Best-ever brownies

Best-ever brownies

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(672 ratings)


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Cooking time

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

Skill level

Moderately easy


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



  • 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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  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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catherinepage12's picture

Amazing Brownies!! never made them before but they are fantastic. took twice the cooking time stated but well worth the wait. not as sweet as I thought they'd be but so soooo rich. I can only eat one at a time... and for a chocoholic like me thats saying something! well worth a try. i will be trying other recipes though to see how they compare

annflynn's picture

OMG i have tried brownies so many times had to dump them but this recipe is brilliant i used half plain nd dark choc wow they are so lovely perfect taste to nice tho im going to make another batch now for the freezer

chocolatedave's picture

I have just made a batch of these bad boys, they are very tasty. I reduced the sugar content slightly and added a dash of vanilla extract. They are very easy to make and quick to bake.
5 stars.

meow1991's picture

Pretty fool proof really! I've always loved cooking but seem to suck at baking for some reason. Everything I bake usually comes out too cakey and dry. The brownies, however, are lovely! Perfectly squidgy and not half as sweet as I was expecting. There is a lovely richness due to the dark chocolate.

Shame I'm going to have to spend the next 4 years in the gym :-(

cherry8's picture

best ever brownies are totally delicious. best ever i tasted and my kids love them

barbarella1's picture

Excellent. Have made these many times - never fails me. Keep really well in an airtight tin (if you can resist!), so great for childrens' lunch-boxes throughout the week. Daughter is now taking orders..........

hollata's picture

I've made these for the first time today. I love baking but am not great at it by any means! I followed this recipe exactly and after 45 minutes they had stopped wobbling when I took them out the oven so thought they must be ready. However they were way to runny so I put them back in for another half an hour and they are AMAZING - confused that it took 3 times the recommended cooking time - does anyone have any ideas why? They are the most delicious brownies I've ever tasted - moist and sticky - yum!

michellelouisek's picture

These brownies are so amazing. I've never made brownies before, and used this recipe for a local baking contest....and they only went and won me first prize!!

kingthorpe's picture

very good brownies! Testes them on some hungry rowing club students today- snow off a ditch! Don't let the microwave bit frighten you when the choc ad butter separate- all will be well!

dontsendimdaahn's picture

I've only made these once, and they're the only brownies I've ever made. I'm going to the gym tonight. I think you probably understand where I'm coming from. Amazing.

domingal's picture

Love this recipe, have been making it for years and everyone who tries them says I could sell them. Expensive chocolate not required, supermarkets own dark chocolate makes these delicious (and I am a fan of green and blacks and montezumas, I just don't think it works as well in this recipe)

Dee.k.'s picture

I too have tried this recipe several times. Followed it to the letter. Very gooey. Left to bake an extra 10 minutes as well as leaving to cool. And I have tried many many recipes and am a very good cook. Not sure what is wrong with this recipe.

beatriceng8's picture

These are definitely the best brownies I've ever made/tasted. I only had 100g dark choc so substituted the rest for dairy milk. And instead of using 50g of milk choc at the end I added chopped pecans instead and used less sugar. My husband thinks they are good enough to sell. The kids loved them warmed slightly and served with vanilla ice-cream. They barely lasted 3 days in our house! Will definitely be making again!

llighton's picture
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Just made these for my husband (I'm on the Good Food healthy eating plan and these brownies definitely don't feature). Didn't have a 20cm square tin so used a small roasting tin, lined bottom with parchment and tipped the slab onto a board to cut up. Looked perfect, with the right amount of squidginess. Couldn't resist a taste of the crumbs and they were truly chocolate heaven.

nunivala's picture

Wow- my proudest baking moment!!! These are undeniably amazing ☺️

lizzymoseley's picture

yummy scrummy, in my tummy

beatriceng8's picture

These really are the best brownies I have ever made/tasted! I only had 100grams of dark chocolate so substituted the rest for milk chocolate. I also added 50g of chopped pecans instead of the milk choc at the end. My husband thinks they're amazing and thinks I could sell them! They went down a treat with the kids too, warmed up and served with vanilla ice-cream. I can't stop sneaking them from the tin so they are rapidly diminishing. Tastes even better on the 2nd day!

globbalchange's picture

Excellent recipe, most other recipes just basically suggest you put everything in a bowl and beat up real nice (of course you get sticky insides at the end), this one is absolutely spot on and results in spongy chocolatey yummies. The white chocolate bits are an awesome idea (although I did come up with it on my own, it was nice to see it in this recipe. I also like to add some crushed walnuts to the batter at the very end right before pouring and baking (but not too much crushed, so that there'd be nice chunks of them).
Also - after you cut it and are ready to serve (assuming they are still hot), remember to top with a generous serving of vanilla ice cream, there is just nothing like it.
I'm breastfeeding and still have quite a few months ahead till the baby's one, so it's not going into my mouth any time soon, but cooking a huge batch for my husband right now to take to his office tomorrow, and the smell is just crazy!

tinybikerchick's picture
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Well I must be a fool if this is fool proof, I followed the recipe to the letter and it still was pretty much liquid when cold. Had to throw it away :( . However, I did eat all the crumbs and super squidgy bits, and they were yummy!

plums1's picture
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Great recipe. The brownies turned out perfect - squidgy and delicious just as they should be. I didn't have enough chocolate for the chips, so did without and added a tbs of Nescafe Azera coffee powder to the flour instead. The timings were exact for me (which is unusual for my oven). 25 mins and then 5 more for the wobble. Marvellous.