Brownies being held up on a plate

Best ever chocolate brownies recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(1445 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Feb, 2018
I made this brownie twice in my student flat in Spain, using one old broken hand whisk and weighing it out by eye. It still turned out amazing! Everybody who tried it said it was the best brownie they had ever had. It was a lot of work but so worth it!!! Thank you for the recipe!
17th Feb, 2018
Just made these and they came out super nice, fudge with beautiful papery crust on top. Everyone loved them. I reduced the sugar to 160g though as 275g would surely land me in a hospital. I also skipped the added white and milk chocolate part thinking that it would intensify the sweetness, which is not what I like at all. As for the chocolate I used Lindt 70%. Very rich and decadent. Will surely make this again.
7th Feb, 2018
inexperienced baker, but these seemed to be worth the extra effort judging by the comments received
Traceyanne Higgins's picture
Traceyanne Higgins
4th Feb, 2018
Phenomenal! I used dark chocolate and instead of milk/white chocolate chunks used Salted Caramel chocolate which sent them to a whole other delicious level! Heavenly! (Oh and mini marshmallows) I check every 10 mins after the first 25 - but yeah, really they need 40 mins total to cook properly.
25th Jan, 2018
This is simply the best. I've tried a few brownie recipes but this yields the perfect brownie. It's so delicious.
18th Jan, 2018
These really are the best brownies ever!!! Follow the method as stated and seriously... amazing!! Last for ages in a tin (if they survive little fingers) but also freeze really well
31st Dec, 2017
Oh my lord ! These are dark, decadent, soft, crumbly and squidgy all at the same time! I like brownies to be light and risen but with a soft fudgey middle. I don’t like the flatter heavy looking ones. I don’t find them too sweet but would agree that a good quality dark chocolate is a must (70% cocoa solids). I am a keen and experienced baker but never previously been able to turn out a good brownie until now! I kept a close check on them after 25 minutes and I eventually took them out after 40 minutes which was perfect. I used a cocktail stick to test too. It didn’t come out altogether clean but I don’t think it was supposed to. The sides had set and the top had the shiny papery finish that was a little lighter in colour than the inside. I really like the addition of chocolate chunks but couldn’t quite find the milk chocolate ones while I was eating my brownie. I think my next batch will have all white chocolate ones because I like the contrast both in taste and in the visual. Well done good food, I followed the recipe to the letter, even buying a 20x20cm tin. This will now be my only brownie recipe!!
Oli Williams's picture
Oli Williams
31st Dec, 2017
Hi there, I saw that you claimed this recipe provided the BEST brownies. I can graduate them from Best to Most Best. "How?!" I hear you ask: As a wise man once said, weigh your eggs. I am giving you this information on a knead to know basis.
25th Dec, 2017
everyone loved them!
10th Nov, 2017
So scrummy! This is the second time I've made these and this time they came out perfect. The first time I followed the recipe and they weren't cooked properly and they were too sweet. This time, after reading some of the other reviews, I made a few changes. I only added 160g sugar and I baked them in a fan oven at 170 for 35 mins. They were perfect.


loopyleicester's picture
23rd Sep, 2015
just double recipe
24th Oct, 2014
Roughly double the ingredients should fill your tray to the same height.
9th Jul, 2014
Hi, please could you tell me how to increase the ingredients to make in a tray bake tin ie : 13x9 inch. Thank you
15th May, 2014
Can I simply double the ingredients to make a double batch? Just wondering if the egged should be doubled ? Thanks xxx
goodfoodteam's picture
28th May, 2014
Hi there. Yes, when doubling you will need to double all the ingredients, thanks.
10th Apr, 2014
Is the nutritional value for the size of 1 of the 16 squares or the 32 triangles?
goodfoodteam's picture
28th Apr, 2014
Hi there, nutrition is per triangle, thank you.
28th Jun, 2013
i put raspberrys or nuts into my brownies instead of chocolate. Do you have any more?


Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?