Best-ever brownies

Best-ever brownies

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(796 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
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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


  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 (1027)

kassia's picture

these are, in fact, the best brownies ever!!

nancy_joan's picture

made brownies for family and friends all loved them will certainly make them again we are all addicted

fi-louise's picture

Made these 3 times now & first 2 were top notch; last batch refused to cook in the middle & took an hour all in to cook through - still being moist in the middle though!
I'm going to try 'brownie cake' next!
Fab recipe though!

missusj's picture

Yummy, definately the best brownies EVER! My children keep nagging me to make them again and again! I also added 50g of toasted pistachio nuts to the recipe and used all plain chocolate instead of white & milk and they were just so yummy and moist ......I think I need to make more now as my mouth is watering :)

rebeccajacobs's picture

Me and my husband loved these brownies, and so did the in-laws! Only problem i had was that i left them in the exact right time, and the top came out a little black, but it didn't affect the taste at all, so it was fine.

Foodmonster2's picture

Brilliant recipe. Rose so beautifully, but because I didn't bake it long enough, it sank once taken out of the oven to cool. Takes a lot longer than 40 min to cook. I used a too small tin (20cm round tin), and 1hr wasn't even enough, still a little too gooey in the middle. Still absolutely delicious. Nice and soft, doesn't go hard on the edges like some other recipes I have tried.

soleluna's picture

made these twice and went down a treat both times!

cantrell_corr's picture

Great recipe!!, I have added dried cranberries to this which made them delish!! Also I stuck some Oreo cookies in too on another batch........... fab!!

crose123's picture

Made this for my dinner party last night and they were excellent :) I left mine in the oven for at least 40 minutes

mostlyaboutchoc's picture

You really *need* to leave this recive covered to cool and "age" overnight. It really develops this delicious density and makes them gorgeous and chocolaty.

I don't always leave the chocolate mixture to cool though and it always works fine for me - I just don't add the chocolate when it is hot

alisondefries's picture

These are just the most divine brownies I have ever tasted!!
I used Green and Black's chocolate. Absolutely sensational!!

latalam's picture

I love brownies and found this recipe a while back whilst searching for the 'best-ever' brownie recipe. I have made these many times, and they always come out perfect.

franceschina's picture

I made them yesterday and my family finished straight away.
Very good recipe and it is easy to follow.
It is a must.

fenifur's picture

Reeeeally watch the timing on this one, adjust it accordingly to your oven, I've made this several times and a couple of them have had the first inch or so around the edge cut off and chucked as they were dry.
I've found turning off the "fan assissted" bit of my oven helps, but then my oven is, erm, 'special'...
Also remember, when adding stuff, like marshmallows, takes out some of the sugar of the recipie as they melt... very yummy though!

nadjafood's picture

Fabulous recipe...and no need to do au bain marie since the cholcolate melts easily into the butter over a soft heat. Made an all organic version and sprinkled broken pieces of extra dark cholocate with pistachio nuts over the top before putting it into the oven - it was a hit even with non chocaholics.

em-j86's picture

These are actually amazing!
I have had the seal of approval from my friends, family an dwork collegues and I might even enter them into a baking competition.
I have began using 60% dark chocolate though. I fist did this because I couldn't afford to keep buying branded chocolate with high cocoa solids. I've found that not only is the the recipe cheaper this way but it is slightly less rich (not a lot mind you).

ljbroadbent's picture

Incredible! Well worth the two hours they ended up taking to cook (think my tin was too deep and my oven too cool!). Love the crunchy top (almost like meringue from the whisked egg!) and the gooey fudgy underneath. Can't wait to make these again!

idt1986's picture

followed the recipid but my brownies were not chewy in the middle and they were a bit too bitter chocolatey :(

helenebrain's picture

These are the best ever brownies.....once I had baked these a few years ago I have not touched another recipe. Everyone loves them. I always use dark chocolate chunks instead of the white and milk. I also use margarine rather than butter. They freeze really well, just 20 secs in the microwave then top them with vanilla ice-cream...a treat you will enjoy!!!

mrswarly82's picture

these are sooooooooooo good they only last a few minutes in our house, and that's even if I'm home alone! I use dark belgian choc and belgian milk and white. I also tried it with dark belgian wholenut the other day and that was scrummy too. If you're able to resist eating them all in one go and they last a few days, they are lovely warmed up for a few seconds in the microwave...heaven!! Thanks Orlando for the BEST EVER brownies!


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