Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(977 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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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.
Rachael2210
18th Jan, 2018
5.05
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
Jillyfl
31st Dec, 2017
5.05
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
5.05
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.
linalarsson
25th Dec, 2017
5.05
everyone loved them!
pieshop
10th Nov, 2017
5.05
So scrummy! This is the second time I've made these and this time they came out perfect. The first time I followed the recipe and they weren't cooked properly and they were too sweet. This time, after reading some of the other reviews, I made a few changes. I only added 160g sugar and I baked them in a fan oven at 170 for 35 mins. They were perfect.
aimeeparr
5th Nov, 2017
5.05
Made this recipe twice and love the results! Makes perfect brownies, although a few alterations. I put them in for 35-40 mins at 180. And 200g of sugar is plenty - I used caster and turns out fine.
yqqroast
3rd Nov, 2017
5.05
This is amazing! I used 160g of sugar and it was still very sweet. The brownie was crispy outside, perfect texure. Served warm with ice cream, the family loved it.
c_eevans
2nd Nov, 2017
5.05
Amazing recipe! The brownies were delicious. I made a few slight changes, only used 120g of golden caster sugar (275g?! Eek) and a low fat buttermilk spread in place of butter. Didn't get the papery top but happy to sacrifice that! I also used 100g each of milk and white chocolate chips. In contrast to the majority of reviewers I found 25mins at fan160 to be ample, if anything I'd reduce the bake time by a few minutes next time as they were just slightly overdone. This will be my go to brownie recipe from now on.

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diya21
28th Nov, 2017
5.05
Can I make this recipe for someone who is vegetarian?
goodfoodteam's picture
goodfoodteam
8th Dec, 2017
Thanks for your question. Yes this recipe is vegetarian but not vegan as it contains eggs and butter.
cllewell
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
goodfoodteam
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.
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.

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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
heatherb2708
12th Nov, 2014
This is a great recipe but be careful not to overdo the chocolate chips! I made this mistake once (wanted more white choc bits) and they sunk to the bottom, burnt and made it quite solid and biscuity and then the chips in the middle made it too gooey (if that is possible) and fooled me into thinking it was completely uncooked. Other than that if you follow the recipe exactly you can't go wrong!
minicakes
24th Oct, 2014
If you're struggling to follow, here's the outline (you only need two bowls as well): * melt butter and dark chocolate together * whisk eggs and sugar together to milkshake consistency, about double volume * fold in melted chocolate, then sieve and fold in flour and cocoa * stir in white and milk chocolate (chopped into chunks) * line tin with non-stick baking paper, bake for 25 mins at 160ºC fan / 180ºC / gas 4 / 433K
Jenski78
20th Oct, 2014
Truly the best brownies. I lost my tin so used Muffun tins. 2 ice creams scoops of batter, made 15 individual, baked for 12. I also love them really squidgy so took at 20g of sugar and replaced with a large dollop of golden syrup... Yum
elstimson90
19th Jul, 2014
Made these brownies a ton of times, a few tips: 1) if you hate chopping up rock hard chocolate, cut it up at room temperature then put it in a bowl in the freezer for 5/10mins. This prevents it melting after cutting and makes sure the slight warmth of the mixture doesn't melt it. 2) the longer you whisk the eggs and sugar the better the consistency of brownie 3) try adding frozen fruit rather than fresh - stays whole longer in the mixture. Cherries are my fave! Have fun, I haven't used any other brownie recipe for years!
Stephanie9087
25th Apr, 2014
I found the recipe incredibly easy and the result was delicious. a quick tip: i put 2 drops of vanilla extract into the cake mixture before i put it in the oven and it made the brownie really nice, have fun!
bellybusta
2nd Apr, 2014
It's worth mixing the eggs and sugar together. I tried putting it all in the same bowl and the sugar stayed solid. Just another top tip! tweet me at @bigdogsammy
deewallace
25th Mar, 2014
5.05
Delicious and very easy recipe. However, be very patient and allow to cool fully before trying to cut or take out of tin. I made a mess of mine by being too impatient! Presentation nil, taste 10\10!
newblo
2nd Mar, 2014
I have written a review of this recipe on my site. Check it out if you are interested. http://recipelodge.com/brownie-recipe/ There is a slightly tweaked version of the recipe using coffee chocolate that is my personal favourite and I have also included a tip I have come across to make sure the brownies are always in their prime!

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