Mary Berry The Ultimate Chocolate Brownies

Mary Berry’s The Ultimate Chocolate Brownies are rich, fudgy, and full of deep chocolate flavor. Made with basic ingredients and baked in under an hour, this recipe serves 12 and is perfect for dessert, parties, or a chocolate craving.

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🤎 Why You’ll Love Mary Berry’s The Ultimate Chocolate Brownies:

Super rich and full of chocolate flavor: These brownies are deeply chocolatey with the perfect balance of cocoa and real chocolate chunks. Every bite is bold, intense, and satisfying—ideal for anyone who truly loves chocolate.
Perfect fudgy texture with crisp edges: The center stays moist and chewy while the edges have a delicate, crackly crust. This contrast makes each square irresistibly good, combining softness and a gentle crunch in one bite.
Quick and easy to prepare: You only need about 10 minutes to get the batter ready. No fancy tools or special techniques—just melt, mix, pour, and bake. It’s a stress-free dessert that works for beginners and pros.
Great for any occasion: These brownies are versatile—you can serve them at parties, wrap them as gifts, include them in lunchboxes, or enjoy them warm with ice cream for dessert.

Mary Berry The Ultimate Chocolate Brownies

🍫 Ingredients

1 cup (225g) unsalted butter
1 ½ cups (275g) caster sugar
4 large eggs
1 tsp vanilla extract
1 cup (100g) self-raising flour
½ cup (50g) unsweetened cocoa powder
½ cup (100g) dark chocolate chips or chunks

🥮 Directions

Preheat oven to 350°F (180°C). Grease and line a 9×9-inch square baking tin with parchment paper.
Melt the butter gently in a pan or microwave. Let it cool slightly.
In a bowl, whisk the eggs, sugar, and vanilla together until smooth.
Add the melted butter to the egg mix and stir to combine.
Sift in flour and cocoa powder, then mix until just combined. Don’t overmix.
Fold in chocolate chips or chunks with a spatula.
Pour into the tin and smooth the top.
Bake for 30–35 minutes until the top looks set but the middle is still a little gooey.
Cool completely in the tin, then cut into squares and serve.

💡 Recipe Tips

Don’t overbake—brownies should be soft in the center.
Use good-quality cocoa and dark chocolate for rich flavor.
Let brownies cool before cutting to get clean edges.
Add nuts or swirl in caramel for a fun twist.
Store in an airtight box to keep them fudgy.

🧋 What To Serve With Chocolate Brownies?

Serve these chocolate brownies with vanilla ice cream, whipped cream or a drizzle of warm chocolate sauce. They also go well with berries or a glass of cold milk. Perfect for desserts, parties, or cozy nights in with coffee.

🧊 How To Store Leftovers Chocolate Brownies?

Room temperature: Keep leftovers chocolate brownies in an airtight container for 3–4 days.
Freezer: Wrap each leftovers chocolate brownie in foil or plastic wrap freeze for up to 2 months. Thaw before eating.

🔥 How To Reheat Leftovers Chocolate Brownies?

Microwave: Heat leftovers chocolate brownies for up 10–15 seconds to make them soft and warm.
Oven: Heat leftovers chocolate brownies at 300°F (150°C) for up 5–7 minutes to bring back the fresh-baked texture.

❓FAQs

What kind of chocolate is best for chocolate brownies?

Dark chocolate (around 60–70% cocoa) is ideal for a rich and slightly bitter flavor that balances the sugar. If you prefer a sweeter taste, you can use semi-sweet or milk chocolate. Chopped chocolate melts more smoothly than chips and gives a better texture, but both options work well depending on your preference.

Can I make these chocolate brownies gluten-free?

Yes, you can use a gluten-free self-raising flour blend to make these brownies gluten-free. Just make sure your flour substitute is meant for baking and includes a binder like xanthan gum for structure.

How do I know if chocolate brownies are done baking?

Brownies are done when the top looks firm and slightly cracked, but the center still feels soft. Insert a skewer or toothpick into the middle—if it comes out with moist crumbs (not wet batter), they’re ready.

Can I make chocolate brownies ahead of time?

Yes, brownies are actually better the next day. Baking them ahead allows the flavors to settle and the texture to become fudgier. Store them in a sealed container once cooled, and they’ll be ready to slice and serve when needed.

Why are my chocolate brownies too cakey?

Cakey brownies usually result from overbaking, too much flour, or too little fat. If you prefer dense, fudgy brownies, use less flour, more butter, and slightly underbake them. Avoid using a hand mixer too long—gentle mixing keeps the texture moist.

Why are my chocolate brownies too gooey?

If the brownies are too gooey and don’t hold their shape, they may be underbaked. Check for doneness by testing the center with a skewer. If it comes out with raw batter, bake for a few more minutes. Letting the brownies cool fully also helps them set.

How thick should chocolate brownies batter be?

The batter should be thick and glossy but still pourable. It will not be as thin as cake batter, but it should spread smoothly with a spatula. A thicker batter typically results in denser, more fudgy brownies.