Brownie recipes

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a ideal traybake every time.

Nutrition and further information

Nutrition: per triangle

  • kcal 144
  • excess fat 8g
  • saturates 5g
  • carbs 17g
  • sugars 14g
  • fibre .5g
  • protein 2g
  • salt .06g


  • 185g unsalted butter
  • 185g ideal post” data-tooltip-w >dark chocolate

Dark chocolate

Dark chocolate indicates the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

White chocolate

To purists, this is not chocolate because it is created only from the excess fat or butter of the cacao…

Milk chocolate

Milk chocolate is classically created from dark chocolate of lower cocoa reliable content and a higher…

  • three massive eggs
  • 275g golden caster sugar
  • Lower 185g unsalted butter into modest cubes and tip into a medium bowl. Break 185g dark chocolate into little pieces and drop into the bowl.

    Fill a small saucepan about a quarter total with hot water, then sit the bowl on leading so it rests on the rim of the pan, not touching the water. Place over a lower heat till the butter and chocolate have melted, stirring occasionally to combine them.

    Take away the bowl from the pan. Alternatively, cover the bowl loosely with cling film and place in the microwave for two minutes on High. Depart the melted mixture to awesome to room temperature.

    Although you wait for the chocolate to cool, place a shelf in the middle of your oven and flip the oven on to 180C/ 160C fan/ fuel four.

    Employing a shallow 20cm square tin, lower out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held above a medium bowl. Tap and shake the sieve so they run through collectively and you get rid of any lumps.

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

    Break 3 massive eggs into a big bowl and tip in 275g golden caster sugar. With an electrical mixer on maximum velocity, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can get three-eight minutes, depending on how effective your mixer is. You’ll know it’s ready when the mixture gets genuinely pale and about double its unique volume. Another examine is to flip 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 2nd or two, you’re there.

    Pour the cooled chocolate mixture above the eggy mousse, then gently fold collectively with a rubber spatula. Plunge the spatula in at one particular side, get it beneath and bring it up the opposite side and in yet again at the middle. Carry on going under and above in a figure of eight, moving the bowl round right after each folding so you can get at it from all sides, until the two mixtures are 1 and the colour is a mottled dark brown. The idea is to marry them with no knocking out the air, so be as gentle and slow as you like.

    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 this powder utilizing the exact same figure of eight action as prior to. The mixture will appear dry and dusty at very first, and a bit unpromising, but if you hold going extremely gently and patiently, it will end up looking gungy and fudgy. Stop just prior to you really feel you must, as you don’t want to overdo this mixing.

    Ultimately, stir in the white and milk chocolate chunks until they’re dotted during.

    Pour the mixture into the ready tin, scraping each and 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 leading to degree it.

    Place 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 accomplished, so slide it back in and bake for an additional five minutes until the leading has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

    Leave the entire issue in the tin until finally 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 employing a typical tin, lift out the brownie with the foil. Reduce into quarters, then minimize every quarter into 4 squares and finally into triangles.

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