Home page [Access key 1] Skip to main content [Access key 2] Search recipes [Access key 5] Contact us [Access

key 6]

Primary Navigation
Home Recipes Blog Healthy Seasonal Know-how Wine Competitions Shopping Magazine

Sub Navigation for Recipes

A-Z of recipes Cakes Cuisines Favourites Healthy Ingredients Occasions Special diets Vegetarian Features

Subscribe now

A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra decadence
Recipe uploaded by

Orlando Murrin 478 ratings Recipe by Orlando Murrin Subscribe to Good Food magazine - 3 issues for 3 Tested Leave a comment or rate this recipe

Difficulty and servings

Cuts into 16 squares or 32 triangles

Preparation and cooking times

Ready in 1 hour, inc cooling (worth every minute)

1.

Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. 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. Now 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.

2.

3.

4.

5.

6.

7.

8.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps. With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares. 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 until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don't lose heart. 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. 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 - you don't want to undo all the work you did in step 4. 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 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. Finally, stir in the white and milk chocolate chunks until they're dotted throughout. Now your mixing is done and the oven can take over. 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. 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. 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. These brownies are so addictive you'll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it's useful to know that they'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Not quite what you're looking for? Try our lower fat option, Ultimate makeover: Chocolate brownies, or other popular brownie recipes, Fudgy coconut brownies or Marbled brownies.

Per triangle
144 kcalories, protein 2g, carbohydrate 17g, fat 8 g, saturated fat 5g, fibre 0.5g, sugar 14g, salt 0.06 g Recipe from Good Food magazine, May 2003.

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favourite social network. Bookmark & share

Latest comments and suggestions

Results 1-20

rachel

04 November 2007 rachel rated and commented on this recipe I substituted the milk and white chocolate for more dark chocolate, to make it less sickly and, most importantly more chocolately. Flag as inappropriate

Lisa Online

07 November 2007 Lisa Online commented on this recipe Absolutely the *best* brownies I have ever tasted! Soft, dense chocolate in the middle, firm outside, nuggets of chocolate everywhere and even better the next day (if they last that long). Well worth the effort! Heavenly :) Flag as inappropriate

asterixx20

09 November 2007 asterixx20 rated this recipe Flag as inappropriate

gina

12 November 2007 gina commented on this recipe Best brownies Ive ever tasted. I will never try another recipe. Flag as inappropriate

LabCook

18 November 2007 LabCook commented on this recipe Maybe someone can help me. I had followed the instructions and checked if it had been baked long enough. The surface had a paper shiny texture and center was not wobbly so I took it out to cool. But when I cut it, the insides was still paste-like. Is it supposed to be like that? Had I not baked it long enough? I thought maybe the reason was that i used a slightly smaller square tin, about 20 cm, this would require a longer baking time? How would I know? I am new to baking so I am quite a greenhorn. Pardon me if this is not the right place to ask. Thank you for your help. Flag as inappropriate

kirstyjolly

18 November 2007 kirstyjolly rated and commented on this recipe This recipe lives up to its description - they are the best brownies ever! Baked them twice in week I was so thrilled with them. Fantastic served warm with vanilla ice cream, or just cold by themselves with a nice mug of tea :-) Flag as inappropriate

varkyrie

25 November 2007 varkyrie commented on this recipe Yes LabCook, I believe you haven't baked your brownie long enough. Chocolate recipes can be tricky and that is why you have to check them with a tooth stick before you take the pan out of the oven. The brownie has to be moist inside, but not sticky or liquid. Next time use a toot stick. If it comes out clean, the cake is ready, if not leave it in the oven another 10/15 min. Good luck! Flag as inappropriate

tigger25

29 November 2007 tigger25 rated and commented on this recipe Absolutely delicious!!! I baked them for a girls night and they went down a storm. Will definitely use this recipe again. A1**** Flag as inappropriate

