Best-ever brownies

Best-ever brownies

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(654 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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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.

deena_k's picture

I've made these several times, and they are amazing! So much so that others have requested the recipe. Very easy to make.

sarahs reciepes's picture

Just made the chocolate brownies with my husband, look delicious cant wait to eat.

Tanajeanette's picture

Have some respect! This recipe is one of the best and I'm sure the author does not need tips from someone who googles "best brownies" and just tries the one that seems legit. Whoever complains about how your batch didn't come out right most probably did it wrong. Mine comes out perfect everytime. Ya'll need to be more patient!

deena_k's picture

Totally agree!

laurahenderson's picture

Best recipe ever...baked so many times always asked for the recipe!! ;)

inekestolp's picture
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They are amazing and even after a month or two in the freezer they still taste delicious!
(Did a little dance when I discovered them, hurray!)

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!

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