Mary Berry Chocolate Brownies Recipe

This fudgy, gooey Mary Berry Chocolate Brownies recipe is made with rich dark chocolate, muscovado sugar, and chocolate chips, ready in under an hour. The hero moment is that signature crackly top revealing a soft, melting centre that feels like a hug in fudge form. I love how the double dose of chocolate guarantees they never turn out cakey or dry.

Why This Classic Works

What makes this version stand out is the use of real melted chocolate rather than just cocoa powder, combined with light muscovado sugar. The sugar adds a subtle caramel note and moisture that keeps the texture dense and fudgy for days.

I learned the hard way that using quality chocolate matters here—Bournville or a 50-60% cocoa solid dark chocolate gives the best result without being too bitter. If you pull them out when they still wobble slightly in the middle, they set perfectly as they cool.

Jump to Recipe

Mary Berry Chocolate Brownies Ingredients

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

How To Make Mary Berry Chocolate Brownies

1. Preheat and Prep: Preheat your oven to 180°C (160°C Fan/Gas 4). Grease a 30 x 23 cm (12 x 9 in) traybake tin and line it with non-stick baking paper.
2. Melt Chocolate Base: Place the broken chocolate and cubed butter in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir until melted and smooth.
3. Add Wet Ingredients: Remove the bowl from the heat. Stir in the muscovado sugar and beaten eggs, mixing until the batter is smooth and glossy.
4. Fold Dry Ingredients: Gently fold in the self-raising flour and vanilla extract until just combined, then stir in the chocolate chips.
5. Bake: Pour the mixture into the prepared tin and bake for about 45 minutes. The brownies are done when well-risen and set at the edges but still slightly soft in the centre.

Recipe Tips

• Watch the wobble: The brownies should still have a slight wobble in the middle when you take them out; they will firm up as they cool in the tin.
• Cool completely: Leave them in the tin until completely cold before slicing to get neat, clean squares without them crumbling.
• Chocolate choice: Mary recommends Bournville (approx 36-40% cocoa) for a classic taste, but 70% dark chocolate works for a richer, less sweet bite.

What To Serve With Brownies

Serve these warm with a scoop of vanilla ice cream or a dollop of clotted cream for a truly decadent dessert. They also pair beautifully with fresh raspberries or strawberries, as the fruit acidity cuts through the richness of the chocolate.

How To Store

Store these brownies in an airtight container at room temperature for up to 3 days. You can also freeze the cooked brownies (whole or sliced) for up to 2 months; just thaw them at room temperature before eating.

FAQs

Can I use plain flour instead of self-raising?
Yes, use 75g plain flour mixed with 1/4 tsp baking powder to achieve the same lift.

Why are my brownies dry?
They were likely overbaked; check them at the 40-minute mark next time, as ovens vary and they continue cooking as they cool.

Can I add nuts?
Absolutely, you can swap the chocolate chips for 75g of chopped walnuts or pecans for extra crunch.

Nutrition

• Calories: 336 kcal
• Total Fat: 21g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 85mg
• Total Carbohydrate: 35g
• Protein: 4g

Try More Recipes:

• Mary Berry Chocolate Roulade Recipe
• Mary Berry Chocolate Yoghurt Cake Recipe
• Mary Berry Chocolate Tray Bake Recipe