Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1785 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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5th Jul, 2020
Fabulous! Just how brownies should be! I reduced the sugar content to 200g and used orange chocolate in place of milk. Delicious!
Erin Corbishley's picture
Erin Corbishley
1st Jul, 2020
wish i could post a picture!!! amazing recipe :)
1st Jul, 2020
Without a doubt, this is the best brownie recipe out there. I love the chocolate chunks so I add 200g each of white and milk chocolate. I will never use a different recipe this is perfect!!
23rd Jun, 2020
These are amazing I've made them a bunch of time and my friends are raving. Has anyone tried making them vegan? With dark chocolate and vegan chocolate chips the only thing that needs changing is the egg, but with my very limited understanding the egg is pretty essential for whisking into a sugar-egg mousse to get air into the mixture. Is there anything I could use that would keep these brownies as amazing as they are? I would normally try mushed banana but I can't imagine that whisking!
JamesBakes's picture
23rd Jun, 2020
These are the best chocolate brownies I’ve ever made. There so nice and gooey. My entire family loves them.
Abby Y's picture
Abby Y
22nd Jun, 2020
Fantastic Brownies! Everybody loved them in our house!
22nd Jun, 2020
Best brownies!! Replace the plain chocolate with Lindt orange and almond dark chocolate - you’ll thank me.
22nd Jun, 2020
Utterly delicious and the perfect recipe. We don’t change anything, but definitely need the extra 5 minutes cooking time. Leaving in the tin until completely cool works perfectly. We always laugh that they can be left for 2 weeks in a sealed container. Ha ha!!!!! They disappear within 24hours in this house! It’s a bit of a fiddly recipe, but 100% worth the effort. My 12 year old son manages them on his own now, but needed a watchful eye at first. Simply the yummiest brownies ever. We often use soft brown sugar, depending on what we’ve got in the cupboard.
20th Jun, 2020
I have just made these today, and they are gorgeous! I only had 40g of golden caster sugar so added 160g of white caster sugar to make it the reduced sugar amount of 200g. It worked out perfectly after an extra 7 mins in the oven (as many previous comments have stated, 25 minutes was not long enough).
Maisie Newman's picture
Maisie Newman
19th Jun, 2020
I followed the recipe with the quantities listed and they came out amazing. I didn’t have the correct tin so split mixture into 2 standard round cake tins and it worked perfectly with the cooking times given! I didn’t have dark chocolate so used milk chocolate instead. Definitely making these again!


22nd Jun, 2020
Can you make these with gluten free flour please? Just the normal plain flour from Sainsbury’s, not got rice flour or anything.....
lulu_grimes's picture
28th Jun, 2020
Hi, We haven't tested this recipe with gluten free flour but we do have this recipe which is very good. Lulu
Marta Pluciennik
20th Jun, 2020
This recipe is great, the brownies ALWAYS get so many complements. I do not believe the quantities need to be changed at all! However, despite always following the instructions, cooking the mixture for 40-45min and brownies always coming out beautifully, the top of my brownie (the corners) always seem slightly burnt.. I got no fan oven so bake it on 180' I worry that if I was to reduce the temperature the brownie wouldn't cook as well. Is there any tips of how not to get the top burnt?
lulu_grimes's picture
22nd Jun, 2020
Hi Marta, I'm glad you like the recipe. Try covering the brownie in foil at the end to stop the corners burning. Lulu
Bex Jiggens's picture
Bex Jiggens
19th Jun, 2020
Hi There I have been making this recipe through the lockdown and it's been amazing everytime but I'd like to make it in a bigger tin and I'm worried that altering the ingredients myself will ruin it.. I was basically going to try adding a quarter of the current measurements again and 1 extra egg for a tin that measures 23cm x 30cm. Could you tell me whether you think that would work please?
lulu_grimes's picture
22nd Jun, 2020
Hi Bex, You can scale up the recipe but that tin sounds quite a lot bigger, you may need more than a quarter of the mixture or your brownie might end up too thin. Lulu
Rorok's picture
5th Jun, 2020
I liked the taste of this recipe a lot, but found it very heavy. Is there anyway I can make the brownies less filling?
lulu_grimes's picture
7th Jun, 2020
Hi, We have lots of other brownie recipes if you don't like this one. Lulu
4th Jun, 2020
Hi, Could you swap the flour for almond flour or coconut flour, if so how much would I use?
lulu_grimes's picture
7th Jun, 2020
Hi, I'm afraid that we haven't tested the recipe with either of these, the almond flour will be more absorbent so you'll get a different texture. Lulu


Abby Y's picture
Abby Y
22nd Jun, 2020
Really nice brownies! I would definitely leave them in the oven for 10 extra minutes. I left them to cool/set for 2-4 hours and then put them in the fridge! Much nicer when you put them in the fridge!:)
Sophia James's picture
Sophia James
16th Jun, 2020
It is definitely worth watching the small video because it gives you a very useful tip with using the tin foil to lift the brownie out straight after cooking.
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.


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