Danijela

28 December 2007 Danijela rated and commented on this recipe For once brownies that taste as good as they look - i never had much luck with brownies, usually ended up with something that was too dry or too ... muddy, but these are truly best ever brownies. Thanks guys! Flag as inappropriate

Denise Perry

11 January 2008 Denise Perry commented on this recipe We agree that these are the "best ever" but they did need to cook longer in our oven - the results were definitely worth waiting for! Flag as inappropriate

dan

24 January 2008 dan rated and commented on this recipe beatiful mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Flag as inappropriate

Charlotte M

27 January 2008 Charlotte M rated and commented on this recipe Without a doubt, this is the best brownie recipe ever tried! Made this with all milk chocolate chunks, rather than half milk, half white chocolate chunks. Flag as inappropriate

Sejal

28 January 2008 Sejal commented on this recipe So Nicely explained! The step by step process is excellent and informative i will definetely try this recipe tonight!

Flag as inappropriate

sarah's

01 February 2008 sarah's rated and commented on this recipe Very, very rich and chocolately! Flag as inappropriate

Kat A

04 February 2008 Kat A rated and commented on this recipe Tried this recipe yesterday to bring into work today and they went down like a treat - I've never had so much enthusiasm about anything I've brought in before! The recipe was very easy to follow, and the brownies came out just as described. They were lovely and moist, and the flavour was very rich. I did need to cook them for just over 30 minutes though, and our oven normally tends to be a little hotter than normal. Flag as inappropriate

SammieJ

12 February 2008 SammieJ commented on this recipe Absolutley delicious and they have magically dissapeared, with a little help from my mum and sister!!! I'll definatley make them again. Flag as inappropriate

jacqueline

16 February 2008 jacqueline commented on this recipe This is the best chocolate brownie recipe ever; the results were amazing and loved by everyone - truly chocolatey, crisp edges and gooey filling. I used a white chocolate with coconut in, which seemed to work well, and the recipe was simple enough to make with my (nearly) three year old daughter. Flag as inappropriate

vixsticks

18 February 2008 vixsticks commented on this recipe They live up to their name!!! I now have regular requests for them from friends and work well as a homemade birthday pressie. I use a bit more chocolate for the chunks - Green & Blacks white chocolate works v well as not too sickly. Yum yum! Flag as inappropriate

vixsticks

18 February 2008 vixsticks rated and commented on this recipe They live up to their name!!! I now have regular requests for them from friends and work well as a homemade birthday pressie. I use a bit more chocolate for the chunks - Green & Blacks white chocolate works v well as not too sickly. Yum yum! Flag as inappropriate

Izzylivy

20 February 2008 Izzylivy commented on this recipe These truely live up to their name...BEST EVER!! Made them for a girlie lunch & it was the only time silence befell the group, to be followed by ooohs & yums! Did have to bake them for longer than the recipe said but who cares, worth the wait.

Flag as inappropriate Page 1 2 3 4 5 6 7 8 9 10 Next

Leave a comment or suggestion

You must sign in or register to leave a comment. Sign in / Register

Register

Sign in More info Sign up or sign in to receive a 40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Buy ingredients
In association with

Terms and Conditions apply

Search Good Food

Keywords

Submit

Refine your recipe search

Ultimate vanilla ice cream

Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history? 20 ratings

Facebook

Twitter Google+

Advertisement

All about Good Food

Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month. Order today, and receive your first 3 issues for just 3 Events

On TV

Discover all the BBC Good Food Shows

See your favourite chefs on Sky Channel 249, Virgin TV 260 and find their recipes atgoodfoodchannel.co.uk. Good Food Apps

For Good Food on the go, download our apps to your phone or portable device. Find out more here

Site terms Privacy policy Cookies policy Code of conduct Contact us Advertise with us BBC Worldwide Ltd. The GoodFood word mark and logo are trademarks of BBC Worldwide Ltd.

This website is made by BBC Worldwide. More about BBC Worldwide BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this website. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.