Best-ever brownies

Best-ever brownies

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(818 ratings)

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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26th Dec, 2015
Love this recipe, the only thing I omitted was the extra chopped milk and white chocolate and reduced sugar to 200g and it was delish! Baked in 25 mins fan 160C , could even take it out of the oven 2-3 mins earlier and it would be perfect. Nevertheless it tastes very chocolaty and is nice and gooey in the middle.
30th Nov, 2015
This is a wonderful recipe. I substitute flour for GF and they are just as delicious. I would agree that they take another 5 mins but I always pop them in the fridge overnight before cutting them. I manage a coffee shop and we make these every week...they are delicious!
19th Nov, 2015
It is a very easy recipe but sooooooo good! 2 comments: 1. the brownies need more than 25 min. It depends on the oven but seeing many people having this issue, take this into consideration, Minde baked for 45 minutes. As yes, you do need to check if the center is still wobbly. 2. next time I would definately cut on the sugar.
Lauren McAlear
28th Oct, 2015
I have made this recipe many times and the first two times it went really well and it was delicious. But the last few times I have made this recipe, I have cooked it for over the suggested cooking time and the middle was just batter. It was not cooked and didn't become more solid when I cooled it for multiple hours. I'm not sure what went wrong but I personally wouldn't suggest this recipe
17th Oct, 2015
This is the best brownies recipe ever. Its just perfect for the chocolate fans! I now found the perfect brownies recipe. I have used the correct square and the brownies were not done after 25 minutes so I had to cook it for another 10 minutes. I used the traditional oven, not the fan oven.
6th Oct, 2015
I used the correct 2cm square tin, but my brownies was not done after 30 minutes! Took around 1 hour to cook, was amazing taste. I used terry's chocolate orange 100g instead of 50g white and 50g milk. Tasted lovely chocolate orangel brownie :)
2nd Oct, 2015
These really do deserve the title Best Ever Brownies. They are absolutely delish.
30th Sep, 2015
Well I must be the only person to fail with this recipe. I followed it to the letter, taking care not to knock air out. I also noted timing extensions that everyone recommends and took them out after 35 mins. The brownies came out heavy, solid and dry. They've gone in the bin! An expensive diaster, never to be repeated.
25th Sep, 2015
I made this recipe last night as a housewarming gift for a friend - they're absolutely delicious! I didn't have a 20cm square tin, so used a circular cake tin (probably 20cm diameter approx.) They weren't done after 25mins, in the end mine had about 45mins on 160C Fan. Anyway, just do what it says in the recipe and gently shake the tin to see if it wobbles in the middle - mine came out perfect following this advice. I also topped mine with little chocolate coated crunchy balls just before I put it in the oven - looked really pretty and gives a really great texture!
loopyleicester's picture
23rd Sep, 2015
this is the only recipe ill use..i add some golden syrup and make my own topping when cooled and i tell you what i get asked to make them again and again!! i would say dont overcook, when they cool they harden a bit and it makes them all soft and gooey in middle, dont have temp too high if it looks bit burnt or anything when cool use chocolate butter cream and syrup all mixed and pour it over and put in fridge DELICIOUS! Ive just made more and i know they will be gone by tomz!!


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