Best-ever brownies

Best-ever brownies

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(815 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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Ingredients

  • 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

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.

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Comments, questions and tips

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amyloushaw2208
12th Jan, 2017
5.05
after trying these brownies for the first time at a friends wedding last year i demanded the recipe from the bride as soon as we got home! I've always struggled making my brownies that perfect squidgy, fudgey consistency but this recipe is so easy to follow and can easily be adapted to including fruits, nuts etc. i couldn't tell you how well they store because they are normally eaten before they get cold! just delicious and i don't think they are too sweet at all!
Li-May
15th Dec, 2016
5.05
Great recipe! I made a half recipe and also halved the sugar. Had some leftover salted caramel that I swirled on top of the mixture before putting it in the oven :D
iefelina
15th Dec, 2016
Got a huge number of sugar there. 275gm of sugar.. must be really sweet..
lauraecampbell
14th Dec, 2016
5.05
This is the best brownie I have ever come across, and I love how versatile it can be. I made 250 individual brownies from this recipe for my friend's wedding in May, and everybody loved them. I added 100g of frozen raspberries to the mix instead of the chocolate chunks, and this went really well. I've just made a couple of batches with 50g of dried cranberries and 50g of white choc chunks, and for a part next week I'm going to try 50g fruit mix and 50g hazelnuts for a 'cadburys fruit and nut' effect. I put mine in a 180 fan oven for 30 mins and get quite a gooey brownie. How they come out really depends on your own oven and how you like them, so it's worth trying a few batches to find out what is going to work out best for you.
New male cook
12th Dec, 2016
5.05
It's interesting to read through the comments here. Everyone seems to get a different result which is strange. Anyway, l made these brownies (my first ever) on Friday and ate them on Sunday. They were fantastic together with a quality vanilla ice cream. I only used 200g of sugar having seen previous remarks which proved to be fine. Not having large eggs l used 4 medium which also worked out ok. Apart from that l followed the recipe. I don't have a 20cm square tin so put 3/4 of the mixture in an 8" springform round one which l use for making sponge cakes. That made it easy to remove the brownie later. The rest of the mixture l put in ramekins. After exactly 25 mins it looked perfectly cooked and once cooled the end product was great. Came out perfectly and l might even try a little less time in order to make them gooier in the middle. Very pleased with my first attempt overall.
raabossi
12th Dec, 2016
5.05
Best recipe for chocolate brownies. i have so many compliments from people and so easy to make. I bake mine for about 30 mins. 25 mins is a bit too squidgy for my liking. Can you freeze them for longer than a month??
Emzy595
9th Dec, 2016
Just cut up these lovely brownies, I had to substitute the dark chocolate with bake stable chocolate chips so not as strong and used regular caster sugar and salted butter but what a result none the less! Wow, baked in 30 mins and the middle is still squidgy but cooked, I think I might reduce the butter next time as it wouldn't mix into the chocolate properly. Can't wait to try this warm with some cream xx
Trinlynne
29th Nov, 2016
5.05
I've been using another brownie recipe from good food and had many compliments but the extra fat in these give them the edge. I'll be keeping to this one from now on.
sdwearne
13th Nov, 2016
5.05
This weekend I had a group of my close friends come over and as always, I bake something for us to enjoy in between board games. I made my famous apple & pear crumble which is always a standard but one of my friends who isn't keen on fruit asked me to make something with chocolate, preferably brownies. As a keen and experienced baker I had always failed to perform when it came to brownies and I couldn't figure out why. I hadn't made brownies in years because of my repeat bad performance so I was a bit nervous to let my team down. I'm so glad I found this recipe because I've never been so proud of a baking achievement! I can finally make brownies! Really easy recipe to follow and I'd personally recommend taking them out of the oven and letting them cool for 10 minutes and then serving. This way they're still warm and have a fudgey, sticky texture which my friends loved. Alternatively, a friend did say today in our group chat that they enjoyed them even more the day after when they were cold! I've passed this recipe onto the group because they were that good! Would also recommend using both white and milk chocolate as the recipe states, really breaks up the richness of the brownie! Thank you to the author of this recipe because I can now finally bake brownies for the first time in years!!
louisepmartin@g...
9th Nov, 2016
You never mention putting the foil into the tin in the recipe so i did not have that "handle" to help me remove it from the brownie tin! I only saw this instruction once I had watched the vdieo after baking! Sort of vital to the presentation!

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raabossi
12th Dec, 2016
5.05
Can you freeze them for longer than a month?
goodfoodteam's picture
goodfoodteam
15th Dec, 2016
Thanks for your question. We suggest a month to ensure the brownies are at their best but you could freeze them for a longer.
hanee91
21st Nov, 2016
hi! so i saw your video and it seemed like you were using dark chocolate POWDER instead of dark chocolate BAR. is there a difference really? i can only get normal cocoa powder where im living now :/ and dark chocolate bars.
goodfoodteam's picture
goodfoodteam
28th Nov, 2016
Hi, the camera does focus on the cocoa powder when Cassie is still talking about the chocolate which is melting in the bowl. Sorry if that's a bit confusing. You need both chocolate and cocoa for the recipe. You can use any cocoa powder but the best quality you can get will give the best results. Hope that's clearer now!
sdwearne
13th Nov, 2016
5.05
Anyone know a good place for cheap cocoa? The stuff I bought in Sainsbury's is £2.50 for a small tub?! Would love to keep using this recipe but it's a little pricey and praying I can find a cheaper powder somewhere?
effyfreeman
21st Dec, 2015
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
20th Jan, 2016
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
goodfoodteam
18th Jan, 2016
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
12th Dec, 2015
Any ideas for how I could use this for a recipe in a jar gift??
greddie
22nd Oct, 2015
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?

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Siâni25
16th Dec, 2015
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
18th Nov, 2015
5.05
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
22nd Oct, 2015
Use milk chocolate instead of dark chocolate.
lesgracejones
5th Oct, 2015
5.05
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
21st Sep, 2015
5.05
We were on a budget and so used 'value' brands and they turned out just as good. Great recipe for a sweet tooth!
roze
23rd Aug, 2015
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
27th Jul, 2015
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
1st Jul, 2015
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
9th Dec, 2014
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
12th Nov, 2014
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!

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