Mary Berry’s Brownie Loaves with White Chocolate Chips
This inspired double chocolate recipe from Mary Berry features all of the rich, fudgy joy of a brownie in loaf cake form.
From the book
Mary Berry’s Baking Bible (2023 Edition)
250 classic recipes including 20 brand-new bakes
Every recipe newly tested and photographed
From cakes and brownies, to biscuits and breads
Introduction
These small loaves are great to take on a picnic. You can vary the thickness of the slices, depending on how much of a sweet tooth your guests have!
Ingredients
| 55g (2oz) | ground almonds |
| 225g (8oz) | baking spread, straight from the fridge |
| 175g (6oz) | self-raising flour |
| 225g (8oz) | light muscovado sugar |
| 55g (2oz) | cocoa powder |
| 5 | large eggs |
| 1 level tsp | baking powder |
| 150g (5oz) | white chocolate chips |
| For the icing: | |
|---|---|
| 175g (6oz) | dark chocolate, broken into pieces |
| 50g | butter |
Essential kit
You will need: 450g (1lb) loaf tins, an electric hand whisk and a heatproof bowl.
Method
Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease and line two 450g (1lb) loaf tins with non-stick baking paper.
Measure all the brownie loaf ingredients, except the white chocolate chips, into a large bowl. Whisk together using an electric hand whisk until light and fluffy. Stir in 125g (4½oz) of the chocolate chips.
Spoon into the prepared tins and level the surfaces. Bake in the preheated oven for about 1 hour, or until well risen and the top of the loaves spring back when lightly pressed. Leave to cool in the tin for a few minutes, then turn out on to a wire rack and peel off the baking paper.
To make the icing, melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water. Leave to cool slightly. Fold in the remaining white chocolate chips before spreading over the tops of the loaves to make a ripple effect.
Cut each loaf into slices to serve.
TIP: The loaves freeze well.
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