Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(902 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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clairewebster
28th May, 2008
Very Very tasty brownies. One tip though, make sure you do actually leave them to cool before cutting. In my haste to eat them I tried cutting them whilst they were still warm but it turned a bit crumbly. Definitly going to make these again!
gilliansheppard
23rd May, 2008
5.05
Sooooo good! These did not last long at all as my work colleagues scoffed them in minutes and requested that I bring in more the next day. This is now my definitive brownie recipe. (They did need just over the 30mins in the oven though as others have mentioned.)
ltrevethan
22nd May, 2008
5.05
These are fantastic - I have been asked to make more already!!! Good for all the family - the kids love them in their lunch boxes and great with vanilla ice cream as a pudding! Thanks for the recipe! Will be making again very soon!
ed_mag
21st May, 2008
3.05
I'm afraid I have to disagree with everyone else - for my taste, these are not the best-ever brownies. OK, but not great. The main problem is the texture, which isn't dense and moist like a brownie should be - I found these too light and too dry (though I did use pecans rather than the chocolate chunks). This is down to the method of whisking the eggs. I'm going back to my usual recipe...
maddieson
19th May, 2008
Better than sex!
alissa_lea
19th May, 2008
Anyone tried making these in electric oven?? I always find baking cakes so hard in it because it always takes longer and then it's not quite cooked inside but gets very dry on the outside? Let me know if you have and how long you left and whether you have any other general helpful hints to baking cakes in electric oven with no fan!
sis2007
16th May, 2008
hi just made the brownies ,they seemed a bit wet when i tested them,so i cooked them for 10 mins more and then ,they split in the middle .help what did i do wrong they taste great .do you think my pan was to small? a 8 inch tin
imanuelle
15th May, 2008
I loved the hvit chocolate - Very, very, very delicious.
kimbob21
9th May, 2008
5.05
Every time I make these they are all eaten within a couple of hours - gorgeous!
kirstystuyv
1st May, 2008
Bit of a hassle to make, particularly if you dont own an electric whisk and are using a very temperamental oven! And lots of washing up! But well worth it, and went down a storm at my house. i used Lindt 70% cocoa chocolate, which was complimented beautifully by the sweetness of the chunks. Fantastic!

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