Mary Berry Chocolate Brownies are rich and decadent, crafted with Bournville chocolate, butter, muscovado sugar, eggs, self-raising flour, vanilla extract, and chocolate chips. Ready in just 45 minutes, this recipe yields 12 servings of pure chocolate bliss.
Try More Mary Berry Recipes:
💗 Reasons To Add This Recipe To Your Repertoire
- Rich and decadent. For chocolate lovers, Bournville chocolate and chocolate chips make Mary Berry Chocolate Brownies rich and decadent.
- Easy to make. Both novice and experienced bakers can follow this simple recipe. Delicious brownies will be yours soon.
- Perfect Texture. Self-raising flour and beaten eggs make these brownies moist and fudgy, melting in your mouth.
- Versatile and customizable. The dish is great, but you may customize it by adding nuts, dried fruits, or caramel sauce.
❓ What Is Mary Berry Chocolate Brownies Recipe?
Mary Berry Chocolate Brownies are irresistible treats made with Bournville plain chocolate, butter, muscovado sugar, eggs, self-raising flour, vanilla extract, and chocolate chips. They have a moist and fudgy texture, and their rich chocolate flavor is simply delightful.
📜 Mary Berry Chocolate Brownies Ingredients
- 360g (12 1/2 oz) Bournville plain chocolate (2 x 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
👩🍳 Mary Berry Chocolate Brownies Instructions
- Warm the oven up to 180°C/160°C Fan/Gas 4. Set aside a 30 x 23cm (12 x 9in) baking tray and grease it. Then, line it with non-stick baking paper.
- Put the butter and chocolate in a big bowl that can handle the heat. Put the bowl over a pot of water that is just starting to boil. Use a stir to mix.
- Take it off the heat and add the eggs and sugar. Add the flour and vanilla and mix again after making sure the mixture is smooth. Add the chocolate chips and mix them in.
- Put the chocolate mixture into the pan that has been prepared. Bake for about 45 minutes, or until the top is well-risen and set around the edges but still a little soft in the middle.
- Let it cool in the pan, then cut it into 24 pieces.
💭 Recipe Tips
- Use Bournville plain chocolate for an authentic flavor and avoid substituting it with other types of chocolate.
- Be cautious not to overbake the brownies to prevent them from becoming dry. Remove them from the oven when the center is slightly undercooked.
- Stick to the specified measurements of ingredients, especially when it comes to the amount of butter and sugar, to maintain the desired texture and sweetness.
- Don’t skimp on the chocolate chips, as they add extra bursts of chocolatey goodness throughout the brownies.
- Allow the brownies to cool completely before cutting to achieve clean and neat slices without crumbling.
🍒 Serving Ideas For This Chocolate Brownies?
Mary Berry Chocolate Brownies can be served with a variety of accompaniments some popular options include a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries, or a dusting of powdered sugar.
🎚 Storage Guidelines For Chocolate Brownies?
- In The fridge. After cooling, refrigerate Traditional Mary Berry Chocolate Brownies in an airtight container at room temperature for up to 3 days.
- In the freezer. Make sure traditional Mary Berry chocolate brownies are cool before freezing. You can freeze them for 3 months.
🥵 How To Reheat Chocolate Brownies?
- In The Microwave. Heat a brownie slice in a microwave-safe dish for 10–15 seconds on medium.
- In The Oven. Heat the oven to 350°F (175°C). Wrap brownies with aluminum foil to prevent drying. Warm them on a baking pan for 5–10 minutes.
- The Skillet. Slice the brownies and heat them in a non-stick skillet on low. Flip them occasionally to evenly heat them.
FAQs
How Do I Prevent My Brownies From Becoming Dry?
To prevent dry brownies, avoid overbaking and remove them from the oven when the center is slightly undercooked. Also, adding a bit of sour cream or yogurt to the batter can help retain moisture.
How Do I Cut Brownies Without Crumbling?
To cut brownies without crumbling, allow them to cool completely before cutting. Using a sharp knife and wiping it clean between cuts can also help achieve clean edges.
How Do I Make Chocolate Brownies With A Shiny Glaze On Top?
To make a shiny glaze on top of chocolate brownies, melt chocolate with a bit of butter or oil, and pour it over the cooled brownies. Spread it evenly and let it set before serving.
Why Is Cocoa Powder Important In Brownies?
Cocoa powder is important in brownies as it provides an intense chocolate flavor. It also adds structure and contributes to the fudgy or cakey texture, depending on the recipe.
Try More Mary Berry Recipes:
Mary Berry Chocolate Brownies Nutrition Facts
Amount Per Serving
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 100mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugars: 15g
- Protein: 3g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Chocolate Brownies
Description
Mary Berry Chocolate Brownies are rich and decadent, crafted with Bournville chocolate, butter, muscovado sugar, eggs, self-raising flour, vanilla extract, and chocolate chips. Ready in just 45 minutes, this recipe yields 12 servings of pure chocolate bliss.
Ingredients
Instructions
- Warm the oven up to 180°C/160°C Fan/Gas 4. Set aside a 30 x 23cm (12 x 9in) baking tray and grease it. Then, line it with non-stick baking paper.
- Put the butter and chocolate in a big bowl that can handle the heat. Put the bowl over a pot of water that is just starting to boil. Use a stir to mix.
- Take it off the heat and add the eggs and sugar. Add the flour and vanilla and mix again after making sure the mixture is smooth. Add the chocolate chips and mix them in.
- Put the chocolate mixture into the pan that has been prepared. Bake for about 45 minutes, or until the top is well-risen and set around the edges but still a little soft in the middle.
- Let it cool in the pan, then cut it into 24 pieces.
Notes
- Use Bournville plain chocolate for an authentic flavor and avoid substituting it with other types of chocolate.
- Be cautious not to overbake the brownies to prevent them from becoming dry. Remove them from the oven when the center is slightly undercooked.
- Stick to the specified measurements of ingredients, especially when it comes to the amount of butter and sugar, to maintain the desired texture and sweetness.
- Don’t skimp on the chocolate chips, as they add extra bursts of chocolatey goodness throughout the brownies.
- Allow the brownies to cool completely before cutting to achieve clean and neat slices without crumbling.