Brownies on a plate being held by a woman

Best-ever chocolate brownies recipe

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(858 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 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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Kathy12321
22nd Jul, 2017
5.05
Ive made them multiple times so far and they are by far the best brownies I have ever had, home made or from a shop. I recently made them for a birthday present and they were perfect, still soft and gooey inside but with a good flaky crust on top. Dont think twice about baking them or hunting for a different recipe, they are absolute perfection.
elizabethbelle
4th Jul, 2017
5.05
I absolutely love this recipe - has become my go-to brownie recipe now. I double the milk and white chocolate chips and generally find it needs closer to 45 minutes to cook properly while still being a bit gooey, but might just be my oven/depends how gooey you like it. Delicious drizzled with a bit of salted caramel sauce!
autumncrocus
24th Jun, 2017
0.05
It says foolproof in the description. It is not foolproof. I am a fool, I forgot to put sugar in and it was terrible!
kari123
15th Jun, 2017
5.05
The BEST fudgy brownies ever! I used normal caster sugar instead of golden and the brownies took a bit longer, about 50 minutes, to bake but they were so so so rich, chocolatey and intensely fudgy! They taste even better the next day that is if there are any left XD
musical
11th Jun, 2017
I've used this site for 5 years now and of all the recepies I've tried this one, for cooking time, is the most unreliable. Everything, tin, ingredients, shelf position etc. was followed exactly. At 25 mins it more than wobbled, so I duly put back in for the stated 5 more minutes. It was left in the tin for 6 hours so it was cold. When cut, or rather squished, it was just this side of uncooked. I'm aware that everyone's oven is different and also that everyone has their own idea of 'the perfect brownie' but I'm sure that uncooked isn't on the agenda. Being a determined sod, I'm going to try this again, but cook for 45 mins and gauge the result. I've seen some posts where they've been cooked for 50 mins ! It's a question of your individual oven + personal brownie favourite, for me though it was a waste of ingredients. I will cook again though but, I can easily recommend Nigel Slaters brownies, sorry BBC good food.
chausettes
8th May, 2017
This is my staple brownie recipe. Everyone loves it! I usually have to leave it in the oven for a little longer but that's fine because you can easily tell when it's done judging by the flaky/crispiness of the top. Delicious fresh out the oven with cream/ice cream as well as once cooled.
pieshop
28th Apr, 2017
5.05
Sooo delicious! I dont really bake so I followed the recipe except I had no plain flour so had to use self raising. I also had to cook it for a further 6 mins in my fan oven. Absolutely delicious. Will be making lots more.
prettywhitelight
15th Apr, 2017
5.05
I make this using normal white caster sugar, and a deep sandwich tin (because I don't have a shallow one) and it always comes over fantastically. Very fudgy and generally yummy. Thanks for a good recipe.
benandtash
2nd Apr, 2017
5.05
Delicous. We have made lots of times. Definately best ever chocolate brownie!!
Danielle2324
1st Apr, 2017
5.05
This was my first attempt at making brownies and they were perfect. I followed the instructions exactly and my oven was pre heated for over 20 mins before putting in. I swopped 50g white choc for a large handful of raspberries and chopped walnuts. Absolutely delicious. Very moist and fudgy in the middle.xx

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Bethsbit
10th Jul, 2017
How can I print off this recipe?
goodfoodteam's picture
goodfoodteam
11th Jul, 2017
Thanks for your question. There's a print button underneath the recipe picture. If you press this, you'll get a print-friendly version. You then need to select print on your computer.
Laura.bancrof
1st May, 2017
I want to make some brownies for someone who is allergic to eggs - any ideas what's best to use as an alternative to eggs in this recipe?
goodfoodteam's picture
goodfoodteam
5th May, 2017
Hi Laura, we have an egg-free brownie recipe here you might like to try: https://www.bbcgoodfood.com/recipes/vegan-cherry-almond-brownies
Noawareness
27th Jan, 2017
Is it absolutely necessary to use cocoa powder with this recipe? There already seems to be enough chocolate.
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Thanks for your question. Cocoa enriches the flavour of the brownies so we think it's a worthwhile addition.
m174196
27th Jan, 2017
I'm hoping to make these next weekend, and wanted to serve them hot/warm with ice cream. However from reading the tips it seems as though cutting them up fresh from the oven results in disaster. What's the best way to serve them warm then? Do I need to let them cool completely and then reheat? Also, if I wanted to make the mixture in advance and put it in the oven the next day would this be OK? If so, should I store in the fridge or room temperature overnight? I didn't know if doing this would impact on the mixture or affect the baking time? Thanks
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Thank you for your questions. You will need to cook the brownies as soon as you've made them, otherwise the eggs will lose volume. If you want to do them the day before, you could certainly warm them through. Portion them up and pop them in the microwave for 15 - 30 seconds. Alternatively, leave them in the tin and cover with foil and place in a warm oven for 5 - 10 minutes. Don't overheat them or they may dry out.
raabossi
12th Dec, 2016
5.05
Can you freeze them for longer than a month?
goodfoodteam's picture
goodfoodteam
15th Dec, 2016
Thanks for your question. We suggest a month to ensure the brownies are at their best but you could freeze them for a longer.

