Best-ever brownies

Best-ever brownies

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(765 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

  • kcal144
  • fat8g
  • saturates5g
  • carbs17g
  • sugars14g
  • fibre0.5g
  • protein2g
  • salt0.06g
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  • 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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  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 (1001)

Miffy19's picture

Excellent brownies! I've always wanted to make squidgy brownies like those you buy in the best bakeries. These are those brownies!!! Don't understimate the power of whipping the sugar and eggs, that helps add the nice fudgey-ness. Mine only took an extra 10 mins.

sophieguile's picture

These worked amazingly :) thank you so much! They turned out really hard on the outside and nice and squidgy and chewy on the inside, and they tasted great. I think they do take a lot more than 25 minutes though, more sort of 40-50 minutes, but i did what the recipe said and didn't take them out until the middle didn't wobble and they were cooked perfectly. I will definitely be using this recipe again.

kmccreesh's picture

So disappointed! I had really hoped these would be foolproof as described- but somehow mine have come out undercooked - despite giving the extra 5 mins (so 30 in total) and waiting until the edges began to shrink, the centre of them are almost liquid still when cooled. Will try again with longer cooking, but can anyone help to tell me how they should look when cooked through (i.e. how wobbly in the centre? )

sophieguile's picture

Mine took a lot longer than 25 minutes, i think it was about 50 in total. Just wait until the middle doesn't wobble at all and then you'll know that they're done.

Skarlet France's picture

This is a good recipe, but there really too much sugar. Try 175 g of sugar , it's much better , with 65 % cocoa chocolate. And also 50 g of brazil nuts.

1105_'s picture

TO DIE FOR, made these twice now and im about to make a double batch. defiantly the best brownie recipe!!

dance_abs's picture


CountryGirl90's picture

They really are the best-ever brownies I've made! The recipe is rather lengthy and this put me off at first, but basically just mix up the ingredients and cook - and the results are magnificent!

Adnan khan's picture

Realy it was so tasty even to Delicious.I never eat this type of brownie but after preparing it makes my family so happy as well as my friends. I'm so happy by this..
Chocolate Brownie Recipe it is rich in chocolate and prefect for party.It is sure hit for any party and especially kids it very much..The best thing of the recipe is it doesn't need electric mixer like other cake recipes need. Just take a bowl.Melt the butter and then stir rest of the..i want you can please try this also and gave your feedback please....

leighvaughton's picture

My advice is, don't bother with the highly-complicated Delia-style instructions - just mix up ingredients approximately in the order given, and slam in the oven! That's what I did and the results were excellent...

Adnan khan's picture

Chocolate Brownie Recipe it is rich in chocolate and prefect for party.It is sure hit for any party and especially kids it very much..The best thing of the recipe is it doesn't need electric mixer like other cake recipes need. Just take a bowl.Melt the butter and then stir rest of the..Please i want you to try this also...

taborhelen's picture

The Brownies are lovely. Followed minicakes instructions prefect!!

tagatone's picture

I've made these a few times now & there great, however mine are never cooked in the 25 minutes given. Just made a batch & they took 45 mins to cook!! Worth it though.

lemonmelts's picture

Exactly what it says - best brownies ever! Chocolately, squidgy, completely scrumptious! This recipe is great - guides you perfectly so you can't go wrong. Love it.

susieone's picture

I made this exactly as stated in the recipe and they were fantastic! I took them to work and they didn't last long! I shall add this recipe to the list of favourite bakes as it was so nice and so easy.

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

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

wee_g74's picture

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

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.


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