Best-ever brownies

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

More effort

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: per triangle

  • kcal144
  • fat8g
  • saturates5g
  • carbs17g
  • sugars14g
  • fibre0.5g
  • protein2g
  • salt0.06g
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  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large egg
  • 275g golden caster sugar


  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.

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Comments, questions and tips

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Comments (1036)

emmaeustace's picture

I had to bake these for 10m longer than the recipe said, but they're the best brownies I've ever eaten - thanks.

ktwells's picture

I just made these for about the 10th time and added some fudge pieces and used salted butter - YUMMY!!!!!!!

cherub-rock25's picture

These went down a storm with friends and family, however I found them a little too sweet for my liking.
The detailed instructions are brilliant though!

jocasta's picture

The whole family absolutely LOVED these! I'm no novice in the kitchen so the recipe was a little explanatory but can't understand why people are complaining about that?? If you've never baked anything before, you'd need those extra tips!

I used Asda Smart Price chocolate! They still tasted divine!!! Just goes to show that you don't need to spend a fortune! Will definitely try these with chopped nuts.

Thanks for a fantastic recipe - will never try another brownie recipe again! :D

amyjayne87's picture

I used this recipe today and the Brownies turned out amazingly well! It is a simple and fool proof recipe- must be for me to use it! But It was very enjoyable to use and everything explained tremendously well. Would certainly recommend this recipe to all brownie lovers! I even got accused of buying the brownies and not actually making them they were that tasty!!

Thank you!
Amy from London.

laura-stu's picture

Amazing - really are best ever brownies. Found it quite difficult to work out when they were done; but they were gooey and delicious.

pigurtles's picture

Brilliant recipe - disappeared very quickly.. ;]

lamathe04's picture

Used dark instead of milk chocolate and didn't have enough cocoa powder so replaced it with extra flour and some grated chocolate - worked brilliantly =D

princesslu's picture

Totally loved them!

moonpink's picture

Best brownies ever. Officially. I even decided to steal this recipe as my own thank you very much :) haha so many ofmy friends have asked me over and over for me to make them again and again!

holleyr's picture

Actually the best thing i've ever tasted.

littlemissysunshine's picture

These brownies are soooo good! I have never made brownies before and although it did take me ages to make them they were SO worth it! Really crumbly on top but gooey inside with little chocolate chunks.. perfect! I had to cook the mix for nearly an hour as my tin was quite small so the mix was quite thick, but it turned out really well.

scubafinn's picture

You can't make better brownies than these! Very yummy!

gquti26's picture

Mmmmm.. very chocolately, lovely crisp outside and chewy fudgy middle. It did crumble a little upon cutting even though I had left it to cool completely. Bringing the rest in to work tomorrow to see how they fare. Might substitute the milk/white chocolate for nuts and marshmallows next time for a difference.

dawniehick's picture

Totally the best recipie I have ever tasted or made. They were loved by everyone that tried them and I will SO make them again.
Well worth every second of cooking and cooling time.

maisie-dolly's picture

FAB! FAB! AND FAB!!!!! Love them! Made them a few times now. Recipe is great to follow and spot on! Well done Good Food! Keep it up xx

nickif7's picture

These brownies were so yummy. The first time I made them I was worried about the cooking time so I kept checking them towards the end. Chewy and crispy on the top and gooey and stodgy underneath....just how a brownie should be. I will be making these again very soon!

jzneal's picture

These really are the best brownies I have ever made or tasted! I have made them several times and everyone loves them and asks for the recipe. I have varied the recipe a couple of times by using half dark and half milk chocolate, when making for the children for example, although my children love all dark chocolate ones. The addition of the milk and white chocolate chunks really makes them gorgeous, people have told me they are better than any shop bought brownies. They can be quite expensive to make but well worth it, I haven't tried freezing them yet as they never last long enough but will try next time. Give them a go, they are truly gorgeous!

sunny_days's picture

Although at first i thought that the recipe looked a little daunting as it was so in depth, it was really easy to follow, and the brownies tasted amazing! I'll never use another recipe again, these really are the best ever brownies!!

patsieboo's picture

fhis is by far the best brownie recipe EVER,never changed a thing,just yummy


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