Mary Berry Ultimate Chocolate Brownies

These brownies are beautifully moist with a delicate, thin crust that adds an ever-slight crunch before they melt in your mouth. They are fudgy and intensely rich but not overly heavy. It's by far the best Mary Berry brownie recipe.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Servings pcs

Calories 220kcal

Author Lea

Equipment

baking dish, or tray 30 x 23 cm or 26 x 26 cm
baking paper
water bath (a pot and a bowl) to melt the chocolate

Ingredients

360 g Bournville plain chocolate
225 g butter
225 g light muscovado sugar
4 eggs
75 g self-raising flour
1 teaspoon vanilla extract
75 g chocolate chips

Instructions

Preheat the oven to 180°C/160°C fan. Line the baking dish with baking paper.
Break the chocolate into pieces and place it with the butter into a glass or metal heatproof bowl. Place the bowl over a pot with simmering water. Let the ingredients slowly melt, stirring to combine them.
Let the chocolate cool for a few minutes, and mix in the eggs, sugar and vanilla until smooth.
Mix in the flour and stir in the chocolate chips.
Transfer the brownie mixture to the lined baking dish and bake for 40 to 45 minutes in the oven preheated to 180°C/160°C fan.
Note: Don't overbake the brownies. They should be ready once the edges look set and the top has a nice thin crust.
Everyone's oven is different. My brownies take only 35 minutes to bake.
Let the brownies cool down before cutting them into 24 small squares.

Notes

➤ The original Mary Berry's Ultimate Chocolate Brownie Recipe can be found at Maryberry.co.uk or in her book Cook and Share.

Nutrition