Go Back
4.52 from 1689 votes
Best-ever Brownies are cut into big squares, with crinkle top and melted chocolate.
Print Recipe
Gemma's Best Brownie Recipe (One Bowl, Crackly Top)
Prep Time
25 mins
Cook Time
30 mins
Total Time
1 hr
 

My brownie recipe makes rich, fudgy brownies with a crackly top in an hour —easy, one bowl, and better than any box mix.

Course: Dessert
Cuisine: American
Servings: 16 Brownies
Author: Gemma Stafford
Ingredients
  • 4 large eggs, cold
  • 1 cup plus 2 tablespoons (8 ¼ oz/227 g) granulated sugar
  • 1 cup plus 2 tablespoons (6 ¼ oz/177 g) dark brown sugar
  • 1 cup (8 oz/225 g) butter, melted
  • 2 tablespoons vegetable oil
  • 4 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 cup (5 oz/142 g) all-purpose flour
  • 1 cup (4 oz/115 g) unsweetened cocoa powder
  • 1 ½ cups (9 oz/255 g) roughly chopped bittersweet chocolate, divided in half
Instructions

  1. Preheat the oven to 350°F (180°C). Butter and line a 9x13 inch (23 x 33 cm) baking pan with parchment paper. Set aside. 

  2. In a large bowl whisk together the eggs, brown and white sugar, melted butter, oil, vanilla and salt until smooth.

  3. 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. Pour the batter into the prepared pan, then smooth the top. Top with the remaining chopped chocolate.

  5. Bake for about 30 minutes, or JUST set to the touch.

  6. Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies.

  7. Enjoy warm with vanilla ice cream! Store leftovers in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 8 weeks.

Watch the Recipe Video!

Recipe Notes
  •  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.
  • Use a good quality, unsweetened cocoa powder for the ultimate decadent brownie. Don’t use hot chocolate powder which contains sweeteners and other ingredients.
  • We prefer extra rich bittersweet chocolate (70%) chunks for this recipe but you can use semi-sweet or even milk chocolate if you like that better.
  • Don’t forget to season your brownies. Salt and Vanilla are key ingredients, adding essential flavor and dimension. Please don’t leave them out!
  • Be careful not to over-bake! Brownies are perfectly cooked when they are firm around the edges but still soft to the touch in the middle, as they will continue to set once they come out of the oven. After baking, cool completely in the pan at room temperature before slicing.
  • For extra neat slices, cover your cooled brownies well and chill (or freeze) until cold and firm, about 2 hours, before slicing. Once sliced, store in an airtight container at room temperature for up to 3 days.
  • Brownies can be stored at room temperature for 3 days or frozen for longer storage: place them in a single layer on a parchment-lined tray. Freeze until firm, then transfer to an airtight container. Defrost at room temperature for about 1 hour (or microwave briefly).
  • Watch the 5 Pro Chef Secrets video to see the tips in action!