Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1402 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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13th May, 2019
substituted the chocolate chunks for dulce de leche in the middle….. wow! Will be making from now on. They were deeeeeliiiiicious.
Laura H's picture
Laura H
11th May, 2019
Absolutely amazing but always take closer to 45 minutes to cook mine
10th May, 2019
I found these relatively easy to make and they tasted amazing! Best brownie recipe I’ve ever used!
lydialydialydia's picture
12th Apr, 2019
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
Absolutely beautiful. I make these for work and get so much praise. Fantastic!
18th Mar, 2019
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
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
15th Feb, 2019
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!
18th Jan, 2019
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!
15th Jan, 2019
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!


4th Jan, 2018
Hello, I have made these brownies endless times.. I am going to make these as favours at our wedding but need a few variations. I have made these but changing 50g of the melted chocolate to chocolate orange. Are there any other variations that would be nice? I am thinking maybe a fudge one, raspberry one, blondies one, but not sure what to put in to change it to this?
goodfoodteam's picture
4th Jan, 2018
Thank you for your question. Those variations sound delicious! Unfortunately we can't give specific alternatives as we triple test all our recipes to ensure they work. You could try the following blondie recipe: Or you could try brownie variations and get some inspiration from these two collections: Good luck!
Vanessa Clarke's picture
Vanessa Clarke
16th Dec, 2017
Anyone tried making these with gluten free flower? Thank you
goodfoodteam's picture
19th Dec, 2017
Thanks for your question. It should be fine to swap this to gluten-free flour as the quantities are pretty low without the need for additional liquid.
28th Nov, 2017
Can I make this recipe for someone who is vegetarian?
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. Yes this recipe is vegetarian but not vegan as it contains eggs and butter.
24th Nov, 2017
Hi there! I was just wondering whether I could use 185g of Terry's chocolate orange instead of the dark chocolate and 100g of kinder bars instead of the milk/white chocolate or whether you think this would make the recipe too sweet? Thank you!
goodfoodteam's picture
24th Nov, 2017
Thanks for your question. We'd recommend using a dark chocolate with orange if you want an orange version. Green & Blacks have a suitable one. We're not sure how well Kinder bars will hold once heated and if you're already switching the main chocolate we'd recommend keeping the rest of the recipe as is.
10th Jul, 2017
How can I print off this recipe?
goodfoodteam's picture
11th Jul, 2017
Thanks for your question. There's a print button underneath the recipe picture. If you press this, you'll get a print-friendly version. You then need to select print on your computer.


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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