Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(893 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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23rd Oct, 2012
Used a non-stick individual brownie pan - it had 12 6cmx6cm holes and this recipe filled them all perfectly. Baked for about 30 mins until a toothpick came out clean but found them a bit dry - especially when reheating in the microwave next day. 2nd batch were a lot better - added more choc chips & baked for about 23 mins - toothpick came out with moist crumbs sticking to it. Brownies were incredible. Middles were more gooey like brownies are supposed to be & tasted wonderful heated up the next day (15 secs in microwave). Had trouble getting them out of the pan - will listen & use baking parchment next time! Huge success at my dinner party - even my diet-obsessed friend ate more than 1 square & wanted to take 1 home - of course I said no! DO NOT OVERCOOK - the toothpick should not come out completely clean for brownies.
22nd Oct, 2012
Really good! Made them as per recipe once and once with more milk and less dark chocolate and both times they were great!
21st Oct, 2012
Tried this recipe several times, each time cooking it for at least 50+ minutes and still it doesn't cook through. Utterly useless. Use half the number of eggs they suggest and less butter as well if you want to have anything resembling a solid at the end of this process.
21st Oct, 2012
I mean a bit too eggy.
21st Oct, 2012
I have to agree with everybody else, these were by far the best brownies I've had in a long long time! The only thing was that I found that mine tasted a little bit too (although they were still great), could this be because I didn't cook them long enough?
14th Oct, 2012
yummy!!!!, we made the first batch using the chocolate quantities listed and my partner loved them, i thought they where a bit bitter so the second batch added more milk chocolate, had to bake for longer but tasted lovely
13th Oct, 2012
Made these brownies quite a few times now, the recipe is easy to follow and they turn out amazing!
12th Oct, 2012
My god they are soooooo tasty!!! Cannot say enough to describe how tasty they turn out. Some one told me that they would actually pay to eat these brownies. They turn out just amazing!!!
12th Oct, 2012
Really impressed by this! I am a terrible baker and have never successfully managed to bake anything, even from a kit. At first glance this looked complicated, but is actually very simple but EXTREMELY well explained. No doubtful "is it supposed to look like this?" moments. I had simply fantastic results the first time, I'm so pleased. This has given me the confidence to try more baking recipes.
11th Oct, 2012
I have to say that these really are the best ever brownies! I made these a few weeks ago and i'm not the best of bakers and learning how to do it so thought this would be a good one to start off with. The brownies came out lovely and tasted amazing! not only did i think they were good i took them in to work and everyone loved them to so much so they have asked me to make some more. Very good to try if your not the best of bakers like me :)


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