Gemma's Best Ever Brownie Recipe
User Reviews
4.6
Gemma's Best Ever Brownie Recipe
Description
This brownie recipe mixes room-temperature eggs with white and dark brown sugars, melted butter, vegetable oil, vanilla, and salt to create a smooth base. Flour and unsweetened cocoa powder are sifted and folded in gently to preserve density. Half of the chopped bittersweet chocolate is folded into the batter before pouring into a parchment-lined pan.
After smoothing the batter, the remaining chocolate is sprinkled on top for melted chocolate bursts. Baking at 350°F results in brownies that are just set to the touch, firm at edges yet soft inside, making them tender and moist. Cooling before slicing helps maintain shape and makes cutting neater.
The recipe yields 16 brownies, ideal served warm with vanilla ice cream. The combination of brown sugar and dark chocolate helps achieve a moist and intensely chocolatey profile. Salt and vanilla extract add essential flavor depth.
Brownies keep well at room temperature for three days or can be frozen for up to eight weeks. For cold, neat slices, refrigerate or freeze after cooling before cutting. The recipe cautions against over-mixing and over-baking to retain fudgy texture and suggests watching doneness cues carefully.
Ingredients
- 4 egg at room temperature, large
- 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 butter melted, 8 oz/225 g
- 2 tablespoons vegetable oil
- 4 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder 4 oz
- 1 ½ cups bittersweet chocolate divided in half, roughly chopped
Notes
- Use brown sugar for moist, fudgy brownies; homemade brown sugar works as a substitute if needed.
- Choose good-quality unsweetened cocoa powder; avoid hot chocolate powder which contains sweeteners.
- Bittersweet chocolate chunks (about 70% cocoa) create rich chocolate texture; semi-sweet or milk chocolate may be used alternatively.
- Include salt and vanilla for essential flavor balance.
- Do not over-mix the batter to avoid tough brownies; fold dry ingredients gently.
- Brownies are done when edges are firm but centers remain soft; they will set further as they cool.
- Cool brownies completely in the pan before slicing; chilling or freezing before cutting can make slices neater.
- Store at room temperature for up to three days or freeze for up to eight weeks; thaw at room temperature or microwave briefly before serving.
User Reviews
Overall Rating
4.6
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I haven’t tried it yet but this looks like a good recipe!