Mary Berry Chocolate Brownies

When British baking gets personal, Mary Berry’s Chocolate Brownies are the recipe we return to. Equal parts indulgent and comforting, they channel that quiet, soul-warming joy we crave on a rainy weekend or when life just needs a square of something beautiful.

What sets these brownies apart? It’s the honest richness. Made with Bournville plain chocolate, these deliver that unmistakable deep cocoa depth, gently sweetened with light muscovado sugar for a soft caramel undertone. These aren’t cakey, showy brownies — they’re the kind that stay fudgy in the middle, with just the right bite at the edge.

Whether you’re hosting a casual tea or just baking for sanity’s sake, this easy Mary Berry brownie recipe brings reliability and satisfaction in one tray.

Why You’ll Love This Brownie Recipe

• Fudgy, melt-in-the-middle texture from real chocolate and muscovado
• Quick, no-fuss method — even first-time bakers get it right
• Classic British chocolate flavor thanks to Bournville
• Easily dressed up with nuts, cherries, or sea salt
• Done in under an hour: prep to plate in 55 minutes

Ingredients That Matter

• 360g Bournville plain chocolate: deep, nostalgic chocolate base
• 225g unsalted butter, cubed: gives that silky, soft set
• 225g light muscovado sugar: adds moisture and a caramel warmth
• 4 large eggs, beaten
• 75g self-raising flour: gives a light lift without compromising fudge-factor
• 1 tsp vanilla extract
• 75g chocolate chips: studded texture and extra richness
• Extra butter, for greasing

How to Make Mary Berry’s Chocolate Brownies

1. Preheat your oven to 180°C / 160°C fan / Gas 4. Grease and line a 30 x 23cm tray.
2. Melt the butter and Bournville chocolate in a heatproof bowl set over simmering water. Stir gently until glossy and smooth.
3. Remove from the heat. Stir in the muscovado sugar and then the beaten eggs. Mix until silky.
4. Fold in the flour and vanilla. Stir gently but thoroughly until fully combined.
5. Add the chocolate chips. Fold just to distribute.
6. Pour into your prepared tray and level the top with a spatula.
7. Bake for 45 minutes. The edges should feel set, but the centre should still have a soft wobble.
8. Cool completely in the tin before slicing into 24 squares.

Common Mistakes to Avoid

• Overbaking: Stop baking when the centre is still slightly under. They set as they cool.
• Wrong chocolate: Bournville brings the right cocoa balance — don’t sub with compound or milk chocolate.
• Cutting too soon: Warm brownies crumble. Cool fully to slice cleanly.
• Under-mixing: Flour pockets will ruin texture. Stir until completely smooth.
• Skipping the chips: They’re not garnish — they add bite and moisture.

Storage and Reheating

• Store: Airtight container at room temperature (up to 3 days). Refrigerate if it’s warm out.
• Freeze: Cool fully, wrap tightly, freeze up to 3 months.

Reheat:

• Microwave: 10–15 seconds on medium per square
• Oven: 175°C for 5–10 minutes wrapped in foil
• Skillet: Low heat flip, until just warmed

What to Serve with

• Raspberry coulis
• Salted caramel drizzle
• Vanilla bean ice cream
• praline crumbs

FAQs

Q: Can I freeze Mary Berry’s brownies?
A: Yes. Wrap tightly after cooling. Freeze up to 3 months.

Q: Why are my brownies dry?
A: You likely overbaked. Pull them out when the centre is soft — they firm up as they cool.

Q: What makes that shiny crust?
A: Proper melting and mixing — the sugar dissolving into eggs over warm chocolate is key.

Q: Do I need cocoa powder?
A: No. The depth comes from melted Bournville and chips.

Q: Can I add walnuts or cherries?
A: Absolutely. Add up to 100g extras just before baking.

Nutrition (per square)

• Calories: 250
• Fat: 15g
• Carbs: 25g
• Sugar: 15g
• Protein: 3g
• Sodium: 100mg

Try More Recipes:

• Mary Berry Key Lime Pie
• Mary Berry Hummingbird Cake
• Mary Berry Chocolate Eclairs