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Mary Berry’s Brownie Loaves with White Chocolate Chips
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
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Introduction from Mary Berry
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!
Find our pick of the best loaf cake recipes here.
Ingredients
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.
Reviews
3.5 out of 5 stars
2 Ratings
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