Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(970 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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Ingredients

  • 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

Method

  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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Matix1983
24th May, 2018
These chocolate cookies are almost perfect. I have never eaten a better cake. In general, nothing better is bought in the store. It is fresh and delicious after cooking. I also recommend this article. Click Here!
Laura Dallaston's picture
Laura Dallaston
18th May, 2018
5.05
So there are plenty of brownie recipes that claim to be the best, and honestly I think people like different things in a brownie, so there isn't going to be one that is objectively on top... I will say this is my personal favourite because it's got the beautiful flakey top and is all rich and moist in the middle - but not full on fudgey/gooey. I didn't do the white/milk chocolate and added a pinch of salt + a teaspoon of vanilla (I do that for pretty much every recipe though).
sasquatch
15th May, 2018
5.05
Best ever indeed, really nice with raspberries in too
rheezy's picture
rheezy
30th Mar, 2018
5.05
Great brownie recipe. They turned out perfect!! Best brownie recipe I have tried to date.
HoundsOfLove
15th Mar, 2018
5.05
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.
holbean
22nd Feb, 2018
5.05
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!
koongking
17th Feb, 2018
5.05
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.
pmhands
7th Feb, 2018
5.05
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
5.05
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.
lovetobakehawa
25th Jan, 2018
5.05
This is simply the best. I've tried a few brownie recipes but this yields the perfect brownie. It's so delicious.

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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?
goodfoodteam's picture
goodfoodteam
25th Apr, 2018
Thanks for your question. We'd recommend using one of our dairy-free recipes. We have three you can try: https://www.bbcgoodfood.com/recipes/2973683/better-beetroot-brownies https://www.bbcgoodfood.com/recipes/vegan-cherry-almond-brownies https://www.bbcgoodfood.com/recipes/vegan-cookies-cream-brownies Enjoy!
Daiene Walsh's picture
Daiene Walsh
20th Mar, 2018
Can I use erythritol and coconut flour instead?
goodfoodteam's picture
goodfoodteam
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?
goodfoodteam's picture
goodfoodteam
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.
oliviabrown21
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
goodfoodteam
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: https://www.bbcgoodfood.com/recipes/matcha-white-chocolate-blondies Or you could try brownie variations and get some inspiration from these two collections: https://www.bbcgoodfood.com/recipes/collection/brownie https://www.bbcgoodfood.com/recipes/collection/easy-brownie Good luck!
Vanessa Clarke's picture
Vanessa Clarke
16th Dec, 2017
Anyone tried making these with gluten free flower? Thank you
goodfoodteam's picture
goodfoodteam
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.

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Angela Dobson's picture
Angela Dobson
10th May, 2018
5.05
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
1.3
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
5.05
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.
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 :)
madelience
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!

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