Mary Berry Chocolate Brownie Traybake​

These fudgy Mary Berry Chocolate Brownie Traybake squares are made with rich dark chocolate, butter, sugar, eggs, a little flour, and optional crunchy walnuts. This recipe creates the perfect crinkly top with a dense, gooey center, making it an absolutely irresistible chocolate treat. It’s an ideal bake for a party or bake sale, a simple yet impressive dessert, and makes about 16 generous squares.

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Mary Berry Chocolate Brownie Traybake Ingredients

• 275g (10 oz) dark chocolate (at least 70% cocoa solids), broken into pieces
• 175g (6 oz) unsalted butter, cubed
• 3 large eggs
• 325g (11½ oz) caster sugar
• 100g (4 oz) plain flour
• 50g (2 oz) cocoa powder
• 100g (4 oz) walnuts or pecans, roughly chopped (optional)

How To Make Mary Berry Chocolate Brownie Traybake

1. Preheat the oven and prepare the tin: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a 30 x 23cm (12 x 9in) traybake or brownie tin and line it with baking parchment, leaving some parchment overhanging the sides to make it easy to lift out later.
2. Melt the chocolate and butter: Place the dark chocolate pieces and cubed butter in a large, heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until completely melted and smooth. Alternatively, melt them in the microwave in short bursts. Set aside to cool slightly.
3. Whisk the eggs and sugar: In a separate large bowl, add the eggs and caster sugar. Whisk with an electric mixer on high speed for 3-5 minutes, until the mixture is pale, thick, and has doubled in volume. This step is key to getting a crinkly top.
4. Combine the mixtures: Gently pour the cooled chocolate mixture into the whisked egg mixture. Use a spatula to carefully fold them together until just combined.
5. Fold in the dry ingredients: Sift the plain flour and cocoa powder over the chocolate mixture. Gently fold them in until you can no longer see streaks of flour. If using nuts, fold them in now.
6. Bake the brownies: Pour the batter into the prepared tin and gently level the top. Bake for 35-40 minutes. The brownie is ready when the top is set and has a light crust, but a skewer inserted into the center comes out with moist, sticky crumbs attached.
7. Cool completely: This is a crucial step. Leave the brownie to cool completely in the tin on a wire rack. For best results, chill it in the refrigerator for an hour before slicing into squares.

Recipe Tips

• Use Good Quality Chocolate: The flavour of your brownies is almost entirely dependent on the chocolate you use. For a deep, rich taste, use a good quality dark chocolate with at least 70% cocoa solids.
• Don’t Overbake: The secret to a perfectly fudgy brownie is to take it out of the oven when it’s slightly underbaked. It will continue to cook from the residual heat in the tin. If the skewer comes out clean, it’s overbaked and will be more cake-like.
• Let Them Cool Completely: You must be patient and allow the brownies to cool fully before cutting them. Slicing them while warm will be messy. Cooling them in the fridge helps them firm up, allowing you to cut clean, professional-looking squares.
• Whisk Eggs and Sugar Well: To achieve that classic, shiny, paper-thin crust, you need to whisk the eggs and sugar until they are light, pale, and thick. This dissolves the sugar properly and incorporates air, which rises to form the crinkly top during baking.

What To Serve Chocolate Brownies

These decadent brownies are delicious on their own with a tall glass of cold milk or a cup of coffee. For an impressive dessert, gently warm a brownie square in the microwave for a few seconds and serve it with a scoop of vanilla bean ice cream and a drizzle of hot fudge or caramel sauce.

How To Store Chocolate Brownies Leftovers

• Store: The brownies will keep beautifully in an airtight container at room temperature for up to 5 days. They often become even fudgier and more flavorful on the second day.
• Freeze: Brownies freeze exceptionally well. Once cooled and sliced, you can wrap the squares individually or place them in an airtight container with layers of baking parchment in between. They can be frozen for up to 3 months. Thaw at room temperature.

Mary Berry Chocolate Brownie Traybake Nutrition Facts

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 30mg
• Total Carbohydrate: 36g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 5g

Frequently Asked Questions

• Can I leave out the nuts? Absolutely. If you’re not a fan of nuts or have an allergy, simply omit them from the recipe. The brownies will be just as delicious as a classic, pure chocolate version.
• Why don’t my brownies have a crinkly top? The crinkly top is formed when the sugar in the batter is well-dissolved and has formed a thin meringue-like layer on top. To achieve this, make sure you whisk the eggs and sugar together for several minutes until the mixture is very pale and thick.
• Can I use milk chocolate instead of dark chocolate? You can, but it will significantly change the final result. Using milk chocolate will make the brownies much sweeter and less intensely chocolatey. For that classic rich brownie flavour, dark chocolate is highly recommended.
• Are these brownies meant to be gooey? Yes, this recipe is for a classic fudgy brownie, which should be dense, moist, and slightly gooey in the center. If you prefer a more cake-like brownie, you can bake them for an additional 5 minutes.

Try More Recipes:

• Mary Berry Apple And Lemon Curd Cake​ Recipe
• Mary Berry​ Apple And Walnut Cake Recipe
• Mary Berry​ Bramley Apple Cake Recipe