Ultimate Chocolate Brownie Recipe | Cupcake Jemma

Ultimate Chocolate Brownie Recipe | Cupcake Jemma

Mmmm. chocolateeee…oh, hi. Sorry I didn’t see you there. I was too busy dreaming about this brownie I want to make.  Get ready for the best brownie recipe ever. Fudgy, moist and mega rich this guy is PACKED with chocolate for the ultimate brownie experience.

For starters, here is my slightly American version of Jemma’s Ultimate Fudge Brownies. Be sure to watch her short video to see her comments first hand.

If you live in the US, you will discover that Cupcake Jemma is from London. And… they use a different system of measuring things than we do here in the U.S. I’ve tried to write down the recipe the best I could.

Be sure to watch her short video to see her comments first hand. Hopefully, I’ll get a chance to convert the grams to cups. I never really paid attention before, but I did discover that the product packages show how many grams are in a package. Have you ever noticed that before?

Cupcake Jemma’s Ultimate Chocolate Brownies


250 grams butter 250 grams of dark chocolate (at least 70% cocoa) 350 grams caster sugar (Also known as baker’s sugar. See comment below). 6 free range chicken eggs 1 teaspoon vanilla extract 150 grams plain flour – sifted 1 pinch of salt.

Optional ingredients:

Crushed hazelnuts for crust (Or whatever types of nuts that your like best.) Whipped Cream and chocolate slivers for topping


Grams: In the US, we need will need a food scale to determine the correct amounts to use. I found a food scale at Walmart for less than $15 that shows both pounds and grams. You can find food scales on Amazon also. –

Caster Sugar: This is also known as bakers sugar. It is super fine and melts faster than regular sugar. Yet, it is more coarse or textured than powdered sugar is. Here in the US, you can find caster sugar on Amazon. Yet, you will notice that it is rather expensive. I’ve read that you can make your own caster sugar using a coffee grinder. Making my own caster sugar is on my to do list, but it hasn’t happened yet.

Steps to Prepare these Ultimate, Best Ever Brownies:

Preheat Oven to 180 Celsius (350 degrees Fahrenheit)

1. Grease a 10 inch baking tin (pan)

2. If you want a nutty crust, spread a layer of crushed hazel nuts over the bottom of your pan. Set aside. Of course, you can use what ever kind of nuts you want.   If you need to crush the nuts, use a rolling pin to smush them.

3. Melt butter and dark chocolate together. She recommends melting the butter and chocolate in a pan over boiling water. Once melted, set aside the melted chocolate and butter so it can cool while you are working on the next step.

4. Beat the eggs and sugar together for a couple of minutes at high speed.

5. Add 1 teaspoon of vanilla extract to the egg mixture.

6. Add the chocolate mixture to the egg and sugar mixture and mix at low speed until combined.

7. Add a pinch of salt into your sifted flour.

8. Slowly fold the flour mixture into the chocolate mixture. Mix until combined.

9. Add the brownie mixture and spread out evenly.

10. Bake at 180 Celsius (350 degrees Fahrenheit) for 25 – 35 minutes. Exact time will depend on your oven and how chewy or dry you like your brownies to be. In the video, she cooked hers for 28 minutes.

11. Allow the brownies to cool for one hour.

12. Cut the cooled brownies into 4 x 4 square or what ever size you prefer.

13. If desired, add whipped cream and slivers of chocolate as a topping.



46 Comments on this Post

  1. Andrea Guerrero Vallejo

    i made this recipe, everyone ate it when still warm, after 2 hours there was nothing left and i was the queen of the family…thank you so much for this

  2. Anees Niazi

    Kell Brook's favourite video.

  3. Gleb Kuziin

    Kell Brook brought me here

  4. chun to

    how come my brownie pop up in the central and not as flat as in the video@@

  5. Sumaya Ahmed

    how are u not FAT???

