Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(931 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 Aug, 2017
These brownies are superb, and the quantities and timings given in the recipe work perfectly. I found there was no need to bake for longer as some people have suggested. Added marshmallows and pecan nuts too..yum!
14th Aug, 2017
I agree. I made them today and the timings were perfect for me too
22nd Jul, 2017
Ive made them multiple times so far and they are by far the best brownies I have ever had, home made or from a shop. I recently made them for a birthday present and they were perfect, still soft and gooey inside but with a good flaky crust on top. Dont think twice about baking them or hunting for a different recipe, they are absolute perfection.
4th Jul, 2017
I absolutely love this recipe - has become my go-to brownie recipe now. I double the milk and white chocolate chips and generally find it needs closer to 45 minutes to cook properly while still being a bit gooey, but might just be my oven/depends how gooey you like it. Delicious drizzled with a bit of salted caramel sauce!
24th Jun, 2017
It says foolproof in the description. It is not foolproof. I am a fool, I forgot to put sugar in and it was terrible!
15th Jun, 2017
The BEST fudgy brownies ever! I used normal caster sugar instead of golden and the brownies took a bit longer, about 50 minutes, to bake but they were so so so rich, chocolatey and intensely fudgy! They taste even better the next day that is if there are any left XD
11th Jun, 2017
I've used this site for 5 years now and of all the recepies I've tried this one, for cooking time, is the most unreliable. Everything, tin, ingredients, shelf position etc. was followed exactly. At 25 mins it more than wobbled, so I duly put back in for the stated 5 more minutes. It was left in the tin for 6 hours so it was cold. When cut, or rather squished, it was just this side of uncooked. I'm aware that everyone's oven is different and also that everyone has their own idea of 'the perfect brownie' but I'm sure that uncooked isn't on the agenda. Being a determined sod, I'm going to try this again, but cook for 45 mins and gauge the result. I've seen some posts where they've been cooked for 50 mins ! It's a question of your individual oven + personal brownie favourite, for me though it was a waste of ingredients. I will cook again though but, I can easily recommend Nigel Slaters brownies, sorry BBC good food.
8th May, 2017
This is my staple brownie recipe. Everyone loves it! I usually have to leave it in the oven for a little longer but that's fine because you can easily tell when it's done judging by the flaky/crispiness of the top. Delicious fresh out the oven with cream/ice cream as well as once cooled.
28th Apr, 2017
Sooo delicious! I dont really bake so I followed the recipe except I had no plain flour so had to use self raising. I also had to cook it for a further 6 mins in my fan oven. Absolutely delicious. Will be making lots more.
15th Apr, 2017
I make this using normal white caster sugar, and a deep sandwich tin (because I don't have a shallow one) and it always comes over fantastically. Very fudgy and generally yummy. Thanks for a good recipe.


loopyleicester's picture
23rd Sep, 2015
Tes you probably are, dont be scared to take them out even if wobbly as when cooled will harden
23rd Jul, 2015
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 ?
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.


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