Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(959 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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montserrat
17th Jul, 2008
5.05
Ooppps... forgot to rate the receipe. I give it 5 stars!!
montserrat
17th Jul, 2008
5.05
I just baked this and mmmmm... they were really nice and rewarding!! They were rich and moist inside.. I added pecans to it and it was an added bonus to the taste and smell. My 2 kids were fighting to have the next piece as I was cutting them. LOL! Thanks Orlando for the receipe. I highly recommend others to try this receipe. I just joined Goodfood and this is the receipe I tried. and I am indeed pleased Will make this again and again!
gilliansheppard
15th Jul, 2008
5.05
I've just made my second batch of these and they were as fantastic as last time. This time I substituted the milk and white chocolate for chopped pecans and they were fab - the nuts cut through the richness.
emmy5blue
12th Jul, 2008
5.05
Fantastic and the thing I love is that you don't have to follow the recipe exactly. A little bit extra here and a little bit less there and it still comes out brilliantly! My work colleagues actually beg me to make them!
chocolatequeen
11th Jul, 2008
Absolutely gorgeous - dare not make these too often!
eliraud
6th Jul, 2008
5.05
Incredibly good. Possibly the best Brownies I have ever eaten. I did reduce the sugar a bit [250g] and used all white chocolate in chunks as oppposed to a mixture of milk and white. Next time I might put dark chocolate chunks for a change. Yummy!
jnduggan1
23rd Jun, 2008
5.05
Really nice and very easy! Mine looked a bit more "crumbled" than those in the picture!
sandrakerrigan
12th Jun, 2008
1.05
Oh dear! Use a type of spanish drinking chocolate instead of coco-what a soggy mess!!!!!!! Needs much longer in the oven than 30 mins
kewood
1st Jun, 2008
5.05
These brownies really live up to their name. I had to cook them a little longer - everyone loved them and couldn't wait for them to be cold!
jimsgreen
31st May, 2008
I made this recipe for my 15 year old son who loves chocolate brownies although i am not a big fan myself,however, after making this recipe i changed my mind as the brownies were delicious. I made the recipe exactly as stated but t did take about 35 minutes to cook, lovely and crunchy on the outside and soft and moist on the inside

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