Mary Berry’s brownies are a rich, indulgent treat with a perfectly fudgy centre and classic crinkled top. The veteran baker achieves the perfect results with a simple recipe that calls for just seven ingredients. Follow her step-by-step method to create 24 flawless brownie squares to serve to guests or enjoy on a cosy night in.
Sharing the recipe from her BBC series Cook and Share on her official website, the Great British Bake Off star said: “This is our favourite brownie; it has a wrinkled top and a gooey middle. Perfect for eating as it is or you could add a topping of your choice.”
Mary Berry’s ‘ultimate’ brownies recipe
Ingredients
- 360g Bournville plain chocolate (two 180g packets), broken into pieces
- 225g butter, cubed, plus extra for greasing
- 225g light muscovado sugar
- Four eggs, beaten
- 75g self-raising flour
- One tsp vanilla extract
- 75g chocolate chips
Method
Set your oven to 180C, 160C for fan ovens), or Gas Mark four. Prepare a baking tin measuring approximately 30x23cm (12x9in) by greasing it lightly and lining it with non-stick parchment paper to prevent sticking.
In a large, heat-safe mixing bowl, combine the butter and chocolate. Position this bowl over a pot of gently simmering water, allowing the steam to melt the contents slowly. Stir occasionally until fully melted and smooth.
Once melted, take the bowl off the heat. Add in the sugar and eggs, mixing thoroughly until the texture becomes uniform and glossy. Next, incorporate the flour and vanilla extract, stirring again until fully blended. Fold in the chocolate chips at the end.
Transfer the finished batter into the lined tin, spreading it out evenly. Bake for approximately 45 minutes, or until the edges are firm and risen while the centre retains a slight softness.
Allow the baked tray to cool completely within the tin. Once cooled, cut into 24 equal pieces.
