Best-ever brownies

Best-ever brownies

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(817 ratings)

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

More effort

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

  • kcal144
  • 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

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, questions and tips

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Geetara
1st Nov, 2016
5.05
I read the reviews before baking and was worried about getting the timing right as so many people have had problems. But I set the oven temp to 160 fan and when the oven pinged after 25 minutes, it was done. In fact I was worried I'd over done it as there was no wobble at all, but it was all fine and I even won the brownie-off at work today - against some stiff competition! So bakers, I think you can't fault the recipe for being wrong, it's just everyone's ovens are different. Next time I'll add more chopped milk and dark to the mix as I think it can take it, however they are divine as they are.
Jackie Rutter
4th Oct, 2016
5.05
First time I have taken the time to post on this site but thought this receipe was worth it. I had to alter the amount of dark chocolate (as I did not have enough in so I substituted 85g for milk choc) and the results were still amazing. I had no issues with cooking time although I used two smaller square tins so mine were not overdeep, will definitely be cooking again.
SophieVictoria
30th Sep, 2016
5.05
Amazing, best brownies I've ever made. Takes quite a bit of effort but definetely worth it and you get a good few out the mixture!! So yummy and always get loads of compliments saying I make the best brownies !! It does require approximately 40-45 minutes in oven, however I take them out and check, take them out when it's a bit soft in middle, but sizes are crisp, as it cools it gets more dense, but lovely and moist, cannot get over how great this recipe is!!
muhammadasyrof
28th Sep, 2016
This is the best ever brownies ever had. Thanks for such a nice recipe!
natsygj
20th Sep, 2016
5.05
Made these yesterday for the first time. Great brownie recipe; once they cool, the chunks of chocolate add fantastic texture. Perfect, squidgy consistency. I baked them for 25 minutes and they were very squidgy - maybe some prefer a slightly longer bake and more of a cake-like consistency, but I think they'd be overbaked in my oven if given much longer than half an hour.
pineapplerio64
20th Sep, 2016
Love this recipe. It only needs 25-30 minutes in the oven. Brownies are supposed to be gooey when you take them out of the oven, if you leave them in for 50 minutes they become cakes not brownies! I think that's why some people find them crumbly after they are cooled.
gremlyns
15th Sep, 2016
Definitely needs much more time in the oven. I've just done 3 batches and they needed 50 mins to cook. Please sort this out, BBC, and change the recommended time. A lot of people have commented on this problem.
Cupcake96
2nd Sep, 2016
5.05
Perfect! Used only white chocolate. Baked for exactly 25 minutes. :)
elliep89
29th Aug, 2016
5.05
A fantastic recipe. Have made for adults and children and they are always complimented!
Foodandfriends
28th Aug, 2016
3.8
I haven't made brownies for a long time and I've always been a bit intimidated by the whole folding business... but made these and the folding went great, they were totally delicious! Incredibly chocolatey, really hit the spot. Such a great, detailed recipe as well, which I really appreciate. However, they were not really set when I took them out, even after giving them extra time... the crust had formed on top but when I cut into them they were very gooey, more like a chocolate pudding than a brownie. Next time I shall bake them for 45 min I think. But they were still delicious, we just ate them with forks like a pudding =)

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Cookies2002
9th Oct, 2015
How long can these brownies be kept in an air tight container? x
sgunner
1st Aug, 2015
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
loopyleicester
23rd Sep, 2015
Tes you probably are, dont be scared to take them out even if wobbly as when cooled will harden
Hannahshep22
23rd Jul, 2015
5.05
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
8th Jul, 2015
What size tin is the recipe designed for?
AKDM
30th Dec, 2014
Can you use drinking chocolate as a substitute to cocoa powder?
loopyleicester's picture
loopyleicester
23rd Sep, 2015
Check content of cocoa as this is what makes them lol
goodfoodteam's picture
goodfoodteam
8th Jan, 2015
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
19th Jul, 2014
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
11th Jul, 2014
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

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minicakes
24th Oct, 2014
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
20th Oct, 2014
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
19th Jul, 2014
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
25th Apr, 2014
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
2nd Apr, 2014
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
25th Mar, 2014
5.05
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
2nd Mar, 2014
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
26th Jan, 2014
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
6th Jan, 2014
Use dairymilk chocolate cut up into this recipe..... then it really is the best ever :)
hmb404
15th Dec, 2013
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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