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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  • 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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12th Dec, 2016
Best recipe for chocolate brownies. i have so many compliments from people and so easy to make. I bake mine for about 30 mins. 25 mins is a bit too squidgy for my liking. Can you freeze them for longer than a month??
9th Dec, 2016
Just cut up these lovely brownies, I had to substitute the dark chocolate with bake stable chocolate chips so not as strong and used regular caster sugar and salted butter but what a result none the less! Wow, baked in 30 mins and the middle is still squidgy but cooked, I think I might reduce the butter next time as it wouldn't mix into the chocolate properly. Can't wait to try this warm with some cream xx
29th Nov, 2016
I've been using another brownie recipe from good food and had many compliments but the extra fat in these give them the edge. I'll be keeping to this one from now on.
13th Nov, 2016
This weekend I had a group of my close friends come over and as always, I bake something for us to enjoy in between board games. I made my famous apple & pear crumble which is always a standard but one of my friends who isn't keen on fruit asked me to make something with chocolate, preferably brownies. As a keen and experienced baker I had always failed to perform when it came to brownies and I couldn't figure out why. I hadn't made brownies in years because of my repeat bad performance so I was a bit nervous to let my team down. I'm so glad I found this recipe because I've never been so proud of a baking achievement! I can finally make brownies! Really easy recipe to follow and I'd personally recommend taking them out of the oven and letting them cool for 10 minutes and then serving. This way they're still warm and have a fudgey, sticky texture which my friends loved. Alternatively, a friend did say today in our group chat that they enjoyed them even more the day after when they were cold! I've passed this recipe onto the group because they were that good! Would also recommend using both white and milk chocolate as the recipe states, really breaks up the richness of the brownie! Thank you to the author of this recipe because I can now finally bake brownies for the first time in years!!
9th Nov, 2016
You never mention putting the foil into the tin in the recipe so i did not have that "handle" to help me remove it from the brownie tin! I only saw this instruction once I had watched the vdieo after baking! Sort of vital to the presentation!
1st Nov, 2016
I read the reviews before baking and was worried about getting the timing right as so many people have had problems. But I set the oven temp to 160 fan and when the oven pinged after 25 minutes, it was done. In fact I was worried I'd over done it as there was no wobble at all, but it was all fine and I even won the brownie-off at work today - against some stiff competition! So bakers, I think you can't fault the recipe for being wrong, it's just everyone's ovens are different. Next time I'll add more chopped milk and dark to the mix as I think it can take it, however they are divine as they are.
Jackie Rutter
4th Oct, 2016
First time I have taken the time to post on this site but thought this receipe was worth it. I had to alter the amount of dark chocolate (as I did not have enough in so I substituted 85g for milk choc) and the results were still amazing. I had no issues with cooking time although I used two smaller square tins so mine were not overdeep, will definitely be cooking again.
30th Sep, 2016
Amazing, best brownies I've ever made. Takes quite a bit of effort but definetely worth it and you get a good few out the mixture!! So yummy and always get loads of compliments saying I make the best brownies !! It does require approximately 40-45 minutes in oven, however I take them out and check, take them out when it's a bit soft in middle, but sizes are crisp, as it cools it gets more dense, but lovely and moist, cannot get over how great this recipe is!!
28th Sep, 2016
This is the best ever brownies ever had. Thanks for such a nice recipe!
20th Sep, 2016
Made these yesterday for the first time. Great brownie recipe; once they cool, the chunks of chocolate add fantastic texture. Perfect, squidgy consistency. I baked them for 25 minutes and they were very squidgy - maybe some prefer a slightly longer bake and more of a cake-like consistency, but I think they'd be overbaked in my oven if given much longer than half an hour.


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