Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1092 ratings)

Prep: 25 mins Cook: 27 mins - 35 mins

More effort

Cuts into 16 squares or 32 triangles

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 50g milk chocolate
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 3 large eggs
  • 275g golden caster sugar


  1. Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

  2. 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.

  3. 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.

  4. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/ 160C fan/ gas 4.

  5. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

  6. Chop 50g white chocolate and 50g milk chocolate into chunks on a board.

  7. 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. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

  12. 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.

  13. Put in the oven and set your timer for 25 mins. 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.

  14. 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.

  15. 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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4th Nov, 2018
Probably the best brownies I have ever made. I generally put in 50g more chocolate chunks than called for (let it never be said that I’m not a chocoholic) which makes the inside super gooey and chocolatey. One thing to remember is to let them cool fully before cutting!! I always (conveniently) forget and end up with slightly warm brownie bites (which taste absolutely delicious, mind you).
14th Sep, 2018
This really are the best ever brownies. I've tried the version with mini eggs instead of the white/milk chocolate and they are just as good. I've even been told I should start a brownie-making business! You don't need to use best dark chocolate. I always use Bournville and it works a treat. I haven't tried using less sugar although some people say they are a bit sweet so I can imagine those of you with a less sweet tooth might prefer to cut the sugar down a bit. Those of us who don't care and just love real decadence can go the whole hog!
Bethan Olliver's picture
Bethan Olliver
8th Sep, 2018
I'm 15 and i make this ALL THE TIME!!!! It's easy to make and tastes DIVINE. Everyone who's ever tried it also agrees. 100% recommend to all abilities. So. Good.
2nd Sep, 2018
I haven't had such a successful result with brownies than I have with this recipe. The brownies came out great - really light and moist, with a really rich flavour. I would definitely recommend melting the chocolate over a steamy saucepan, rather than with a microwave, in order to get it super velvety! I'll be using this recipe again.
Tanya A's picture
Tanya A
31st Aug, 2018
First time making these brownies and they were absolutely delicious. Although I didn't have dark chocolate I used galaxy chocolate both in the mix and thrown in as chunks with the white chocolate. Also reading the other comments prior to baking I only used 200g of sugar which is more than enough. So happy :)
26th Aug, 2018
I have done a lot of baking in my life, but I've never succeeded with brownies, until I tried this recipe. These brownies are gorgeous! As suggested by earlier comments I used a bit less sugar than stated in the recipe, and since I didn't have any golden caster sugar I used a mix of brown sugar and granulated sugar (100g each). Also, do not rush with cutting the brownies up! We were way too impatient when they came out of the oven and just had to try them immediately, and we were a bit disappointed with them - until later in the evening when we tried them again and they were absolutely delicious. I even had to make another batch the next day. Lovely recipe!
Luke b
11th Aug, 2018
Made this out off the blue and wow tasty specially with some Cornish ice cream
8th Aug, 2018
Just made this brownies for the first time, and wow, they are excellent, by far the best recipe I have ever tried. I thought at first I had over cooked them, although only in the oven for 25 minutes, but by the time they had cooled they were perfect.
23rd Jul, 2018
We switched the dark choc to lindt orange intense chocolate and the milk choc to Terry chocolate orange, prepare yourself, nearly slipped into a food coma after gorging on them :'D
19th Jul, 2018
These brownies turned out incredible. I doubled all the ingredients and put them in a shallow rectangular roasting tin to make an extra large batch and they turned out perfect. Received lots of compliments for my brownie making skills and will definitely be making them again.


25th Oct, 2018
In the method it says to put the melted butter and chocolate in the microwave but it doesn't in the video??
goodfoodteam's picture
2nd Nov, 2018
The microwave is an alternative way of melting the butter and chocolate not to be done in addition. We only mention one method in the video as you don't need to do both.
11th Sep, 2018
How long would these last in an airtight container please?
goodfoodteam's picture
11th Sep, 2018
Thanks for your question. They’ll keep in an airtight container for two weeks and in the freezer for up to a month.
Ada Plaayer's picture
Ada Plaayer
22nd Apr, 2018
What could i do to make them lactose free? I'd use a very dark chocolate but would they be the same with a butter substitute?
jade owen's picture
jade owen
17th Nov, 2018
I have made them accidentally dairy free before. I used baking block from asda and tesco. Bournville is also dairy free. And it's nicer with bournville chunks too
goodfoodteam's picture
25th Apr, 2018
Thanks for your question. We'd recommend using one of our dairy-free recipes. We have three you can try: Enjoy!
Daiene Walsh's picture
Daiene Walsh
20th Mar, 2018
Can I use erythritol and coconut flour instead?
goodfoodteam's picture
22nd Mar, 2018
Thanks for your question. If you're using coconut flour in a cake you need to adjust the quantities so we would recommend using gluten-free plain flour instead which you can substitute one for one (although you might need a little extra liquid). We tend to use xylitol or stevia in the Good Food Kitchen not erythritol. Xylitol can be used one for one but stevia quantities have to be reduced. We haven't tested these sugar alternatives so cannot guarantee the results.
Millie's bakes
10th Feb, 2018
will this work with milk chocolate instead of dark chocolate?


Angela Dobson's picture
Angela Dobson
10th May, 2018
I made these tonight, but slightly reduced sugar, did not add white chocolate. But added around 80g of defrosted raspberry. Cooked for approx 45 mins..... delicious!
Jana R's picture
Jana R
24th Dec, 2017
Erm... the amount of sugar in this recipe is ridiculous. The dough just came out of the oven and, while the brownies have wonderful texture and all, the sweetness is making me sick. I advise using a lot less sugar.
Fit lass
28th Sep, 2017
Melt the butter fully first, before adding the chunks of chocolate in, as it will speed up the process a lot, and prevents the chocolate from burning.
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!
18th Nov, 2015
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 :)
22nd Oct, 2015
Use milk chocolate instead of dark chocolate.
5th Oct, 2015
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.
21st Sep, 2015
We were on a budget and so used 'value' brands and they turned out just as good. Great recipe for a sweet tooth!
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!