Best-ever brownies

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
Save to My Good Food
Please sign in or register to save recipes.


  • 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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1036)

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

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

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.

sgunner's picture

Does anyone find these brownies very crumbly? I've made them a few times and they are lovely but they fall apart when I cut them up. I wonder am I over-cooking them a little.

loopyleicester's picture

no i think your over cooking them dont be scared to take them out even if you think not done as when cooling will harden a bit, let them cool completely

kirstinh's picture

Hi - you have to wait till they are cold till you cut them otherwise they will crumble - hope this helps

eniolah's picture

I absolutely LOVE this recipe! Every time I make it, it is such a hit! Moist and perfect on the inside. Going to make another batch again today! :)

sophiavictoria's picture

Amazing! Really are the best ever brownies

Hannahshep22's picture

I made an account just to rate these brownies! Easily the best recipe I have found and they taste nicer each batch I make. Does take longer then this recipe States but still the perfect brownies! I use 100g dark and 100g chunks of milkybar and Galaxy yummy :)

missboring's picture

I just made these brownies for the second time and they're perfect :) I substituted the golden sugar for regular caster sugar and used 3 medium eggs, not large and they're still gooey and delicious - such a great recipe, will be using this until I die!

clintwestmetal's picture

Where do these times come from? I followed the ingredients exactly, used a bigger tray than in the recipe and they still need at least 45-60 mins.

loopyleicester's picture

cooked mine 30 mins perfect

RussianFitz's picture

Everything everyone has said is true. These are amazing. I added chopped walnuts and topped with fresh strawberries and icing sugar. Bliss!

MasterChef17's picture

Have made these brownies time and time again and always come out amazing! I'm thinking about pushing the boat out and encorporating salted caramel into this, taking from the salted caramel brownie recipe on this website, anyone tried anything like this and have any tips?

Comablackmm's picture

I really enjoyed making these and they turned out really well. I have just got a second batch in the oven now after making them for the first time yesterday! I used all of the ingredients/quantities as stated except for the chopped chocolate which I just used chocolate drops instead, and cooked them for the extra 5 minutes- very pleased.
Next time I may substitute the chocolate drops for marshmallow or raisins to add a bit of chew.
Great recipe!

sltanl's picture

Have made this a few times now and always turns out perfect! I used only 200g normal caster sugar and used raspberries and walnut in place of the milk and white chocolate.

jomonki's picture

These really are the best ever brownies! It took me a while to make them but it was definitely worth it! You do need to leave them in the oven a little longer than the recipe suggests but if you keep an eye on them they come our beautifully soft in the middle and crispy on top. They are lovely and rich so a little square is just perfect!

roxby's picture

Similar to others... I had all but given up on brownies, after years of trying to find the right recipe, even resorted to help from Betty. Enter this recipe- spot on! Everything as the recipe said.

MattR127's picture

These are the absolute best brownies I have made!
They do need a bit more time in the oven (40-45 minutes rather than 25-30) but other than that the recipe is perfect. I added raspberries into the mixture and they turned out fantastic, soft and chewy in the centre while being crispy on the top. I am definitely going to make these again!


Questions (26)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…


Tips (23)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…