Brownies are so easy to make, and this classic chocolate brownie recipe is our ultimate go-to. They can also be incredibly versatile, so once you have nailed this recipe, try folding your favourite toppings through the batter before baking
To make sure you get the perfect brownies every time, follow our top ten brownie hacks!
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Yields:
16 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
245
Ingredients
175g
unsalted butter, chopped, plus extra to grease
150g
dark chocolate (70% cocoa solids), chopped
3
medium eggs
300g
caster sugar
75g
plain flour
40g
cocoa powder
Icing sugar, optional, to dust
Directions
Step 1
Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). When the mixture is melted and smooth, lift the bowl off the pan and set aside to cool for 20min.
Step 2
Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm square tin with baking parchment. Using a handheld electric whisk, beat the eggs and sugar together in a large bowl until thick and moussey - about 5min.
Step 3
Add the melted and cooled chocolate mixture to the egg bowl and fold together with a large metal spoon. Sift over the flour, cocoa powder and a pinch of salt and fold together.
Step 4
Scrape the mixture into the prepared tin, level and bake for 30min or until there is no wobble left when you gently shake the tin. Cool completely in the tin before dusting with icing sugar (if you like) and cutting into squares.
To store: Keep well wrapped in foil or an airtight container at room temperature for up to a week.
I want to pimp these brownies up! What should I try?
Additions that work very well are nuts, such as peanuts and hazelnuts, white chocolate chips, desiccated coconut or dried fruit, such as cranberries.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
