Gemma’s Best-Ever Brownie Recipe delivers the ultimate indulgence in just one hour. These brownies boast a crackly, glossy top that gives way to a fudgy, melt-in-your-mouth center.
Each bite is rich with deep chocolate flavor, balanced by a hint of sweetness that’s simply irresistible. Perfect for satisfying your sweet tooth or impressing guests, they’re a treat that feels both decadent and effortless.
With a 25-minute prep and 30 minutes in the oven, this recipe is as easy as it is rewarding. The result? Brownies with a chewy edge and a dense, velvety interior that’s studded with pockets of gooey goodness. Whether warm from the oven or cooled to perfection, they’re a guaranteed crowd-pleaser. Once you try them, you’ll understand why they’re called the best-ever.
Ingredients for Gemma’s Best-Ever Brownies
- 4 large eggs, at room temperature (for better mixing)
- 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 (light brown sugar works too)
- 1 cup (8 oz/225 g) butter, melted (unsalted preferred)
- 2 tablespoons vegetable oil (or any neutral 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 (semisweet works too)
Step-by-Step Instructions
- 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.
- In a large bowl, whisk together the eggs, brown sugar, granulated sugar, melted butter, oil, vanilla, and salt until smooth.
- Sift 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.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chopped chocolate evenly over the batter.
- Bake for about 30 minutes, or until the brownies are JUST set to the touch (a toothpick inserted should have a few moist crumbs).
- Remove from the oven and let cool to room temperature before removing from the pan and slicing into 16 brownies.
- Enjoy warm with vanilla ice cream! Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 8 weeks.
Perfect Pairings: Sauce and Topping Ideas
Take your brownies to the next level with a drizzle of caramel sauce or a dollop of whipped cream. For a fruity twist, try a spoonful of raspberry coulis or fresh berries. If you’re feeling indulgent, a scoop of vanilla ice cream or a sprinkle of sea salt can elevate the rich chocolate flavor.
Storage Secrets: Keeping Brownies Fresh
Store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 8 weeks. To enjoy frozen brownies, let them thaw at room temperature or warm them in the microwave for 10-15 seconds.
Time-Saving Tips for Busy Bakers
To speed up prep, use a stand mixer to whisk the eggs and sugars together. You can also melt the butter in the microwave in 20-second intervals to save time. If you’re short on time, skip the parchment paper and simply grease the pan well—just be careful when removing the brownies.
Recipe Variations: Mix It Up!
Add a crunchy texture by folding in chopped nuts like walnuts or pecans. For a minty twist, swap the vanilla extract for peppermint extract and top with crushed candy canes. If you’re a fan of gooey centers, reduce the baking time by 2-3 minutes for an extra fudgy result.
Equipment Essentials: What You’ll Need
For this recipe, a 9×13 inch baking pan is key to achieving the perfect thickness. A sifter ensures the flour and cocoa powder are lump-free, while a rubber spatula helps gently fold the ingredients without overmixing. Don’t forget parchment paper for easy removal and cleanup!
Gemma’s Best-Ever Brownie Recipe
Ingredients
- 4 large eggs, at room temperature
- 1 cup plus 2 tablespoons granulated sugar 8 ¼ oz/227 g
- 1 cup plus 2 tablespoons dark brown sugar 6 ¼ oz/177 g
- 1 cup butter, melted 8 oz/225 g
- 2 tablespoons vegetable oil
- 4 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour 5 oz/142 g
- 1 cup unsweetened cocoa powder 4 oz/115 g
- 1 ½ cups roughly chopped bittersweet chocolate, divided in half 9 oz/255 g
Instructions
- 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.
- In a large bowl whisk together the eggs, brown and white sugar, melted butter, oil, vanilla and salt until smooth.
- 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.
- Pour the batter into the prepared pan, then smooth the top. Top with the remaining chopped chocolate.
- Bake for about 30 minutes, or 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 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.
