Brownies on a plate being held by a woman

Best-ever chocolate brownies recipe

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(867 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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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.
18th Feb, 2008
They live up to their name!!! I now have regular requests for them from friends and work well as a homemade birthday pressie. I use a bit more chocolate for the chunks - Green & Blacks white chocolate works v well as not too sickly. Yum yum!
18th Feb, 2008
They live up to their name!!! I now have regular requests for them from friends and work well as a homemade birthday pressie. I use a bit more chocolate for the chunks - Green & Blacks white chocolate works v well as not too sickly. Yum yum!
16th Feb, 2008
This is the best chocolate brownie recipe ever; the results were amazing and loved by everyone - truly chocolatey, crisp edges and gooey filling. I used a white chocolate with coconut in, which seemed to work well, and the recipe was simple enough to make with my (nearly) three year old daughter.
12th Feb, 2008
Absolutley delicious and they have magically dissapeared, with a little help from my mum and sister!!! I'll definatley make them again.
4th Feb, 2008
Tried this recipe yesterday to bring into work today and they went down like a treat - I've never had so much enthusiasm about anything I've brought in before! The recipe was very easy to follow, and the brownies came out just as described. They were lovely and moist, and the flavour was very rich. I did need to cook them for just over 30 minutes though, and our oven normally tends to be a little hotter than normal.
1st Feb, 2008
Very, very rich and chocolately!
28th Jan, 2008
So Nicely explained! The step by step process is excellent and informative i will definetely try this recipe tonight!


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