Best-ever brownies

Best-ever brownies

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(749 ratings)

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

Moderately easy

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 per triangle

  • kcalories144
  • fat8g
  • saturates5g
  • carbs17g
  • sugars14g
  • fibre0.5g
  • protein2g
  • salt0.06g
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Ingredients

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large egg
  • 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.

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Comments (993)

jeanbaxter66's picture
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I've been wanted to make these for months and today I had some spare time, a chocolate craving and all the ingredients (or so I thought). I measured everything out and then realised I didn't have any cocoa powder. I did however have some Green & Blacks drinking chocolate so substituted this although it didn't sieve very well and so probably only added 30g. I reduced the sugar to 210g as 275g seemed a lot. I also added 4 eggs as they were small. Set the oven 160C Fan and baked for 25 mins. It came out still uncooked in the middle so put it back in for another 15 mins, then another 10 mins and then a further 15 mins until it was finally cooked through. A total of 65 mins! Just had a piece with a cuppa and it is delicious and totally worth the wait.

Susselady's picture
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Lovely brownies but never cook in 25 mins.
I usually need 50 mins to be cooked. 25 mins does produce a nice chocolate goo though!!

ruthwatson92's picture

Love this recipe and have made it so many times. I follow exactly as it says and it is fun. My only issue is that I find they always take so much longer to bake than 25 mins. I wonder if others find this too?!! Sometimes 40 mins or longer. They are so delicious though.

tan0588's picture
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These brownies were so easy to make and were delicious! I have made a few different brownies before but these are definitely the best ones! I made over 250 brownies using this recipe for a party and everyone commented on how nice they were, saying they were the best brownies they have eaten! So many people want the recipe now!

So easy to do and so yummy!

aprilsplaypen's picture

Brownies came out perfect - be careful of timings! My brownies were almost over done at 30 minutes! Luckily they were delicious - somehow both cakey but also so moist and chewy. mmm.

I also misread the method instructions and mixed the flour and cocoa into the melted chocolate and butter instead of right at the end. I think this actually really helped to keep the air in because I then only needed to fold this in with the eggs once - not fold the chocolate and the eggs and then fold again to incorporate the flour/cocoa. Happy little accident and truly delicious brownies!

ruthwatson92's picture

I have made this recipe a few times and I do love it but I always find that even after 25 mins mine are not ready and the middle is still so gooey. I end up having to bake them for so much longer! I noticed your said that yours were nearly overdone at 30 mins. I am wondering if you followed these cooking instructions or used a different heat?! I find it so strange mine do this - still worth it mind you.

Chocolate2015's picture

Love this recipe, the only thing I omitted was the extra chopped milk and white chocolate and reduced sugar to 200g and it was delish! Baked in 25 mins fan 160C , could even take it out of the oven 2-3 mins earlier and it would be perfect. Nevertheless it tastes very chocolaty and is nice and gooey in the middle.

taitoops's picture
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This is a wonderful recipe. I substitute flour for GF and they are just as delicious. I would agree that they take another 5 mins but I always pop them in the fridge overnight before cutting them. I manage a coffee shop and we make these every week...they are delicious!

nathalie27's picture
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It is a very easy recipe but sooooooo good! 2 comments:
1. the brownies need more than 25 min. It depends on the oven but seeing many people having this issue, take this into consideration, Minde baked for 45 minutes. As yes, you do need to check if the center is still wobbly.
2. next time I would definately cut on the sugar.

Lauren McAlear's picture

I have made this recipe many times and the first two times it went really well and it was delicious. But the last few times I have made this recipe, I have cooked it for over the suggested cooking time and the middle was just batter. It was not cooked and didn't become more solid when I cooled it for multiple hours. I'm not sure what went wrong but I personally wouldn't suggest this recipe

Clodine's picture

This is the best brownies recipe ever. Its just perfect for the chocolate fans! I now found the perfect brownies recipe. I have used the correct square and the brownies were not done after 25 minutes so I had to cook it for another 10 minutes. I used the traditional oven, not the fan oven.

Becciibee's picture

I used the correct 2cm square tin, but my brownies was not done after 30 minutes! Took around 1 hour to cook, was amazing taste. I used terry's chocolate orange 100g instead of 50g white and 50g milk. Tasted lovely chocolate orangel brownie :)

lesgracejones's picture
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These really do deserve the title Best Ever Brownies. They are absolutely delish.

Hhob's picture

Well I must be the only person to fail with this recipe. I followed it to the letter, taking care not to knock air out. I also noted timing extensions that everyone recommends and took them out after 35 mins. The brownies came out heavy, solid and dry. They've gone in the bin! An expensive diaster, never to be repeated.

VCS92's picture

I made this recipe last night as a housewarming gift for a friend - they're absolutely delicious!

