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 Ultimate Chocolate Brownies

Course: DessertsCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

240

kcal

Ingredients

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

Directions

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.