Best-ever brownies

Best-ever brownies

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(664 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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linda_firth's picture

This recipe is written in the way you need if you are a novice cook. It's very detailed but lets you know what to expect at every stage. I don't mind the extra instruction one bit and having made a fair few brownies in my time it isn't a boast to say these are the best. Congratulations to the recipe writer and creator.

RitaW's picture
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Everyone absolutely loves these brownies. They are amazing. Even my mum says she hated brownies until she tried these brownies!

duzme's picture
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I live in Australia and so happy to have found this recipe. I've been looking for this exact brownie for years! I've made them twice now. First time I used egg yolks +1 extra and they turned out perfect. Crunchy on outside and chewy inside. Second time I mixed eggs and sugar in blender and so it didn't go creamy and I had to cook for extra 10 minutes,so I would stick to mixing it with the beaters. I also used milk choc buttons but think you could change it around with many different flavours. Thank you! Thank you! Thank you!

kosiejelly's picture

This is my go to recipe for brownies. Dense, rich and delicious. I do make a couple of changes though:
I use 100g of dairy milk for the choc chips and recently used terry's chocolate orange instead which made them extra blummin tasty.
I add about 50g of walnuts too
My fan oven at 160 consistently means I need to add 10 minutes on each time I make them.
They really do need to be left overnight to cool otherwise they'll be too gooey to pick up,
A few people who've eaten them say they're the best they've ever tasted.

tkwan21's picture
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This are super-licious and decadent choc-brownies to die for!
Despite the long-winded step-by-step granny's instructions ..yawn yawn, it is all worthwhile! It was so yummi-licious that I'm baking a second batch within a week! :-) Kudos to Orlanda! Muack! Oh, I have also cut down butter and dark chocolate by 20gm and sugar down by 75gm, cos the sweetness can be balanced by the 50/50 white and milk chocolate.

Table_for_Ting's picture

Love this recipe! I've reduced the sugar and butter quite significantly but it still turned out as great. Check out the newly improved recipe: http://tableforting.com/recipes/

ilovechoclit's picture

wwwwwoooah choclit browns r best. Riiight???!!1

Angeliggi's picture

Can someone tell me how to double the recipe? Do all the ingredients get doubled ? Thanks !

boulding2's picture

These brownies are the best I am more of your savoury cook but this week decided to make some brownies had the ingredients so why not!!
Found this recipe and gave it a go. WELL my husband said the best he's ever tasted ( and he use to be a baker ) and my daughter said they were amazing. The only thing I added extra was some chopped walnuts. Saved this recipe.

liannec1990's picture

Made these twice now. So easy and so yummy :)

chrisdann's picture

Haven't yet used the recipe but my goodness aren't the instructions long winded. I started to print them and cancelled print when the printer was about to start on page 3. Copied, pasted and editted to a readable 1 page. Do we really need the quantity of each ingredient echoed in the instructions, and instruction on how, precisely to sieve flour and cocoa powder?
Will probably make it, but may have spent all the budget on printer cartidges!!!

leem06's picture
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I substituted the 50g white & milk chocolates for 100g fudge, needed to increase the cooking time (but that might just be my oven) result was extra moist with a chewy layer of fudge on the bottom. Delicious!

Becky platt's picture
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These are amazing and easy to make, i can never make enough !!

EmmaTina's picture

Made these for Easter and they we're to die for! Went down well with the whole family who requested I made some more as soon as! Thank you ever so much for sharing this recipe. I did however, have to leave the brownies in the oven for longer than required as I felt that they were not cooking enough in the middle. But they we're still great! Just needed more cooking time.

Will definitely be making them again! :) x

KellyJ53's picture
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These are the best brownies ever!! Just make sure that you whist the eggs and sugar long enough and they are fool proof! Also make sure you leave them to completely cool otherwise they are just goo... May have to be left over night :(

loopyleicester's picture

well it all went well till i got it out oven!!! it looked like a big pot hole! cracked and sunk!!!!!! made it twice! same thing happened so fool proof!! haaah im obviously a fool!!!!!!! i had cover it with icing etc.....work said it was nice !! presentation !! BOOOOOO!!

bacon-n-egg's picture
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Thats what a brownie is -its flat and will sink as it doesnt have a raising agent. Dont confuse them with those cakey ones you buy in the supermarket.

carowe01's picture
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Just brilliant brownies, has become by go to recipe which i frequently go to! However i have to cook mine for 15ish minutes longer than the recipe says.

rebecca-Taylor's picture

This is brilliant! Have just started in my search for the perfect brownie recipe so will try this and post the results on my website! http://www.rebecca-taylor.org.uk

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