Best-ever brownies

Best-ever brownies

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(642 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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acullen86's picture
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You don't need another brownie recipe after these!! I'm a secondary school teacher and can't think of better critics than teenagers - I had them begging for more!!

cocovanilla's picture
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Yummy! I just recently tried this recipe and the brownies were delicious. They have quite a buttery taste and they taste exactly the same as the brownies I've eaten at better cafés and bakeries.
I would prefer a tiny hint of vanilla, so I will still be trying out different recipes to find "the one" - but I'm definitely keeping this one in my binder!

hvtillson's picture

Best brownies I have ever tasted. I am new to cooking and this was the first brownies I made. They were very moist and sticky in the middle and at first I wasnt too sure if I had cooked them long enough so put them back in the oven. But very yummy indeed.

howlow's picture
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mmmmmmmmmmmmmmmmmmmmmmmmmmm beutiful

_noemi_'s picture

I am going to try this brownie tomorrow...it is looking really promising, but I find it a pretty ridicuolus, how long the description is!!! To explain how to chop up chocolates in 3 long sentences :)...

xmorpheus's picture
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yep - definitely best ever! Made as per recipe with no changes (and i normally do a little bit of tweaking!). Extremey popular and because it's so rich, you can get away with serving people a small piece with ice cream. This made a dessert for 20 people so for the small time investment, I'm very happy! :)

ericax's picture
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YUM YUM YUM.

babytree's picture
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Definitely the best brownies we've ever had! This first batch came out of the oven at 2.30 ready for my son coming home from school - it's 4.00 and they are already half gone!
Next time I'll be quadrupling the recipe just so they'll last a couple of days!
Very quick and easy to make - perfect in every way.

shoequeen20's picture
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These are sooooo delicious... this is truly the best brownie recipe ever! I'll never use another brownie recipe again!

roryfoxtrot's picture
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I have made these brownies about four times now, and for the latest batch, I substituted the chocolate chunks for fudge and mini marshmallows! Absolutely divine! The fudge melted slightly and added extra "gooeyness" to the brownie! Totally gorgeous, and still THE best brownie recipe!

mpercharde's picture
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I thought these were good but a bit too sweet. They also crumbled a lot upon cutting.

minoumouse2's picture
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Very yummy and certainly one to make again. Not having an electric mixer it took quite a bit of elbow grease to get the egg/sugar mixture to be thick and pale enough - but I think I speeded the process a little by beating the egg whites alone 'til partly whisked up, then added the sugar bit by bit and then the yolks. I used all Green and Black's chocolate and didn't find the result at all oversweet, just rich and gorgeous. Strawberries, blueberries and greek yoghurt made perfect companions. Adults eating a nice meal to celebrate taking part in one of the Race for Life events and children (11 and 5 years) all really enjoyed them.

donalr02's picture

These really are the best brownies ever. I too found that they needed slightly longer in the oven - the extra waiting time is well worth it though!

lecateau's picture

When I first had brownies, they were from supermarket and they were so sickly that I made up my mind not to have them ever again. My colleague wanted to eat brownies and I came across this one. When i tried it I must admit that I changed my perception about brownies. They just melt in the mouth. I only reduced the amount of sugar, used only 200g and omited the chocolate chips. There was just a hint of bitterness but its just the way I love my chocs

louisehaston's picture
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Absolutely gorgeous. Best brownies I have ever tasted. They did take longer to cook than stated but worth the wait.

burzulicious's picture
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I just made these, and ate a slice, and I'm pretty sure it's the most chocolatey thing I've ever eaten. I have reached chocolate nirvana. And it's sweet.

my_dunh's picture
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The picture makes these look really dry, but they are scrummy. They have a gorgeous almost moussey texture. I used milk all milk chocolate chunks (VERY pleased that Sainsbury's had Green & Black's milk choc on offer!). They took 35 minutes in my oven (even though GoodFood recipe timings are usually spot-on).

maraxo's picture
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the best brownies in the whole entire universe.
they needed around 45 minutes to be completely cooked but i can honestly say theses are the best brownies i have ever eaten.

lisab09's picture
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I replaced the chunks of milk chocolate with pistachio's. Great recipe, delicious.

roryfoxtrot's picture
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My very first attempt at making chocolate brownies, and it certainly won't be the last! Definitely the very best brownies I have ever tasted. I found the recipe very easy to follow and found that cooking them for 30 mins gave the crispy outside and soft, squidgy middle! They lasted two days, so more will be made this weekend! Yummy!

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