Best-ever brownies

Best-ever brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(841 ratings)

Ready in 1 hour, inc cooling (worth every minute)

More effort

Cuts into 16 squares or 32 triangles

A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra decadence

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
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Method

  1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. 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. Now 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.

  2. 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 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.

  3. With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.

  4. 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 until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. 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.

  5. 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 – you don’t want to undo all the work you did in step 4.

  6. 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. Now your mixing is done and the oven can take over.

  7. 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 minutes. 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.

  8. 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. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that 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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Gillyr1961
18th Feb, 2017
5.05
Update: after leaving the brownies to cool fully, they were perfect and a lovely fudge consistency. Will make sure I leave them to cool fully before cutting next time.
GeorgieRose104's picture
GeorgieRose104
29th Jan, 2017
5.05
Delicious
itshannahjf
21st Jan, 2017
5.05
Quick and easy to do, turn out perfectly. I used milk chocolate instead of dark. Absolutely delicious.
kirtip
19th Jan, 2017
5.05
This is a foolproof brownie recipie. I made this recipie for a babyshower and and it went down a storm. If you have frozen mixed red berries in the fridge, add a good handful, giving the brownies another dimension :)
amyloushaw2208
12th Jan, 2017
5.05
after trying these brownies for the first time at a friends wedding last year i demanded the recipe from the bride as soon as we got home! I've always struggled making my brownies that perfect squidgy, fudgey consistency but this recipe is so easy to follow and can easily be adapted to including fruits, nuts etc. i couldn't tell you how well they store because they are normally eaten before they get cold! just delicious and i don't think they are too sweet at all!
Li-May
15th Dec, 2016
5.05
Great recipe! I made a half recipe and also halved the sugar. Had some leftover salted caramel that I swirled on top of the mixture before putting it in the oven :D
iefelina
15th Dec, 2016
Got a huge number of sugar there. 275gm of sugar.. must be really sweet..
lauraecampbell
14th Dec, 2016
5.05
This is the best brownie I have ever come across, and I love how versatile it can be. I made 250 individual brownies from this recipe for my friend's wedding in May, and everybody loved them. I added 100g of frozen raspberries to the mix instead of the chocolate chunks, and this went really well. I've just made a couple of batches with 50g of dried cranberries and 50g of white choc chunks, and for a part next week I'm going to try 50g fruit mix and 50g hazelnuts for a 'cadburys fruit and nut' effect. I put mine in a 180 fan oven for 30 mins and get quite a gooey brownie. How they come out really depends on your own oven and how you like them, so it's worth trying a few batches to find out what is going to work out best for you.
New male cook
12th Dec, 2016
5.05
It's interesting to read through the comments here. Everyone seems to get a different result which is strange. Anyway, l made these brownies (my first ever) on Friday and ate them on Sunday. They were fantastic together with a quality vanilla ice cream. I only used 200g of sugar having seen previous remarks which proved to be fine. Not having large eggs l used 4 medium which also worked out ok. Apart from that l followed the recipe. I don't have a 20cm square tin so put 3/4 of the mixture in an 8" springform round one which l use for making sponge cakes. That made it easy to remove the brownie later. The rest of the mixture l put in ramekins. After exactly 25 mins it looked perfectly cooked and once cooled the end product was great. Came out perfectly and l might even try a little less time in order to make them gooier in the middle. Very pleased with my first attempt overall.
raabossi
12th Dec, 2016
5.05
Best recipe for chocolate brownies. i have so many compliments from people and so easy to make. I bake mine for about 30 mins. 25 mins is a bit too squidgy for my liking. Can you freeze them for longer than a month??

Pages

ruthwatson92
20th Jan, 2016
I have the same problem and I am sure that my oven is fine! I've done the recipe in various ovens but it still happens. Maybe tin size is not as suggested?
goodfoodteam's picture
goodfoodteam
18th Jan, 2016
Sounds like your oven might be a little cool. You can check the accuracy with an oven thermometer. Or maybe the size of tin was a little smaller than suggested? A smaller tin would make the cake deeper, as so it would need to bake for longer. Make sure you don't cut into the brownie before it is completely cold and fully set. Hope that helps.
estherbrace
12th Dec, 2015
Any ideas for how I could use this for a recipe in a jar gift??
greddie
22nd Oct, 2015
I'm following the recipe to the letter, but they just will not bake. I had them in for almost an hour yesterday and still they just resembled chocolate batter. Any tips?
Cookies2002
9th Oct, 2015
How long can these brownies be kept in an air tight container? x
sgunner
1st Aug, 2015
I have the same problem as someone below, these brownies are yummy but far too crumbly when I try to cut them up, am I over-cooking them?
loopyleicester's picture
loopyleicester
23rd Sep, 2015
Tes you probably are, dont be scared to take them out even if wobbly as when cooled will harden
Hannahshep22
23rd Jul, 2015
5.05
Only problem I have is my brownies tend to be really cracked on top when they have cooled and cutting them? Anyone know why this is ?
gxrdenofeden
8th Jul, 2015
What size tin is the recipe designed for?
AKDM
30th Dec, 2014
Can you use drinking chocolate as a substitute to cocoa powder?

Pages

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!
deena_k
26th Jan, 2014
Added 75g fresh raspberries to this recipe last week -very moreish :-) Add half the prepared mixture to the baking tin, sprinkle over raspberries and then spread the rest of the mixture on top. I usually add more chocolate chunks too, very indulgent, but yummy.
getoutofmykitchen
6th Jan, 2014
Use dairymilk chocolate cut up into this recipe..... then it really is the best ever :)
hmb404
15th Dec, 2013
Don't feed these to you dog, RIP Jerry a truly loved Yorkshire Terrier. You will be dearly missed the children aren't coping well, but hey oh it Christmas time. If only the brownies weren't so dense you may not of choked. Always in our hearts.

Pages