I didn't have a 20cm square tin, so used a circular cake tin (probably 20cm diameter approx.) They weren't done after 25mins, in the end mine had about 45mins on 160C Fan. Anyway, just do what it says in the recipe and gently shake the tin to see if it wobbles in the middle - mine came out perfect following this advice.

I also topped mine with little chocolate coated crunchy balls just before I put it in the oven - looked really pretty and gives a really great texture!

loopyleicester's picture

this is the only recipe ill use..i add some golden syrup and make my own topping when cooled and i tell you what i get asked to make them again and again!! i would say dont overcook, when they cool they harden a bit and it makes them all soft and gooey in middle, dont have temp too high if it looks bit burnt or anything when cool use chocolate butter cream and syrup all mixed and pour it over and put in fridge DELICIOUS! Ive just made more and i know they will be gone by tomz!!

kierawxox's picture

Amazing . Made the perfect brownies

allielovetocook's picture
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A well named recipe! Simply awesome brownies. I didn't have golden caster, so used white granulated instead, but only 200g (which we thought was perfect. But I did increase the quantity of white chocolate by 25g. All-in-all, pretty much perfect - 25 mins at the recommended temperature made them squishy but light and melt in the mouth. My usual years old brownie recipe is being replaced!

Liddiloo's picture
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This is the perfect squidgy brownie recipe. I cook it for the time on the recipe and once it has cooled in the tin I put it in the fridge till its cold before cutting. I also also chill them before serving as they are easier to handle. I've made batches for work and they are raved about. Yes they are squidgy, but finger licking good.

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Questions (23)

effyfreeman's picture

Baked mine at 160 (fan) for 29 mins and they were totally raw in the middle...not that that stopped me from eating it (with a spoon)...what am I doing wrong?

ruthwatson92's picture

I have the same problem and I am sure that my oven is fine! I've done the recipe in various ovens but it still happens. Maybe tin size is not as suggested?

goodfoodteam's picture

Sounds like your oven might be a little cool. You can check the accuracy with an oven thermometer. Or maybe the size of tin was a little smaller than suggested? A smaller tin would make the cake deeper, as so it would need to bake for longer. Make sure you don't cut into the brownie before it is completely cold and fully set. Hope that helps.

estherbrace's picture

Any ideas for how I could use this for a recipe in a jar gift??

greddie's picture

I'm following the recipe to the letter, but they just will not bake. I had them in for almost an hour yesterday and still they just resembled chocolate batter. Any tips?

Cookies2002's picture

How long can these brownies be kept in an air tight container? x

sgunner's picture

I have the same problem as someone below, these brownies are yummy but far too crumbly when I try to cut them up, am I over-cooking them?

loopyleicester's picture

Tes you probably are, dont be scared to take them out even if wobbly as when cooled will harden

Hannahshep22's picture
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Only problem I have is my brownies tend to be really cracked on top when they have cooled and cutting them? Anyone know why this is ?

gxrdenofeden's picture

What size tin is the recipe designed for?

AKDM's picture

Can you use drinking chocolate as a substitute to cocoa powder?

loopyleicester's picture

Check content of cocoa as this is what makes them lol

goodfoodteam's picture

Hi AKDM thanks for your question, it's probably best not to use drinking chocolate as it will contain additional sugars or sweetners and flavourings which may mean that the brownies turn out too sweet. Cocoa powder has a much more intense chocolatey flavour which is perfect for this recipe. 

greavesy's picture

what am I doing wrong ive baked these brownies twice they taste scrummy but when I cut them up it is very crumbly I stick to the recipe no variations

walnuts's picture

Hi, please could you tell me how to adjust the recipe to make a larger tray ? I would like to use a tray measuring 13x9 inches.
Thank you

loopyleicester's picture

just double recipe

minicakes's picture

Roughly double the ingredients should fill your tray to the same height.

walnuts's picture

Hi, please could you tell me how to increase the ingredients to make in a tray bake tin ie : 13x9 inch.
Thank you

Angeliggi's picture

Can I simply double the ingredients to make a double batch? Just wondering if the egged should be doubled ? Thanks xxx

goodfoodteam's picture

Hi there. Yes, when doubling you will need to double all the ingredients, thanks.

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Tips (23)

Siâni25's picture

I was looking for a recipe to use whatever was in my kitchen. This was a brilliant and simple recipe. I didn't have unsalted butter so used Flora Light which is low in everything. I also didn't have all the different chocolates so just used 300g ¥$milk chocolate suitable for cooking with. Needless to say these are the best brownies I've ever made!

