However, if you plan on throwing a party or get-together you can freeze the bake once it is cooked or you can cook it up to two days before serving.
How to make Mary Berry’s Ultimate Chocolate Brownie recipe:
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
Method
Firstly, preheat the oven to 180°C/160°C Fan/Gas 4. Then grease and line a 30 x 23cm (12 x 9in) traybake tin with non-stick baking paper.
Put the chocolate and butter into a heatproof bowl.
Then put the large bowl over a pan of simmering water. Wait until the mixture melted and stir to combine.
Remove the large bowl from the heat and then add the sugar and eggs. Mix these ingredients well until it becomes a smooth consistency and then add the flour, and vanilla and mix these again. Don’t forget to stir in the chocolate chips.
Finally, pour the chocolate mixture into the prepared tin which you grease-proofed earlier.
Bake this for about 45 minutes and until it is well-risen. It should be set around the edges and with a moderately soft centre.
Once cooked, get it out of the oven and leave it to cool in the tin. Once cooled, you can then slice the bake into 24 squares.
