This easy Mary Berry chocolate brownie recipe is the perfect mix of rich and gooey, with a light, crackly top. Made with simple, everyday ingredients, these brownies bake to a fudgy center that’s a chocolate lover’s dream. Enjoy as-is, or add chocolate chips for an extra indulgent treat!
This Ultimate Chocolate Brownies Recipe Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed:
- 360g Dark chocolate , broken into pieces
- 225g Butter, cubed, plus extra for greasing
- 225g Light muscovado sugar
- 4 Eggs, beaten
- 75g Self-raising flour
- 1 tsp Vanilla extract
- 75g Chocolate chips
How To Cook Ultimate Chocolate Brownies:
- Preheat the oven: Preheat to 180°C (160°C Fan) / Gas 4. Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.
- Melt the chocolate and butter: Place the chocolate and butter in a large heatproof bowl over a pan of simmering water, stirring until fully melted. Remove from heat.
- Add sugar and eggs: Stir in the light muscovado sugar and beaten eggs until the mixture is smooth and glossy.
- Fold in flour and vanilla: Mix in the self-raising flour and vanilla extract until well combined, then fold in the chocolate chips.
- Pour and bake: Pour the brownie mixture into the prepared tin, spreading it evenly. Bake for 45 minutes, or until the edges are set but the centre is still slightly soft.
- Cool and slice: Allow the brownies to cool in the tin, then cut into 24 squares.
Recipe Tips
- Use Good Quality Chocolate: Choose high-quality dark chocolate for a rich flavor. Low-quality chocolate can affect both the texture and taste.
- Don’t Overmix After Adding Flour: Gently fold in the flour until just combined. Overmixing can make brownies tough instead of soft.
- Check the Center with a Skewer: Insert a skewer near the center around 40 minutes into baking. It should come out with a few moist crumbs for the perfect gooey texture.
- Let Brownies Cool in the Tin: Leaving them to cool in the baking tin helps set the structure, making it easier to slice without crumbling.
- Store Correctly to Keep Moist: To keep brownies soft, store them in an airtight container or wrap them in foil. This helps them stay moist and fresh for days.
How To Store Leftovers
- Refrigerate: Place Ultimate Chocolate Brownies in an airtight container and store in the fridge for up to 5 days to keep them moist and fresh.
- Freeze: Wrap Ultimate Chocolate Brownies tightly in foil or place in a freezer-safe container. Freeze for up to 3 months. To enjoy, thaw at room temperature before serving. This recipe does not need reheating.
Nutrition Facts
Serving Size: 1 piece (approx. 60g)
- Calories: 240 kcal
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 30mg
- Potassium: 100mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Lemon Mousse
- Mary Berry Easy Vanilla Ice Cream
- Mary Berry Hot Chocolate Pudding
- Mary Berry Flapjacks
- Mary Berry Raspberry Pavlova
Mary Berry Ultimate Chocolate Brownies
Description
This easy Mary Berry chocolate brownie recipe is the perfect mix of rich and gooey, with a light, crackly top. Made with simple, everyday ingredients, these brownies bake to a fudgy center that’s a chocolate lover’s dream. Enjoy as-is, or add chocolate chips for an extra indulgent treat!
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C (160°C Fan) / Gas 4. Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.
- Melt the chocolate and butter: Place the chocolate and butter in a large heatproof bowl over a pan of simmering water, stirring until fully melted. Remove from heat.
- Add sugar and eggs: Stir in the light muscovado sugar and beaten eggs until the mixture is smooth and glossy.
- Fold in flour and vanilla: Mix in the self-raising flour and vanilla extract until well combined, then fold in the chocolate chips.
- Pour and bake: Pour the brownie mixture into the prepared tin, spreading it evenly. Bake for 45 minutes, or until the edges are set but the centre is still slightly soft.
- Cool and slice: Allow the brownies to cool in the tin, then cut into 24 squares.
Notes
- Use Good Quality Chocolate: Choose high-quality dark chocolate for a rich flavor. Low-quality chocolate can affect both the texture and taste.
- Don’t Overmix After Adding Flour: Gently fold in the flour until just combined. Overmixing can make brownies tough instead of soft.
- Check the Center with a Skewer: Insert a skewer near the center around 40 minutes into baking. It should come out with a few moist crumbs for the perfect gooey texture.
- Let Brownies Cool in the Tin: Leaving them to cool in the baking tin helps set the structure, making it easier to slice without crumbling.
- Store Correctly to Keep Moist: To keep brownies soft, store them in an airtight container or wrap them in foil. This helps them stay moist and fresh for days.
Ultimate Chocolate Brownies