Best-ever brownies

Best-ever brownies

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(645 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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meggiemummy's picture
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This recipie made the best brownies we have ever tasted! We had to make some more the next day!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

WillCookForFood's picture
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Forgot the milk chocolate and put extra white chocolate in instead still turned out great. I found it more concentrated if left to the next day. Seriously good.

skyla-jane's picture

This is simply the best chocolate brownie recipe i have ever tried!!! well worth the effort!!! without a doubt this is one of my familys favourites!! thank you so much!!

madkazza's picture
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Fantastic! Loved by adults and kids alike and declared "truly the best ever" by brownie afficionados. Easy to make and stay moist for ages - although you won't have any left after a day or two! On the second attempt I baked mine for about 5 mins longer than the recipe suggested and they were better for it.

blulou's picture
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Just made these and considering I had a number of problems - couldnt find the beaters for the mixer, was unable to wait until the brownies were completely cold before cutting and eating - they were very good. Great crispy top and lovely squigy middle, I'll probably leave them in a couple minutes more maybe next time and add a few more choc chips but otherwise this is the best choc brownie recipe I've tried.

montserrat's picture
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Please pardon me.. guess it must be because I'm new to Goodfood and also cos so delighted and excited with the outcome that i've forgotten to check the stars.. two times at that! So, I'm submitting my rating again to be fair. Sorr for the triple posting!

montserrat's picture
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Ooppps... forgot to rate the receipe. I give it 5 stars!!

montserrat's picture
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I just baked this and mmmmm... they were really nice and rewarding!! They were rich and moist inside.. I added pecans to it and it was an added bonus to the taste and smell. My 2 kids were fighting to have the next piece as I was cutting them. LOL! Thanks Orlando for the receipe. I highly recommend others to try this receipe.

I just joined Goodfood and this is the receipe I tried. and I am indeed pleased Will make this again and again!

gilliansheppard's picture
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I've just made my second batch of these and they were as fantastic as last time. This time I substituted the milk and white chocolate for chopped pecans and they were fab - the nuts cut through the richness.

emmy5blue's picture
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Fantastic and the thing I love is that you don't have to follow the recipe exactly. A little bit extra here and a little bit less there and it still comes out brilliantly! My work colleagues actually beg me to make them!

chocolatequeen's picture

Absolutely gorgeous - dare not make these too often!

eliraud's picture
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Incredibly good. Possibly the best Brownies I have ever eaten. I did reduce the sugar a bit [250g] and used all white chocolate in chunks as oppposed to a mixture of milk and white. Next time I might put dark chocolate chunks for a change. Yummy!

jnduggan1's picture
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Really nice and very easy! Mine looked a bit more "crumbled" than those in the picture!

sandrakerrigan's picture
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Oh dear! Use a type of spanish drinking chocolate instead of coco-what a soggy mess!!!!!!! Needs much longer in the oven than 30 mins

kewood's picture
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These brownies really live up to their name. I had to cook them a little longer - everyone loved them and couldn't wait for them to be cold!

jimsgreen's picture

I made this recipe for my 15 year old son who loves chocolate brownies although i am not a big fan myself,however, after making this recipe i changed my mind as the brownies were delicious. I made the recipe exactly as stated but t did take about 35 minutes to cook, lovely and crunchy on the outside and soft and moist on the inside

anna_h's picture
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Fantastic

clairewebster's picture

Very Very tasty brownies. One tip though, make sure you do actually leave them to cool before cutting. In my haste to eat them I tried cutting them whilst they were still warm but it turned a bit crumbly. Definitly going to make these again!

gilliansheppard's picture
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Sooooo good! These did not last long at all as my work colleagues scoffed them in minutes and requested that I bring in more the next day. This is now my definitive brownie recipe. (They did need just over the 30mins in the oven though as others have mentioned.)

ltrevethan's picture
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These are fantastic - I have been asked to make more already!!! Good for all the family - the kids love them in their lunch boxes and great with vanilla ice cream as a pudding! Thanks for the recipe! Will be making again very soon!

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