Brownies on a plate being held by a woman

Best-ever chocolate brownies recipe

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(867 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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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.
mmalique
22nd Aug, 2012
5.05
This was the first this thing I ever baked and it was lovely.
viksmck
20th Aug, 2012
1.05
Well followed all instructions but actually cooked it for 45 minutes & my oven is pretty strong. The outside was crispy the inside looked like it did when it went in. Disappointed me & my kids. Waste of ingredients :-(
kirsty8374
17th Aug, 2012
5.05
Excellent recipe, really easy to follow and I got excellent results. I'll certainly be making these again....I also added 50g of fudge pieces to the white and milk chocolate chunks which worked really well...extra yummy! ;)
charlottehood1
17th Aug, 2012
5.05
I cannot fault this recipe! Absolutely stunning brownies and a real hit with everyone :) Currently making a 3rd batch for a party tomorrow. Love it.
lauxw6
15th Aug, 2012
5.05
I saw this recipe by chance earlier this year and thought it seemed easy enough for an after work treat for my other half. Little did I know how gorgeous they are! They have become the ONLY brownie recipe we use now!
lilybronwen
10th Aug, 2012
The milk chocolate chunks disappear in the cooking - have even tried freezing them first but still happens. I can't see how this can be avoided. The brownies were still very good though.
abbi.white
5th Aug, 2012
5.05
Absolutely fabulous!! I'm definitely not a kitchen fairy, but this recipe works. Always. Although my baking time is never 25min, more like 50-60min, but my baking tray is smaller, so that's ok. The toothpick method is recommended!
thebraininjane
5th Aug, 2012
5.05
Excellent recipe, though the brownies needed much more than 25 minutes to cook through. Worried about drying out I took them out after 30, but they were still very gooey in the center. Another five minutes would do the trick.
samaral
3rd Aug, 2012
I have made these a couple of times now and this is definitely the best brownie recipe I have used. However, I found this recipe a bit too rich. The last time I made them I left out the cocoa powder, used 175g dark chocolate, added a teaspoon of vanilla extract and used 100g milk chocolate chips instead of half milk and half white. In my and my husbands opinion these changes made them perfect. One word of warning is that if you decide to make double the quantity it will probably add at least 20+ to the cooking time. Best eaten within a couple of days of making!

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