Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(879 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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  • 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


  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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24th Apr, 2008
Made these on Monday thought they tasted gorgeous but I have never eaten brownies before so was unsure of what to expect. But hey! Crunchy, then soft, then creamy, then explosion of Green and Black White chocolate as well ! I thought I had died and gone to heaven. I will definately be making these again.
14th Apr, 2008
Scrummy! Left them in the oven a little longer than recommended so the brownies has a slightly firmer texture.
19th Mar, 2008
Best brownies ever - just as promised! best eaten still a bit warm when the chocolate chunks are still a bit melted - delicious!!!
14th Mar, 2008
These were delicious! At first i thought that i had under cooked them as the centre was quite gooey, but once completely cooled, they were less gooey. These were absolutely fabulous, and wern't in the tin for long! The white chocolate chunks were divine (Milky Bar), and worked really well. This recipe is going to be used again and again! SUPERB!!
13th Mar, 2008
These really are worth the effort! I've made them quite a number of times now and they always go down a storm! I make cakes to take to work and I am always being asked to make these again and again. I always use all dark chocolate instead of milk and white chocolate - just a personal preference thing.
8th Mar, 2008
This is a superb recipe, I use gluten free flour and it works fine. My 2 children, who are coeliac love them.
2nd Mar, 2008
These were fantastic. Very rich, not sickly. Soft and light, not stodgy. I'll make them again, with chopped pistachio nuts next time I think! Oh, and they keep very well. Mine lasted a fortnight!
2nd Mar, 2008
i've been making these since they appeared in the mag in may 2003 and they are the best ever. i manage to do it all in one bowl - ie do the eggs and sugar in a large bowl then add the rest. always find the baking time a bit fiddly; i tend to leave the chunks out - milk or dark chocolate goes all runny and i tend to burn white chocolate
25th Feb, 2008
Oh my goodness, yes! The best recipe for brownies that I have tried so far. The thing that stands out the most for me was the absolutely perfect texture- crispy shell, fudgy centre that manages to be light at the same time. I used 70% Lindt chocolate for mine- they were very rich, so I think cutting them into 32 triangles is probably the best option!
20th Feb, 2008
These truely live up to their name...BEST EVER!! Made them for a girlie lunch & it was the only time silence befell the group, to be followed by ooohs & yums! Did have to bake them for longer than the recipe said but who cares, worth the wait.


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