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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


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!

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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.

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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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From the book: Mary Berry’s Baking Bible (2023 Edition)

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