Best-ever brownies

Best-ever brownies

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(711 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
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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 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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bunniston's picture
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This is a brilliant recipe. So good, in fact, that my colleagues keep putting in orders for them. Lots of people have been mentioning that they don't cook in the middle. This has happened to me a couple of times and I've found that the best way to deal with it is cook them longer at a lower temperature - 160 degrees for about 30 mins, but checking them after 25mins to ensure the edges don't go dry. Also, keep them to the bottom of the oven, even in a fan.

charlene25's picture
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wow...this recipe is truly a winner!!

homebaked's picture
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one word - WOW! really great and recipe is completely fool proof! they went very quickly which speaks for itself!. they're even better re-heated next day or day after that(if there is any left!) as they go slightly fudgy and gooey. amazing :)

tr4cey's picture
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My daughter the brownie expert loved these! Definite thumbs up from her :)
I replaced milk and white chocolate with plain chocolate. Made it really rich :)
Personally I prefer a 'shorter' method than one that tells you how to chop chocolate, or sieve flour. But, this step-by-step method would be great for someone that's never stepped foot in a kitchen before.

emilymulgrew's picture
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This makes seriously good brownies!!!! I have now claimed the title of best brownie baker at work thanks to this recipe! They taste better than any brownie from a fancy bakery especially if you use good quality chocolate. The brownies come out with a perfect shiny papery finish and are lovely and fudgey!!!

lilita02's picture

Hi, I would truuuuly appreciate a response on this (cuz im kinda frustrated after the results): the COCOA POWDER was unsweetened?

cashqueen36's picture

I made these last night as part of the dessert for lunch today and they look amazing!

traceventura's picture
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Amazing! This was my first time attempting brownies and these went down a treat. So much so I'm making my 2nd batch in a week!

amybelle123's picture
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I have never cooked brownies before so this was a real test! Turned out brilliantly - took them to a party and came away with orders for more!!

rachie_92's picture
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brilliant recipe!! i added a handful of mixed crushed nuts to give it crunch and substituted milk and white chocolate chunks for more dark!! very chocolatey! =)

florence100's picture
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Very easy to make. I think this really is the best chocolate brownie recipe ever!!!!!!

elinormbanu's picture
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Definitely the best brownie recipe I have come across. Delicious and rich, but not sickly.

jhessey's picture
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Help! Everyone says these are fantastic, but I made them last night and mine were really dry and some quite crumbly. Can anyone tell me why? Did I cook them too long? I cooked them for about 35 mins because the middle was still wobbly after 30 mins. Or was it because I chopped the chocolate pieces too small and they completely melted? Help gratefully received!

kriszi's picture
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LabCook, my turned out exactly the same, I was worried to keep it in the oven longer, but it seems like I should have done- well, we will know next time! All my friends still liked it, though I thought it should have been more "solid" inside. I have also only started to bake things, but really enjoying it...Good luck to you :)

carolineb's picture
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loved them! cooked it for 45 minutes and still remained a bit gooey in the middle but left it to cool completely and was fine :)

lynneka's picture

BEST BROWNIES EVER!!!!

zero912's picture

OMG Delicious :)

na-tilly's picture
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These really are the best-ever brownies! Going to make them for the second time for a Halloween party. The first time I made them I left out the white chocolate out of fear of them being too sickly, and they were still amazing! Yummy

julie_mitchinson's picture
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Thanks for this... Best ever browines!! hell YEAH. Made these for a girly gathering the other night and all 20 girls are now begging me for the recipe. definitley will be making these again as will all the girls at the party.

thetastybaker's picture

I have no idea how many times I have made these, probably 20 or 30! They have always turned out fabulous and I constantly get pestered to make them at every possible occasion!

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