Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(891 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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angels0709
15th Oct, 2017
0.05
Definately NOT the best ever! More like the worst ever! What a complete waste of money, time and effort. The brownies turned out rock hard and sticky and just broke to pieces as I took them out of the tray. I will not be using this recipe again. Really disappointed!
Mongoose2
11th Oct, 2017
3.8
Great recipe but in step 10 it mentions "lift out the brownie with the foil" - errr....what foil....?!!? first mention of it! 40 mins cooking time also for sure.
Nadinesh
7th Oct, 2017
3.8
Lovely recipe. I made it with 50 g of gluten free flour instead and change the sugar content to 100g instead of 275g. And use 125 g milk chocolate instead of white and milk. I respected the cooking time an they turn out to be very good brownies ( still very sweet though, I ll try with less sugar next time)
Rangersfancat
6th Oct, 2017
0.05
Really poor recipe , either the oven temperature or the timing is wrong , these were raw after 40 mins. Followed the recipe to the letter and read other comments about leaving them in the oven for longer . Given the comments and the age of this recipe I'd have expected the recipe to have been altered . Waste of money , I'm pretty annoyed . Have made brownies many times before and never had a disaster like this
Jayne Laura
5th Oct, 2017
5.05
Best brownies ever. I often get asked to make these now. Agree with timings. I set timer for 35 minutes, but usually they take 40 mins. Once cooled, I’ll leave them covered in fridge before I cut them. Do not cut before they are fully cooled. You’ll be left with a crumby mess!
LucyE88
2nd Oct, 2017
3.8
These tasted amazing but needed at least 40 minutes in the over.
Nash Ngoi
20th Sep, 2017
5.05
Great recipe it turned out amazing the first time, it was a massive hit in the office. There's room in the recipe to decrease the sugar a bit for people who don't like things too sweet.
Cirwenskatriesa...
12th Sep, 2017
5.05
After some patience waiting for the brownies to cool I can say they were a massive success! Everyone loved them and they were gooey but had a nice texture :D I used swiss chocolate for the chocolate chips!
Geomix
10th Sep, 2017
5.05
These are by far the best brownies I've made!!! Everyone loved them!!!
Sheepicorn
31st Aug, 2017
5.05
Delicious brownies! I had to make a few modifications: I ran out of butter so I used half margarine. Didn't have cocoa powder at home and I used drinking chocolate. Still turned out amazing! Wish the recipe was a bit less wordy but it's not really problem.

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Bethsbit
10th Jul, 2017
How can I print off this recipe?
goodfoodteam's picture
goodfoodteam
11th Jul, 2017
Thanks for your question. There's a print button underneath the recipe picture. If you press this, you'll get a print-friendly version. You then need to select print on your computer.
Laura.bancrof
1st May, 2017
I want to make some brownies for someone who is allergic to eggs - any ideas what's best to use as an alternative to eggs in this recipe?
goodfoodteam's picture
goodfoodteam
5th May, 2017
Hi Laura, we have an egg-free brownie recipe here you might like to try: https://www.bbcgoodfood.com/recipes/vegan-cherry-almond-brownies
Noawareness
27th Jan, 2017
Is it absolutely necessary to use cocoa powder with this recipe? There already seems to be enough chocolate.
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Thanks for your question. Cocoa enriches the flavour of the brownies so we think it's a worthwhile addition.
m174196
27th Jan, 2017
I'm hoping to make these next weekend, and wanted to serve them hot/warm with ice cream. However from reading the tips it seems as though cutting them up fresh from the oven results in disaster. What's the best way to serve them warm then? Do I need to let them cool completely and then reheat? Also, if I wanted to make the mixture in advance and put it in the oven the next day would this be OK? If so, should I store in the fridge or room temperature overnight? I didn't know if doing this would impact on the mixture or affect the baking time? Thanks
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Thank you for your questions. You will need to cook the brownies as soon as you've made them, otherwise the eggs will lose volume. If you want to do them the day before, you could certainly warm them through. Portion them up and pop them in the microwave for 15 - 30 seconds. Alternatively, leave them in the tin and cover with foil and place in a warm oven for 5 - 10 minutes. Don't overheat them or they may dry out.
raabossi
12th Dec, 2016
5.05
Can you freeze them for longer than a month?
goodfoodteam's picture
goodfoodteam
15th Dec, 2016
Thanks for your question. We suggest a month to ensure the brownies are at their best but you could freeze them for a longer.

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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 :)
RandomPerson
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!
netiajuniper
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!!
tastybakes
9th Dec, 2014
Made these and they were lovely. I used Cadbury drinking choc instead of cocoa and proper dairy milk and milky bar choc instead of cooking chocolate. Very chocolatey but amazing and so yum with ice cream. Definitely make again

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