Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(982 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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c_eevans
2nd Nov, 2017
5.05
Amazing recipe! The brownies were delicious. I made a few slight changes, only used 120g of golden caster sugar (275g?! Eek) and a low fat buttermilk spread in place of butter. Didn't get the papery top but happy to sacrifice that! I also used 100g each of milk and white chocolate chips. In contrast to the majority of reviewers I found 25mins at fan160 to be ample, if anything I'd reduce the bake time by a few minutes next time as they were just slightly overdone. This will be my go to brownie recipe from now on.
angels0709
15th Oct, 2017
0.05
Definately NOT the best ever! More like the worst ever! What a complete waste of money, time and effort. The brownies turned out rock hard and sticky and just broke to pieces as I took them out of the tray. I will not be using this recipe again. Really disappointed!
Mongoose2
11th Oct, 2017
3.8
Great recipe but in step 10 it mentions "lift out the brownie with the foil" - errr....what foil....?!!? first mention of it! 40 mins cooking time also for sure.
Nadinesh
7th Oct, 2017
3.8
Lovely recipe. I made it with 50 g of gluten free flour instead and change the sugar content to 100g instead of 275g. And use 125 g milk chocolate instead of white and milk. I respected the cooking time an they turn out to be very good brownies ( still very sweet though, I ll try with less sugar next time)
Rangersfancat
6th Oct, 2017
0.05
Really poor recipe , either the oven temperature or the timing is wrong , these were raw after 40 mins. Followed the recipe to the letter and read other comments about leaving them in the oven for longer . Given the comments and the age of this recipe I'd have expected the recipe to have been altered . Waste of money , I'm pretty annoyed . Have made brownies many times before and never had a disaster like this
Jayne Laura
5th Oct, 2017
5.05
Best brownies ever. I often get asked to make these now. Agree with timings. I set timer for 35 minutes, but usually they take 40 mins. Once cooled, I’ll leave them covered in fridge before I cut them. Do not cut before they are fully cooled. You’ll be left with a crumby mess!
LucyE88
2nd Oct, 2017
3.8
These tasted amazing but needed at least 40 minutes in the over.
Nash Ngoi
20th Sep, 2017
5.05
Great recipe it turned out amazing the first time, it was a massive hit in the office. There's room in the recipe to decrease the sugar a bit for people who don't like things too sweet.
Cirwenskatriesa...
12th Sep, 2017
5.05
After some patience waiting for the brownies to cool I can say they were a massive success! Everyone loved them and they were gooey but had a nice texture :D I used swiss chocolate for the chocolate chips!
Geomix
10th Sep, 2017
5.05
These are by far the best brownies I've made!!! Everyone loved them!!!

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m174196
27th Jan, 2017
I'm hoping to make these next weekend, and wanted to serve them hot/warm with ice cream. However from reading the tips it seems as though cutting them up fresh from the oven results in disaster. What's the best way to serve them warm then? Do I need to let them cool completely and then reheat? Also, if I wanted to make the mixture in advance and put it in the oven the next day would this be OK? If so, should I store in the fridge or room temperature overnight? I didn't know if doing this would impact on the mixture or affect the baking time? Thanks
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Thank you for your questions. You will need to cook the brownies as soon as you've made them, otherwise the eggs will lose volume. If you want to do them the day before, you could certainly warm them through. Portion them up and pop them in the microwave for 15 - 30 seconds. Alternatively, leave them in the tin and cover with foil and place in a warm oven for 5 - 10 minutes. Don't overheat them or they may dry out.
raabossi
12th Dec, 2016
5.05
Can you freeze them for longer than a month?
goodfoodteam's picture
goodfoodteam
15th Dec, 2016
Thanks for your question. We suggest a month to ensure the brownies are at their best but you could freeze them for a longer.
hanee91
21st Nov, 2016
hi! so i saw your video and it seemed like you were using dark chocolate POWDER instead of dark chocolate BAR. is there a difference really? i can only get normal cocoa powder where im living now :/ and dark chocolate bars.
goodfoodteam's picture
goodfoodteam
28th Nov, 2016
Hi, the camera does focus on the cocoa powder when Cassie is still talking about the chocolate which is melting in the bowl. Sorry if that's a bit confusing. You need both chocolate and cocoa for the recipe. You can use any cocoa powder but the best quality you can get will give the best results. Hope that's clearer now!
sdwearne
13th Nov, 2016
5.05
Anyone know a good place for cheap cocoa? The stuff I bought in Sainsbury's is £2.50 for a small tub?! Would love to keep using this recipe but it's a little pricey and praying I can find a cheaper powder somewhere?
effyfreeman
21st Dec, 2015
Baked mine at 160 (fan) for 29 mins and they were totally raw in the middle...not that that stopped me from eating it (with a spoon)...what am I doing wrong?
ruthwatson92
20th Jan, 2016
I have the same problem and I am sure that my oven is fine! I've done the recipe in various ovens but it still happens. Maybe tin size is not as suggested?
goodfoodteam's picture
goodfoodteam
18th Jan, 2016
Sounds like your oven might be a little cool. You can check the accuracy with an oven thermometer. Or maybe the size of tin was a little smaller than suggested? A smaller tin would make the cake deeper, as so it would need to bake for longer. Make sure you don't cut into the brownie before it is completely cold and fully set. Hope that helps.

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deena_k
26th Jan, 2014
Added 75g fresh raspberries to this recipe last week -very moreish :-) Add half the prepared mixture to the baking tin, sprinkle over raspberries and then spread the rest of the mixture on top. I usually add more chocolate chunks too, very indulgent, but yummy.
getoutofmykitchen
6th Jan, 2014
Use dairymilk chocolate cut up into this recipe..... then it really is the best ever :)
hmb404
15th Dec, 2013
Don't feed these to you dog, RIP Jerry a truly loved Yorkshire Terrier. You will be dearly missed the children aren't coping well, but hey oh it Christmas time. If only the brownies weren't so dense you may not of choked. Always in our hearts.
misstee38
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!
CakeDistrict
25th Aug, 2013
2.05
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.
bacon-n-egg
26th Sep, 2014
5.05
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.

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