Best ever chocolate brownies recipe (2024)

Table of Contents
Ingredients Method FAQs References


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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 5

    Using a shallow 20cm square tin, cut out a square of kitchen foil (or 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.

  • STEP 6

    Chop 50g white chocolate and 50g milk chocolate into chunks on a board.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 11

    Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

  • STEP 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.

  • STEP 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.

  • STEP 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 (or parchment). Cut into quarters, then cut each quarter into four squares and finally into triangles.

  • STEP 15

    They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Best ever chocolate brownies recipe (2024)


What happens if you use milk instead of water in brownie mix? ›

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

How to make brownies better? ›

Crushed potato chips, pretzels, and salted nuts stirred in or sprinkled on before baking can add textural interest, plus a little savoriness that can make the rich chocolate flavor more pronounced. A shower of sea salt or flaky salt like Maldon over baked brownies before slicing makes for a dramatic, sparkly finish.

What makes a brownie more fudgy? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

How many brownies can you get out of a 9x13 pan? ›

This homemade brownie recipe is great for every day celebrating to enjoying life's special moments that call for chocolate deliciousness. This recipe is perfect 9×13 to give you 12 large or 24 smaller brownies. What is this? If you're looking for an easy homemade brownie recipe…

What does adding an extra egg to brownie mix do? ›

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

What can I add to brownie mix to make them better? ›

A splash of vanilla and a dash of espresso powder are just two ways to make a box of brownie mix better. With these hacks, you'll have yourself a shortcut dessert that tastes like it's made from scratch.

Does letting brownie batter sit make it better? ›

Alice Medrich, author of Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate, writes that “refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, wreaks enormous transformations: it improves the top gloss and crustiness, and it also blends the flavors so ...

Are brownies better with milk or water? ›

Brownie recipes traditionally call for water as it serves as a neutral liquid that hydrates the dry ingredients. However, using milk instead of water can impart a creamier texture and richer flavor to your brownies. The milk's fat content adds a smoothness that water cannot provide, resulting in a more indulgent treat.

Are brownies better with butter or oil? ›

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

What does brown sugar do in brownies? ›

4. Craft your crust. Getting the perfect crust for you means choosing a recipe with just the right proportions of granulated and brown sugars. More brown sugar leads to dense brownies with incredible depth of flavor, but the additional moisture can cause their upper crust to be more solid than delicate as a result.

What are the three types of brownies? ›

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

Do two 8x8 pans equal a 9x13? ›

From this you can see that you can substitute two 8” pans for the 9”x13” one as 2x64 = 128 square inches which is close enough. CALCULATING SQUARE INCHES FOR ROUND PANS is a little more complicated.

Can you combine 2 boxes of brownie mix? ›

Happy baking! Heat oven to 325°. Grease bottom of 13x9x2-inch rectangular pan. Prepare batter using 2 packages any Betty Crocker®Premium brownie mix, double all ingredients for the water, oil and eggs called for on the package directions.

What size pan is best for baking brownies? ›

Pans for making brownies are usually square (8 x 8 inches or 9 x 9 inches) or rectangular (9 x 13 inches), so most recipes are written for use in those sizes. Round cake pans can also be used, and pans for individual mini brownies are available too.

What happens if you bake with milk instead of water? ›

Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.

What happens if you substitute milk for water in a cake mix? ›

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

What happens if I use milk instead of water in a cake? ›

Use milk instead of water

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Can milk replace eggs in brownies? ›

You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.


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