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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Kayleigh Bagnall's picture
Kayleigh Bagnall
13th Apr, 2020
Used this recipe twice, first time i over cooked them as I didn't realise I had to wait until the brownie was completely cool to eat them as I noticed on another recipe they actually still cook as they cool down. So I the second time I done them I done them for the actual time and still after they've cooled down they are still not cooked fully in the middle, don't know what I'm doing wrong? But I've still eaten them anyway! I cooked the first batch for 45 mins and second batch for 30 mins. I'm not sure if you can comment on this comment but if anyone would like to give me a top on how to do it next time and can tell me where I'm going wrong can email on
Melanie Webb's picture
Melanie Webb
13th Apr, 2020
I have made these before with wonderful results. I hadn't made them for a few years and tried again yesterday. DO NOT OVERCOOK THEM! I read some of the comments about them needing up to 30 minutes cooking time...those people don't understand brownies. After the initial timer went off, I gave the tray a shake and it wobbled a bit, so they went back in. I took them out again, the tray didn't wobble and a knife came out clean. They smelt glorious, I let them cool, I cut them, and....they are dry, crumby, with texture a bit like a sandcastle. These are usually incredible, but overcooked they are such a disappointment - I am gutted and made an account specifically to warn people against this error.
5th Apr, 2020
Made a couple of times now and I’m amazed how good they are. I cut brownies into quarters once cooked. Keep one quarter out then wrap the others separately in cling film then in foil and freeze for future for weekend treats.
Veemalaye Sawmynaden's picture
Veemalaye Sawmynaden
5th Apr, 2020
First time making brownies - absolute excellent recipe. I don't like white chocolate so did double milk choc, had no caster sugar so used light brown unrefined sugar (230g as I felt like 270g was too much) and I added raspberries after one layer of brownie in the tin. Partner said they're the best brownies he's had and he's hard to please!
Imogen Charles's picture
Imogen Charles
1st Apr, 2020
The best recipe ever! All my friends use this recipe and it hasn’t failed any of us.Been using this recipe for quite a few years now and never fail to get compliments on my brownies :)
Finola A
1st Apr, 2020
Explain in the method that you should also line the tin with tinfoil to make the handles as demonstrated in the video, I think this possibly helps to cook the brownies in the recommended time, fab brownies & I've cooked a wide range, pretty other comments I only used 200g sugar
Donna Mcgurl's picture
Donna Mcgurl
29th Mar, 2020
Kids loved them x❤
Ellie Larpent's picture
Ellie Larpent
29th Mar, 2020
I have been making these brownies for 7 years and so much praise every Time I make them. I split the amount of golden caster sugar with muscovado sugar and it makes the brownies more goey. These brownies are so easy and delicious
23rd Apr, 2020
how long do you cook yours for? arent they already goey without muscovado (i'm also thinking of using it)?
28th Mar, 2020
Easy recipe that results in gorgeous gooey brownies. I'll stick to this recipe.


goodfoodteam's picture
20th Mar, 2019
Thanks for your question. We wouldn't recommend switching to milk. By the time the rest of the ingredients have been incorporated, the brownies won't have that 'dark' flavour. Milk won't give a such a chocolatey result and will tend to be too sugary.
11th Mar, 2019
I’ve been cooking these brownies for years with no issues but lately every time I make them the batter seems to curdle at the end and turns into a cakey solid mass. It still cooks and tastes good but the texture becomes more like a cake. So frustrating! I’ve no idea why this has started happening. Any tips?
13th Feb, 2019
I’m cooking vegan for friends this week and am going to attempt to make this recipe vegan with coconut oil and Aquafaba. Has anyone tried this before? I know there are vegan brownies on this site but these are my favourite so I thought I’d give it a go.
joey wan's picture
joey wan
14th Jan, 2019
when i tried this recipe, it took over 40 mins in the oven even though it only said 25 and even then it was still extremely wobbly in the middle. when this happens to normal cakes i usually put tin foil over it,, would this tip also be used on brownies or do i bake it for longer? or is it juat me messing up...
goodfoodteam's picture
17th Jan, 2019
Thanks for your question. This recipe should be ready in 25 - 30 mins. We wouldn't expect it to still be wobbly at 40 mins. There could be a number of factors. If you used a smaller or different shaped tin and the mixture was therefore deeper it will have taken longer. Also, the oven must be fully up to temperature before putting the brownie in. If this is a problem you have often, it's possible your oven is running cooler. You can use an oven thermometer to check. If you do find it taking longer, we'd suggest leaving it uncovered to ensure you get that crusty, flaky brownie top.
25th Oct, 2018
In the method it says to put the melted butter and chocolate in the microwave but it doesn't in the video??
goodfoodteam's picture
2nd Nov, 2018
The microwave is an alternative way of melting the butter and chocolate not to be done in addition. We only mention one method in the video as you don't need to do both.
11th Sep, 2018
How long would these last in an airtight container please?
goodfoodteam's picture
11th Sep, 2018
Thanks for your question. They’ll keep in an airtight container for two weeks and in the freezer for up to a month.
Ada Plaayer's picture
Ada Plaayer
22nd Apr, 2018
What could i do to make them lactose free? I'd use a very dark chocolate but would they be the same with a butter substitute?


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