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Ultimate chocolate brownies


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Rate this recipe 3.7/5 (54 Votes)


  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • chopped into small chunks
  • 50g milk chocolate
  • chopped into small chunks
  • 3 large eggs
  • 275g golden caster sugar


servings 16
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget


Step 1

Cut the butter into smallish cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl. Melt together, either by putting the bowl over a saucepan of hot water, or in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

Step 2

Line a shallow 20cm square tin with greaseproof paper. Sieve together the flour and cocoa powder.

Step 3

Break the eggs into a large bowl and tip in the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. It's ready when the mixture becomes really pale and about double its original volume.

Step 4

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.

Step 5

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. Gently fold in. Stir in the white and milk chocolate chunks until they’re dotted throughout.

Step 6

Pour the mixture into the prepared tin. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. 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.

Step 7

Leave in the tin until completely cold, then cut into 16 squares.

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