Best-ever brownies

Best-ever brownies

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(774 ratings)

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

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: 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 (1011)

egreenwood20's picture

By far the best brownie recipe I've ever used. Like most of the below comments, i cooked for a further 10-15 minutes as it wasn't quite done (I guess it's quite difficult as the recipe doesn't specify the tin size, just depth - I used a 30cm round cake tin) - and the brownies were still very gooey with the additional cooking time, they came out about 1.5cm thick which was perfect. Would also recommend letting them cool completely before cutting otherwise they can be a bit sloppy! I also used salted butter which I thought was delicious and not noticeable.


Totes amaze balls #fabulous

charlieb_01's picture

Yep, these are great.
I exchanged the milk choc pieces with toasted pecans and used wholewheat flour to make them 'healthy' =)

Frannya's picture

We just made these but only had 100g of dark chocolate and two flakes instead of chopped chocolate.
So we used 2medium eggs, 110g self raising flour. 110g butter and 140 sugar. And added 30g of walnuts and a teaspoon of vanilla essence into the egg mousse.
We also cooked them in muffin trays and they took 15 minutes at 160 fan oven.
Love this and kids loved it too and will be making more.

bexbeam's picture

This is my go to recipe for brownies. However, I think you have to make them at least one day early and leave them overnight in the tin. Otherwise they are just primeval slime. They need time to mature into just the right amount of squidgy, then they are amazing. I cook them for 35 minutes.

Peachyv's picture

Had to bake em for an extra 15/20 minutes. They were still pretty much raw at 25! Other than that they were amaze.

Edenrashid's picture

Nice recipe, it tastes good but sure to give you diabetes if your using so much sugar and butter

G_logan13's picture

Brilliant brownies, I tripled the ingredients as I needed a big batch.. The cooking times were off for me but at the end of the day every oven is different.. I make my cakes in a stone pizza oven lol just put it in for 20 mins and check it 5-10 mins after that until it's ready simples.. If the wobble trick doesn't work for you stick a skewer in it.. If its dripping with batter then it's obviously not ready but if there is some cakey mix sticking to it then your done :)
Love them thanks

rhombus96's picture

Too kind explanations didn't help me enjoy cooking. But food was ok.

sarah93rox's picture

Tried this recipe without any changes, stuck to every gram of ingredients and it was literally 'the best brownies ever'! Worth a try. The only suggestion is to leave it in the oven for 40 mins as my brownies weren't done in half an hour. Worth the wait too :)

kaffahmedia's picture

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. Paket Wisata Bali Thanks

Hidayat M
Jasa SEO

wendiwalmsley's picture

I absolutely love how the recipe instructions have been written! Will be trying this tomorrow wish me luck !

brownies123's picture

Really good recipe, absolutely fool proof providing you have the necessary tools ( I wouldn't want to whisk an eggy mousse by hand!) Have been reading a lot of comments firstly about the cooking time and secondly about the wordy instructions, however I feel that the cooking time should be around 15 mins and you should spread the mixture fairly thin (3 cm ish) in the tray, and secondly that the instructions really helped to make it clear to me what I was doing. Excellent recipe!

bruc044's picture

This recipe gave a great result. Followed it closely and the cooking time was spot on (30 minutes). Perhaps worth mentioning that this kind of brownie is supposed to be crisp on the outside but gooey in the middle. Cooking it for ages will dry it out eventually but the result will not be nearly as good. Might be worth adding some nuts next time for texture.

ChileGuajillo's picture

Fantastic recipe and actually quite easy to make.
Reading the instructions made me feel like an 8 year old learning to bake or hearing an over controlling mother talk you through every step of the process!
They're still lovely in spite of the wordy instructions!

xssx2000's picture

used this recipe as part of my controlled assessment. absolutely faultless!! love it!

StellaStar007's picture

ABSOLUTELY AMAZING recipe! The only thing I changed was the amount of sugar (10gr less) and I used dark cooking chocolate instead of white. The most fantastic brownies I ever made!!

cen49pksr's picture

Easy and delicious!

jiranma's picture

This recipe could be better written. Too wordy and yet, too few familiar baking key words to cue one in on what exactly is required. Makes for tedious reading imho.

jeanbaxter66's picture

I've been wanted to make these for months and today I had some spare time, a chocolate craving and all the ingredients (or so I thought). I measured everything out and then realised I didn't have any cocoa powder. I did however have some Green & Blacks drinking chocolate so substituted this although it didn't sieve very well and so probably only added 30g. I reduced the sugar to 210g as 275g seemed a lot. I also added 4 eggs as they were small. Set the oven 160C Fan and baked for 25 mins. It came out still uncooked in the middle so put it back in for another 15 mins, then another 10 mins and then a further 15 mins until it was finally cooked through. A total of 65 mins! Just had a piece with a cuppa and it is delicious and totally worth the wait.


