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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Tanya A's picture
Tanya A
31st Aug, 2018
First time making these brownies and they were absolutely delicious. Although I didn't have dark chocolate I used galaxy chocolate both in the mix and thrown in as chunks with the white chocolate. Also reading the other comments prior to baking I only used 200g of sugar which is more than enough. So happy :)
26th Aug, 2018
I have done a lot of baking in my life, but I've never succeeded with brownies, until I tried this recipe. These brownies are gorgeous! As suggested by earlier comments I used a bit less sugar than stated in the recipe, and since I didn't have any golden caster sugar I used a mix of brown sugar and granulated sugar (100g each). Also, do not rush with cutting the brownies up! We were way too impatient when they came out of the oven and just had to try them immediately, and we were a bit disappointed with them - until later in the evening when we tried them again and they were absolutely delicious. I even had to make another batch the next day. Lovely recipe!
Luke b
11th Aug, 2018
Made this out off the blue and wow tasty specially with some Cornish ice cream
8th Aug, 2018
Just made this brownies for the first time, and wow, they are excellent, by far the best recipe I have ever tried. I thought at first I had over cooked them, although only in the oven for 25 minutes, but by the time they had cooled they were perfect.
23rd Jul, 2018
We switched the dark choc to lindt orange intense chocolate and the milk choc to Terry chocolate orange, prepare yourself, nearly slipped into a food coma after gorging on them :'D
19th Jul, 2018
These brownies turned out incredible. I doubled all the ingredients and put them in a shallow rectangular roasting tin to make an extra large batch and they turned out perfect. Received lots of compliments for my brownie making skills and will definitely be making them again.
Katie Sykes's picture
Katie Sykes
17th Jul, 2018
Love this recipe, perfect results, went down a treat for a family party and hubby is asking for me to bake more. I would say the 16 squares are better portions than 32 triangles, and I found I needed to bake for 10 minutes longer than the recipe says, this is now my go to brownie recipe
14th Jul, 2018
No fail brownies, follow the recipe to a tee and you can’t go wrong.
Larissa Hugento...
9th Jul, 2018
This recipe is so crazy good that it made me add a comment to a recipe for the first time in my life. It is perfect if you like a full dose of chocolate. Perfect! (we don't get golden caster sugar in Switzerland so I used half extra fine white sugar and half ground cane sugar).
1st Jul, 2018
Best ever chocolate brownies recipe...indeed. Great to have in-depth instructions as the technique for baking is often unknown. Follow the instructions and you cant go wrong.


12th Dec, 2016
Can you freeze them for longer than a month?
goodfoodteam's picture
15th Dec, 2016
Thanks for your question. We suggest a month to ensure the brownies are at their best but you could freeze them for a longer.
21st Nov, 2016
hi! so i saw your video and it seemed like you were using dark chocolate POWDER instead of dark chocolate BAR. is there a difference really? i can only get normal cocoa powder where im living now :/ and dark chocolate bars.
goodfoodteam's picture
28th Nov, 2016
Hi, the camera does focus on the cocoa powder when Cassie is still talking about the chocolate which is melting in the bowl. Sorry if that's a bit confusing. You need both chocolate and cocoa for the recipe. You can use any cocoa powder but the best quality you can get will give the best results. Hope that's clearer now!
13th Nov, 2016
Anyone know a good place for cheap cocoa? The stuff I bought in Sainsbury's is £2.50 for a small tub?! Would love to keep using this recipe but it's a little pricey and praying I can find a cheaper powder somewhere?
21st Dec, 2015
Baked mine at 160 (fan) for 29 mins and they were totally raw in the middle...not that that stopped me from eating it (with a spoon)...what am I doing wrong?
20th Jan, 2016
I have the same problem and I am sure that my oven is fine! I've done the recipe in various ovens but it still happens. Maybe tin size is not as suggested?
goodfoodteam's picture
18th Jan, 2016
Sounds like your oven might be a little cool. You can check the accuracy with an oven thermometer. Or maybe the size of tin was a little smaller than suggested? A smaller tin would make the cake deeper, as so it would need to bake for longer. Make sure you don't cut into the brownie before it is completely cold and fully set. Hope that helps.
12th Dec, 2015
Any ideas for how I could use this for a recipe in a jar gift??
22nd Oct, 2015
I'm following the recipe to the letter, but they just will not bake. I had them in for almost an hour yesterday and still they just resembled chocolate batter. Any tips?


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