Best classic chocolate brownies

Simple, fudgy, gooey: our best-ever classic chocolate brownies recipe is the ultimate sweet traybake treat. It’s ideal for celebrating Valentine’s Day or special occasion but is simple enough to whip up whenever a chocolate craving strikes. Easy, freezable and customisable: this simple recipe is extremely versatile and can be modified easily (see Tips); jazz it up by scattering chopped Maltesers, Reese’s Peanut Butter Cups or your favourite chocs or biscuits over the mixture before baking. Unlike with most baking recipes you can freeze the mixture and cook from frozen (see Make Ahead), too. Tried and tested proportions: that sink-into texture is what separates brownies from chocolate cake. For the full fudge factor you need a relatively high proportion of eggs and butter, and a low proportion of flour. We’ve tested the ratios to make sure they’re spot on. Timing matters: you also need to take the brownies out of the oven at the right time. We think the ideal texture is reached after 45 minutes in the oven, when the squidgy interior contrasts perfectly with the crusty edges. At 40 minutes the inside will still be wobbly but will firm up a little as it cools; by 55 minutes it will have set firmer but still have a little squidge. Cook them according to the texture you prefer, bearing in mind that ovens do vary. Mastered brownies? Learn how to make blondies next.