Questions (23)

effyfreeman's picture

Baked mine at 160 (fan) for 29 mins and they were totally raw in the middle...not that that stopped me from eating it (with a spoon)...what am I doing wrong?

ruthwatson92's picture

I have the same problem and I am sure that my oven is fine! I've done the recipe in various ovens but it still happens. Maybe tin size is not as suggested?

goodfoodteam's picture

Sounds like your oven might be a little cool. You can check the accuracy with an oven thermometer. Or maybe the size of tin was a little smaller than suggested? A smaller tin would make the cake deeper, as so it would need to bake for longer. Make sure you don't cut into the brownie before it is completely cold and fully set. Hope that helps.

estherbrace's picture

Any ideas for how I could use this for a recipe in a jar gift??

greddie's picture

I'm following the recipe to the letter, but they just will not bake. I had them in for almost an hour yesterday and still they just resembled chocolate batter. Any tips?

Cookies2002's picture

How long can these brownies be kept in an air tight container? x

sgunner's picture

I have the same problem as someone below, these brownies are yummy but far too crumbly when I try to cut them up, am I over-cooking them?

loopyleicester's picture

Tes you probably are, dont be scared to take them out even if wobbly as when cooled will harden

Hannahshep22's picture

Only problem I have is my brownies tend to be really cracked on top when they have cooled and cutting them? Anyone know why this is ?

gxrdenofeden's picture

What size tin is the recipe designed for?

AKDM's picture

Can you use drinking chocolate as a substitute to cocoa powder?

loopyleicester's picture

Check content of cocoa as this is what makes them lol

goodfoodteam's picture

Hi AKDM thanks for your question, it's probably best not to use drinking chocolate as it will contain additional sugars or sweetners and flavourings which may mean that the brownies turn out too sweet. Cocoa powder has a much more intense chocolatey flavour which is perfect for this recipe. 

greavesy's picture

what am I doing wrong ive baked these brownies twice they taste scrummy but when I cut them up it is very crumbly I stick to the recipe no variations

walnuts's picture

Hi, please could you tell me how to adjust the recipe to make a larger tray ? I would like to use a tray measuring 13x9 inches.
Thank you

loopyleicester's picture

just double recipe

minicakes's picture

Roughly double the ingredients should fill your tray to the same height.

walnuts's picture

Hi, please could you tell me how to increase the ingredients to make in a tray bake tin ie : 13x9 inch.
Thank you

Angeliggi's picture

Can I simply double the ingredients to make a double batch? Just wondering if the egged should be doubled ? Thanks xxx

goodfoodteam's picture

Hi there. Yes, when doubling you will need to double all the ingredients, thanks.


Tips (23)

Siâni25's picture

I was looking for a recipe to use whatever was in my kitchen. This was a brilliant and simple recipe. I didn't have unsalted butter so used Flora Light which is low in everything. I also didn't have all the different chocolates so just used 300g ¥$milk chocolate suitable for cooking with. Needless to say these are the best brownies I've ever made!

Tina89's picture

My first time at browning and they Came out amazing, and tasted yummy. I used normal caster sugar as could not find golden anywhere. Also cooking time took approx 40mins - 50. After 25 mins, every 10mins I checked it by shaking to see if middle wobbles and then once it didn't removed this and left to cool down for around 30mins. Would definitely make again :)

RandomPerson's picture

Use milk chocolate instead of dark chocolate.

lesgracejones's picture

These brownies come out perfect if I turn the oven off when the wobble has only just stopped wobbling and leave them in until the oven cools. They are even nicer the next day when the chunks of chocolate have set a bit harder.

Beckyloulaa's picture

We were on a budget and so used 'value' brands and they turned out just as good. Great recipe for a sweet tooth!

roze's picture

These were the best brownies I've made. I didn't have milk or white chocolate so used all dark and melted the lot at the start by accident. I didn't have any white flour so sifted wholemeal plain. As I don't like too much sugar I used about a quarter cup of soft brown sugar. I took it out of the oven when cooked around the outside but still very gooey (looked raw) in the middle and when it had cooled down was just perfect. Deliciously moist. Served them with fresh cream and strawberries. I will make these again and again!

