Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(945 ratings)

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

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-lit

    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. 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.

  3. 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.

  4. 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.

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

  6. 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.

  7. 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.

  8. 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.

  9. 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 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.

  10. 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. 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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15th Mar, 2018
Fabulous brownie recipe! I stick to the recommended 25-30 minutes and feel that it is perfect - brownies need a gooey middle! I find that if you slice into it before it is totally cold and set, it appears to be uncooked, but if you leave it to set for a couple more hours, it is perfect. I also use the stated amount of sugar and think it is about right - it is rich, but not sickly sweet at all.
22nd Feb, 2018
I made this brownie twice in my student flat in Spain, using one old broken hand whisk and weighing it out by eye. It still turned out amazing! Everybody who tried it said it was the best brownie they had ever had. It was a lot of work but so worth it!!! Thank you for the recipe!
17th Feb, 2018
Just made these and they came out super nice, fudge with beautiful papery crust on top. Everyone loved them. I reduced the sugar to 160g though as 275g would surely land me in a hospital. I also skipped the added white and milk chocolate part thinking that it would intensify the sweetness, which is not what I like at all. As for the chocolate I used Lindt 70%. Very rich and decadent. Will surely make this again.
7th Feb, 2018
inexperienced baker, but these seemed to be worth the extra effort judging by the comments received
Traceyanne Higgins's picture
Traceyanne Higgins
4th Feb, 2018
Phenomenal! I used dark chocolate and instead of milk/white chocolate chunks used Salted Caramel chocolate which sent them to a whole other delicious level! Heavenly! (Oh and mini marshmallows) I check every 10 mins after the first 25 - but yeah, really they need 40 mins total to cook properly.
25th Jan, 2018
This is simply the best. I've tried a few brownie recipes but this yields the perfect brownie. It's so delicious.
18th Jan, 2018
These really are the best brownies ever!!! Follow the method as stated and seriously... amazing!! Last for ages in a tin (if they survive little fingers) but also freeze really well
31st Dec, 2017
Oh my lord ! These are dark, decadent, soft, crumbly and squidgy all at the same time! I like brownies to be light and risen but with a soft fudgey middle. I don’t like the flatter heavy looking ones. I don’t find them too sweet but would agree that a good quality dark chocolate is a must (70% cocoa solids). I am a keen and experienced baker but never previously been able to turn out a good brownie until now! I kept a close check on them after 25 minutes and I eventually took them out after 40 minutes which was perfect. I used a cocktail stick to test too. It didn’t come out altogether clean but I don’t think it was supposed to. The sides had set and the top had the shiny papery finish that was a little lighter in colour than the inside. I really like the addition of chocolate chunks but couldn’t quite find the milk chocolate ones while I was eating my brownie. I think my next batch will have all white chocolate ones because I like the contrast both in taste and in the visual. Well done good food, I followed the recipe to the letter, even buying a 20x20cm tin. This will now be my only brownie recipe!!
Oli Williams's picture
Oli Williams
31st Dec, 2017
Hi there, I saw that you claimed this recipe provided the BEST brownies. I can graduate them from Best to Most Best. "How?!" I hear you ask: As a wise man once said, weigh your eggs. I am giving you this information on a knead to know basis.
25th Dec, 2017
everyone loved them!


Millie's bakes
10th Feb, 2018
will this work with milk chocolate instead of dark chocolate?
goodfoodteam's picture
12th Feb, 2018
Thank you for your question. We would recommend sticking with dark chocolate. This will be sweetened and toned down by the other ingredients so won't taste too dark.
4th Jan, 2018
Hello, I have made these brownies endless times.. I am going to make these as favours at our wedding but need a few variations. I have made these but changing 50g of the melted chocolate to chocolate orange. Are there any other variations that would be nice? I am thinking maybe a fudge one, raspberry one, blondies one, but not sure what to put in to change it to this?
goodfoodteam's picture
4th Jan, 2018
Thank you for your question. Those variations sound delicious! Unfortunately we can't give specific alternatives as we triple test all our recipes to ensure they work. You could try the following blondie recipe: Or you could try brownie variations and get some inspiration from these two collections: Good luck!
Vanessa Clarke's picture
Vanessa Clarke
16th Dec, 2017
Anyone tried making these with gluten free flower? Thank you
goodfoodteam's picture
19th Dec, 2017
Thanks for your question. It should be fine to swap this to gluten-free flour as the quantities are pretty low without the need for additional liquid.
28th Nov, 2017
Can I make this recipe for someone who is vegetarian?
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. Yes this recipe is vegetarian but not vegan as it contains eggs and butter.
24th Nov, 2017
Hi there! I was just wondering whether I could use 185g of Terry's chocolate orange instead of the dark chocolate and 100g of kinder bars instead of the milk/white chocolate or whether you think this would make the recipe too sweet? Thank you!
goodfoodteam's picture
24th Nov, 2017
Thanks for your question. We'd recommend using a dark chocolate with orange if you want an orange version. Green & Blacks have a suitable one. We're not sure how well Kinder bars will hold once heated and if you're already switching the main chocolate we'd recommend keeping the rest of the recipe as is.


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!
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!!