Best-ever brownies

Best-ever brownies

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(654 ratings)

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Cooking time

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

Skill level

Moderately easy

Servings

Cuts into 16 squares or 32 triangles

A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra decadence

Nutrition and extra info

Nutrition info

Nutrition per triangle

kcalories
144
protein
2g
carbs
17g
fat
8g
saturates
5g
fibre
0.5g
sugar
14g
salt
0.06g

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

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Method

  1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best 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/conventional 180C/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 85g plain flour and 40g 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 50g white chocolate and 50g 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 3 large eggs into a large bowl and tip in 275g golden caster 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.

Recipe from Good Food magazine, May 2003

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Comments

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minicakes's picture

If you're struggling to follow, here's the outline (you only need two bowls as well):
* melt butter and dark chocolate together
* whisk eggs and sugar together to milkshake consistency, about double volume
* fold in melted chocolate, then sieve and fold in flour and cocoa
* stir in white and milk chocolate (chopped into chunks)
* line tin with non-stick baking paper, bake for 25 mins at 160ºC fan / 180ºC / gas 4 / 433K

Kas38's picture
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I have made these brownies a few times and they are always delicious. Everyone always comments on them. Great recipe.

wee_g74's picture
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The recipe title doesn't lie, they really are the best ever brownies!!

xalexarcadex's picture

Amazing Brownies, first time ive ever made them and they turned out fantastic. Simple recipe, not expensive to make, and everyone who has tried them loved them, including me.
The only problem with this recipe is the fact that we cant stop eating them!

bacon-n-egg's picture
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Lovely Brownies simple and straight forward - to simplify - microwave the butter and chocolate in a plastic bowl, chop us the chocolate, in another bowl, sieve the cocoa and flower and 3rd bowl mix the sugar and eggs (I am not sure why he has bang on about mix this is a little pointless) Line a tin. Didnt take long to prepare in prep either not sure about the prev post? I didnt use milk chocolate either.

jessicasms's picture
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Made these brownies earlier today and think the recipe is quite time consuming. I liked the addition of white choc chunks and also added some mini fudge chunks which is lovely. Baked them for about 20 mins, although they were very fudgy/unset and could have done with a little bit longer. Although tasty, I'm not sure I would bake these again as they were very time consuming.

Crompsea's picture

I signed up just so I could comment on how these are, indeed, the Best Ever Brownies. Please don't be dismayed by the lengthy method, it is necessary to follow each step precisely - your mouth will not be disappointed!! I've made these 47 times now, so practically know it word for word, and everyone that has tried them has rolled their eyes in pleasure. Party.

feetrabbit's picture
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I'm really picky with desserts. Especially chocolate desserts. Because I'm a really good cook, and an ever better eater. I have incredible taste buds.
And this is, by far, by miles, by moons, the BEST brownie recipe I have ever made.
Thank you for posting this and not letting me DIE before I tasted this.
It's going in my recipe book, that I was given at 13, and only contains the best of the best, the crème de la crème, the ultimate orgasms in one's mouth.
Don't you hesitate to try them - for a twist? cheesecake brownies. Or don't mess with the original.
Heaven.

aureliecjohnson's picture
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Don't let the recipe put you off. It is far too wordy but once you get the hang of what needs to be done, it is easy, very satisfying to make and definitely the best brownie ever!

annahorvath's picture

It's longer to read the recipe than to make the cake! I'll try it this weekend.

beckyastley1977's picture

First time i've ever made brownies and can honestly say they are the best ive ever eaten. There are a few steps, but its not difficult to do. we just had a chunk warm from the oven with mascapone. deliciously naughty. We'll be eating it all week as you don't need much. I swapped the white chocolate for chopped hazlenuts as I dont like white chocolate.

Azmool's picture
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Amazing brownies, I just leave them as squares rather than halving them into triangles.
Walnuts are also a great substitute to the milk and white chocolate!

fergie222's picture

Great recipe, they really are the best out of the many recipes I've tried! x

AlexChef2014's picture

I substituted the 50g of each milk and white chocolate for 100th of Toblerone. Yum.

Moorlands Angel's picture
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Most amazing brownie recipe I've ever come across, they always go down well when I cook them for friends, family or work.

Aromatic Joe's picture

Very nice taste and amazing recipe. with a twist of doTERRA peppermint oil, they are brownies to be truly addicted to.

Charlie24.93's picture

Have found this recipe quite hit and miss, first lot wouldn't bake through (too squigy with a thick crust), second time perfect, third time erupted all over my oven!

Garysmissis's picture
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Amazing, and easy to do. Everyone loved them

richardnoble's picture
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Just made these and all though it took alot of preparation time and washing up and drying of the utensils used they came out ok and tasted lovely!

webmarina's picture
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OMG it's so tasty - these brownies should be forbidden :-) Totally made my day, will definitely cook again.

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