Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1790 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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17th Jun, 2020
Brilliant brownies! Reduced the sugar as advised below, and they were delicious and sweet enough.
16th Jun, 2020
Amazing I added pecans to the recipe and they were great crispy on the top and goey in the middle would definitely make again
13th Jun, 2020
These do live up to their name! Absolutely delicious! Have baked these twice now and both times followed the receipe and cooking time and they have turned out great. Think you need to have the right shallow tin but I’ve had no problems with cooking time. Cannot make too often as they don’t last long in our house!
Amy Wyer's picture
Amy Wyer
8th Jun, 2020
These brownies are delicious! I added white choc and biscoff.
Julie Swayze's picture
Julie Swayze
4th Jun, 2020
Ok but sunk in the middle whilst cooling. Dread to think what it will look like once fully cold.
Sophy Monk
3rd Jun, 2020
I created an account with Good Food just to say that this recipe is EPIC. Genuinely the best brownies I’ve ever made/eaten. Highly recommend
mmehta101's picture
3rd Jun, 2020
Can’t fault this simple recipe. The brownies came out amazing! Like most of the comments mention: 35 mins in the oven & 180 gms of caster sugar gets you there. I added walnuts which really brought out a balanced flavour. I could only get white caster sugar & supermarket’s own dark & white chocolate, which worked out just fine.
31st May, 2020
Cooking time is way off, you’ll end up with a chocolate fondant if you follow the instructions...still delicious but needs cooking for another 10 minutes and then let cool completely.
Gemma Cunningham's picture
Gemma Cunningham
31st May, 2020
While making this I dropped my phone in the mix (please don't ask how it was really dumb) but I'm here rating this a solid score since my phone is perfectly fine and the brownies were delicious. 10/10 would make again, maybe without my phone nearby though.
Lilian Corbett's picture
Lilian Corbett
29th May, 2020
This needs so much equipment and a load of time- not to mention a fair bit of skill! Everything was worth it though and I find these go in our house within 3 days. Now my favourite go-to recipe for brownies or just a weekend bake. Worked perfectly over lockdown and it put a smile on everybody’s faces which really is a novelty because we’re all missing friends and other family! Would recommend that you take extra care over the folding. It’s so easy to knock out your air thus drastically reducing the volume! I find this impossible to avoid but still gives a decent amount and fits in my tin well. Thumbs up from everybody but please, don’t try this with kids!!!!


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
6531cat's picture
31st May, 2020
I didn't notice the dimensions of the tin apart from the depth, can anyone clarify size please ?
4th Jun, 2020
5. Using a shallow 20cm square tin,
Julie Horne's picture
Julie Horne
30th May, 2020
Do these freeze well?
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


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.
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.
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!
18th Nov, 2015
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 :)
22nd Oct, 2015
Use milk chocolate instead of dark chocolate.
5th Oct, 2015
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.
21st Sep, 2015
We were on a budget and so used 'value' brands and they turned out just as good. Great recipe for a sweet tooth!


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