Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(906 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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20th Feb, 2013
so easy, quick i did this whilst my 6 month old was having a quick nap, and very yummy will make this again for a quick and easy treat x
17th Feb, 2013
I forgot to say - I use galaxy milk chocolate instead of dark chocolate...but that's just my preference. I have (for the first time) just looked at the step by step pictures of these brownies and am thinking that maybe my mixture is too runny (it looks more dense in the pictures), hence the longer cooking times. I'm going to try using medium eggs instead of large next time...
17th Feb, 2013
Before I start - this is a fabulously tasty brownie recipe and I would advise anyone to try it... ...but I do think the recipe needs to be revised a bit. As everyone else has mentioned, the cooking times are not realistic at all (and I've got a brand new oven, so it's not my oven). I end up cooking them for at least 50 minutes...but because of the length of time, the edges end up a little burnt. I also think its too much mixture for a 20cm tin. The mix ends up overflowing the sides when it rises. I've cooked these brownies around six times and they're always amazing. The tastiest thing I've ever baked in fact! But next time I think I'm going to try a bigger tin than 20cm as it just doesn't cook right. **little tip - you can add stuff to these other than chocolate. I've been putting flaked almonds in mine. Adds to the amazingness. Overall - 8/10 for instruction (maybe change this online recipe and correct cooking times and size of tin). 10/10 for taste
17th Feb, 2013
5* - relatively easy to make and they stayed fresh and gooey for days!
17th Feb, 2013
From tasting variety of brownies, I perferred the ones that had a moist, squidgy consistency so I looked for a recipe that described them like this. I used slightly salted butter as I did not have unsalted. I used good quality 70% chocolate and free range eggs. Did not bother with white chocolate, substituted the white with milk chocolate. After 25 minutes, the mixture was very wobbly just in the centre so I gave it another 5 minutes cooking time. I had used a silicone baking mould.It did not stick at all but it was a bit tricky to get out! I had to leave it to cool completely before turning it out to cut it. The brownies were amazing. Certainly the best I have tasted. I'm convinced that its success lies on the quality of the ingredients. I recently tasted some brownies made with milk chocolate. They were quite sickly and sweet. These are absolutely delicious. It is best to cut them into small pieces as the recipie suggestes. A tiny piece packed full of flavour.
13th Feb, 2013
These are good, but there not best ever,I had to cook them for 20 mins longer and they didn't taste that great. I also couldn't taste the chocolate chips. Hopefully if I do them again they will taste better.
12th Feb, 2013
Best brownies Ive ever had! Amazing. Took longer than it says, just kept an eye on it. Very easy to follow recipe, come out perfectly every time.
11th Feb, 2013
Hello everyone, Are these freezable? How long do they stay fresh for? Thanks :) Kate
9th Feb, 2013
These are so good, I've made them far too many times. I cook them at 170C (fan) because they take ages at 160C.
7th Feb, 2013
Wow, these didn't last long in my house and i'll be making them again and again. Don't be put off by the extremely long method, I re-wrote it into my recipe book in about 6 sentences! Give them a go, you won't regret it :)


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