Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1433 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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Georgia Millward's picture
Georgia Millward
8th Jul, 2019
made these ! have literally tried a corner & i’m having to stop myself from eating it all !! such a great detailed recipe, literally can’t go wrong if you follow it !!
Thegarfeet's picture
8th Jul, 2019
I am a Brownie God now! Have been looking for a decent recipe for a fair while...make 'em and you too can be in brownie heaven.
28th Jun, 2019
The name says it all - these really are the best ever brownies and I cannot fault them at all. I always add extra chocolate and depending on how gooey or firm I want them I cook them for less/more. Try these Brownies, you won't regret it!
Harminder Dhak's picture
Harminder Dhak
22nd Jun, 2019
Brilliant, didn't change a thing. Be aware that cooking times will vary from what is stated.
19th Jun, 2019
I've made this recipe numerous times and it has always turned out great. I do tend to use a slightly larger tin so the brownies are thinner. Still using the same cooking time they turn out great but if I use the tin size in the recipe I always have to cook for slightly longer.
19th Jun, 2019
Mine definitely didn’t take as long as stated in the oven, so I had some parts that were raw and some that were baked. They were in the oven for 35 mins but I reckon they could’ve done with an extra 10 mins.
Angel Heart
17th Jun, 2019
These were certainly the best ever! I used extra chocolate chips which made them extra yummy. I will definitely be making these again. Angel Heart Xxx
JOshua Castle's picture
JOshua Castle
15th Jun, 2019
It is the best if u do it right
Sophie Davies
3rd Jun, 2019
This really is the 'best ever chocolate brownie' recipe! Every time I have made these they have been a hit with all the family and even won me the work charity bake off! They always take longer in the oven than the recipe indicates but always turn out great. Would definitely recommend!
Doctor Trodie's picture
Doctor Trodie
2nd Jun, 2019
Delicious, whole family loved it, will definitely bake again best brownies I have ever made, amazing!


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?
jade owen's picture
jade owen
17th Nov, 2018
I have made them accidentally dairy free before. I used baking block from asda and tesco. Bournville is also dairy free. And it's nicer with bournville chunks too
goodfoodteam's picture
25th Apr, 2018
Thanks for your question. We'd recommend using one of our dairy-free recipes. We have three you can try: Enjoy!
Daiene Walsh's picture
Daiene Walsh
20th Mar, 2018
Can I use erythritol and coconut flour instead?
goodfoodteam's picture
22nd Mar, 2018
Thanks for your question. If you're using coconut flour in a cake you need to adjust the quantities so we would recommend using gluten-free plain flour instead which you can substitute one for one (although you might need a little extra liquid). We tend to use xylitol or stevia in the Good Food Kitchen not erythritol. Xylitol can be used one for one but stevia quantities have to be reduced. We haven't tested these sugar alternatives so cannot guarantee the results.
Millie's bakes
10th Feb, 2018
will this work with milk chocolate instead of dark chocolate?


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
25th Mar, 2014
Delicious and very easy recipe. However, be very patient and allow to cool fully before trying to cut or take out of tin. I made a mess of mine by being too impatient! Presentation nil, taste 10\10!
2nd Mar, 2014
I have written a review of this recipe on my site. Check it out if you are interested. There is a slightly tweaked version of the recipe using coffee chocolate that is my personal favourite and I have also included a tip I have come across to make sure the brownies are always in their prime!
26th Jan, 2014
Added 75g fresh raspberries to this recipe last week -very moreish :-) Add half the prepared mixture to the baking tin, sprinkle over raspberries and then spread the rest of the mixture on top. I usually add more chocolate chunks too, very indulgent, but yummy.
6th Jan, 2014
Use dairymilk chocolate cut up into this recipe..... then it really is the best ever :)
27th Oct, 2013
Never made these before or eaten them, so thought they were uncooked when they came out the oven- top of sponge was cooked but put knife in to test and of course comes out runnyish. I didnt know a brownie is supposed to be squidy in the middle! I also tried to slice them before they were cool enough, but realised if you let them cool down first, then cut , much better and they are absolutely gorgeous, with squidgy choc centres and crisp sponge outers. Very pleased. Made another chefs version since and they didnt come out half as nice!
25th Aug, 2013
I find it easier and more energy efficient to let the butter and chocolate melt in the heating oven in a Pyrex jug, rather than use the hob.


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