Brownies being held up on a plate

Best ever chocolate brownies recipe

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(1671 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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Ingredients

  • 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

Method

  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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Philippa Marley's picture
Philippa Marley
18th Oct, 2019
5.05
Great recipe, however timing is wrong. I cook it at 170 degrees for 50 mins and it is perfect.
Bake_me_a_cake
16th Oct, 2019
Really disappointed as the time needed is way more than 25-30 mins if using a 20cm tin. I am sure it is delicious but just did not cook inside.
Laurie Semmens's picture
Laurie Semmens
28th Sep, 2019
5.05
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
donna_wowee
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!
hazzie19
6th Sep, 2019
5.05
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.
LSR103
25th Aug, 2019
5.05
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.
Laupur89
21st Aug, 2019
5.05
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
4.05
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
5.05
Amazing. Best homemade Brownies ever so moist and taste delish

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Millie's bakes
10th Feb, 2018
will this work with milk chocolate instead of dark chocolate?
Tanya A's picture
Tanya A
31st Aug, 2018
5.05
I used galaxy chocolate and they tasted amazing.
goodfoodteam's picture
goodfoodteam
12th Feb, 2018
Thank you for your question. We would recommend sticking with dark chocolate. This will be sweetened and toned down by the other ingredients so won't taste too dark.
oliviabrown21
4th Jan, 2018
5.05
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
goodfoodteam
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: https://www.bbcgoodfood.com/recipes/matcha-white-chocolate-blondies Or you could try brownie variations and get some inspiration from these two collections: https://www.bbcgoodfood.com/recipes/collection/brownie https://www.bbcgoodfood.com/recipes/collection/easy-brownie Good luck!
Vanessa Clarke's picture
Vanessa Clarke
16th Dec, 2017
Anyone tried making these with gluten free flower? Thank you
goodfoodteam's picture
goodfoodteam
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.
diya21
28th Nov, 2017
5.05
Can I make this recipe for someone who is vegetarian?
goodfoodteam's picture
goodfoodteam
8th Dec, 2017
Thanks for your question. Yes this recipe is vegetarian but not vegan as it contains eggs and butter.
cllewell
24th Nov, 2017
5.05
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!

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