Best-ever brownies

Best-ever brownies

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(800 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 (1032)

AlexChef2014's picture

I substituted the 50g of each milk and white chocolate for 100th of Toblerone. Yum.

Moorlands Angel's picture

Most amazing brownie recipe I've ever come across, they always go down well when I cook them for friends, family or work.

Aromatic Joe's picture

Very nice taste and amazing recipe. with a twist of doTERRA peppermint oil, they are brownies to be truly addicted to.

Charlie24.93's picture

Have found this recipe quite hit and miss, first lot wouldn't bake through (too squigy with a thick crust), second time perfect, third time erupted all over my oven!

Garysmissis's picture

Amazing, and easy to do. Everyone loved them

richardnoble's picture

Just made these and all though it took alot of preparation time and washing up and drying of the utensils used they came out ok and tasted lovely!

webmarina's picture

OMG it's so tasty - these brownies should be forbidden :-) Totally made my day, will definitely cook again.

kizmcg's picture

Brilliant recipe which is my goto recipe for a tasty treat. They are very sweet and rich so I normally reduce the sugar slightly and put more dark then milk and white chocolate in. These don't stick around long once they are out the oven so beware!

lucyxxx's picture

I have ABSOLUTELY no control over myself when these brownies are around. Before you know it, you'll wake up on the kitchen floor with chocolate around your mouth and an empty baking tray.
Seriously. These brownies will change your life. Do not make if you have issues with will power.

Brythebaker's picture

Definitely the best brownies ever, I've tried lots of different recipes and family all agreed these are the best. They have just the right amount of cakey/fudgy/gooeyness! Did take bit longer than 25mins though. And I added chopped pecans and dried cherries instead of chopped choc, we thought it made them a bit more interesting and a little bit less sickly.

cottonball40's picture

Superb brownie, really it can be the best known brownie. Made for my friends, different groups and all love it! It is super chocolatey and perfect every time. I twig a little by reducing sugar to 260g and use all dark chocolate!

Claytonhall cooks's picture

'"Amazing brownies which are very easy to make and go down incredibly well with friends and family. I would strongly recommend the recipe.

astrogirl's picture

i used 3/4 brown sugar and the rest caster sugar as i wasn't sure what golden caster sugar was. i didn't have enough dark chocolate so decreased volumes for the rest of the ingredients slightly. i also added choc chips instead of the extra chocolate. i cooked for just under 30 mins and it is rich and moist as can be! will use this recipe again!

annabel1982's picture

This recipe is brilliant! I've made them several times now for work and family. Always turn out slightly squidgy which is how they should be, haven't met anyone who doesn't love them. I usually cut them up into quite small squares are they're pretty rich, and it makes the recipe go a lot further. Would be great with creme fraiche.

katbakes's picture

Delicious and very simple - however I cooked for half an hour and still the brownies were very gooey in the middle (they were cooked just gooey), which has never happened before and I am quite experienced baker. But they were still yum x

stumpy-polecat's picture

this also works well with gluten free flour just use the same amount of free from flour and cook for the same time. Very tasty :)

Dabrica's picture

I am a relatively experienced baker, but I always go back to this recipe when I want something really chocolaty. The brownies are excellent and are always a big hit wherever I take them. Thanks for the recipe! :)

CakeHunter's picture

Wow! These brownies turned out perfect. I've been trying to perfect chocolate brownies by altering another recipe but decided to give this recipe a go. It's more fiddly than my usual recipe but very definitely worth the effort! Actually, although the method seems complex that's only because it's been written out in so much detail. Don't be put off - these are definitely worth a try! My tip would be that I wish I had taken these out of the oven close to the prescribed time. As they still seemed wobbly I gave them an extra fifteen minutes and think they were slightly over done. In future I'll bake these for 30 minutes.

Thegabbleduck's picture

Amazing recipe - Pretty much fool-proof, even for absolute baking beginners (if you are more experienced, its really easy to skip the excess information in the recipe)

I baked for 25 minutes, and in my oven that was perfect, they are just a touch gooey in the middle - Fantastic!

hannahbjones8's picture

Made these brownies and was really impressed the way the recipe was written and it helped a lot and also they turned out well :) xx


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