Brownies are a popular bake thanks to their rich chocolate flavour along with their fudgy texture. It can be hard to get the fudgy texture right, especially if you slightly overbake or don’t leave them to cool for long enough before cutting.
However, Mary Berry’s recipe from her Cook and Share book is super easy to follow, and it’s perfect for summer gatherings or picnics. It makes 24 squares, and can be baked up to two days ahead and frozen once cooked.
Ingredients:
360g Bournville chocolate, broken into pieces
225g butter, cubed
225g light muscovado sugar
Four eggs, beaten
75g self-raising flour
75g chocolate chips
Method:
Preheat the oven to 180C or 160C Fan before greasing and lining a 12×9 inch traybake tin with baking paper.
Place the chocolate and butter in a large heatproof bowl before placing it over a pan of simmering water until melted.
Once melted, remove from the heat and add the sugar and eggs.
Mix well until smooth, then add the flour before mixing again. Then, stir in the chocolate chips.
Pour the chocolate brownie batter into the prepared tin and bake for about 45 minutes.
The brownies should be well risen, set around the edges, but with a slight wobble in the centre.
This slight wobble will firm up when cooling, so don’t bake for any longer, as you may end up with cakey brownies.
Leave to cool in the tin completely before slicing into 24 squares.
You may want to firm them up in the fridge before cutting, as this makes it slightly easier.
