Brownies on a plate being held by a woman

Best-ever brownies recipe

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(848 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
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar


  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.

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Comments, questions and tips

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15th Dec, 2016
Got a huge number of sugar there. 275gm of sugar.. must be really sweet..
14th Dec, 2016
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
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.
12th Dec, 2016
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??
9th Dec, 2016
Just cut up these lovely brownies, I had to substitute the dark chocolate with bake stable chocolate chips so not as strong and used regular caster sugar and salted butter but what a result none the less! Wow, baked in 30 mins and the middle is still squidgy but cooked, I think I might reduce the butter next time as it wouldn't mix into the chocolate properly. Can't wait to try this warm with some cream xx
29th Nov, 2016
I've been using another brownie recipe from good food and had many compliments but the extra fat in these give them the edge. I'll be keeping to this one from now on.
13th Nov, 2016
This weekend I had a group of my close friends come over and as always, I bake something for us to enjoy in between board games. I made my famous apple & pear crumble which is always a standard but one of my friends who isn't keen on fruit asked me to make something with chocolate, preferably brownies. As a keen and experienced baker I had always failed to perform when it came to brownies and I couldn't figure out why. I hadn't made brownies in years because of my repeat bad performance so I was a bit nervous to let my team down. I'm so glad I found this recipe because I've never been so proud of a baking achievement! I can finally make brownies! Really easy recipe to follow and I'd personally recommend taking them out of the oven and letting them cool for 10 minutes and then serving. This way they're still warm and have a fudgey, sticky texture which my friends loved. Alternatively, a friend did say today in our group chat that they enjoyed them even more the day after when they were cold! I've passed this recipe onto the group because they were that good! Would also recommend using both white and milk chocolate as the recipe states, really breaks up the richness of the brownie! Thank you to the author of this recipe because I can now finally bake brownies for the first time in years!!
9th Nov, 2016
You never mention putting the foil into the tin in the recipe so i did not have that "handle" to help me remove it from the brownie tin! I only saw this instruction once I had watched the vdieo after baking! Sort of vital to the presentation!
1st Nov, 2016
I read the reviews before baking and was worried about getting the timing right as so many people have had problems. But I set the oven temp to 160 fan and when the oven pinged after 25 minutes, it was done. In fact I was worried I'd over done it as there was no wobble at all, but it was all fine and I even won the brownie-off at work today - against some stiff competition! So bakers, I think you can't fault the recipe for being wrong, it's just everyone's ovens are different. Next time I'll add more chopped milk and dark to the mix as I think it can take it, however they are divine as they are.
Jackie Rutter
4th Oct, 2016
First time I have taken the time to post on this site but thought this receipe was worth it. I had to alter the amount of dark chocolate (as I did not have enough in so I substituted 85g for milk choc) and the results were still amazing. I had no issues with cooking time although I used two smaller square tins so mine were not overdeep, will definitely be cooking again.


8th Jul, 2015
What size tin is the recipe designed for?
30th Dec, 2014
Can you use drinking chocolate as a substitute to cocoa powder?
loopyleicester's picture
23rd Sep, 2015
Check content of cocoa as this is what makes them lol
goodfoodteam's picture
8th Jan, 2015
Hi AKDM thanks for your question, it's probably best not to use drinking chocolate as it will contain additional sugars or sweetners and flavourings which may mean that the brownies turn out too sweet. Cocoa powder has a much more intense chocolatey flavour which is perfect for this recipe. 
19th Jul, 2014
what am I doing wrong ive baked these brownies twice they taste scrummy but when I cut them up it is very crumbly I stick to the recipe no variations
11th Jul, 2014
Hi, please could you tell me how to adjust the recipe to make a larger tray ? I would like to use a tray measuring 13x9 inches. Thank you
loopyleicester's picture
23rd Sep, 2015
just double recipe
24th Oct, 2014
Roughly double the ingredients should fill your tray to the same height.
9th Jul, 2014
Hi, please could you tell me how to increase the ingredients to make in a tray bake tin ie : 13x9 inch. Thank you
15th May, 2014
Can I simply double the ingredients to make a double batch? Just wondering if the egged should be doubled ? Thanks xxx


27th Oct, 2013
Never made these before or eaten them, so thought they were uncooked when they came out the oven- top of sponge was cooked but put knife in to test and of course comes out runnyish. I didnt know a brownie is supposed to be squidy in the middle! I also tried to slice them before they were cool enough, but realised if you let them cool down first, then cut , much better and they are absolutely gorgeous, with squidgy choc centres and crisp sponge outers. Very pleased. Made another chefs version since and they didnt come out half as nice!
25th Aug, 2013
I find it easier and more energy efficient to let the butter and chocolate melt in the heating oven in a Pyrex jug, rather than use the hob.
26th Sep, 2014
exactly, why waste time melting butter and chocolate on a bain marie. Plastic bowls are always better as less likely to burn or over cook.