Best-ever brownies

Best-ever brownies

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(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
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  • 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.

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Comments, questions and tips

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21st Feb, 2016
Easy and delicious!
7th Feb, 2016
This recipe could be better written. Too wordy and yet, too few familiar baking key words to cue one in on what exactly is required. Makes for tedious reading imho.
1st Feb, 2016
I've been wanted to make these for months and today I had some spare time, a chocolate craving and all the ingredients (or so I thought). I measured everything out and then realised I didn't have any cocoa powder. I did however have some Green & Blacks drinking chocolate so substituted this although it didn't sieve very well and so probably only added 30g. I reduced the sugar to 210g as 275g seemed a lot. I also added 4 eggs as they were small. Set the oven 160C Fan and baked for 25 mins. It came out still uncooked in the middle so put it back in for another 15 mins, then another 10 mins and then a further 15 mins until it was finally cooked through. A total of 65 mins! Just had a piece with a cuppa and it is delicious and totally worth the wait.
25th Jan, 2016
Lovely brownies but never cook in 25 mins. I usually need 50 mins to be cooked. 25 mins does produce a nice chocolate goo though!!
20th Jan, 2016
Great recipe! Brownie is literally my favourite cake (my family and friends agree). Here's the one I made:
20th Jan, 2016
Love this recipe and have made it so many times. I follow exactly as it says and it is fun. My only issue is that I find they always take so much longer to bake than 25 mins. I wonder if others find this too?!! Sometimes 40 mins or longer. They are so delicious though.
18th Jan, 2016
These brownies were so easy to make and were delicious! I have made a few different brownies before but these are definitely the best ones! I made over 250 brownies using this recipe for a party and everyone commented on how nice they were, saying they were the best brownies they have eaten! So many people want the recipe now! So easy to do and so yummy!
2nd Jan, 2016
Brownies came out perfect - be careful of timings! My brownies were almost over done at 30 minutes! Luckily they were delicious - somehow both cakey but also so moist and chewy. mmm. I also misread the method instructions and mixed the flour and cocoa into the melted chocolate and butter instead of right at the end. I think this actually really helped to keep the air in because I then only needed to fold this in with the eggs once - not fold the chocolate and the eggs and then fold again to incorporate the flour/cocoa. Happy little accident and truly delicious brownies!
20th Jan, 2016
I have made this recipe a few times and I do love it but I always find that even after 25 mins mine are not ready and the middle is still so gooey. I end up having to bake them for so much longer! I noticed your said that yours were nearly overdone at 30 mins. I am wondering if you followed these cooking instructions or used a different heat?! I find it so strange mine do this - still worth it mind you.
26th Dec, 2015
Love this recipe, the only thing I omitted was the extra chopped milk and white chocolate and reduced sugar to 200g and it was delish! Baked in 25 mins fan 160C , could even take it out of the oven 2-3 mins earlier and it would be perfect. Nevertheless it tastes very chocolaty and is nice and gooey in the middle.


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