Best-ever brownies

Best-ever brownies

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(783 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 (1019)

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!

jupiter1's picture

Wow, wow, wow. These were the words uttered by my family and friends when they tasted these brownies! They really are a hit with chocolate lovers - especiallyh children!

I didn't add a combination of 50 grams of white chocolate and 50 grams of milk chocolate to this recipe but added 100 grams of Green and Blacks milk chocolate instead. Only use good quality chocolate for this recipe; it really does make a difference. You really will need to search far and wide to find chocolate brownies as good as these!

xlilly's picture

I've had a lot of bad luck with brownies in the past but these were excellent. I love the way the egg provides air in the brownies without the need for baking powder. This also gives it a wonderfully crunchy top.

laurabry12's picture

aaaah these are the best brownies ever! i cooked them in my gcse final peice; got an a* incredibly sweet and moist!

qwertyx8's picture
5

wow these are amazing! so easy to make and absolutely delicious!! they live up to their name, they certainly are best ever!!!

ssallakh's picture
5

just great :))

orlasmall's picture
5

flaked almonds on top=best brownies ever!

jmilligan09065's picture

The only shallow cake tin I have is 22 cm.. does anyone think this recipe will be ok in that size?

269269's picture
2

My brownies weren't successful so I'm beginning to wonder if it's my oven that's at fault. I followed the recipe to the letter but I ended up with brownies that were too soggy in the middle but over cooked on the top. I left them in for 45 minutes in the end as every time I checked from 25 mins onwards, the brownies wobbled and the skewer came out really messy. Inevitably then the top was cooked for too long and cracked completely as it cooled in the tin. The finished product tasted really nice but looks a shambles so I couldn't serve them as brownies - they'd have to be chopped up in a chocolate sundae or something.... don't know whether to try it again with a hotter (?) cooler (?) oven or what......

christinen1's picture

I make these brownies, probably a couple of times a month and they always go down a treat with anyone who has them.

A couple of people have mentioned difficulties with cooking times. I cook them for about 30mins, them leave them in the fridge overnight to cool before I even touch them. I've tried to cut them earlier and always end up with a gooey mess, so it's worth the wait!

catmiew1's picture
5

The most amazing brownies i have EVER tasted!!!

danthunder's picture
5

Great recipe, worked perfectly first time. The only differences for me were that the eggs and sugar didn't whip up as well as they should according to the recipe so I added half a teaspoon of baking powder. I also just used a bag of chocolate chips rather than breaking up a whole bar.

Delicious though, made them at night and they were even better in the morning when they had firmed up properly.

violetlily's picture

I made these brownies and entered them in my local flower show where they won First Prize, thrilled!!

anhf123's picture
5

Fantastic recipe. Replaced white choclate with milk chocolate.

skevi33's picture
4

tasty, I usually skip the white chocolate

just4kate's picture
5

These are definatley the best brownies and recipe ever. I love to cook but usually dont have the confidence to bake but whenever I saw how many 5 stars this recipe got I decided to give it a go......perfect results!!!! So if I can do it anyone can!

hlgibson's picture
5

Have made these loads and they go down a storm every time! Best brownie recipe

hellphooey's picture
5

Yum, yum, yum...........This recipe is amazing. I've made brownies before but I couldn't believe how much more delicious these were. I took them to a friends party and now I get requests to take them everywhere!
Only problem my family, friends and I have is stopping eating them!
YUM!

vickybertorelli's picture

I would love to make these and lots of other recipies on here but I'm currently living abroad (missing British food!) and have no scales! Can anyone give me some suggestions on weighing using cups? e.g. how much does a cup of flour weigh? Would it be the same do you think for other powders like coca powder?

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