Brownies being held up on a plate

Best ever chocolate brownies recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(1210 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
shirley1265
13th May, 2019
substituted the chocolate chunks for dulce de leche in the middle….. wow! Will be making from now on. They were deeeeeliiiiicious.
Laura H's picture
Laura H
11th May, 2019
5.05
Absolutely amazing but always take closer to 45 minutes to cook mine
lb99
10th May, 2019
5.05
I found these relatively easy to make and they tasted amazing! Best brownie recipe I’ve ever used!
lydialydialydia's picture
lydialydialydia
12th Apr, 2019
5.05
Best brownie recipe out there. Every time I make these they get so many compliments! They are quite difficult to make but are definitely worth the extra effort and money spent on ingredients!
Sharon Peters
23rd Mar, 2019
5.05
Absolutely beautiful. I make these for work and get so much praise. Fantastic!
forestcreature
18th Mar, 2019
2.05
Not sure what I did wrong but it came out very underdone despite putting in the oven for 10 mins longer than suggested in the recipe. It is also VERY sweet - a bit too sweet for me.
Goran Duijsters's picture
Goran Duijsters
17th Mar, 2019
4.05
Hi I’m referring to the best ever chocolate brownies recipe. I honestly love a lot of recipes that I can find on this blog. They all are not that difficult, but this one actually is. However, the outcome was absolutely delighting! Your explanations were pretty clear especially after I watched the video which really helped me! Only the preparation took me way more time than 25min. These brownies are literally the best I’ve ever made! I didn’t mix the eggs and sugar together log enough, but I think it wasn’t really a problem because they tasted great! In the end I don’t really bother that it took me a long time to make it! Keep it up! Thank you Goran Duijsters
AstroHobbit
15th Feb, 2019
5.05
Well, I agree with the many other reviews on here that these are delicious brownies! I probably didn't whisk the sugar and eggs together long enough because I'm impatient, but the mixture thickens up very quickly so not a problem. Took a batch to work today and it's unanimous - they're great!
mamandmaddy
18th Jan, 2019
5.05
Had a second go at these, using a 9" tin. Much much better! Still took an extra 5 mins to cook, but the appearance was so much nicer. In the smaller tin, the edges were raised, but the bigger tin gave a much more level result. I'd strongly advise a 9" tin. They do taste fantastic as well. Give them a go!
mamandmaddy
15th Jan, 2019
5.05
Having just watched the video, I am pretty sure she used a 9" tin! Now this is important because it WILL affect the cooking time ie potentially longer in the smaller tin. Might explain why some people (Including me!) have found the cooking time to be longer than stated. Annoying! I should have watched the video first or trusted my own instincts and gone with the bigger tin. Would be helpful if GF could clarify!

Pages

Amy Simms's picture
Amy Simms
11th Apr, 2019
Hi I do not have an electric whisk, can I still make this? Also can I substitute butter for dairy free spread? Thank you
goodfoodteam's picture
goodfoodteam
16th Apr, 2019
Thanks for your question. Butter is ideal for this recipe but you can use a dairy-free spread. Check the packaging to make sure it is suitable for baking. Various appliances come with a whisk attachment - some hand blenders and food processors, stand mixers and of course electric beaters. If you don't have any of these you can whisk the eggs and sugar by hand using a balloon whisk. You'll need to give it a good 10 - 15 mins to get the desired 'milkshake' consistency - this gives the brownies lightness and volume. If you can't quite get the consistency you can carry on anyway but be aware it might be a little denser than it would be otherwise. Alternatively, here are two recipes that don't require an electric whisk: https://www.bbcgoodfood.com/recipes/1912/saffrons-brownies https://www.bbcgoodfood.com/recipes/10036/the-ultimate-makeover-chocolate-brownies
Orit BC's picture
Orit BC
10th Apr, 2019
I am as we speak at 50 minutes baking and it’s not ready. What did I do wrong?
goodfoodteam's picture
goodfoodteam
11th Apr, 2019
We're sorry to hear you have had problems. At 50 mins the brownie would usually be overcooked so we imagine there is either a problem with the temperature of your oven or some of the ingredient proportions were not right. If you can let us know more details we may be able to pinpoint the problem.
Callum McCormick's picture
Callum McCormick
17th Mar, 2019
Can you substitute the dark chocolate for milk chocolate?
goodfoodteam's picture
goodfoodteam
20th Mar, 2019
Thanks for your question. We wouldn't recommend switching to milk. By the time the rest of the ingredients have been incorporated, the brownies won't have that 'dark' flavour. Milk won't give a such a chocolatey result and will tend to be too sugary.
Addictedtobrownies
11th Mar, 2019
5.05
I’ve been cooking these brownies for years with no issues but lately every time I make them the batter seems to curdle at the end and turns into a cakey solid mass. It still cooks and tastes good but the texture becomes more like a cake. So frustrating! I’ve no idea why this has started happening. Any tips?
MrsAMillard
13th Feb, 2019
5.05
I’m cooking vegan for friends this week and am going to attempt to make this recipe vegan with coconut oil and Aquafaba. Has anyone tried this before? I know there are vegan brownies on this site but these are my favourite so I thought I’d give it a go.
joey wan's picture
joey wan
14th Jan, 2019
4.05
when i tried this recipe, it took over 40 mins in the oven even though it only said 25 and even then it was still extremely wobbly in the middle. when this happens to normal cakes i usually put tin foil over it,, would this tip also be used on brownies or do i bake it for longer? or is it juat me messing up...
goodfoodteam's picture
goodfoodteam
17th Jan, 2019
Thanks for your question. This recipe should be ready in 25 - 30 mins. We wouldn't expect it to still be wobbly at 40 mins. There could be a number of factors. If you used a smaller or different shaped tin and the mixture was therefore deeper it will have taken longer. Also, the oven must be fully up to temperature before putting the brownie in. If this is a problem you have often, it's possible your oven is running cooler. You can use an oven thermometer to check. If you do find it taking longer, we'd suggest leaving it uncovered to ensure you get that crusty, flaky brownie top.

Pages

f6m6
6th May, 2019
5.05
Substitutions: Milk choc -> Lindor White choc -> Milky Way Dark choc -> Lindt dark choc
AstroHobbit
15th Feb, 2019
5.05
I would recommend mixing the chocolate chunks into the flour/cocoa powder mixture - coating them in flour means they won't sink to the bottom during baking and burn.
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
2.05
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!

Pages

Want to receive regular food and recipe web notifications from us?