Feed your appetite for cooking with Penguin’s expert authors
Mary Berry’s Ultimate Chocolate Brownies
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Buy From
Introduction from Mary Berry
This is our favourite brownie; it has a wrinkled top and a gooey middle. Perfect for eating as it is or you could add a topping of your choice.
Ingredients
Essential kit
You will need: a 30 × 23cm (12 × 9in) traybake tin and a large heatproof bowl.
Method
Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 × 23cm (12 × 9in) traybake tin with nonstick baking paper.
Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted. Stir to combine.
Remove from the heat and add the sugar and eggs. Mix well until smooth, then add the flour and vanilla and mix again. Stir in the chocolate chips.
Pour the chocolate mixture into the prepared tin and bake for about 45 minutes, until well risen and set around the edges, with a slightly soft centre.
Leave to cool in the tin, then slice into 24 squares.
Mary’s Tips: Can be made up to 2 days ahead. Freezes well cooked.
Reviews
4.9 out of 5 stars
32 Ratings
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