Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Nov, 2012
Made these a couple of days ago and they are delicious!. Took a lot longer than stated (but everyone seems to have had the same issue) but didn't realise, so took them out after 25min, left them to cool, went to cut them and realised. so back in the oven they went for another 25min in total. Will definitely make again, however I don't like how this recipe is written, so will write out in my own hand so I can make more sense of it. Check out my baking blog
6th Nov, 2012
Best brownies I have ever had. I make them ALL the time. These really are the best ever brownies! They always go down a treat with anyone who tries them!
6th Nov, 2012
Made these but just using dark chocolate and replacing the sugar with soft light brown sugar too an extra 7 mins in oven but came out delicious
5th Nov, 2012
My girlfriend and I decided to follow this recipe, however since she is allergic to both lactose AND wheat, we subbed out most of the ingredients for alternatives: Butter > Sunflower Spread Flour > Rice/potato/maize flour We also used Green and Black's 70% dark chocolate, which contains no milk, just soya. We haven't got an electric whisk, or a sieve, so we also had to use less sophisticated methods for that! Overall, they turned out really great, worked just as well for us!
5th Nov, 2012
I made these brownies yesterday and they are lovely, my family really enjoyed them. I had to give them an extra 10 mins in my oven which i had on 160 as its fan assisted.
5th Nov, 2012
I Made this for a bonfire party. Everyone loved it. I Made it with all white chocolate because I'd eaten the milk but still fantastic. It was the best brownie I've ever made. Yum!
2nd Nov, 2012
I've tried loads of brownie recipes and this seems to be the best so far. Really easy to follow recipe, only problem is that I should have made more as I know they will disappear as soon as they come out of the oven. I used bog standard Bourneville and Stork. Yes people turn their noses up at Stork but it really does make amazing cakes without the same heavy feel as thick butter mixtures. I use Tescos cheapest chocolate which is only 30 something pence a bar and is still 40 per cent cocoa solids. If I mix that and something more expensive it isn't such an expensive exercise in cake making. Higher cocoa solids has a bitter taste and needs more sugar, I found a happy medium. No Im not a cheap skate but we are in a recession and some of these ingredients in their finest form aint cheap. Happy eating. :-) YUMMY..
29th Oct, 2012
Oops...forgot to rate!!!
29th Oct, 2012
Made these first 'proper' from scratch brownies (I've always used a supermarket mix). Pleasantly surprised at how easy they were to make, took much longer to cook though (at least 55 minutes, not sure why...followed recipe exactly and used correct size tin)? I have to say they were absolutely delicious, very chocolatey, lovely texture and the added bonus of biting into secret chocolate chunks! They were perhaps a little sweet for my liking though...will definitely make them again but cut down on sugar next time. Well worth the effort!
25th Oct, 2012
After always trying to bake Brownies either from ready mixes or other recipes - this beats em all hands down! They turned out fabulously and are sssssssssooooooooooo delicious!!! I am not the greatest baker in the world and these worked out just great!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.