Best-ever brownies

Best-ever brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(834 ratings)

Ready in 1 hour, inc cooling (worth every minute)

More effort

Cuts into 16 squares or 32 triangles

A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra decadence

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
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Jul, 2012
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.
8th Jul, 2012
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!
4th Jul, 2012
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!!
3rd Jul, 2012
Far too much sugar! I have a big sweet tooth and even this was a little much for me, it kinda overwhelms the richness and flavour of the chocolate. I used around 200g sugar instead of 275g the second time and they turned out better. Other than that this is the best brownie recipe I've tried, thanks!
2nd Jul, 2012
I read this receipe on friday last, hurried and got the ingredients on saturday and started to prepare it. All I can say is the beautiful aroma of chocolate spreading through the house, the brownie baking in the oven made even more crazier to wait till it was done. It was just amazing. Rich, gooey, soft filling and the absolutely divine thin crust made it completely irristable not to taste. Took it to work and shared it with my colleagues.. Ive never seen a box wiped so clean and the brownies vanished within seconds!!!!
2nd Jul, 2012
This is a fantastic recipe, extremely detailed, and following carefully the instructions you'll get an incredible brownie that looks just like the picture and tastes like heaven. I was lucky enough to find a venezuelan dark chocolate, with 73% cocoa. Thanks for the recipe!!!
23rd Jun, 2012
I made these as a thank-you present for a friend and they went down a storm! I put the left over dark and white chocolate pieces into individual ramekins and melted them down, and then drizzled the chocolate over the top of the brownies to give them a nice decorative finish.
JenniToto's picture
19th Jun, 2012
I made these on the spur of the moment as my daughter wanted to make cakes and I had hardly any flour left. I had two choc bars in, so used them - dark choc with orange rind - but had none left for the chunks, so I threw in a drained tin of pineapple, some dried pineapple and a spoonful of orange marmalade. Different and delicious! I recommend my adapted version for a change. Oh and I used dark brown sugar - really had to scrape the ingredients together!
19th Jun, 2012
Best chocolate brownies i've made in a long time! From the office to feeding the parents at home, everyone loves it!
17th Jun, 2012
These Brownies were lovely, easy to make, did take 10 mins more to cook but excellent recipe. will be making again & again!!!


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.