Mary Berry Ultimate Chocolate Brownies

I’ll be honest—my first attempt at these brownies was a bit of a mess. I got cocky. Thought I could eyeball the baking time. Big mistake. They came out molten in the middle and crisp as toast on the edges. I salvaged the lot with a scoop of ice cream and pretended it was intentional. It wasn’t.

But when I actually followed Mary’s method—and made a few of my own tweaks—they turned out properly glorious. The crackly top, that squidgy centre, and a deep, rich cocoa hit that feels like a hug in fudge form. Let me show you how I fixed it, and why I now swear by this version.

Why This One Works So Well

There are a million brownie recipes out there—but this one nails that fine balance between structure and softness. Here’s why:

• Muscovado sugar brings moisture and chew, without making things too cakey.
• No cocoa powder, just real chocolate. Loads of it. That’s what gives the depth and shine.
• Self-raising flour adds just a whisper of lift—enough to keep them from being stodgy bricks.
• And here’s the kicker: you pull them before they look done. If you wait till they look baked, you’ve gone too far.

INGREDIENTS + WHY THEY MATTER

• 360g Dark Chocolate – The soul of the brownie. I use 70% cocoa. Once tried with cheaper stuff and it just tasted flat.
• 225g Butter – Helps melt the chocolate smoothly and gives that luscious, melt-in-mouth texture.
• 225g Light Muscovado Sugar – Adds moisture and caramel depth. White sugar makes them too dry, trust me.
• 4 Eggs – Bind everything and help form that shiny top. Room temp eggs work best here.
• 75g Self-Raising Flour – Just enough to hold it all together. Plain flour + 1 tsp baking powder works if you’re stuck.
• 1 tsp Vanilla Extract – Rounds out the sweetness. I once forgot it—definitely missed it.
• 75g Chocolate Chips – For little bursts of goo. I use dark, but white or milk also shine.

Ingredient Swaps That Hold Up

• Gluten-Free: I tested with Doves Farm GF self-raising flour—no one noticed the difference.
• No muscovado: Soft brown sugar works okay, but lacks that rich treacle note.
• Dairy-Free: I’ve used Flora Plant Butter and 70% DF chocolate—slightly less glossy, still good.
• Add-ins: Chopped pecans or raspberries are divine—just keep it to 75g max or the structure suffers.

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

What Went Wrong	Why It Happens	How to Fix It
Raw middle, burnt edges	Overbaked edges before centre set	Pull at 40–43 mins, when centre wobbles slightly
Cakey texture	Overmixed after adding flour	Fold gently—stop as soon as flour disappears
Greasy top layer	Didn’t emulsify eggs and sugar properly	Stir well until glossy before adding flour
Chocolate chips vanished	Folded while batter was still hot	Let it cool for 5 mins first

HOW TO MAKE MARY BERRY’S ULTIMATE CHOCOLATE BROWNIES

1. Preheat your oven to 180°C (160°C fan) / Gas 4. Line a 30x23cm traybake tin with baking paper—grease it well, corners too.
2. Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove from heat and cool for 5 mins (don’t skip this or your eggs will scramble).
3. Add the sugar and eggs. Beat them in until the mixture is shiny and cohesive—like thick ganache.
4. Fold in the flour and vanilla. Be gentle. Just until it disappears. Then fold in the chocolate chips last.
5. Pour into tin and spread evenly. Tap the tin gently to level.
6. Bake for 45 mins, but start checking at 40. Edges should look set. The centre? Still wobbly and fudgy if you jiggle the tin. That’s perfect.
7. Cool completely in the tin—it sets as it rests. Then slice into 24 little squares of joy.

TIPS FROM MY KITCHEN

• I use a cheap old metal traybake tin—it gives crisp edges every time.
• My oven runs hot, so I check at 38 mins and usually pull at 42.
• I pop the chocolate chips in the fridge beforehand—they hold their shape better.
• A serrated knife makes slicing easier when they’re super fudgy.

STORAGE + SERVING

• Keeps moist for 4–5 days in an airtight tin (not the fridge—it dries them).
• Freeze in layers between parchment for up to 3 months. Defrost at room temp—no reheating needed.
• Serve with: A blob of crème fraîche and raspberries. Or warm one slightly and dunk in cold milk. Bliss.

FREQUENTLY ASKED QUESTIONS

Q: Can I use milk chocolate instead of dark?
A: I tried it once. Too sweet and too soft—better to stick with 70% dark or go half-and-half.

Q: Why didn’t I get the crackly top?
A: It’s down to properly beating the sugar and eggs. That glossy finish is key—don’t skimp.

Q: Can I double the recipe?
A: Technically yes, but you’ll need a very big tin and longer bake time. I’d bake two separate batches instead for best results.

Q: What’s the best chocolate to use?
A: I like Lindt 70% or Waitrose No.1 dark. Anything too sweet just muddies the flavour.

Try More Mary Berry Recipes:

• Mary Berry Lemon Mousse
• Mary Berry Easy Vanilla Ice Cream
• Mary Berry Hot Chocolate Pudding
• Mary Berry Flapjacks