Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(970 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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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.
2nd Apr, 2017
Delicous. We have made lots of times. Definately best ever chocolate brownie!!
1st Apr, 2017
This was my first attempt at making brownies and they were perfect. I followed the instructions exactly and my oven was pre heated for over 20 mins before putting in. I swopped 50g white choc for a large handful of raspberries and chopped walnuts. Absolutely delicious. Very moist and fudgy in the middle.xx
12th Mar, 2017
These are amazing! Let them cool for 5 mins and serve warm with ice cream! Gooey yumminess!
Jezebel Bates
12th Mar, 2017
These were fine but a bit cakey for me, I like my brownies a bit fudgier, so next time I'd maybe cut down on some dry ingredients (esp the sugar, they're very sweet). I added hazelnuts and thought they were a more successful bit of a crunch than the bits of choc, which just melted (possibly I chopped them too small).


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.
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
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
28th May, 2014
Hi there. Yes, when doubling you will need to double all the ingredients, thanks.
10th Apr, 2014
Is the nutritional value for the size of 1 of the 16 squares or the 32 triangles?
goodfoodteam's picture
28th Apr, 2014
Hi there, nutrition is per triangle, thank you.
28th Jun, 2013
i put raspberrys or nuts into my brownies instead of chocolate. Do you have any more?


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