Tina89's picture
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My first time at browning and they Came out amazing, and tasted yummy. I used normal caster sugar as could not find golden anywhere. Also cooking time took approx 40mins - 50. After 25 mins, every 10mins I checked it by shaking to see if middle wobbles and then once it didn't removed this and left to cool down for around 30mins. Would definitely make again :)

RandomPerson's picture

Use milk chocolate instead of dark chocolate.

lesgracejones's picture
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These brownies come out perfect if I turn the oven off when the wobble has only just stopped wobbling and leave them in until the oven cools. They are even nicer the next day when the chunks of chocolate have set a bit harder.

Beckyloulaa's picture
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We were on a budget and so used 'value' brands and they turned out just as good. Great recipe for a sweet tooth!

roze's picture

These were the best brownies I've made. I didn't have milk or white chocolate so used all dark and melted the lot at the start by accident. I didn't have any white flour so sifted wholemeal plain. As I don't like too much sugar I used about a quarter cup of soft brown sugar. I took it out of the oven when cooked around the outside but still very gooey (looked raw) in the middle and when it had cooled down was just perfect. Deliciously moist. Served them with fresh cream and strawberries. I will make these again and again!

The Old Bakehouse's picture

I've been making these brownies for special occasions for a couple of years now, but had the challenge last time of making them gluten free and dairy free!! So I used highest possible cocoa content chocolate, substituted rapeseed oil for the butter and ground rice from the back of the cupboard (couldn't find rice flour) for flour. Then I took the suggestion of raspberries instead of milk and white chocolate chips. Result? Equally as good if not better. And a real treat for a breast feeding mum on a strict gluten and dairy free diet. Oh yes - they do take longer than 35 mins in my Rayburn, but that tip about checking the wobble and baking for longer is good. Over baked they can be very dry and I've made that mistake too!

netiajuniper's picture

Made these exactly to the recipe and they turned out fantastic! I made a rocky road version and omitted the chocolate chunks in the recipe and instead added walnuts. On top, after 25 mins of cooking i removed the brownies from the oven and sprinkled choc chips, mini marshmallows and crushed maltesers on top then put them back in oven for 5 mins. They turned out really gooey with melted marshmallows on top!!

tastybakes's picture

Made these and they were lovely. I used Cadbury drinking choc instead of cocoa and proper dairy milk and milky bar choc instead of cooking chocolate. Very chocolatey but amazing and so yum with ice cream. Definitely make again

heatherb2708's picture

This is a great recipe but be careful not to overdo the chocolate chips! I made this mistake once (wanted more white choc bits) and they sunk to the bottom, burnt and made it quite solid and biscuity and then the chips in the middle made it too gooey (if that is possible) and fooled me into thinking it was completely uncooked. Other than that if you follow the recipe exactly you can't go wrong!

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

Jenski78's picture

Truly the best brownies. I lost my tin so used Muffun tins. 2 ice creams scoops of batter, made 15 individual, baked for 12. I also love them really squidgy so took at 20g of sugar and replaced with a large dollop of golden syrup... Yum

elstimson90's picture

Made these brownies a ton of times, a few tips:

1) if you hate chopping up rock hard chocolate, cut it up at room temperature then put it in a bowl in the freezer for 5/10mins. This prevents it melting after cutting and makes sure the slight warmth of the mixture doesn't melt it.
2) the longer you whisk the eggs and sugar the better the consistency of brownie
3) try adding frozen fruit rather than fresh - stays whole longer in the mixture. Cherries are my fave!

Have fun, I haven't used any other brownie recipe for years!

Stephanie9087's picture

I found the recipe incredibly easy and the result was delicious. a quick tip: i put 2 drops of vanilla extract into the cake mixture before i put it in the oven and it made the brownie really nice, have fun!

bellybusta's picture

It's worth mixing the eggs and sugar together. I tried putting it all in the same bowl and the sugar stayed solid. Just another top tip! tweet me at @bigdogsammy

deewallace's picture
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Delicious and very easy recipe. However, be very patient and allow to cool fully before trying to cut or take out of tin. I made a mess of mine by being too impatient! Presentation nil, taste 10\10!

newblo's picture

I have written a review of this recipe on my site. Check it out if you are interested.

http://recipelodge.com/brownie-recipe/

There is a slightly tweaked version of the recipe using coffee chocolate that is my personal favourite and I have also included a tip I have come across to make sure the brownies are always in their prime!

deena_k's picture

Added 75g fresh raspberries to this recipe last week -very moreish :-) Add half the prepared mixture to the baking tin, sprinkle over raspberries and then spread the rest of the mixture on top. I usually add more chocolate chunks too, very indulgent, but yummy.

getoutofmykitchen's picture

Use dairymilk chocolate cut up into this recipe..... then it really is the best ever :)

hmb404's picture

Don't feed these to you dog, RIP Jerry a truly loved Yorkshire Terrier. You will be dearly missed the children aren't coping well, but hey oh it Christmas time. If only the brownies weren't so dense you may not of choked.
Always in our hearts.

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