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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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.
Lilian Corbett's picture
Lilian Corbett
29th May, 2020
Glad everybody liked 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.


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.
1st Apr, 2020
I dont know why but these turned out more cake like . Any tip to get them fudgier ??
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.
lulu_grimes's picture
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


23rd Aug, 2015
These were the best brownies I've made. I didn't have milk or white chocolate so used all dark and melted the lot at the start by accident. I didn't have any white flour so sifted wholemeal plain. As I don't like too much sugar I used about a quarter cup of soft brown sugar. I took it out of the oven when cooked around the outside but still very gooey (looked raw) in the middle and when it had cooled down was just perfect. Deliciously moist. Served them with fresh cream and strawberries. I will make these again and again!
The Old Bakehouse
27th Jul, 2015
I've been making these brownies for special occasions for a couple of years now, but had the challenge last time of making them gluten free and dairy free!! So I used highest possible cocoa content chocolate, substituted rapeseed oil for the butter and ground rice from the back of the cupboard (couldn't find rice flour) for flour. Then I took the suggestion of raspberries instead of milk and white chocolate chips. Result? Equally as good if not better. And a real treat for a breast feeding mum on a strict gluten and dairy free diet. Oh yes - they do take longer than 35 mins in my Rayburn, but that tip about checking the wobble and baking for longer is good. Over baked they can be very dry and I've made that mistake too!
1st Jul, 2015
Made these exactly to the recipe and they turned out fantastic! I made a rocky road version and omitted the chocolate chunks in the recipe and instead added walnuts. On top, after 25 mins of cooking i removed the brownies from the oven and sprinkled choc chips, mini marshmallows and crushed maltesers on top then put them back in oven for 5 mins. They turned out really gooey with melted marshmallows on top!!
9th Dec, 2014
Made these and they were lovely. I used Cadbury drinking choc instead of cocoa and proper dairy milk and milky bar choc instead of cooking chocolate. Very chocolatey but amazing and so yum with ice cream. Definitely make again
12th Nov, 2014
This is a great recipe but be careful not to overdo the chocolate chips! I made this mistake once (wanted more white choc bits) and they sunk to the bottom, burnt and made it quite solid and biscuity and then the chips in the middle made it too gooey (if that is possible) and fooled me into thinking it was completely uncooked. Other than that if you follow the recipe exactly you can't go wrong!
24th Oct, 2014
If you're struggling to follow, here's the outline (you only need two bowls as well): * melt butter and dark chocolate together * whisk eggs and sugar together to milkshake consistency, about double volume * fold in melted chocolate, then sieve and fold in flour and cocoa * stir in white and milk chocolate (chopped into chunks) * line tin with non-stick baking paper, bake for 25 mins at 160ºC fan / 180ºC / gas 4 / 433K
20th Oct, 2014
Truly the best brownies. I lost my tin so used Muffun tins. 2 ice creams scoops of batter, made 15 individual, baked for 12. I also love them really squidgy so took at 20g of sugar and replaced with a large dollop of golden syrup... Yum
19th Jul, 2014
Made these brownies a ton of times, a few tips: 1) if you hate chopping up rock hard chocolate, cut it up at room temperature then put it in a bowl in the freezer for 5/10mins. This prevents it melting after cutting and makes sure the slight warmth of the mixture doesn't melt it. 2) the longer you whisk the eggs and sugar the better the consistency of brownie 3) try adding frozen fruit rather than fresh - stays whole longer in the mixture. Cherries are my fave! Have fun, I haven't used any other brownie recipe for years!
25th Apr, 2014
I found the recipe incredibly easy and the result was delicious. a quick tip: i put 2 drops of vanilla extract into the cake mixture before i put it in the oven and it made the brownie really nice, have fun!
2nd Apr, 2014
It's worth mixing the eggs and sugar together. I tried putting it all in the same bowl and the sugar stayed solid. Just another top tip! tweet me at @bigdogsammy


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