Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1412 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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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!
31st Dec, 2018
Makes amazing brownies! According to my family and friends they are the best brownies ever.
30th Dec, 2018
Easy recipe to follow with good results. I agree with other comments, to cook for slightly longer. Served with vanilla ice cream
17th Dec, 2018
The best brownies I have ever made! Make them all the time at every occassion and they never disappoint. So easy and quick to make. The hardest part is waiting for them to cool completely which stops them crumbling.They usually take 5-10 mins longer in the over for a really goey centre and cruchy top.
4th Nov, 2018
Probably the best brownies I have ever made. I generally put in 50g more chocolate chunks than called for (let it never be said that I’m not a chocoholic) which makes the inside super gooey and chocolatey. One thing to remember is to let them cool fully before cutting!! I always (conveniently) forget and end up with slightly warm brownie bites (which taste absolutely delicious, mind you).
14th Sep, 2018
This really are the best ever brownies. I've tried the version with mini eggs instead of the white/milk chocolate and they are just as good. I've even been told I should start a brownie-making business! You don't need to use best dark chocolate. I always use Bournville and it works a treat. I haven't tried using less sugar although some people say they are a bit sweet so I can imagine those of you with a less sweet tooth might prefer to cut the sugar down a bit. Those of us who don't care and just love real decadence can go the whole hog!
18th Mar, 2019
Hello! I'm trying to make them with mini eggs too, but when I had a go yesterday they came out super gooey, is that how yours turned out? Do you think I should have left them in a bit longer? Also how many mini eggs did you use? And did you cut them in half first? Thank you, Charlotte
Bethan Olliver's picture
Bethan Olliver
8th Sep, 2018
I'm 15 and i make this ALL THE TIME!!!! It's easy to make and tastes DIVINE. Everyone who's ever tried it also agrees. 100% recommend to all abilities. So. Good.
2nd Sep, 2018
I haven't had such a successful result with brownies than I have with this recipe. The brownies came out great - really light and moist, with a really rich flavour. I would definitely recommend melting the chocolate over a steamy saucepan, rather than with a microwave, in order to get it super velvety! I'll be using this recipe again.


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.
1st May, 2017
I want to make some brownies for someone who is allergic to eggs - any ideas what's best to use as an alternative to eggs in this recipe?
jade owen's picture
jade owen
17th Nov, 2018
I'm substituting avocado for eggs. 1/4 cup (measuring cup) per egg.
goodfoodteam's picture
5th May, 2017
Hi Laura, we have an egg-free brownie recipe here you might like to try:
27th Jan, 2017
Is it absolutely necessary to use cocoa powder with this recipe? There already seems to be enough chocolate.
jade owen's picture
jade owen
17th Nov, 2018
Many recipes can substitute cocoa for the same weight in flour.
goodfoodteam's picture
31st Jan, 2017
Thanks for your question. Cocoa enriches the flavour of the brownies so we think it's a worthwhile addition.
27th Jan, 2017
I'm hoping to make these next weekend, and wanted to serve them hot/warm with ice cream. However from reading the tips it seems as though cutting them up fresh from the oven results in disaster. What's the best way to serve them warm then? Do I need to let them cool completely and then reheat? Also, if I wanted to make the mixture in advance and put it in the oven the next day would this be OK? If so, should I store in the fridge or room temperature overnight? I didn't know if doing this would impact on the mixture or affect the baking time? Thanks
goodfoodteam's picture
31st Jan, 2017
Thank you for your questions. You will need to cook the brownies as soon as you've made them, otherwise the eggs will lose volume. If you want to do them the day before, you could certainly warm them through. Portion them up and pop them in the microwave for 15 - 30 seconds. Alternatively, leave them in the tin and cover with foil and place in a warm oven for 5 - 10 minutes. Don't overheat them or they may dry out.


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