Brownies on a plate being held by a woman

Best-ever chocolate brownies recipe

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(865 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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Ingredients

  • 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

Method

  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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beeberbee
4th Sep, 2012
FABULOUS recipe, much admired, but took me way too long to actually READ the recipe, so for those who prefer a less wordy version!: Melt butter with dark choc in bain-marie & let cool. Whisk egg & sugar together until thick and creamy (like thick milkshake). Fold in choc/butter, then flour/cocoa then chopped white/milk choc. & pour into tin. Bake for 25-30 mins. Keeps in airtight container for 2 wks.
pheebs123
3rd Sep, 2012
Just went out to buy the ingredients and i made it! ITS AMAZING!!!! i love this so much i will be making it again and again for my mom and sister :) x
ge0jane
2nd Sep, 2012
5.05
Made these for a dinner party and they were great! Well worth the effort. I did not have dark choc so used milk choc instead and used standard caster sugar but they were still yummy!
emlec88
2nd Sep, 2012
5.05
AMAZING recipe - so easy to make and the output is delicious! A favourite amongst my friends!
jojo279
1st Sep, 2012
5.05
Have made these brownies few times now, they are delicious only last a day in this house.
18sarah
29th Aug, 2012
5.05
Really easy to make, definitely the BEST ones I have made. I left a little longer in the oven as it seemed very wobbly but as reviews suggested I took it out before it seemed completely cooked. Result- crisp on the outside, gooey in the middle. Just how they should be! stuck to the recipe this time but easily adaptable for next time!
cerianbeth
27th Aug, 2012
Didn't have any dark chocolate at the time but really wanted to try them so used all milk chocolate instead and white chocolate chunks, and still really scrummy and squidgy! Definitely my best batch of brownies so far!
kyndie
26th Aug, 2012
5.05
I don't think anyone can find a better brownie recipe. They really are the best ever brownies !! I've made them several times for my family and friends. Everyone has always wanted more. I have found however that they taste much better straight from the fridge... if you can resist eating it all beforehand, it's well worth the wait !! The texture is much nicer when cold as it gets that sticky brownie texture and you get the contrast between the chocolate chunks and the cake as the chunks solidify again in the fridge. Yum
catrinana
24th Aug, 2012
I love baking these - my friends are now just asked if they'd like me to bake them some for birthdays (I'm very bad at choosing presents) instead of getting a gift :P One thing I would say, is don't make the mistake I did of using milkybar for white chocolate chips... but that probably applies to most baking... I don't know, I'm not much of a baker!
mazzhibberd
22nd Aug, 2012
As I've never made brownies before i wanted to give it a go. So followed it to the last letter. OH MY LIFE !!!!!! I have never made anything soooo good. I WILL be looking again for more great ideas to expand my baking knowledge. Thanks again.

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