Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1476 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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24th Mar, 2020
This is such a good brownie recipe, I've made them several times for friends, family and work colleagues and everyone loves them. I always use one big bar of cadburys and another bar of milky bar for the chocolate chips.
Flossie Stuart's picture
Flossie Stuart
4th Mar, 2020
Made these Brownies at uni, amazing!! I didn’t follow the recipe at all and they still turned out great but I was fined for setting the alarms off #nomicrowave #£400fine #goodfoodbbc
Alicia Castrillo's picture
Alicia Castrillo
21st Feb, 2020
I made this recipe with my son earlier today. Our first time, but I changed it a little and it worked brilliantly, so yummy we can't keep our hands off it. We used 200g of dark chocolate, under 70% cocoa, 160 g caster sugar and no extra chocolate. 160C and it took 30min..i agree with other comments and think cooking time will depend on your oven. But my goodness, this is a great recipe, no matter how you make it
Bells the cat's picture
Bells the cat
17th Jan, 2020
Great recipe I strongly recommend for kids.
Sally Bootle Topley's picture
Sally Bootle Topley
17th Jan, 2020
Made these but reduced the sugar by half, (that has to be an error), I put in only 150g of sugar and they were still sweet enough with all that chocolate. Plus as stated by others they took 40 minutes to cook at 160 degrees. I portioned them into bite size pieces and just two bits is enough of a chocolate and sugar hit believe me! Very nice but reduce the sugar you won’t be disappointed.
21st Dec, 2019
I have used this recipe for years, and every time I do it takes about 40 minutes to cook through - admittedly the tin I use is a little smaller (around 20 x 15). Once cooked they're always gorgeous. Really easy to swap the chocolate chunks for other bits like nuts or dried fruit. At Christmas I like to add dried cranberries and orange. Delicious! Can't recommends enough. They are very sweet, you could easily remove some of the sugar stated in the recipe, but where's the fun in that..
18th Dec, 2019
I've made this recipe for work and received an overwhelming amount of praise. Doubled the amount, used a bit less sugar and I used white sugar since I didn't have golden. Baked for the time the recipe advised (despite being double) and my dough wasn't wobbly, so I'd say this depends on the oven (mine's a brand new Miele). I did use really good quality 75% chocolate for the dough (Barry).
12th Dec, 2019
Indeed the best chocolate brownie recipe I have found! I converted recipe to Gluten Free using GF flour and also used good quality 'free from' chocolate bars too. Excellent results; gooey middle, crusty top, devoured quickly by all! I needed 30 mins to cook at 160C in fan oven.
Tammy Oneil's picture
Tammy Oneil
26th Nov, 2019
Made these a few times now!!!.. my kids and friends love it. Infect anyone whom as tried mine loved it. Best choc brownie recipe EVER!!.
Stanley Baldwin's picture
Stanley Baldwin
25th Nov, 2019
Should keep for two weeks...yeah right


Bells the cat's picture
Bells the cat
17th Jan, 2020
How long do they keep until they go off . So I can know if I can make them in advance to a party?
CassieBest's picture
20th Jan, 2020
Hi Bells the cat, This is a great recipe to make ahead, the brownies will keep well for up to 3 days, or you could freeze them for up to a month. make sure you wrap them well and leave to defrost at room temperature for 24 hrs. I hope this helps. Cassie (Senior Food Editor, BBC Good Food)
Leanne Earl's picture
Leanne Earl
6th Jan, 2020
Hi, is there a way of replacing the eggs? I’m trying to make vegan version (will try a vegan alternative for the butter). I have tried replacing eggs with Aquafaba but no luck.
7th Jan, 2020
Hi Leanne, We haven't tested this version with an egg replacer but we do have a vegan brownie recipe that uses ground flax seeds, the link is here I hope this helps.
19th Dec, 2019
Has any one baked these brownies in a NEFF circotherm oven (not the model with steam.). if so any tips please
7th Jan, 2020
Hello, Are you having trouble with this recipe in one of these ovens?
Rachel Kendall's picture
Rachel Kendall
4th Nov, 2019
My family really dislike bits or chunks In food, can I just not put in the chocolate chunks, or do I need to replace it with melted chocolate?
goodfoodteam's picture
9th Nov, 2019
Thanks for your question. Simply leave out the chunks (step 11) and continue as above.
LanaDiy Gaming's picture
LanaDiy Gaming
6th Jul, 2019
My brownies have been in the oven for 45 mins and the middle is still wobbly. i’ve taken them out of the oven a few times because i thought some how is would magically stop wobbling but no. Still wobbly. Have I rewined them by taking them out the oven? And why are they taking so long to cook even though i did the exact amount of ingredients?
goodfoodteam's picture
8th Jul, 2019
We're sorry to hear your brownies have not cooked. If the ingredients were measured exactly and the correct tin size was used, then the most likely explanation is that the oven is running cooler than stated (you can use an oven thermometer to ascertain this) or that the oven was not up to temperature when the brownies went in. We hope this helps in getting ot the bottom of it.


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.
Beatrice Wynne-Edwards's picture
Beatrice Wynne-...
19th Aug, 2019
well, theyre brownies! they are meant to be sweet. i guess you should have adjusted the proportions to your taste.
Fit lass
28th Sep, 2017
Melt the butter fully first, before adding the chunks of chocolate in, as it will speed up the process a lot, and prevents the chocolate from burning.


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