Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1379 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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Tammy Oneil's picture
Tammy Oneil
26th Nov, 2019
Made these a few times now!!!.. my kids and friends love it. Infect anyone whom as tried mine loved it. Best choc brownie recipe EVER!!.
Stanley Baldwin's picture
Stanley Baldwin
25th Nov, 2019
Should keep for two weeks...yeah right
26th Oct, 2019
Delicious brownies and will certainly be making them again- my husband cannot get enough of them! Needed longer cooking time than recipe asked for but had read the other reviews about this so was aware.
Philippa Marley's picture
Philippa Marley
18th Oct, 2019
Great recipe, however timing is wrong. I cook it at 170 degrees for 50 mins and it is perfect.
16th Oct, 2019
Really disappointed as the time needed is way more than 25-30 mins if using a 20cm tin. I am sure it is delicious but just did not cook inside.
Laurie Semmens's picture
Laurie Semmens
28th Sep, 2019
I've just made these brownies and tasted whilst they were still warm.. Wow. Best brownie I have ever made. Instead of using plain dark chocolate I used orange bournville and it is delicious! I slightly adjusted the oven time to 35 minutes and used a bigger tin. Will definitely be making these again.
Hope Sara Bachmann's picture
Hope Sara Bachmann
24th Sep, 2019
Absolutely lush. Instead of milk and white chocolate, my house mates & I put in 100g of thinly sliced Mars bar. We also only put 220g sugar in, and next time I think I’ll just put in 200g. They were plenty sweet enough. So gorgeous!
6th Sep, 2019
I made these this week as my first ever effort at baking for colleagues! They went down so well. Being a nervous baker, I like to follow a recipe and this recipe was very easy to follow. Clear steps. I also took on board other comments regarding time in the oven- mine only needed 3 extra minutes.
25th Aug, 2019
Under "point 14" we are instructed to "lift out the brownie with the foil." The "foil" is never mentioned elsewhere in the recipe. It would have been useful to have been advised to line the tin with foil before it was too late. It would have been a good idea. Maybe adjust the instructions accordingly.
21st Aug, 2019
These are the best brownies and so easy! Will definitely be making them regularly. I used a 24cm tin as that is what I had and cooked them for about 27 minutes so timings may be slightly out if using a 20cm tin. Delicious.


Rachel Kendall's picture
Rachel Kendall
4th Nov, 2019
My family really dislike bits or chunks In food, can I just not put in the chocolate chunks, or do I need to replace it with melted chocolate?
goodfoodteam's picture
9th Nov, 2019
Thanks for your question. Simply leave out the chunks (step 11) and continue as above.
LanaDiy Gaming's picture
LanaDiy Gaming
6th Jul, 2019
My brownies have been in the oven for 45 mins and the middle is still wobbly. i’ve taken them out of the oven a few times because i thought some how is would magically stop wobbling but no. Still wobbly. Have I rewined them by taking them out the oven? And why are they taking so long to cook even though i did the exact amount of ingredients?
goodfoodteam's picture
8th Jul, 2019
We're sorry to hear your brownies have not cooked. If the ingredients were measured exactly and the correct tin size was used, then the most likely explanation is that the oven is running cooler than stated (you can use an oven thermometer to ascertain this) or that the oven was not up to temperature when the brownies went in. We hope this helps in getting ot the bottom of it.
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
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:
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
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
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.


Lady_Ti's picture
27th Nov, 2019
I have replaced the white chocolate with caramel chocolate (Callebout Gold) and I grated half a tonka bean into the mix. I now believe in heaven.
New male cook
29th Aug, 2019
This recipe is fantastic and works every time for me. Must do points for me. Reduce sugar by 1/3. Far too much. Leave to cool in tin and then put in fridge overnight if you want it to set properly. Try making it and putting rum and raisin chocolate squares, white chocolate squares and good quality glace cherry halves in the middle. Then sprinkle pistachios over the top. Absolutely amazing.
6th May, 2019
Substitutions: Milk choc -> Lindor White choc -> Milky Way Dark choc -> Lindt dark choc
15th Feb, 2019
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
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.
Beatrice Wynne-Edwards's picture
Beatrice Wynne-...
19th Aug, 2019
well, theyre brownies! they are meant to be sweet. i guess you should have adjusted the proportions to your taste.
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 :)


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