Recipe uploaded by

36 ratings

Recipe by Orlando Murrin

Leave a comment or rate this recipe

Tested

1. Cut the butter into smallish cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
2. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip the flour and cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
3. With a large sharp knife, chop the white and milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.
4. Break the eggs into a large bowl and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don't lose heart. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like - you don't want to undo all the work you did in step 4.
6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they're dotted throughout. Now your mixing is done and the oven can take over.
7. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
8. Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you'll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it's useful to know that they'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Per triangle

144 kcalories, protein 2g, carbohydrate 17g, fat 8 g, saturated fat 5g, fibre 0.5g, salt 0.06 g

Latest comments and suggestions

Results 1-20

• rachel

  04 November 2007

  rachel rated and commented on this recipe

  

  I substituted the milk and white chocolate for more dark chocolate, to make it less sickly and, most importantly more chocolately.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisa Online

  07 November 2007

  Lisa Online commented on this recipe

  Absolutely the *best* brownies I have ever tasted! Soft, dense chocolate in the middle, firm outside, nuggets of chocolate everywhere and even better the next day (if they last that long). Well worth the effort! Heavenly :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• asterixx20

  09 November 2007

  asterixx20 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gina

  12 November 2007

  gina commented on this recipe

  Best brownies Ive ever tasted. I will never try another recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LabCook

  18 November 2007

  LabCook commented on this recipe

  Maybe someone can help me. I had followed the instructions and checked if it had been baked long enough. The surface had a paper shiny texture and center was not wobbly so I took it out to cool. But when I cut it, the insides was still paste-like. Is it supposed to be like that? Had I not baked it long enough? I thought maybe the reason was that i used a slightly smaller square tin, about 20 cm, this would require a longer baking time? How would I know? I am new to baking so I am quite a greenhorn. Pardon me if this is not the right place to ask. Thank you for your help.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kirstyjolly

  18 November 2007

  kirstyjolly rated and commented on this recipe

  

  This recipe lives up to its description - they are the best brownies ever! Baked them twice in week I was so thrilled with them. Fantastic served warm with vanilla ice cream, or just cold by themselves with a nice mug of tea :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• varkyrie

  25 November 2007

  varkyrie commented on this recipe

  Yes LabCook, I believe you haven't baked your brownie long enough. Chocolate recipes can be tricky and that is why you have to check them with a tooth stick before you take the pan out of the oven. The brownie has to be moist inside, but not sticky or liquid. Next time use a toot stick. If it comes out clean, the cake is ready, if not leave it in the oven another 10/15 min. Good luck!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tigger25

  29 November 2007

  tigger25 rated and commented on this recipe

  

  Absolutely delicious!!! I baked them for a girls night and they went down a storm. Will definitely use this recipe again. A1****

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Danijela

  28 December 2007

  Danijela rated and commented on this recipe

  

  For once brownies that taste as good as they look - i never had much luck with brownies, usually ended up with something that was too dry or too ... muddy, but these are truly best ever brownies. Thanks guys!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Denise Perry

  11 January 2008

  Denise Perry commented on this recipe

  We agree that these are the "best ever" but they did need to cook longer in our oven - the results were definitely worth waiting for!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dan

  24 January 2008

  dan rated and commented on this recipe

  

  beatiful mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Charlotte M

  27 January 2008

  Charlotte M rated and commented on this recipe

  

  Without a doubt, this is the best brownie recipe ever tried! Made this with all milk chocolate chunks, rather than half milk, half white chocolate chunks.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sejal

  28 January 2008

  Sejal commented on this recipe

  So Nicely explained! The step by step process is excellent and informative i will definetely try this recipe tonight!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sarah's

  01 February 2008

  sarah's rated and commented on this recipe

  

  Very, very rich and chocolately!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kat A

  04 February 2008

  Kat A rated and commented on this recipe

  

  Tried this recipe yesterday to bring into work today and they went down like a treat - I've never had so much enthusiasm about anything I've brought in before! The recipe was very easy to follow, and the brownies came out just as described. They were lovely and moist, and the flavour was very rich. I did need to cook them for just over 30 minutes though, and our oven normally tends to be a little hotter than normal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SammieJ

  12 February 2008

  SammieJ commented on this recipe

  Absolutley delicious and they have magically dissapeared, with a little help from my mum and sister!!! I'll definatley make them again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jacqueline

  16 February 2008

  jacqueline commented on this recipe

  This is the best chocolate brownie recipe ever; the results were amazing and loved by everyone - truly chocolatey, crisp edges and gooey filling. I used a white chocolate with coconut in, which seemed to work well, and the recipe was simple enough to make with my (nearly) three year old daughter.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vixsticks

  18 February 2008

  vixsticks commented on this recipe

  They live up to their name!!! I now have regular requests for them from friends and work well as a homemade birthday pressie. I use a bit more chocolate for the chunks - Green & Blacks white chocolate works v well as not too sickly. Yum yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vixsticks

  18 February 2008

  vixsticks rated and commented on this recipe

  

  They live up to their name!!! I now have regular requests for them from friends and work well as a homemade birthday pressie. I use a bit more chocolate for the chunks - Green & Blacks white chocolate works v well as not too sickly. Yum yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Izzylivy

  20 February 2008

  Izzylivy commented on this recipe

  These truely live up to their name...BEST EVER!! Made them for a girlie lunch & it was the only time silence befell the group, to be followed by ooohs & yums! Did have to bake them for longer than the recipe said but who cares, worth the wait.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/1223/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 185g unsalted butter
• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Cuts into 16 squares or 32 triangles

Preperation and cooking times

Ready in 1 hour, inc cooling (worth every minute)

Ingredients

• 185g unsalted butter
• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar

Per triangle

144 kcalories, protein 2g, carbohydrate 17g, fat 8 g, saturated fat 5g, fibre 0.5g, salt 0.06 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.