Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(891 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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4th Apr, 2013
Great recipe. I've just baked it; used less butter, sugar and chocolate (150 g of butter and chocolate and 200 g of sugar) and it's still absolutely delicious!
3rd Apr, 2013
Made these to the exact recipe and they were perfect, by far the best brownies I've had, much better than shop bought ones. They took longer to cook (almost an hour in fact) but my tin is quite high sided and this may have contributed to the extra time. Perfectly moist and oh sooo chocolatey. Perfect and easy to make. .
3rd Apr, 2013
Made these to the exact recipe and they were perfect, by far the best brownies I've had, much better than shop bought ones. They took longer to cook (almost an hour in fact) but my tin is quite high sided and this may have contributed to the extra time. Perfectly moist and oh sooo chocolatey. Perfect and easy to make. .
2nd Apr, 2013
These really are 'the best ever brownies'. I use this recipe as a base for many variations. You can add nuts, dried fruit, alcoholic fruits or mixtures of all the above. They all work exceptionally well. Gorgeous!!
2nd Apr, 2013
these truly r the best ever brownies!! im only 13 and this was one of the 1st recipes i've ever tried! they are soo moist, fudgy and chocolatey!!these were really nice!! XDXDXD:P:P:P;P;):D:D:D
1st Apr, 2013
Agree with everything said before. Followed recipe exactly and produced hands down the best brownies my family or myself have ever had. You just can't buy them this good
30th Mar, 2013
ps I used Tesco's own dark chocolate and sainsbury's own milk chocolate. You really can't tell and a LOT cheaper than the posh stuff :)
30th Mar, 2013
Best brownies ever - and I ALWAYS choose brownies as a pudding option if I'm at a restaurant! I can honestly say these were absolutely delicious and I am already addicted. I only had a 150g bar of dark chocolate so I used milk chocolate for the remaining 35g; also, my butter was slightly salted but this made no difference to the taste I feel. My eggs were medium not large, I didn't have golden caster suger so I used 200g normal caster sugar and brown sugar for the remaining 75g - and the final difference, I used all milk chocolate chunks (100g), although I'm sure it would taste amazing with white as well. For cooking time, my middle kept wobbling (see cooking instructions above), so I cooked mine for 30 mins and then an extra 2 x 1:30 mins (removing from oven to test after each 1:30min) - in short, I think these brownie would be very versatile, whack some nuts in there or some raspberries and I'm sure they would still be gorgeous.
30th Mar, 2013
Love these brownies. Even after substituting the white choc chips with milk chocolate ones, they still taste delicious. I can never get the cooking time right though.
29th Mar, 2013
If i could give 10 out of 10 stars i would!!!!!!!!! Absolute DELISH! thankyou!!! overtime i make this for my friends everyone always said it taste reallllly nice! i followed all the ingredients but just lowered my sugar to 150g because i like more of a bitter taste :p Thanksssss again!!!! :) Jenny


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