Brownies on a plate being held by a woman

Best ever chocolate brownies recipe

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(879 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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20th Sep, 2016
Love this recipe. It only needs 25-30 minutes in the oven. Brownies are supposed to be gooey when you take them out of the oven, if you leave them in for 50 minutes they become cakes not brownies! I think that's why some people find them crumbly after they are cooled.
15th Sep, 2016
Definitely needs much more time in the oven. I've just done 3 batches and they needed 50 mins to cook. Please sort this out, BBC, and change the recommended time. A lot of people have commented on this problem.
2nd Sep, 2016
Perfect! Used only white chocolate. Baked for exactly 25 minutes. :)
29th Aug, 2016
A fantastic recipe. Have made for adults and children and they are always complimented!
28th Aug, 2016
I haven't made brownies for a long time and I've always been a bit intimidated by the whole folding business... but made these and the folding went great, they were totally delicious! Incredibly chocolatey, really hit the spot. Such a great, detailed recipe as well, which I really appreciate. However, they were not really set when I took them out, even after giving them extra time... the crust had formed on top but when I cut into them they were very gooey, more like a chocolate pudding than a brownie. Next time I shall bake them for 45 min I think. But they were still delicious, we just ate them with forks like a pudding =)
25th Aug, 2016
Well I had major problems fitting the mixture into a 20cm square tin. I eventually chose a 20 x 30 cm deep sided tin and just as well as the mixture bubbled up and dripped over the side. I feel a 30 x 30 cms deep sided tin would have been better or maybe a 35 x 35 cms shallow tin would have been better as the mixture needed much more than the recommended time. Didn't quite understand the recommendations at the end to lift out the tinfoil. there wasn't any instructions earlier to do that. Haven't tasted it yet as I'm hoping it will become less squidgy when it cools. Not impressed with the instructions. Hope the taste belies my initial reservations as it was an expensive BROWNIE to put together.
17th Aug, 2016
Reduced the sugar to 150g and used organic salted butter as I could not find any unsalted organic butter. Also baked it for 42 mins and the brownie is really really good! Next time i will try to reduce sugar a little bit more for my own experiment and cook for a shorter time, maybe for 40 mins.
4th Aug, 2016
Good but not the best ever brownies I've ever made. They taste lovely but I found them so difficult to cut as they were very crumbly, just like another reviewer mentioned. Like most people, I also cooked mine for 45 mins instead of the recommended 25 x
7th Jul, 2016
I've made this recipe a few times and is always a winner. Not sure if it's my oven, but I had to leave the brownies in for an extra 15 minutes. Even are cooling I found that they were still quite fudgy, but putting them in the fridge did the trick. Best brownies ever!
30th Jun, 2016
I must have made these brownies at least 4 times in the last 10 days! I know the recipe and measurements off by heart so I can whip them up in 15 mins now. I literally cannot get enough. They are amazing! I put in a bag of giant chocolate buttons and use milk cooking chocolate instead of dark as it was a little too rich for me. I'm glad I read the reviews before re. Cooking time. I cook my brownies for 40 - 45 mins and they are perfect. I think they are best when fully cooled. They keep for a good 2-3 days (maybe longer but that would never happen in my household haha) and are still moist with a crispy almost chewy crust. LOVE them...they really are THE BEST!


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