Best-ever brownies

Best-ever brownies

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(835 ratings)

Ready in 1 hour, inc cooling (worth every minute)

More effort

Cuts into 16 squares or 32 triangles

A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra decadence

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
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Method

  1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. 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. Now 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.

  2. 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 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.

  3. With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.

  4. 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 until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. 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.

  5. 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 – you don’t want to undo all the work you did in step 4.

  6. 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. Now your mixing is done and the oven can take over.

  7. 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 minutes. 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.

  8. 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. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that 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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francescaplows
10th Jun, 2016
Made them once and they were incredible! Scared to make them again in case they aren't as good!!!
Roopam.kaur
5th Jun, 2016
5.05
Best ever brownies ever had. Followed instructions step by step and gram by gram. Turned to be awesome. Would like to make again n again. Just added additional nuts which added crunch to brownies. Thanks for such a nice recipe. .
Addictedtobrownies
1st Jun, 2016
5.05
These really are the best ever brownies! I've cooked them tens of times and have experimented slightly with cooking times as sometimes scared they'd be undercooked. My tip is to follow the recipe exactly and not be scared to just cook them for the specified 25mins (if you are very worried then give them a maximum 5 minutes longer, but no more). It seems much too short but if you do this, then let them fully cool in the tin they end up deliciously squidgy and not at all dry. I use an 8 inch square, 2 inch deep heavy brownie tin. I'm just eating one now in fact! Yum! X
egreenwood20's picture
egreenwood20
23rd May, 2016
5.05
By far the best brownie recipe I've ever used. Like most of the below comments, i cooked for a further 10-15 minutes as it wasn't quite done (I guess it's quite difficult as the recipe doesn't specify the tin size, just depth - I used a 30cm round cake tin) - and the brownies were still very gooey with the additional cooking time, they came out about 1.5cm thick which was perfect. Would also recommend letting them cool completely before cutting otherwise they can be a bit sloppy! I also used salted butter which I thought was delicious and not noticeable.
COOLAWESOMEGIRL
22nd May, 2016
Totes amaze balls #fabulous
charlieb_01
22nd May, 2016
Yep, these are great. I exchanged the milk choc pieces with toasted pecans and used wholewheat flour to make them 'healthy' =)
Frannya
21st May, 2016
5.05
We just made these but only had 100g of dark chocolate and two flakes instead of chopped chocolate. So we used 2medium eggs, 110g self raising flour. 110g butter and 140 sugar. And added 30g of walnuts and a teaspoon of vanilla essence into the egg mousse. We also cooked them in muffin trays and they took 15 minutes at 160 fan oven. Love this and kids loved it too and will be making more.
bexbeam
19th May, 2016
5.05
This is my go to recipe for brownies. However, I think you have to make them at least one day early and leave them overnight in the tin. Otherwise they are just primeval slime. They need time to mature into just the right amount of squidgy, then they are amazing. I cook them for 35 minutes.
Peachyv
18th May, 2016
Had to bake em for an extra 15/20 minutes. They were still pretty much raw at 25! Other than that they were amaze.
Edenrashid
14th May, 2016
3.8
Nice recipe, it tastes good but sure to give you diabetes if your using so much sugar and butter

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