Brownies being held up on a plate

Best ever chocolate brownies recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(1689 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lb99
10th May, 2019
5.05
I found these relatively easy to make and they tasted amazing! Best brownie recipe I’ve ever used!
lydialydialydia's picture
lydialydialydia
12th Apr, 2019
5.05
Best brownie recipe out there. Every time I make these they get so many compliments! They are quite difficult to make but are definitely worth the extra effort and money spent on ingredients!
Sharon Peters
23rd Mar, 2019
5.05
Absolutely beautiful. I make these for work and get so much praise. Fantastic!
forestcreature
18th Mar, 2019
2.05
Not sure what I did wrong but it came out very underdone despite putting in the oven for 10 mins longer than suggested in the recipe. It is also VERY sweet - a bit too sweet for me.
Goran Duijsters's picture
Goran Duijsters
17th Mar, 2019
4.05
Hi I’m referring to the best ever chocolate brownies recipe. I honestly love a lot of recipes that I can find on this blog. They all are not that difficult, but this one actually is. However, the outcome was absolutely delighting! Your explanations were pretty clear especially after I watched the video which really helped me! Only the preparation took me way more time than 25min. These brownies are literally the best I’ve ever made! I didn’t mix the eggs and sugar together log enough, but I think it wasn’t really a problem because they tasted great! In the end I don’t really bother that it took me a long time to make it! Keep it up! Thank you Goran Duijsters
AstroHobbit
15th Feb, 2019
5.05
Well, I agree with the many other reviews on here that these are delicious brownies! I probably didn't whisk the sugar and eggs together long enough because I'm impatient, but the mixture thickens up very quickly so not a problem. Took a batch to work today and it's unanimous - they're great!
mamandmaddy
18th Jan, 2019
5.05
Had a second go at these, using a 9" tin. Much much better! Still took an extra 5 mins to cook, but the appearance was so much nicer. In the smaller tin, the edges were raised, but the bigger tin gave a much more level result. I'd strongly advise a 9" tin. They do taste fantastic as well. Give them a go!
mamandmaddy
15th Jan, 2019
5.05
Having just watched the video, I am pretty sure she used a 9" tin! Now this is important because it WILL affect the cooking time ie potentially longer in the smaller tin. Might explain why some people (Including me!) have found the cooking time to be longer than stated. Annoying! I should have watched the video first or trusted my own instincts and gone with the bigger tin. Would be helpful if GF could clarify!
Taddygirl
31st Dec, 2018
5.05
Makes amazing brownies! According to my family and friends they are the best brownies ever.
swigmore
30th Dec, 2018
5.05
Easy recipe to follow with good results. I agree with other comments, to cook for slightly longer. Served with vanilla ice cream

Pages

goodfoodteam's picture
goodfoodteam
18th Jan, 2016
Sounds like your oven might be a little cool. You can check the accuracy with an oven thermometer. Or maybe the size of tin was a little smaller than suggested? A smaller tin would make the cake deeper, as so it would need to bake for longer. Make sure you don't cut into the brownie before it is completely cold and fully set. Hope that helps.
estherbrace
12th Dec, 2015
Any ideas for how I could use this for a recipe in a jar gift??
greddie
22nd Oct, 2015
I'm following the recipe to the letter, but they just will not bake. I had them in for almost an hour yesterday and still they just resembled chocolate batter. Any tips?
Cookies2002
9th Oct, 2015
How long can these brownies be kept in an air tight container? x
sgunner
1st Aug, 2015
I have the same problem as someone below, these brownies are yummy but far too crumbly when I try to cut them up, am I over-cooking them?
loopyleicester's picture
loopyleicester
23rd Sep, 2015
Tes you probably are, dont be scared to take them out even if wobbly as when cooled will harden
Hannahshep22
23rd Jul, 2015
5.05
Only problem I have is my brownies tend to be really cracked on top when they have cooled and cutting them? Anyone know why this is ?
gxrdenofeden
8th Jul, 2015
What size tin is the recipe designed for?
AKDM
30th Dec, 2014
Can you use drinking chocolate as a substitute to cocoa powder?
loopyleicester's picture
loopyleicester
23rd Sep, 2015
Check content of cocoa as this is what makes them lol

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?