Best-ever brownies

Best-ever brownies

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(646 ratings)

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Cooking time

Ready in 1 hour, inc cooling (worth every minute)

Skill level

Moderately easy

Servings

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 info

Nutrition per triangle

kcalories
144
protein
2g
carbs
17g
fat
8g
saturates
5g
fibre
0.5g
sugar
14g
salt
0.06g

Ingredients

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

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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.

Recipe from Good Food magazine, May 2003

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Comments

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tizliz's picture

Wow, fantastic. Though I did need to cook a little longer.

centauri93's picture
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Love these, but has anyone tried freezing them to defrost when needed? Would be interested to know if they freeze.

margetter's picture

joanneeland... you have to leave it to the oven for longer than 45 minutes. Mine took about an hour or so, 45 mins is not enough. My first brownies came out quite soft as well and was hard to cut but second time baked it longer and it was brilliant!

clur79's picture
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I've been making this since it first appeared in good food. This recipe makes the most delicious yummy brownies I've ever tasted. I love the sugar crust.

joanneeland's picture

Made the brownies last night and think I've messed up somewhere. I left it in for 45 mins but the whole centre section was mush when I cut into it a few hours later! Few bits round the edges were salvagable but that's it. Would it matter that I used a pyrex dish rather than a square tin - didn't have one? On a plus, they tasted divine!

oleary_michelle's picture

These def needed more time in the oven, but maybe its just my oven?

jenny_r's picture
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YUM!!!! Totally irresistible, these brownies disappeared very quickly. I agree that they should be cut into smaller chunks as eating too much in one go leaves you feeling a bit sick. Cannot wait to make the next batch.

pordy33's picture
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Easy to make and taste amazing. Definitely a keeper!

charlesboxallbear's picture

These are so nice. best i've ever tasted and even better that i made them :)

ashlead91's picture

AMAZING :)
Never ever cooked brownies before and these came out perfect the very first time :) I am in LOVE!

hannah123's picture

Hii ermm well, i doing a cooking project in my cooking class where i have to make a dessert so i have chosen brownies with ice- cream. I haven't made brownies before so im hoping they turn out nice. Because the persons who dessert tastes the nicest and looks the best wins a prize. Soo wish me good luck lol :) x

iloveian123's picture
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These are delicious and well worth the effort. The only problem is that they do not last long - I'll just have to make double next time!

x--annabanana--x's picture
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I've made these a few times now and they always turn out fantastically! I don't like chocolate but my parents and brother snap them up in an instant. It does take a while to make however I'm pretty new to the whole cooking thing and I haven't had a problem yet!

carousel's picture
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These brownies have become my signature dish (along with the pecan cookies recipe) and now my friends always ask me to make 'my brownies'. It is an excellent recipe. Definitley follow the advice and do not cut for 12-24 hours it is worth the wait - I promise!

rachaelbreeze's picture
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absolutely amazing - although I leave out the white chocolate chips

yasmin401's picture
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I have made this brownie about 4 times in the last month and I use it to bribe my friends and work colleagues. They all loooovvveee it. I have changed the recipe a few times by adding macadamia nuts to it and this time round I used cadbury's caramel Frozen in the freezer so its easier to chop up. It was absolutely delicious. Chomping on the last square as we speak.

deenachauhan's picture

excellent tasting brownies....i had glowing comments all round! recipe steps could be improved a lil though as I had trouble following them!

emmawelsh's picture
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Delicious! Really good brownie recipe - and that is saying something cos there are a lot of bad ones!! Even on this web-site, and I've tried a lot! I used all milk choc chunks and would probably change this to dark choc chunks or even walnuts for personal preference next time. But the method is easy, and the results are fab. Texture and flavour spot on. As others have mentioned, mine also took longer than 30 mins - more like 45. Basically, when you insert a skewer and take it back out it should look sticky not raw.

monkeyjungle's picture
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These were good but certainly not "the best." I guess it depends how you like your brownies - these were far too strong for me. I would maybe try again and substitute half the dark chocolate for milk.

barney53's picture
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made this recipe for the first time the other day, will not use another brownie recipe again, these were easy to make and tasted wonderful!!!!

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