This easy chocolate brownie recipe by Mary Berry is a delicious treat that’s quick to make. With rich dark chocolate and chocolate chips, these fudgy brownies are perfect for satisfying sweet cravings. Feel free to customize them with your favorite nuts or additional toppings for a personal touch!
Ingredients Needed
- 360g (12½oz) dark chocolate (2 × 180g packets), broken into pieces
- 225g (8oz) butter, cubed, plus extra for greasing
- 225g (8oz) light muscovado sugar
- 4 eggs, beaten
- 75g (3oz) self-raising flour
- 1 tsp vanilla extract
- 75g (3oz) chocolate chips
How To Make Chocolate Brownies
- Melt Chocolate and Butter: Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted, then stir to combine.
- Combine Ingredients: Remove from the heat and add the sugar and eggs. Mix well until smooth, then add the flour and vanilla extract, mixing again. Stir in the chocolate chips.
- Bake: Pour the chocolate mixture into a greased tin and bake for about 45 minutes, until well risen and set around the edges, with a slightly soft center.
- Cool and Slice: Leave to cool in the tin, then slice into 24 squares.
Recipe Tips
- Don’t Overmix the Batter: Once you add the flour, mix just until combined. Overmixing can lead to tough brownies instead of a fudgy texture.
- Check for Doneness: Insert a toothpick into the center; it should come out with a few moist crumbs. If it’s clean, the brownies may be overcooked.
- Cool Before Cutting: Let the brownies cool completely in the tin before slicing. This helps them set and makes it easier to cut into neat squares.
How To Store Leftovers?
- Refrigerate: First, let the leftover chocolate brownies cool until they reach room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 5 days.
- Freeze: To freeze, wrap the cooled brownies tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months. To thaw, remove from the freezer and let them sit at room temperature for about 1 hour before serving.
Nutrition Facts
Serving Size: 1 brownie (approximately 100g
- Calories: 466
- Total Fat: 29g
- Saturated Fat: 7.3g
- Cholesterol: 73mg
- Sodium: 140mg
- Potassium: 176mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 33g
- Protein: 6.2g
Try More Mary Berry Recipes:
- Mary Berry Apple And Pear Crumble
- Mary Berry Tomato Sauce
- Mary Berry Lemon And Lime Cheesecake
- Mary Berry Fifteen Recipe
Mary Berry Chocolate Brownies
Description
This easy chocolate brownie recipe by Mary Berry is a delicious treat that’s quick to make. With rich dark chocolate and chocolate chips, these fudgy brownies are perfect for satisfying sweet cravings. Feel free to customize them with your favorite nuts or additional toppings for a personal touch!
Ingredients
Instructions
- Melt Chocolate and Butter: Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted, then stir to combine.
- Combine Ingredients: Remove from the heat and add the sugar and eggs. Mix well until smooth, then add the flour and vanilla extract, mixing again. Stir in the chocolate chips.
- Bake: Pour the chocolate mixture into a greased tin and bake for about 45 minutes, until well risen and set around the edges, with a slightly soft center.
- Cool and Slice: Leave to cool in the tin, then slice into 24 squares.
Notes
- Don’t Overmix the Batter: Once you add the flour, mix just until combined. Overmixing can lead to tough brownies instead of a fudgy texture.
- Check for Doneness: Insert a toothpick into the center; it should come out with a few moist crumbs. If it’s clean, the brownies may be overcooked.
- Cool Before Cutting: Let the brownies cool completely in the tin before slicing. This helps them set and makes it easier to cut into neat squares.
Mary Berry Chocolate Brownies