Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(879 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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Gillyr1961
18th Feb, 2017
5.05
Tried this recipe today as a trial run for one of the cakes for the cake table at my daughters wedding. I followed the recipe to the letter except for slightly less sugar. I baked it for 25 minutes as stated & on checking it didn't wobble in the middle so took it out to cool. When cutting up though it is really gooey in the middle to the point of I'm not sure if it is cooked enough. I have cut them whilst warm though, so will see how they are when completely cold. Tastes delicious none the less and will definitely do another batch, but will try leaving them in for a few more minutes.
Gillyr1961
18th Feb, 2017
5.05
Update: after leaving the brownies to cool fully, they were perfect and a lovely fudge consistency. Will make sure I leave them to cool fully before cutting next time.
GeorgieRose104's picture
GeorgieRose104
29th Jan, 2017
5.05
Delicious
itshannahjf
21st Jan, 2017
5.05
Quick and easy to do, turn out perfectly. I used milk chocolate instead of dark. Absolutely delicious.
kirtip
19th Jan, 2017
5.05
This is a foolproof brownie recipie. I made this recipie for a babyshower and and it went down a storm. If you have frozen mixed red berries in the fridge, add a good handful, giving the brownies another dimension :)
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.

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walnuts
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
Angeliggi
15th May, 2014
Can I simply double the ingredients to make a double batch? Just wondering if the egged should be doubled ? Thanks xxx
goodfoodteam's picture
goodfoodteam
28th May, 2014
Hi there. Yes, when doubling you will need to double all the ingredients, thanks.
Abi496
10th Apr, 2014
Is the nutritional value for the size of 1 of the 16 squares or the 32 triangles?
goodfoodteam's picture
goodfoodteam
28th Apr, 2014
Hi there, nutrition is per triangle, thank you.
eabha219
28th Jun, 2013
i put raspberrys or nuts into my brownies instead of chocolate. Do you have any more?

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