Mary Berry ​Chocolate Chip Brownies

I’ve made these brownies more times than I can count—mostly because I always think I have time for a “quick bake,” and this genuinely is one. You throw everything into a bowl, stir, bake, done. No melting chocolate, no faffing with stages.

But the real trick? Not overbaking. I learned that the hard way when my first batch came out with the texture of chocolate sponge rather than brownies. Dry. Crumbly. Sad.

Second try, I pulled them at the 40-minute mark even though the centre looked a bit under. Once they cooled? Heaven. Crackly crust on top, soft and fudgy middle, chocolate chips still a bit melty. I’ve never gone back.

WHY THIS ONE WORKS SO WELL

• All-in-one method—less mess, more cake.
• High butter and sugar ratio keeps them rich and moist.
• A touch of baking powder gives just enough lift to avoid gumminess.
• Dark chocolate chips studded throughout add proper bite and richness.

INGREDIENTS + WHY THEY MATTER

• Salted butter (275g) – Adds flavour and moisture. Unsalted works too, but you’ll need to add an extra pinch of salt.
• Sugar (375g) – Don’t skimp! This is key for that glossy, crackly top.
• Cocoa powder (75g) – Use proper unsweetened cocoa, not drinking chocolate. It gives real depth.
• Flour (115g) – Just enough to hold it together without turning cakey.
• Dark chocolate chips (115g) – I use 70% chips for bite. Supermarket basics work fine too.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want extra gooey centres? Pull them at 38–40 minutes—even if they wobble slightly.
• Swap the chips: Try milk chocolate or white if you prefer a sweeter bite. I tried peanut butter chips once—not bad, just a bit rich.
• Add nuts: Chopped walnuts or pecans (about 75g) work really well. Add with the chips.
• Gluten-free version: I’ve tested with GF flour and it worked fine—just don’t overbake.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Dry, cakey brownies	Overbaked	Take them out with a slight centre wobble
Dense and greasy	Undermixed batter	Beat well until smooth and combined
Chips sank to bottom	Batter too warm	Let butter cool slightly before mixing

HOW TO MAKE MARY BERRY’S CHOCOLATE CHIP BROWNIES

PREHEAT YOUR OVEN
Heat oven to 180°C (350°F). Grease and line a 9×13-inch baking tin with parchment paper.

MIX THE BATTER
Add all ingredients—softened butter, sugar, eggs, cocoa powder, flour, baking powder, salt, and chocolate chips—to a large bowl. Beat together until smooth and well blended.

FILL THE TIN
Scrape the batter into your prepared tin and level the top with a spatula.

BAKE
Bake for 40–45 minutes, or until a thin crust forms on top and a skewer comes out with just a few crumbs. If browning too much, tent with foil for the final 10 minutes.

COOL AND SLICE
Let the brownies cool completely in the tin—they firm up as they cool. Slice into 24 squares once cold.

TIPS FROM MY KITCHEN

• I let the butter sit out for at least an hour—too cold and it won’t mix properly.
• I always start checking at 38 minutes—my oven runs hot.
• For clean cuts, chill the brownies in the fridge for 30 minutes before slicing.

STORAGE + SERVING

Fridge: Store in an airtight container for up to 5 days.
Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature.
Serve with: A scoop of vanilla ice cream or a drizzle of espresso—it cuts the sweetness perfectly.

FREQUENTLY ASKED QUESTIONS

Q: How do I know when brownies are done?
A: The top should have a crust and a skewer should come out with a few moist crumbs—not wet batter.

Q: Can I make these without cocoa powder?
A: Not really—it’s essential for the chocolate flavour. If you’re out, try a different recipe that uses melted chocolate.

Q: Can I double the recipe?
A: Yes, just bake in two tins or a large sheet pan. Adjust baking time and check with a skewer from 40 mins.

Try More Recipes:

• Mary Berry Chocolate Mirror Cake
• The Richest, Most Decadent Mary Berry Chocolate Recipes
• Mary Berry Double Chocolate Chip Muffins