Best-ever brownies

Best-ever brownies

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(672 ratings)


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Cooking time

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

Skill level

Moderately easy


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



  • 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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  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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katrinahewlett's picture
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What a load of 'cocoa'

HollyDanis's picture

Really really good brownies, I used all milk chocolate no dark with white chocolate chips and fudge chunks... Very tasty worth a try!

sweetsmith's picture

These brownies are ridiculously good! So rich and yummy, perfect chocolate hit! I froze most of the batch I made, which is great as anytime we fancy an indulgent dessert I take two out the freezer and when they are almost defrosted, I pop them in the microwave for 30 seconds and the middle goes all gooey - yum! Great with vanilla ice cream. Will make another batch soon!

Claireb6's picture

These are the best ever brownies!!
One tip I use all milk chocolate no dark.

chriska's picture

Delicious I have made them 3 times now and they are consistently good. Use chocolate chips instead of chopped chocolate.

miss_brightside's picture

These brownies were a bit of a faff to make with all of the different bowls etc however the end result was worth it. The only changes I made were adding walnuts and hazelnuts, and I didn't have an electric whisk so I did step 4 by hand (it took around 8 mins but it worked). I also left them in the oven for an extra 10 mins as suggested by others below. They were delicious brownies and were a big hit in work, so despite the effort I will most likely make them again!

spongelou's picture

Brilliant and so tasty! Think it needs a bit more than 25 minutes, but this was the first time I've attempted brownies and it was actually successful!

Grdohm's picture

Seriously the BEST brownies I've ever had in my life! So unbelievably moist and chocolately! Pretty straightforward to make as well.

motiasingh's picture

Great recipe! I cooked for an extra 10 mins and added chopped walnuts and chopped roasted hazelnuts. I also used cadbury white chocolate melts and cadbury milk chocolate chips instead of cutting up blocks of chocolate. Turned out beautifully. Recommended! Definitely a keeper.

erimar's picture

I have been looking for a foolproof brownie recipe for ages and I am pleased to say that I have finally found it :) These brownies turned out wonderfully chewy but moist at the same time. I also added chopped hazelnuts and a handful of chopped glace cherries along with the chocolate to add a bit of texture as well and they were lovely, I would totally recommend them :)

ljp1968's picture

These are certainly by far the best Brownies ever!!!! I used a Lakeland Brownie tin which was approx 17cm x 31cm and they came out perfect in the time stated. My nine year old managed to make them on her own with only a little supervision. Just one tip: get the ingredients for two batches because you'll definitely be asked to make them again!

bouchra's picture

Very scrummy brownies and so easy to make. This was my first time making brownies and they turned out superb, I made them for a coffee morning and they went down a storm. I will definitely be making them again, probably all just for me and my kids next time!

sparkling_water's picture

This recipe is UBER SPARKLING! Not a thing went wrong though there was some confusion at the paddling stage. I didn't use dark chocolate and instead just used more milk but thats only because I'm not a fan of dark. Needed to leave them in the oven for a bit longer then recommended and even then I put them in the fridge because they had a hard time setting.

Once these minor adjustments were made they were perfect and I defo recommend!

sparkling_water's picture

Was UBER-SPARKLING! Not a thing went wrong, but got a tiddle confudled at the paddling stage. Perfect recipe for beginners. used milk cadbury's for the milk and dark chocolate still finishing off the last few chunks!

x-tra yummi

Defo recomando!!!!! xxxxx :) :) :) :) :) :) :) :) :) :)

Was Five stars!

sparkling_water's picture

Was uber sparkling! Not a thing went wrong but there was some slight confusion at the paddling stage. used Cadbury's chocolate for milk and dark; finishing off the last squares now :)

Defo recomando! xxx

magicmushroom's picture

I just made these tonight to take to my sister-in-laws tomorrow and I'm sad to say that I'm not overly impressed :(
After 20 minutes in the oven, the edges began to burn yet the middle was very undercooked.
I turned down the temperature and left them in for 10 more minutes, when cooled they were perfectly squidgy.
BUT the taste of these is very, very rich and almost too chocolatey if there is such a thing!
Don't get me wrong, they're nice, but I would definitely not call them 'Best-Ever' - I will continue to search for a better recipe.

Cazita's picture

This is a review from my 7 year old little girl. " the name is spot cause they are the best brownies in the world and they were really fun to make". Everyone else loved them too. Will definitely make them again.

hannahbending's picture

These are the best brownies I've ever tasted! Put double the white and milk chocolate in though and they're extra yummi!

sansandy's picture

I have tried many other brownies recipes before and this one is indeed the best. I only use 200g sugar and replaced the white chocolate with almond flakes. My friends and husband love it!

durezz's picture

This is an amazing recipe. I personally do lots of research and read reviews before taking on a new recipe, but this one was worth it! I have made many many times now for family and friends and everyone has loved them. I RECOMMEND THIS 100%. If it doesn't work for you it may be the way you've done it, but every time it has been great for me; I just avoid using all dark choc chips inside the mix as it becomes too bitter then. Milk choc chips taste lovely inside. And I leave mine in the fridge, they taste better cold!