Brownies on a plate being held by a woman

Best-ever brownies recipe

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(848 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
  • 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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norvener83
3rd Aug, 2012
Literally amazing! I also needed to leave it longer than suggested in the oven but I suspect it was due to my deep tin...and I chopped my white choc too small the first time! Leave them quite a decent size so that they are nice and chunky when cooled! Thanks for this recipe!
laurentia
3rd Aug, 2012
5.05
Really best ever brownie I ever made..everyone loves it..for sure will am bake it again..
tahrieca
30th Jul, 2012
5.05
Always had trouble with making brownies but these came out perfectly! really appreciated the step by step process and will defiantly be using this recipe from now on! they did take a bit longer then 25 minutes but were worth the wait :)
cal_loach
29th Jul, 2012
5.05
3rd time making these, even me proof. Tried with different combinations of chocolate all yummy
kathrynsproule
19th Jul, 2012
5.05
Amazingly chocolatey brownies!! Some of the best I've had!!
robyna1
17th Jul, 2012
I am not sure if this is suposed to happen but when i put the melted butter and chocolate into the microwave they came out bubbling and it smelt of burnt chocolate. Im just wondering if this is supposed to happen or if I am doing it wrong although I followed the recipe.
sparkle777uk
13th Jul, 2012
only one thing to say really ....YUMMY !!!
vpetrou
10th Jul, 2012
5.05
These are by far the best brownies I have ever made. I have made them several times and everyone has always enjoyed them. I have now been playing with the ingredients a little bit by reducing the butter down to 150grams, I find this makes the brownies even chocolatier!! I also agree with the others, mine tend to take 35mins in a silicon tray but worth the short wait.
jane_m
8th Jul, 2012
5.05
I'm not a great cook but this recipe was easy to follow. The brownies turned out as the recipe said they would. Will definitely use the recipe again. Yummy!
leese87
4th Jul, 2012
5.05
This is a fantastic recipe! I have been making it for a few months now and there is never a lice left by the end! I have just begun to replace the flour with rice flour so that my friend can eat them as she needs gluten free foods. And they still work a treat need longer to cook in the oven (around 40 mins) so i tend to put a piece of foil over the top about half way through. They live up to their name with out a doubt!!

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