Best-ever brownies

Best-ever brownies

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(817 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, questions and tips

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annegret_scott
20th Nov, 2012
5.05
This is every bit as good as everybody else said. Followed it step by step and it is amazing
moilovefood
16th Nov, 2012
Ooh just got out of oven can't Wait to try!!!!used just white Choc chunks instead of milk And white.it looks just how a Brownie should and smells FAB!!!
carollesley
11th Nov, 2012
4.05
Very very rich & chocolately....a bit too much for me, but my dinner guests really enjoyed it. I served it warm with vanilla ice cream.
saraharries
10th Nov, 2012
5.05
Very easy, lovely squidgy brownies, will be making them again and again.
heidchef
9th Nov, 2012
5.05
Yum!
cowen84
8th Nov, 2012
5.05
Made these a couple of days ago and they are delicious!. Took a lot longer than stated (but everyone seems to have had the same issue) but didn't realise, so took them out after 25min, left them to cool, went to cut them and realised. so back in the oven they went for another 25min in total. Will definitely make again, however I don't like how this recipe is written, so will write out in my own hand so I can make more sense of it. Check out my baking blog http://bumblebakery.blogspot.co.uk
mrspatience
6th Nov, 2012
Best brownies I have ever had. I make them ALL the time. These really are the best ever brownies! They always go down a treat with anyone who tries them!
mystimoo69
6th Nov, 2012
5.05
Made these but just using dark chocolate and replacing the sugar with soft light brown sugar too an extra 7 mins in oven but came out delicious
wiwa4444
5th Nov, 2012
My girlfriend and I decided to follow this recipe, however since she is allergic to both lactose AND wheat, we subbed out most of the ingredients for alternatives: Butter > Sunflower Spread Flour > Rice/potato/maize flour We also used Green and Black's 70% dark chocolate, which contains no milk, just soya. We haven't got an electric whisk, or a sieve, so we also had to use less sophisticated methods for that! Overall, they turned out really great, worked just as well for us!
akussa
5th Nov, 2012
5.05
I made these brownies yesterday and they are lovely, my family really enjoyed them. I had to give them an extra 10 mins in my oven which i had on 160 as its fan assisted.

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