  6. Susan Rosero

    tnx for easy recipe of my favorite brownies….i will cook all ur recipe

  7. TheGreatJourney89

    I've made it! Everyone was like "OMG it's AMBROSIA!!"
    The final mix was actually more liquid than yours, maybe because the chocolate wasn't really cold when I added to the eggs?

  8. Jade John-Joiles

    can you use milk chocolate instead

  9. AmberLeigh

    Did anyone's batter end up runnier than the one in the video I measured everything down to T and it came out a lot runnier… currently in the oven so we'll see what the end results is like

  10. Mangukiya Dhruvita

    plz I need measurements in cup and spoon

  11. Cleo Brown

    Made these yesterday. I think I over mixed the batter because the batter consistency was too thin. Had to bake it for an 50mins.

  12. Bruce Shaffer

    U.S. Measurements?

  13. Anu Pri

    thank you so much for this recipe!! you really saved my life <3

  14. Katie Cc125

    Please get a tripod?!!

  15. Miles Peterson

    These videos are going to be the death of me… ( ._.)

  16. Farwa Pirbhoy

    My batter was extremely runny.

  17. Kalaila mae Khayog

    how did you check if it's gooey inside?

  18. Love Superbeasto

    If I reduce the sugar should I still use 6 eggs or use less eggs??

  19. Reena Antony

    I tried and it was so so so super and yummy thank you very much for your recipe 😋😋😋😋😋😋

  20. Eizzah Azman

    what if you wanna use cocoa powder?

  21. dancer4evr1000

    I usually hate brownies, but these look sooo good!!

  22. Anuj Grover

    can I use white butter instead?

  23. Artistic101

    Can you use a round baking tin instead of squared tin

  24. Ulaş Oktay

    It is just AMAZING!I didn't believe it when I first made it…Loved it so much, thank you!..❤️❤️❤️

  25. Mahfuzah Kosaini

    Can i half this recipe to make 8" size??

  26. coconutsuite16

    What chocolate should I use? As in the brand.

  27. I Sweeny

    These are amazing.The BEST ever!100% the BEST!

  28. Zarogan

    Great video as always, kudos to you Jemma. I'd like to know how you know exactly when to take it out of the oven, do you check it by piercing it with a knife like a cake?

  29. ElIie's Life

    Or you need any baking powder for it to rise

  30. Margaux Perez

    can i make these brownie batter into a brownie cookies? x

  31. Casey Bryson

    Could u add milk choc instead,?!

  32. 柯豆豆

    Would it be okay if I replace the butter with coconut oil

  33. Borbala Fadare


  34. Amin Idris

    Hi Jemma.. this recipe calls for 10" tin. Is there any way you can come out with a recipe for 9" tin?

  35. Jose Castillo

    hi jemma, can i use a regular chocolate instead of dark?

  36. Tasty Cooking

    i made brownie with ginger and nutmeg, amazing flavor, this is something iunreal

  37. Firuzi Vaid

    Hi I am planning to make this recipe tomorrow, I wish to know if I should be using salted or unsalted butter for this recipe Thanks 🙂

  38. Emma Aconi

    can you use milk chocolate instead of dark chocolate?

  39. Abeygale

    Yum. Brownies are my complete favourite.

  40. Welly Siswanto Mulyono

    Hai. Do we have to beat the egg and sugar until ribbon stage? As i am new and only have hand mixer.. thank for the advice

  41. Hanoon Khalid

    how many people does this recipe serve?

  42. Kinetsie Varvenfloot

    Butter is disgusting, so I'll try this using marg.

  43. sanjana bakshi

    hi…ive made this receipe couple of times but there is crusting on top and its not as smooth as yours….wat should i do to prevent it?

  44. faizan farooq


  45. Joanna Barry

    I made this today for dessert, served it with diam ice cream it was amazing and I heard lots of good things from my family. thanks jemma.

  46. StephWorsnop

    What about pot brownies? Jemma you should do a recipe for that haha


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