Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1667 ratings)

Prep: 25 mins Cook: 27 mins - 35 mins

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-o-let

    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.

  3. 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.

  4. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/ 160C fan/ gas 4.

  5. 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.

  6. Chop 50g white chocolate and 50g milk chocolate into chunks on a board.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

  12. 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.

  13. 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.

  14. 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.

  15. 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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Rosie Pick's picture
Rosie Pick
21st May, 2020
OMG these brownies taste soooooo delicious!
Baby yaa
20th May, 2020
I made these today as an amateur baker and the recipe was so easy to follow. The brownies are so moist and my daughter who normally doesn’t like brownies, loved it.
16th May, 2020
I wouldn’t use any other brownie recipe, these cannot be beaten! I always get asked for the recipe when I make them for others and these are often requested for gatherings. I always make them with gluten free flour and they work perfectly too.
Helen Gregory's picture
Helen Gregory
16th May, 2020
I made these yesterday and they are delicious. Having read through the comments I reduced the sugar to 200g and they are still sweet enough. After the recommended time is was very very wobbly and I gave it an extra 5 minutes, let it cool completely in the pan before removing it. Still a bit too squidgy in the middle for me but some may like it that way. Delicious brownies.
15th May, 2020
OMG! Will definitely be making these again. Absolutely delicious. Nice and crunchy on the outside and lovely and soft on the inside. Yum!!
Vicki Harris's picture
Vicki Harris
14th May, 2020
They are rich, squishy and very tasty, every time. My family love them. Tip though, I find they need longer than stated in the oven, probably another 10 mins, also they are better left until completely cold, even the next day, as they will fall to pieces if they even have the slightest warmth in them. They really do need to sit until completely set or it’s difficult to pick them up. Totally worth the wait though.
10th May, 2020
loved them every time I made them
Kam Rai's picture
Kam Rai
10th May, 2020
4/5 only because it’s too much sugar for me, unused. 180g and it was plenty, also added 10-12 whole walnuts split in half. Delicious. Leave them to cool properly and you get perfect centres.
Mark Salisbury's picture
Mark Salisbury
10th May, 2020
The recipe is wrong if you follow it you end up with a melt in the middle puddle like a Gu or soufflés. Needs much longer or its uncooked in the middle.
La D's picture
La D
5th May, 2020
Totally yummy! Made these today, didn’t have white chocolate so just doubled up the milk choc and used a cream cheese swirl on the top of the brownie mixture before it went into the oven (3oz cream cheese mixed with 1/4 cup sugar till smooth) and used a skewer to create patterns


12th May, 2020
Can I add Nutella straight to the recipe or should I replace one the chocolates?
lulu_grimes's picture
14th May, 2020
Hi, We haven't tested this recipe using Nutella, you couldn't swap it directly as it doesn't have the same consistency as chocolate and the brownie might not cook through at all. If you want to swirly through some Nutella then it might be better to use a different brownie recipe such as the one below. I hope this helps.
lulu_grimes's picture
14th May, 2020
Hi, We haven't tested this recipe using Nutella, you couldn't swap it directly as it doesn't have the same consistency as chocolate and the brownie might not cook through at all. If you want to swirly through some Nutella then it might be better to use a different brownie recipe such as the one below. I hope this helps.
5th May, 2020
It gives a prep time of 25 minutes... for 15 stages. I am about to start and I'll be lucky if it takes me 1 hr 25 mins.
lulu_grimes's picture
5th May, 2020
Hi Ian, I do hope it didn't take you that long! This recipe was originally written to fill a whole page of our print magazine so it looks longer than it actually is. Lulu
Chelsea Atkins's picture
Chelsea Atkins
3rd May, 2020
I put the brownies in for 25 minutes, they were wobbly, ended up putting them in for 45 minutes, the top looked lovely and crisp and the edges were coming away from the brownies, pulled them out and let them cool, the ones along the outside were cooked half way through and then the rest were still soft and so runny! I put them back in for a further 15 minutes and they’re just not cooking, it’s like cake mixture
26th Apr, 2020
I want to bake the brownies in a foil tin, will i still need to put a baking sheet at the bottom of the foil tin? Thank you
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the food team here! Id recommend sitting the foil tray on a baking sheet, just to be extra safe! Thanks for your question!
Rose Kels's picture
Rose Kels
13th Apr, 2020
Can i use all purpose flour instead?
Esther_Deputyfoodeditor's picture
15th Apr, 2020
Hey, Esther from the food team here! You can, however they will rise a little from the raising agent so be aware that they might not be as dense and fudgey! Thanks for your question.


Millie Bard's picture
Millie Bard
19th May, 2020
I did another 15 mins at about 150° Fan (so 170° normal) and they’re perfect
forserrosie1's picture
8th Apr, 2020
I absolutely love these brownies, my go-to recipe! I always use milk chocolate instead of dark as I prefer a lighter, creamier taste. I sometimes add chopped up biscuits or chocolate into the mix and on top for a fun twist!
Teague Mangan's picture
Teague Mangan
3rd Mar, 2020
Once the actual baking is finished, leave it in the oven so that the crust can harden. It is a very soft recipe but pays off really well
17th Dec, 2019
Yum. To make Christmassy I left the chopped chocolate out and replaced with heading for half a jar of mincemeat. Amazing To make Christmassy I replaced the chopped chocolate with heading for half a jar of mincemeat. Amazing!
Lady_Ti's picture
27th Nov, 2019
I have replaced the white chocolate with caramel chocolate (Callebout Gold) and I grated half a tonka bean into the mix. I now believe in heaven.
New male cook
29th Aug, 2019
This recipe is fantastic and works every time for me. Must do points for me. Reduce sugar by 1/3. Far too much. Leave to cool in tin and then put in fridge overnight if you want it to set properly. Try making it and putting rum and raisin chocolate squares, white chocolate squares and good quality glace cherry halves in the middle. Then sprinkle pistachios over the top. Absolutely amazing.
6th May, 2019
Substitutions: Milk choc -> Lindor White choc -> Milky Way Dark choc -> Lindt dark choc
15th Feb, 2019
I would recommend mixing the chocolate chunks into the flour/cocoa powder mixture - coating them in flour means they won't sink to the bottom during baking and burn.
Angela Dobson's picture
Angela Dobson
10th May, 2018
I made these tonight, but slightly reduced sugar, did not add white chocolate. But added around 80g of defrosted raspberry. Cooked for approx 45 mins..... delicious!
Jana R's picture
Jana R
24th Dec, 2017
Erm... the amount of sugar in this recipe is ridiculous. The dough just came out of the oven and, while the brownies have wonderful texture and all, the sweetness is making me sick. I advise using a lot less sugar.


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