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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  • 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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egreenwood20's picture
23rd May, 2016
By far the best brownie recipe I've ever used. Like most of the below comments, i cooked for a further 10-15 minutes as it wasn't quite done (I guess it's quite difficult as the recipe doesn't specify the tin size, just depth - I used a 30cm round cake tin) - and the brownies were still very gooey with the additional cooking time, they came out about 1.5cm thick which was perfect. Would also recommend letting them cool completely before cutting otherwise they can be a bit sloppy! I also used salted butter which I thought was delicious and not noticeable.
22nd May, 2016
Totes amaze balls #fabulous
22nd May, 2016
Yep, these are great. I exchanged the milk choc pieces with toasted pecans and used wholewheat flour to make them 'healthy' =)
21st May, 2016
We just made these but only had 100g of dark chocolate and two flakes instead of chopped chocolate. So we used 2medium eggs, 110g self raising flour. 110g butter and 140 sugar. And added 30g of walnuts and a teaspoon of vanilla essence into the egg mousse. We also cooked them in muffin trays and they took 15 minutes at 160 fan oven. Love this and kids loved it too and will be making more.
19th May, 2016
This is my go to recipe for brownies. However, I think you have to make them at least one day early and leave them overnight in the tin. Otherwise they are just primeval slime. They need time to mature into just the right amount of squidgy, then they are amazing. I cook them for 35 minutes.
18th May, 2016
Had to bake em for an extra 15/20 minutes. They were still pretty much raw at 25! Other than that they were amaze.
14th May, 2016
Nice recipe, it tastes good but sure to give you diabetes if your using so much sugar and butter
11th May, 2016
Brilliant brownies, I tripled the ingredients as I needed a big batch.. The cooking times were off for me but at the end of the day every oven is different.. I make my cakes in a stone pizza oven lol just put it in for 20 mins and check it 5-10 mins after that until it's ready simples.. If the wobble trick doesn't work for you stick a skewer in it.. If its dripping with batter then it's obviously not ready but if there is some cakey mix sticking to it then your done :) Love them thanks
8th May, 2016
Too kind explanations didn't help me enjoy cooking. But food was ok.
sarah93rox's picture
3rd May, 2016
Tried this recipe without any changes, stuck to every gram of ingredients and it was literally 'the best brownies ever'! Worth a try. The only suggestion is to leave it in the oven for 40 mins as my brownies weren't done in half an hour. Worth the wait too :)


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