Mary Berry Chocolate Brownie Recipe

This fudgy dense Mary Berry Chocolate Brownie is made with dark chocolate, caster sugar, and butter and ready in 1 hour. The crackled paper-thin top breaks away to reveal a rich, molten center that sets perfectly as it cools. I always rely on this method when I need a guaranteed crowd-pleaser for bake sales.

Why This Classic Works

I used to struggle with brownies that turned out too cakey or dry in the middle. Baking this recipe taught me that melting the butter and chocolate together over a low heat creates the ultimate fudgy texture.

The sheer amount of sugar might seem high, but it is exactly what creates that iconic shiny crust. I learned the hard way not to reduce it, or you lose that beautiful crackled top completely.

Mary Berry Chocolate Brownie Ingredients

• 275g unsalted butter, softened
• 275g dark chocolate (70% cocoa), broken into pieces
• 4 large eggs
• 325g caster sugar
• 175g plain flour
• 1 tsp vanilla extract

How To Make Mary Berry Chocolate Brownie

1. Preheat and line: Preheat the oven to 180°C (160°C fan) and line a 30x23cm baking tin with parchment paper.
2. Melt chocolate: Place the butter and dark chocolate in a heatproof bowl over a pan of simmering water until melted and smooth.
3. Whisk eggs: In a separate large bowl, whisk the eggs and caster sugar together until pale and thick.
4. Combine wet ingredients: Gently fold the slightly cooled melted chocolate mixture into the egg and sugar mixture until well blended.
5. Add dry ingredients: Sift in the plain flour, add the vanilla extract, and fold gently until no flour streaks remain.
6. Bake: Pour the batter into the prepared tin and bake for 40-45 minutes until the top is set but the middle still has a slight wobble.

Recipe Tips

• Check the wobble: Pull the tin out when the center still shakes slightly to ensure a fudgy interior after cooling.
• Cool completely: Cutting the brownies while warm will cause them to fall apart. Let them set in the tin for at least two hours.
• Use good chocolate: Since chocolate is the main flavor, use a bar with at least 70 percent cocoa solids for the best depth.

What To Serve With Chocolate Brownies

These rich squares are brilliant served warm with a generous scoop of vanilla bean ice cream. For an afternoon treat, pair them with a strong cup of black coffee to cut through the sweetness.

How To Store

Store the cooled brownies in an airtight container at room temperature for up to 5 days. You can also freeze the baked squares for up to 3 months, thawing them overnight before eating.

FAQs

Can I use milk chocolate instead of dark?

Using only milk chocolate will make the brownies overly sweet and alter the texture. If you prefer a milder flavor, try half dark and half milk chocolate.

Why did my brownies sink in the middle?

Taking them out of the oven too early or opening the oven door during baking can cause a sudden collapse. Always ensure the edges are fully set before testing.

Can I add nuts to this recipe?

Yes, folding in 100g of chopped walnuts or pecans at the very end adds a lovely crunch to the finished bake.

Nutrition

• Calories: 250 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 30mg
• Total Carbohydrate: 28g
• Protein: 3g

Try More Recipes:

• Mary Berry Chocolate Cake with Buttercream
• Mary Berry Chocolate Cake Bbc Recipe
• Mary Berry Chocolate Swiss Roll Recipe