Best-ever brownies

Best-ever brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(801 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
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 (1032)

angel13796's picture

Easy to make and thoroughly delicious

inekestolp's picture

Always goes down a storm, it's perfect!

stacey-hayes's picture

I made WHITE CHOCOLATE brownies, using this recipe but swapping the dark and white chocolate amounts, and substituting the cocoa for white drinking chocolate. In the oven now, waiting to see how they taste! The batter was YUMMY! :)

jess123's picture

oops, forgot to rate :)

jess123's picture

Absolutely delicious ! ... I've made these so many times now and have somehow managed to hook my entire family on them :) they are so moist and chocolaty.. a real winner!

hannahcr's picture

These certainly live up to their name! They're perfectly fudgy inside, and so rich. I made them for friends and now every time they come round they ask if I've made any more! Definitely the best brownie recipe I've tried, although I do bake them for a little longer than stated because the first time they were too gooey.

olyadyke's picture

They are absolutely divine! Best-ever! X

emily-york's picture

they are wonderful, as in the name they are the best ever brownies!!!!!!!!!!!!!!!!!!!!!!!!

dashasz's picture

My family totally loved these! And it is true, that second day they are even better ;)

alexmjones's picture

I've made these brownies so many times now I thought that it was only fair that I rated them and left a comment! They really are absolutely amazing. Every time I make them I get people raving about how fantastic they are and wanting me to make them again. They are quite a bit of effort to make and it definitely helps if you have a dishwasher as you need three or four different bowls plus various other utensils, but it's totally worth it!

mag1c888's picture

These are absolutely AMAZING (especially with cream and/or ice cream)

bells74's picture

Absolutely the best brownies ever!! Have made these several times now for work and family, even my sister loves them and she doesn't like chocolate cakes. Easy to prepare, I have to leave in a little longer, but then thats probably due to my oven, but the end result, slightly soft gooey middle with a lovely crisp top, gorgeous. I also use mainly milk chocolate for this as not all people like the plain choc and find it a bit too rich, But the milk chocolate works a treat :-)

stephaniemackay's picture

love brownies!!!!!!!!!!!!!!!!!!!!!!!!

littlewrigglers's picture

mmmmm, yummy yum yum! The only thing is that we ate them far too quickly!

dixonl90's picture

Easy to follow and tasted great. Great guide for my first time brownie baking.

suhasinis's picture

Absolutely Delicious....have made it quite a few times and it always gets deep sighs from the chocolate lovers!! I always use dark chocolate chunks in the cake instead of the milk and white chocolate......yum!

postreking's picture

PLEASE HELP ME!!! - This brownie, as everyone says, is nothing short of insanely delicious BUT 80% of the time I prepare it it forms an air pocket between the top crust and the base, meaning that each time I get this out-of-control rising crust (which rises twice as high as the actual brownie), which I in turn need to break through to get at the brownie itself - making cutting and presentation difficult. What am I doing wrong??? PLEASE HELP --- I have just opened a cafe and if anyone has the answer it would be a real help to me... Thanks loads and thanks to the chef who posted this - you're a genius!!

jenny4013's picture

I have now made these brownies several times and they always turn out so well. So glad i found this recipe!!! I changed the recipe slightly by putting more chocolate chunks to make it extra nice! :)
Very rich and moist. VERY VERY GOOD RECIPE!

sammybear's picture

absolutely beautiful. as a huge chocoholic these are perfect!!!

loulou23's picture

Made these brownies and they were absolutely gorgeous! Had to cook mine for a bit longer than 25 minutes but they still turned out lovely and tasted great. I will definatley be making these again.


Questions (23)

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…