Brownies on a plate being held by a woman

Best-ever chocolate brownies recipe

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(856 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
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 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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amyloushaw2208
12th Jan, 2017
5.05
after trying these brownies for the first time at a friends wedding last year i demanded the recipe from the bride as soon as we got home! I've always struggled making my brownies that perfect squidgy, fudgey consistency but this recipe is so easy to follow and can easily be adapted to including fruits, nuts etc. i couldn't tell you how well they store because they are normally eaten before they get cold! just delicious and i don't think they are too sweet at all!
Li-May
15th Dec, 2016
5.05
Great recipe! I made a half recipe and also halved the sugar. Had some leftover salted caramel that I swirled on top of the mixture before putting it in the oven :D
iefelina
15th Dec, 2016
Got a huge number of sugar there. 275gm of sugar.. must be really sweet..
lauraecampbell
14th Dec, 2016
5.05
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
5.05
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.
raabossi
12th Dec, 2016
5.05
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??
Emzy595
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
Trinlynne
29th Nov, 2016
5.05
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.
sdwearne
13th Nov, 2016
5.05
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!!
louisepmartin@g...
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!

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loopyleicester's picture
loopyleicester
23rd Sep, 2015
Tes you probably are, dont be scared to take them out even if wobbly as when cooled will harden
Hannahshep22
23rd Jul, 2015
5.05
Only problem I have is my brownies tend to be really cracked on top when they have cooled and cutting them? Anyone know why this is ?
gxrdenofeden
8th Jul, 2015
What size tin is the recipe designed for?
AKDM
30th Dec, 2014
Can you use drinking chocolate as a substitute to cocoa powder?
loopyleicester's picture
loopyleicester
23rd Sep, 2015
Check content of cocoa as this is what makes them lol
goodfoodteam's picture
goodfoodteam
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. 
greavesy
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
walnuts
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
loopyleicester
23rd Sep, 2015
just double recipe
minicakes
24th Oct, 2014
Roughly double the ingredients should fill your tray to the same height.

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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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