Mary Berry Brownies Recipe

This fudgy, wrinkled-top Mary Berry Brownies recipe is made with rich Bournville chocolate and light muscovado sugar and ready in 55 minutes. The hero moment arrives when you pull the tin from the oven to reveal a paper-thin crackly crust hiding a molten centre. I love how the self-raising flour gives them a lighter lift without losing that essential chew.

What Makes This Version Different

Mary Berry uses two unusual ingredients here that set her recipe apart: self-raising flour and light muscovado sugar. Most brownie purists insist on plain flour and white caster sugar, but Mary’s clever swap creates a softer crumb with a much deeper caramel flavour.

I learned the hard way that using very high-cocoa solid chocolate (70% or more) can actually make these too bitter and dry. Sticking to Mary’s recommendation of Bournville or a semi-sweet chocolate (around 40-50% cocoa) keeps them perfectly sweet and nostalgic.

Mary Berry Brownies Ingredients

• 360g Bournville plain chocolate (2 x 180g bars), broken into pieces
• 225g unsalted butter, cubed, plus extra for greasing
• 225g light muscovado sugar
• 4 large eggs, beaten
• 75g self-raising flour
• 1 tsp vanilla extract
• 75g plain chocolate chips

How To Make Mary Berry Brownies

1. Preheat and Prepare: Preheat your oven to 180°C (160°C Fan/Gas 4) and line a 30 x 23cm (12 x 9in) traybake tin with non-stick baking paper.
2. Melt the Base: Place the butter and broken chocolate pieces in a large heatproof bowl set over a pan of simmering water, stirring until completely melted and smooth.
3. Mix Wet Ingredients: Remove the bowl from the heat and immediately stir in the light muscovado sugar and beaten eggs until the mixture is glossy and combined.
4. Add Dry Ingredients: Sift the self-raising flour into the chocolate mixture, add the vanilla extract, and mix gently before folding in the chocolate chips.
5. Bake the Brownies: Pour the batter into the prepared tin and bake for 45 minutes until the top is wrinkled and the edges are set, but the middle stays slightly soft.

Recipe Tips

• Trust the Wiggle: The centre of the traybake should still wobble slightly when you take it out of the oven. They will firm up significantly as they cool, so removing them while they seem underdone ensures a fudgy texture.
• Chocolate Choice Matters: Mary specifically recommends Bournville chocolate for this recipe. If you use very dark chocolate, you may need to increase the sugar slightly to balance the bitterness.
• Patience is Key: You must let these cool completely in the tin before slicing. If you try to cut them while warm, they will fall apart and lose their clean edges.

What To Serve With Brownies

These brownies are incredibly rich, so they pair beautifully with a scoop of high-quality vanilla ice cream to balance the intensity. Fresh raspberries or strawberries also work well, as their natural tartness cuts through the heavy chocolate flavour.

How To Store

Store the cut brownies in an airtight tin at room temperature for up to three days; they actually become fudgier the next day. You can also freeze the cooked brownies for up to a month, wrapping them tightly in cling film before freezing.

FAQs

Can I use plain flour instead of self-raising?
Yes, you can use plain flour if you add 1/4 teaspoon of baking powder. However, the texture might be slightly denser than Mary’s intended crumb.

Why did my brownies turn out dry?
Dry brownies are almost always caused by overbaking. Check them 5 minutes before the timer goes off; if the edges are pulling away from the tin, they are likely ready.

Can I use granulated sugar?
You can, but you will lose the toffee-like flavour that muscovado sugar provides. The texture will also be slightly crispier rather than fudgy.

Nutrition

• Calories: 245 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 60mg
• Total Carbohydrate: 25g
• Protein: 3g