brownies??



    • Gemma Stafford on November 19, 2018 at 2:16 pm

      Hi there! Great question, this will only make it better with more depth of flavor. Enjoy!



  40. Nikki on November 19, 2018 at 8:25 am

    Hey Gemma! I’m a big fan of your recipes, and I’ve baked these brownies quite a lot of times by now. They turn out perfect every single time. I just wanted to know, if I can bake these in muffin liners, and what temperature and time should I keep them?
    Thanks! 🙂



    • Gemma Stafford on November 19, 2018 at 8:36 am

      Great idea! Same temperature, maybe check them 5 minutes early. Enjoy!



  41. Michelle Kay on November 17, 2018 at 2:35 pm

    What can i substitute the butter with for a non dairy option?



    • Gemma Stafford on November 18, 2018 at 7:26 am

      Hi Michelle,
      Margarine! A baking margarine will work well across all of your baking. The block one will be best.
      I hope this helps,
      Gemma 🙂



  42. MariaD on November 15, 2018 at 8:54 pm

    Hey gemma I’m a bif fan of your recipes for many years now! I wanted to ask you if I’d like to triple the batch ,wich is better to triple the ingredients at the beginning or to repeat the process 3 times? Thank you in advance!<3



    • Gemma Stafford on November 16, 2018 at 10:30 am

      Hi! Great question! I think doubling a recipe is usually works really well but triple can throw it off. I might double it then make on additional batch, i hope that helps!



  43. Oreolover123 on November 13, 2018 at 6:29 pm

    Hi, Gemma.
    Every weekend me and my mom and my sister bake. This weekend we are baking your delicious looking brownies that I am sure will taste great!
    I have a little question I was wondering and that if you can tell me the answer to that would be great!
    So my question is when it says ”All-Purpose Flour” can we use regular/simple flour instead or no? And why?
    My second question is when it says ”Roughly Chopped Chocolate” what kind of chocolate did you use? I mean there is Caramel and all those which one did you use?
    I would rate this a 5 except I haven’t tried it but I can not wait to try it.
    Thank you so much if you answer these question. I know you must be busy getting all these questions.
    Thank you,
    I wish you have a great day/night.
    – Oreo!



    • Gemma Stafford on November 14, 2018 at 1:56 am

      Hi there,
      The first part of your question is about the flour. All purpose flour is also called plain flour in some places, and this may be what you mean by simple flour where you live. There are no raising agents in this plain flour.
      The second part is also simple. I use a real chocolate, 72% cocoa solids, semi sweet. This chocolate gives a great flavor and result in all of your baking. This information is usually on the back label of your chocolate bar.
      I am delighted you are baking with your family, what a lovely thing to do. Read the recipe carefully, follow the instructions and all will be well.
      Gemma 🙂



      • Oreolover123 on November 14, 2018 at 5:12 pm

        Thank you so much for replying to me.
        I understand now.
        -Oreo.



        • Gemma Stafford on November 15, 2018 at 2:26 am

          Thank you for being here with us,
          Gemma 🙂



  44. Minnie on November 13, 2018 at 5:42 am

    My brownies turned out great, however they were slightly spoiled by the amount of salt. I felt the suggested one teaspoon was a lot but against better judgement put it in. I could really taste the salt in the finished product and long after I had eaten them I could still feel the effects it in my mouth. I used unsalted butter too.
    I will definitely make this recipe again but with probably half a teaspoon of salt.



    • Gemma Stafford on November 13, 2018 at 8:11 pm

      Delighted to hear that you liked it, Minnie:). If you printed out the recipe just make a note for yourself about lowering the slat so you know for next time.

      Best,
      Gemma.



  45. Jannie capili on November 13, 2018 at 3:45 am

    Tank you i make a perfect brownies😁



    • Gemma Stafford on November 13, 2018 at 8:04 pm

      Delighted to hear that you liked it 🙂

      Best,
      Gemma.



  46. Zakiyyah on November 13, 2018 at 2:07 am

    Omg just can’t tell you how tasty it was , cldnt resist eating.thia was my first time trying a brownie recipe and it was a bomb !! although it got slightly over cooked in the corner of the tray !!! yummy
    Thanks a bunch Gemma



    • Gemma Stafford on November 13, 2018 at 8:05 pm

      Delighted to hear that you liked it!:)

      Best,
      Gemma.



  47. Ice on November 12, 2018 at 2:43 pm

    👍



  48. marilyn on November 12, 2018 at 9:58 am

    HI Gemma,

    Thank you for your response! Would packing the brown sugar have changed the consistency of the brownies? Essentially adding more sugar? I am going to try again tonight.

    Thank you,
    Marilyn



    • Gemma Stafford on November 12, 2018 at 8:20 pm

      Hi Marilyn,

      You know, I don’t pack my brown sugar. I scoop and level. So maybe that was the issue.
      Is your brown sugar demerara sugar or a different type of brown sugar?

      Fingers crossed for next time.
      Gemma.



  49. Lallie Pillay on November 12, 2018 at 8:11 am

    Dearest Femme

    God Bless for sharing such delicious yummy recipes



    • Gemma Stafford on November 12, 2018 at 9:04 am

      It’s my pleasure, enjoy!



  50. Sadaf on November 12, 2018 at 3:35 am

    Hi gemma can u pls tell the recipe of brownie cookiedough cheesecake.thnx



    • Gemma Stafford on November 12, 2018 at 9:22 am

      Hi! I’ve never made that before but sounds like an awesome idea, ill have to work on a recipe for that!



      • Sadaf on November 13, 2018 at 3:39 am

        Thnk you .tht will be much appreciated as my kids really love ur brownies,cookidough and cheesecake.now they want these together in one recipe.



        • Gemma Stafford on November 13, 2018 at 8:05 pm

          Delighted to hear that you like my recipes 🙂

          Best,
          Gemma.



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