Best-ever brownies

Best-ever brownies

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(782 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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Ingredients

  • 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

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.

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Comments (1017)

florence100's picture
5

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

elinormbanu's picture
5

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

jhessey's picture
2

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
4

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
5

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
5

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
5

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!

valeria_76's picture
2

Sorry but I found these browies a bit too rich and too sweet. If you don't have a proper sweet tooth or you are not a child - beware.

borumha2's picture
5

I have been making these brownies for every family occasion over the last two years. They are amazing, the gooiest and most satisfying chocolate hit ever! Am disappointed by all other recipes bar this. Often adjust the cooking time depending how gooey I want them. Have made them with choc chips and without depending on those coming to dinner. Some people don't like chocolate - go figure! Best ever!!!!!

hcc1403's picture
1

Disappointed... Baked for (eventually) an extra 30 minutes and it still ran all over the plate. Not sure whether I'll try again as I followed the recipe so not sure what went wrong.

sunshine-supernova's picture
5

DO read the other reviews before you make them. These brownies are awesome and I have rated them 5 stars....

HOWEVER, the cooking time is way off. I cooked them for the 25 mins and then another 5 mins. They still wobbled, so I gave them another 5 mins. They then looked ok, so I took out the oven. However, on cooling, it was total mush inside and the brownie also collapsed in the tin. They went in the bin.

Second attempt, I cooked for 35 mins and then needed another 7 mins before they were nicely done. They really need left to cool and then refrigerated for a few hours before you cut them up.

I thought they looked best cut into 16 in triangles - but if you wanted to cut into teeny bits (32) triangles don't work - try squares and then into rectanges

markswaine's picture
3

These were nice brownies but they were far too sweet for my taste. It was a lot of hassle making them as well, not to mention the amount of washing up and the instructions were far too wordy making them hard to follow. Nice, but not the best ever in my opinion.

baker2010's picture

THIS IS AMAZING! HONESTLY, SO MANY PEOPLE WANT THE RECIPE AND IVE BEEN BAKING THESE FOR ATLEAST A YR! <3 ALWAYS A SUCCESS!

baker2010's picture

THIS IS AMAZING! HONESTLY, SO MANY PEOPLE WANT THE RECIPE AND IVE BEEN BAKING THESE FOR ATLEAST A YR! <3 ALWAYS A SUCCESS!

mrsdala's picture
5

An absolute favourite to bake for me and my boyfriend! They are amazing fun to make, amazing fun to eat and the mixture works just as well when marshmallows are mixed in!
Tastiest brownie I've ever had, so glad my sister found this recipe for us :)

caz505bgf's picture
5

Made these to sell for charity at work and they went down an absolute storm, they really are the best ever! They were just as they should be: slightly crispy and light on the top, gooey and decadantly fudgey inside and gone in seconds! Plus lots of people asking for more, always a good sign!

alhasannoorah's picture
5

EVERYONE LOVES THEM!! I'm even known for making them really well :P Thank you so much!

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