Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1411 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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Laurie Semmens's picture
Laurie Semmens
28th Sep, 2019
I've just made these brownies and tasted whilst they were still warm.. Wow. Best brownie I have ever made. Instead of using plain dark chocolate I used orange bournville and it is delicious! I slightly adjusted the oven time to 35 minutes and used a bigger tin. Will definitely be making these again.
donna_wowee's picture
5th Jan, 2020
Where on earth did you find orange Bournville?!
Hope Sara Bachmann's picture
Hope Sara Bachmann
24th Sep, 2019
Absolutely lush. Instead of milk and white chocolate, my house mates & I put in 100g of thinly sliced Mars bar. We also only put 220g sugar in, and next time I think I’ll just put in 200g. They were plenty sweet enough. So gorgeous!
6th Sep, 2019
I made these this week as my first ever effort at baking for colleagues! They went down so well. Being a nervous baker, I like to follow a recipe and this recipe was very easy to follow. Clear steps. I also took on board other comments regarding time in the oven- mine only needed 3 extra minutes.
25th Aug, 2019
Under "point 14" we are instructed to "lift out the brownie with the foil." The "foil" is never mentioned elsewhere in the recipe. It would have been useful to have been advised to line the tin with foil before it was too late. It would have been a good idea. Maybe adjust the instructions accordingly.
21st Aug, 2019
These are the best brownies and so easy! Will definitely be making them regularly. I used a 24cm tin as that is what I had and cooked them for about 27 minutes so timings may be slightly out if using a 20cm tin. Delicious.
Beatrice Wynne-Edwards's picture
Beatrice Wynne-...
19th Aug, 2019
i love these brownies. use this recipe pie every time im 13 and this recipe is really easy to follow as i haven't done much baking
Stacey Holmes's picture
Stacey Holmes
15th Aug, 2019
Amazing. Best homemade Brownies ever so moist and taste delish
31st Jul, 2019
I have made an account just to leave this review!!! What a DEEEEEVINE recipe! I'm an avid baker but never tasted a brownie I have actually liked, but had an itch to bake some for aaaages!!! And FINALLY overcame the intimidation of trying something I've never tried before and made this recipe and cannot stress enough what SCRUMDIDDLYUMPTIOUS brownies they were!!! THANK YOU FOR THIS AMAZING RECIPE that has now made it to my go to treasure recipes tin!!! I added 35g each of white and milk choc chips instead of chopping chocolate and and added 30g of chopped hazelnuts!!! They were actually for my sister to take to her to be in laws on her first visit so I went all out for the decorations powdering them first with icing sugar, using chocolate coated strawberries with gold luster dust, chocolate curls and white and milk choc lines (''.) Couldn't help myself!!! Baking time was definitely much longer. I'd say about 45 minutes. After the stated time on recipe, I checked them every ten minutes. I'm quite impatient and like to turn bakes out quickly to decorate! BUT DON'T DO IT! It will crack your brownie. Let it cool before flipping out and allow it to cool even more before slicing. Thankfully mine cracked in the middle so still got lovely squares!!! It's a long review, I know! BUT I REALLY REALLY LOVED these especially the next day after they'd been in the fridge! A rich decadent choclaty chocolate fix!!! I think if I'd have left them gooey, they could have been sickly because it's a combination of a lot of rich ingredients. But to each their own (''.) Oh... because this can be quite an expensive recipe to make... I used all ingredients Morrisons 'best' brand... and willow butter and silver spoon sugar to keep costs down! Wouldn't change a thing other than make a hell of a bigger tray next time!!! Love going out to the person who came up with this recipe!!!
Rebecca Brown's picture
Rebecca Brown
20th Jul, 2019
Definitely DO NOT use a 20cm tin, this is why it takes so long in the oven. In the video the tin looks almost double this size! Be warned!


Amy Simms's picture
Amy Simms
11th Apr, 2019
Hi I do not have an electric whisk, can I still make this? Also can I substitute butter for dairy free spread? Thank you
goodfoodteam's picture
16th Apr, 2019
Thanks for your question. Butter is ideal for this recipe but you can use a dairy-free spread. Check the packaging to make sure it is suitable for baking. Various appliances come with a whisk attachment - some hand blenders and food processors, stand mixers and of course electric beaters. If you don't have any of these you can whisk the eggs and sugar by hand using a balloon whisk. You'll need to give it a good 10 - 15 mins to get the desired 'milkshake' consistency - this gives the brownies lightness and volume. If you can't quite get the consistency you can carry on anyway but be aware it might be a little denser than it would be otherwise. Alternatively, here are two recipes that don't require an electric whisk:
Orit BC's picture
Orit BC
10th Apr, 2019
I am as we speak at 50 minutes baking and it’s not ready. What did I do wrong?
goodfoodteam's picture
11th Apr, 2019
We're sorry to hear you have had problems. At 50 mins the brownie would usually be overcooked so we imagine there is either a problem with the temperature of your oven or some of the ingredient proportions were not right. If you can let us know more details we may be able to pinpoint the problem.
Callum McCormick's picture
Callum McCormick
17th Mar, 2019
Can you substitute the dark chocolate for milk chocolate?
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.


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!
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


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