Best-ever brownies

Best-ever brownies

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(638 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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erimar's picture

These brownies are luscious and the recipe is foolproof. My only complaint is they are so good I have requests to make them again as soon as a batch is finished :) The recipe is easily adapted and I have added glace cherries, hazelnuts and marshmallows in the past.

Merlinis1's picture

I made these today with my son, and they are sooo goood. Really nice and squidgy in the inside. So decadent. Thanks for this recipe its great.

kerryw91's picture

I don't usually leave comments but this recipe is definitely worth a mention. I am an amateur when it comes to baking and didn't expect this recipe to turn out well, but following everything perfectly these brownies came out amazing and far better than I expected! You should definitely give these a go Soo worth it.

katrinahewlett's picture
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Amazing every time. Hot, cold, breakfast, lunch, dinner, behind the sofa when no one is watching....they're just not good for sharing.

Jessie M's picture

Great recipe! Pretty easy to do and baking time was pretty accurate. The finished brownies tasted absolutely lovely - I added a little vanilla extract to the mix and I really think it helped make them so delicious.

finbarfury's picture

Oh, it's in the oven now and it's time is up but it's still runny! Will give it another 10 minutes and hope for the best! I used to do Be-Ro recipe and that was sooo easy. This was too rich and too much messing about. I know it's me!

PeymN's picture

There is No better recipe out there. Period. Thanks chef.

beamanjessica's picture

Really really good brownies! Does anyone know if they defrost as tasty as when freshly made?

dhanisha_j's picture

Exactly what the recipe title says! WOW how amazing did my brownies turn out. I made these for a charity sale and every person who brought these recommended them to their colleagues.

I wouldn't change anything and make it exactly how it's instructed above.

DEFINITELY TRY IT!

hmb404's picture

Morning, I'm afraid to say this is false advertisement in fact they weren't the 'best brownies' but a hybrid cake. This has ruined Christmas, the children are crying in the corner and the dogs dead. Thanks I'm traumatised.
Kind regards a broken customer.

katrinahewlett's picture
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Hehehe your kidding right? How can you not enjoy the lavish amount of chocolate. You must have killed the dog with another recipe lol!

beamanjessica's picture

Get a grip

hmb404's picture

Well I'm sorry to say, this false advertising because this did not make the 'best brownies' in fact it make a hybrid cake. I'm very disappointed and this a ruined Christmas, the children are crying and it's killed the dog. I'm traumatised.

katrinahewlett's picture
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What a load of 'cocoa'

HollyDanis's picture

Really really good brownies, I used all milk chocolate no dark with white chocolate chips and fudge chunks... Very tasty worth a try!

sweetsmith's picture

These brownies are ridiculously good! So rich and yummy, perfect chocolate hit! I froze most of the batch I made, which is great as anytime we fancy an indulgent dessert I take two out the freezer and when they are almost defrosted, I pop them in the microwave for 30 seconds and the middle goes all gooey - yum! Great with vanilla ice cream. Will make another batch soon!

Claireb6's picture

These are the best ever brownies!!
One tip I use all milk chocolate no dark.

chriska's picture

Delicious I have made them 3 times now and they are consistently good. Use chocolate chips instead of chopped chocolate.

miss_brightside's picture

These brownies were a bit of a faff to make with all of the different bowls etc however the end result was worth it. The only changes I made were adding walnuts and hazelnuts, and I didn't have an electric whisk so I did step 4 by hand (it took around 8 mins but it worked). I also left them in the oven for an extra 10 mins as suggested by others below. They were delicious brownies and were a big hit in work, so despite the effort I will most likely make them again!

spongelou's picture

Brilliant and so tasty! Think it needs a bit more than 25 minutes, but this was the first time I've attempted brownies and it was actually successful!

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