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Siâni25
16th Dec, 2015
I was looking for a recipe to use whatever was in my kitchen. This was a brilliant and simple recipe. I didn't have unsalted butter so used Flora Light which is low in everything. I also didn't have all the different chocolates so just used 300g ¥$milk chocolate suitable for cooking with. Needless to say these are the best brownies I've ever made!
Tina89
18th Nov, 2015
5.05
My first time at browning and they Came out amazing, and tasted yummy. I used normal caster sugar as could not find golden anywhere. Also cooking time took approx 40mins - 50. After 25 mins, every 10mins I checked it by shaking to see if middle wobbles and then once it didn't removed this and left to cool down for around 30mins. Would definitely make again :)
RandomPerson
22nd Oct, 2015
Use milk chocolate instead of dark chocolate.
lesgracejones
5th Oct, 2015
5.05
These brownies come out perfect if I turn the oven off when the wobble has only just stopped wobbling and leave them in until the oven cools. They are even nicer the next day when the chunks of chocolate have set a bit harder.
Beckyloulaa
21st Sep, 2015
5.05
We were on a budget and so used 'value' brands and they turned out just as good. Great recipe for a sweet tooth!
roze
23rd Aug, 2015
These were the best brownies I've made. I didn't have milk or white chocolate so used all dark and melted the lot at the start by accident. I didn't have any white flour so sifted wholemeal plain. As I don't like too much sugar I used about a quarter cup of soft brown sugar. I took it out of the oven when cooked around the outside but still very gooey (looked raw) in the middle and when it had cooled down was just perfect. Deliciously moist. Served them with fresh cream and strawberries. I will make these again and again!
The Old Bakehouse
27th Jul, 2015
I've been making these brownies for special occasions for a couple of years now, but had the challenge last time of making them gluten free and dairy free!! So I used highest possible cocoa content chocolate, substituted rapeseed oil for the butter and ground rice from the back of the cupboard (couldn't find rice flour) for flour. Then I took the suggestion of raspberries instead of milk and white chocolate chips. Result? Equally as good if not better. And a real treat for a breast feeding mum on a strict gluten and dairy free diet. Oh yes - they do take longer than 35 mins in my Rayburn, but that tip about checking the wobble and baking for longer is good. Over baked they can be very dry and I've made that mistake too!
netiajuniper
1st Jul, 2015
Made these exactly to the recipe and they turned out fantastic! I made a rocky road version and omitted the chocolate chunks in the recipe and instead added walnuts. On top, after 25 mins of cooking i removed the brownies from the oven and sprinkled choc chips, mini marshmallows and crushed maltesers on top then put them back in oven for 5 mins. They turned out really gooey with melted marshmallows on top!!
tastybakes
9th Dec, 2014
Made these and they were lovely. I used Cadbury drinking choc instead of cocoa and proper dairy milk and milky bar choc instead of cooking chocolate. Very chocolatey but amazing and so yum with ice cream. Definitely make again
heatherb2708
12th Nov, 2014
This is a great recipe but be careful not to overdo the chocolate chips! I made this mistake once (wanted more white choc bits) and they sunk to the bottom, burnt and made it quite solid and biscuity and then the chips in the middle made it too gooey (if that is possible) and fooled me into thinking it was completely uncooked. Other than that if you follow the recipe exactly you can't go wrong!

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