Best-ever brownies

Best-ever brownies

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(662 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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dalphey's picture

Really gorgeous although as others have written they do need longer than 25mins.

jojo2909's picture
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Best brownies ever! I did have to cook them about 15 minutes longer than stated though and they definitely tasted better the next day. Truly scrumptious!!

ermintrude75's picture
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The first time I have managed to achieve the proper papery top on a brownie! I also had to cook for 10 mins longer before the wobbling stopped. I am not sure about cutting into 32 bits but maybe I just have greedy friends :)

Freedomlady - for conversions specific to ingredients (since densities vary so there is no standard volume/weight conversion), try http://www.gourmetsleuth.com/cookingconversions.asp - or buy a set of inexpensive scales? I have both scales and cups so I can use UK or US recipes.

lazylol's picture
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What can I say - they really are the best ever. Fantastic - my family loved them and asked me to make some more!

notmum's picture
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Yummy!Yummy! they really are the best ever!

lucywhittaker's picture

Oh my goodness!!! Absolutely gorgeous - made them last weekend, making them again this weekend for friends coming over. We added some chopped hazelnuts too which added a nice bit of crunch. YUMMY!!!!

_michelle_'s picture
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I tend to find brownies too rich and too sickly but these were delicious. They were nicely crisp round they edges with just the right amount of gooiness inside. I used about 85g of white chocolate chunks, which was just right. I'll add some pecans or hazlenuts next time. I think I'll have to hide them otherwise my son will eat the lot in one sitting.

alexbrown's picture
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the best brownies ever! the first time i made them i was a bit eger andthey fell apart (still tasted great though) the second time they were perfect. but i have found that using a 20 by 25 works better and to leave them to cool in the tin over night. then they reallly are the BEST EVER BROWNIES!!!!!!!!!!!!!!

tan_tan's picture

Hi :)
I really want to bake these this coming weekend but don't want to eat the whole lot at once...does anyone know if I can freeze them?
thanks! xx

arandall's picture
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these brownies are fabulous. I've already made them about half a dozen times since I discovered the recipe a few weeks ago. The only problem I have is that they take up to double the amount of time suggested to cook. Does anyone else have this problem or is it just my oven being slow?

tracydiver's picture
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these turned out lovely the best brownie's i ever tasted,done exactly what the recipe stated ..perfect,might throw in some pecan nut next time..

vikkimelhuish's picture
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By far and away the best brownie recipe I have ever done, rich, fudgy in the middle, easy to make ... I made it for the first time today as a dessert for my bonfire party and it went down a storm with double cream poured on top!! The whole thing easily served 8, with seconds for the greedy ones.

I used Green & Blacks cocoa powder... and just milk choc chunks rather than white.... lovely. My useless gas oven did mean that the brownie took a lot longer than 25 minutes to cook, probably more like 45, but if you are in a similar position I would recommend checking every 5 minutes so you don't go "over the edge".

Highly recommended.

kittydowner's picture
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Good recipe - easy to make. I used olive oil instead of butter, wheat/gluten free flour, Green & Blacks Maya Orange chocolate and walnuts instead of milk and white chocolate (have lactose and gluten intolerance) and the brownie was rick and moist. I did have to bake it for extra 5 minutes though.

gregzz's picture

hi shan is in love with choclet :) mmmmmmmm..

gregzz's picture

cool mmmmm....

dooner's picture

Ahhhh these were amasing!! i loved them

defo try them with some vanilla ice cream :)

freedomlady's picture

I was all set to make this recipe and found that the measurments (grams) were not of the kind I can bake with. My bake wares are in mL and cups! Hopefully I can find a good conversion chart someplace.

elainejdavis's picture
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excellent brownies - need to be eaten the day after though to be at their best

lianaslattery's picture
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This is the best brownie ever IS ABSOLUTELY RIGHT!!! :) I am the same instead of white chocolate I add dark chocolate... So you can you imagine it is oh so CHOCOLATE-Y!!!

judithharvey's picture
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Absolutely Fantastic - lovely, chocolately and moist! Very easy to make but replaced white chocolate with milk chocolate. Needed to cook for an extra 10/15 minutes.

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