The Old Bakehouse's picture

I've been making these brownies for special occasions for a couple of years now, but had the challenge last time of making them gluten free and dairy free!! So I used highest possible cocoa content chocolate, substituted rapeseed oil for the butter and ground rice from the back of the cupboard (couldn't find rice flour) for flour. Then I took the suggestion of raspberries instead of milk and white chocolate chips. Result? Equally as good if not better. And a real treat for a breast feeding mum on a strict gluten and dairy free diet. Oh yes - they do take longer than 35 mins in my Rayburn, but that tip about checking the wobble and baking for longer is good. Over baked they can be very dry and I've made that mistake too!

netiajuniper's picture

Made these exactly to the recipe and they turned out fantastic! I made a rocky road version and omitted the chocolate chunks in the recipe and instead added walnuts. On top, after 25 mins of cooking i removed the brownies from the oven and sprinkled choc chips, mini marshmallows and crushed maltesers on top then put them back in oven for 5 mins. They turned out really gooey with melted marshmallows on top!!

tastybakes's picture

Made these and they were lovely. I used Cadbury drinking choc instead of cocoa and proper dairy milk and milky bar choc instead of cooking chocolate. Very chocolatey but amazing and so yum with ice cream. Definitely make again

heatherb2708's picture

This is a great recipe but be careful not to overdo the chocolate chips! I made this mistake once (wanted more white choc bits) and they sunk to the bottom, burnt and made it quite solid and biscuity and then the chips in the middle made it too gooey (if that is possible) and fooled me into thinking it was completely uncooked. Other than that if you follow the recipe exactly you can't go wrong!

minicakes's picture

If you're struggling to follow, here's the outline (you only need two bowls as well):
* melt butter and dark chocolate together
* whisk eggs and sugar together to milkshake consistency, about double volume
* fold in melted chocolate, then sieve and fold in flour and cocoa
* stir in white and milk chocolate (chopped into chunks)
* line tin with non-stick baking paper, bake for 25 mins at 160ºC fan / 180ºC / gas 4 / 433K

Jenski78's picture

Truly the best brownies. I lost my tin so used Muffun tins. 2 ice creams scoops of batter, made 15 individual, baked for 12. I also love them really squidgy so took at 20g of sugar and replaced with a large dollop of golden syrup... Yum

elstimson90's picture

Made these brownies a ton of times, a few tips:

1) if you hate chopping up rock hard chocolate, cut it up at room temperature then put it in a bowl in the freezer for 5/10mins. This prevents it melting after cutting and makes sure the slight warmth of the mixture doesn't melt it.
2) the longer you whisk the eggs and sugar the better the consistency of brownie
3) try adding frozen fruit rather than fresh - stays whole longer in the mixture. Cherries are my fave!

Have fun, I haven't used any other brownie recipe for years!

Stephanie9087's picture

I found the recipe incredibly easy and the result was delicious. a quick tip: i put 2 drops of vanilla extract into the cake mixture before i put it in the oven and it made the brownie really nice, have fun!

bellybusta's picture

It's worth mixing the eggs and sugar together. I tried putting it all in the same bowl and the sugar stayed solid. Just another top tip! tweet me at @bigdogsammy

deewallace's picture

Delicious and very easy recipe. However, be very patient and allow to cool fully before trying to cut or take out of tin. I made a mess of mine by being too impatient! Presentation nil, taste 10\10!

newblo's picture

I have written a review of this recipe on my site. Check it out if you are interested.

There is a slightly tweaked version of the recipe using coffee chocolate that is my personal favourite and I have also included a tip I have come across to make sure the brownies are always in their prime!

deena_k's picture

Added 75g fresh raspberries to this recipe last week -very moreish :-) Add half the prepared mixture to the baking tin, sprinkle over raspberries and then spread the rest of the mixture on top. I usually add more chocolate chunks too, very indulgent, but yummy.

getoutofmykitchen's picture

Use dairymilk chocolate cut up into this recipe..... then it really is the best ever :)

hmb404's picture

Don't feed these to you dog, RIP Jerry a truly loved Yorkshire Terrier. You will be dearly missed the children aren't coping well, but hey oh it Christmas time. If only the brownies weren't so dense you may not of choked.
Always in our hearts.