Best-ever brownies

Best-ever brownies

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(662 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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whiskey2000's picture
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These "ARE" the best brownies, made them about 5 times . IF you can resist they are better the next day!

kinezoula's picture
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Super delicious stuff! Have made these brownies loads of times now and they kinda disappear within a day. This is truly heavenly and incredibly yummy.

Sometimes throw in handfuls of chopped walnuts and less chunky chopped up bits of white and milk chocolate which also works well and didn't use as much sugar stated. Chocalicious indeed!

kinezoula's picture
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Super delicious stuff! Have made these brownies loads of times now and they kinda disappear within a day. This is truly heavenly and incredibly yummy.

Sometimes throw in handfuls of chopped walnuts and less chunky chopped up bits of white and milk chocolate which also works well and didn't use as much sugar stated. Chocalicious indeed!

bron1991's picture
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These brownies are one of the best things I have ever cooked. They are beautiful. For me they took 20 minutes longer than estimated, but my oven isn't very good :) I top them with a chocolate buttercream, making them the perfect snack or dessert. Yummy!!

uxy1982's picture

Excellent recipe - I'm not a big fan of brownies but I love these! For those of you having trouble with the cooking times try substituting the 20cm baking tin (if you're using it as suggested in the recipe) for a 30 cm. The brownie mix spreads thinner and comes out perfect in 25 mins (fan assisted oven). They're still lovely and thick used in the bigger tin!!

quinny15's picture

Hi, i don't do much in my life so i have made them on a number of occassions and every time they just get better and better. Hopefully they will be the best tonight as I am making them for a VIP!!!!!!!!!!!!!!!

kjrogers25's picture
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Made these and they were delicious!

lauren_v_j's picture

Chocolate Heaven!

princess-gf's picture
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Fabulous, fabulous brownies!! Delicious and easy to make. Very chocolatey, lovely and moist and thoroughly moreish. Gone in a flash. Will be making them again very soon!!

staceygray's picture
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Ths is the best brownie i have ever tasted!! I made them for a family friend who was coming round and she absolutely loved them!! I will definately be making some more soon!!

dpmgirlie's picture

AMAZING AMAZING AMAZING!!

shiva888's picture

I loved the recipe the brownies were gorgeous !

princess21's picture

OMG I love these brownies.
So easy to make and i love munching on them after if there is any left.
My family are massive fans as our people at work they could not believe that I had made them
Thank you so much for this recipe love it!!!!!

cakeygirl's picture

I substituted the dark chocolate for milk choc and put 50g of galaxy and 50 g white choc buttons. Delicious!

d41d0y's picture
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Best brownies I've ever made. The recipe is really well-written and easy to follow! Will make these forever. Going to try with raspberries instead of chopped chocolate.

annagrima's picture

Can any one tell me if I can use this recipe to make MUFFINS?

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.

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