Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1669 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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Flossie Stuart's picture
Flossie Stuart
4th Mar, 2020
Made these Brownies at uni, amazing!! I didn’t follow the recipe at all and they still turned out great but I was fined for setting the alarms off #nomicrowave #£400fine #goodfoodbbc
Alicia Castrillo's picture
Alicia Castrillo
21st Feb, 2020
I made this recipe with my son earlier today. Our first time, but I changed it a little and it worked brilliantly, so yummy we can't keep our hands off it. We used 200g of dark chocolate, under 70% cocoa, 160 g caster sugar and no extra chocolate. 160C and it took 30min..i agree with other comments and think cooking time will depend on your oven. But my goodness, this is a great recipe, no matter how you make it
Bells the cat's picture
Bells the cat
17th Jan, 2020
Great recipe I strongly recommend for kids.
Sally Bootle Topley's picture
Sally Bootle Topley
17th Jan, 2020
Made these but reduced the sugar by half, (that has to be an error), I put in only 150g of sugar and they were still sweet enough with all that chocolate. Plus as stated by others they took 40 minutes to cook at 160 degrees. I portioned them into bite size pieces and just two bits is enough of a chocolate and sugar hit believe me! Very nice but reduce the sugar you won’t be disappointed.
21st Dec, 2019
I have used this recipe for years, and every time I do it takes about 40 minutes to cook through - admittedly the tin I use is a little smaller (around 20 x 15). Once cooked they're always gorgeous. Really easy to swap the chocolate chunks for other bits like nuts or dried fruit. At Christmas I like to add dried cranberries and orange. Delicious! Can't recommends enough. They are very sweet, you could easily remove some of the sugar stated in the recipe, but where's the fun in that..
18th Dec, 2019
I've made this recipe for work and received an overwhelming amount of praise. Doubled the amount, used a bit less sugar and I used white sugar since I didn't have golden. Baked for the time the recipe advised (despite being double) and my dough wasn't wobbly, so I'd say this depends on the oven (mine's a brand new Miele). I did use really good quality 75% chocolate for the dough (Barry).
12th Dec, 2019
Indeed the best chocolate brownie recipe I have found! I converted recipe to Gluten Free using GF flour and also used good quality 'free from' chocolate bars too. Excellent results; gooey middle, crusty top, devoured quickly by all! I needed 30 mins to cook at 160C in fan oven.
Tammy Oneil's picture
Tammy Oneil
26th Nov, 2019
Made these a few times now!!!.. my kids and friends love it. Infect anyone whom as tried mine loved it. Best choc brownie recipe EVER!!.
Stanley Baldwin's picture
Stanley Baldwin
25th Nov, 2019
Should keep for two weeks...yeah right
26th Oct, 2019
Delicious brownies and will certainly be making them again- my husband cannot get enough of them! Needed longer cooking time than recipe asked for but had read the other reviews about this so was aware.


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?
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.


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.
26th Sep, 2014
exactly, why waste time melting butter and chocolate on a bain marie. Plastic bowls are always better as less likely to burn or over cook.


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