Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1844 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


  • 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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Katie Rivers's picture
Katie Rivers
4th Aug, 2020
This recipe was so easy to make however i had to bake it in the oven for an hour because it was crispy from the top but not cooked from the inside. However when i had finished it, it tasted delicious
27th Jul, 2020
I’ve been looking for a brownie recipe for years and now I’ve found it!!! These are totally delicious- I bake it for 25-30 mins max for a squidgy brownie. I put the first lot in for the full 35 mins the first time and found the perimeter squares were a bit dry!
Bugsy2k's picture
26th Jul, 2020
35 minutes not 25 and leave to cool completely before you refrigerate for a good few hours or overnight and you will (in my humble opinion) have the best squidgy brownies ever. 3nd time I’ve done em and they don’t stay around very long
Ryan Darnton's picture
Ryan Darnton
22nd Jul, 2020
These are fantastic! Rich, indulgent and not like your traditional brownies. I would recommend letting them cool and leaving in the fridge over night, this makes them dense, smooth and squidgy. Also make sure you do use THE BEST dark chocolate, it really elevates this recipe. Like most people on these comments, I cooked for 35 minutes, but I followed all the other measurements and steps to the T.
22nd Jul, 2020
These really are the best brownies! Easy to make if you follow the recipe carefully. Do watch the video for the tip about making the brownie 'handles' out of silver foil - it makes them very easy to get out of the tin once they're cold. I didn't change any of the ingredients, but I like the sound of someone's suggestion below to use an orange-flavoured plain chocolate for 50g of the chunks - might try that next time. I did cook for the extra 5 minutes that the recipe suggested, PLUS an extra 5 minutes after that, and they came out perfectly with the correct consistency of brownie fudgy-ness. You do need to let them cool in the tin completely, as it says, so that they 'set' enough to cut up. I left them as 16 square pieces, and didn't cut them further into triangles - too small and fiddly!
20th Jul, 2020
I thought it would be good because of the high ratings it has received, but was very disappointed with this recipe. The method recommended in the recipe is to whisk the eggs and sugar until it’s a light mousse. The result of all this whisking is that the Brownies didn’t taste like proper brownies. They were more like a sort of failed sponge cake. In my opinion (and all my family and our guests’ opinion too), brownies should be a bit dense and squidgy. I would recommend the chocolate and raspberry brownies recipe on this site. They turned out like proper brownies should.
Indigo Cleverley's picture
Indigo Cleverley
19th Jul, 2020
These are the most delicious brownies ever! My family are obsessed with these and everyone loves them. I occasionally use a round tin (20cm I think). Definitely try these out :)
Candice Lewis
19th Jul, 2020
Tried this recipe and it's the BEST Brownie yet. Chocolatey, Chewy & not too sweet indulgence . It took 10 minutes extra time.
11th Jul, 2020
Please make these. Your family, your friend, your partner, your kids, whoever is in your life will thank you. I used v cheap chocolate with the butter and it was v liquidy so I thought it was a lost cause especially when the brownie didn't cook, even after an extra 20 min there was a wobble but I kept it in for another five and then turned the oven off. I used the Lindt orange and almond 70per cent cocoa bar chopped up. This brownie recipe is awesome. Used 200g of golden brown sugar. It's so good. Keep it in the fridge. So good.
10th Jul, 2020
Cooking time wasn’t long enough so having to put back in the oven!


8th Jul, 2020
I am inspired to try this recipe. I am a novice baker. The instructions seem comprehensive and clear which has encouraged me. I am going to buy a 20cm x 20cm tin. If a buy a deep tin, will the deep sides detrimentally effect the bake? Should I be better off getting a shallower sided tin?. (I was reasoning that a deep tin might later come in useful for other bakes that require that depth, and thus I wouldn’t need to be buying another tin in the future).
lulu_grimes's picture
9th Jul, 2020
Hi, You could use a slightly deeper tin, I use a square cake tin to make mine, it's 7cm deep. I hope this helps. Lulu
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


31st Jul, 2020
I love this recipe. After it cooked I Ieft the brownies in the oven so it can get a crisp top. I put in 200g light brown sugar because that was the only sugar I had and works fine. I also added 70g raspberries and it makes it so much better
7th Jul, 2020
Fantastic! I cooked the brownie for 35 minutes, it definitely needed this amount of time. I also used white caster sugar as i didnt have golden. I also didnt have the right quantity of chocolate but even with less chocolate this recipe is Perfection! Even my mum (who hates chocolate puddings) loved the brownie! I served the brownie when it was still warm with some raspberry ripple ice cream- you must try this!
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.


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