Mary Berry’s Ultimate Chocolate Brownies
Who would you trust more than Mary Berry to create the ultimate chocolate brownie? Perfectly fudgy, they're divine served as they are or with your favourite topping. We like ours with a simple sprinkling of flaky sea salt.
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
Introduction
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
| 360g (12½oz) | Bournville plain chocolate (2 × 180g packets), broken into pieces |
| 225g (8oz) | butter, cubed, plus extra for greasing |
| 225g (8oz) | light muscovado sugar |
| 4 | eggs, beaten |
| 75g (3oz) | self-raising flour |
| 1 tsp | vanilla extract |
| 75g (3oz) | chocolate chips |
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.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.