Mary Berry’S 6-Ingredient Brownies​ Recipe

This simple Mary Berry’s 6-Ingredient Brownies recipe is made with just dark chocolate, butter, eggs, sugar, self-raising flour, and cocoa powder. The result is a wonderfully fudgy and rich chocolate brownie with a classic crackly top, all from just a handful of ingredients. It’s the perfect bake for when you need a quick and easy treat, great for any season, and makes 9 generous squares.

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Mary Berry’s 6-Ingredient Brownies Ingredients

• 150g (5.5 oz) dark chocolate, broken into pieces
• 150g (5.5 oz) unsalted butter, cubed
• 3 large eggs
• 275g (10 oz) caster sugar
• 75g (3 oz) self-raising flour
• 40g (1.5 oz) cocoa powder

How To Make Mary Berry’s 6-Ingredient Brownies

1. Preheat the oven and prepare your tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 20cm (8in) square baking tin with baking parchment, leaving the parchment overhanging the sides to make it easier to lift out later.
2. Melt the butter and chocolate: Place the dark chocolate and butter in a medium, heatproof bowl. Set the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until completely melted and smooth. Remove from the heat and set aside to cool slightly.
3. Whisk the eggs and sugar: In a separate large bowl, using an electric mixer or a whisk, beat the eggs and caster sugar together for 3-5 minutes until the mixture is pale, thick, and has doubled in volume. This step is key to creating a shiny, crackly top.
4. Combine the mixtures: Gently pour the slightly cooled chocolate mixture into the egg and sugar mixture. Using a spatula, carefully fold everything together until it is just combined.
5. Fold in the dry ingredients: Sift the self-raising flour and cocoa powder directly into the bowl. Gently fold them in until you can no longer see any streaks of flour. Do not overmix.
6. Bake and cool: Pour the batter into the prepared tin and level the top with your spatula. Bake for 25-30 minutes. The edges should be set, but the middle should still have a slight wobble. A skewer inserted into the centre should come out with moist, sticky crumbs. Let the brownie cool completely in the tin before lifting it out and cutting it into 9 squares.

Recipe Tips

• Quality Over Quantity: With only six ingredients, the quality of each one makes a huge difference. Use the best dark chocolate you can find (around 70% cocoa solids) for a truly rich and decadent flavour.
• Don’t Overbake for Fudgy Results: The number one rule for fudgy brownies is to take them out of the oven when they are slightly underdone. They will continue to set as they cool in the hot tin.
• Cool Completely for Clean Slices: It is essential to let the brownies cool completely before cutting. They are very delicate when warm and need time to set properly. This will ensure you get neat, clean squares.
• Achieve the Crackly Top: The secret to that beautiful, shiny top is whisking the eggs and sugar until they are very pale, thick, and aerated. This creates a meringue-like layer that bakes into a perfect crust.

What To Serve 6-Ingredient Brownies

These wonderfully simple brownies are perfect on their own with a glass of cold milk or a cup of tea. For a lovely dessert, gently warm a brownie square in the microwave for a few seconds and serve it with a scoop of classic vanilla ice cream. A simple dusting of icing sugar also looks beautiful.

How To Store 6-Ingredient Brownies Leftovers

• Store: Keep the brownies in an airtight container at room temperature. They will stay perfectly fudgy and delicious for up to 3 days. There is no need to refrigerate them.
• Freeze: These brownies freeze beautifully. After they have cooled and been cut, wrap the squares individually in plastic wrap and foil. They can be frozen for up to 3 months. Simply thaw at room temperature when you fancy a treat.

Mary Berry’s 6-Ingredient Brownies Nutrition Facts

• Calories: 355 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 90mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 5g

Frequently Asked Questions

• Can I add vanilla extract or salt? Yes. While this recipe is designed for just six ingredients, a teaspoon of vanilla extract or a pinch of salt will always enhance the chocolate flavour. Add them when you whisk the eggs and sugar.
• What if I don’t have self-raising flour? You can easily make your own. For the 75g of flour in this recipe, simply use 75g of plain flour and sift it together with 1 teaspoon of baking powder.
• Can I add nuts or chocolate chips? Of course! About 50-75g of chopped walnuts, pecans, or chocolate chips would be a lovely addition. Gently fold them in at the very end with the flour and cocoa powder.
• Why did my brownies turn out cakey instead of fudgy? A cakey texture is usually caused by one of two things: overmixing the batter after the flour is added, which develops the gluten, or overbaking. Mix only until the flour disappears and take the brownies out of the oven when the centre is still soft.

Try More Recipes:

• Mary Berry Chocolate Brownie Traybake​
• Mary Berry Apple And Lemon Curd Cake​ Recipe
• Mary Berry​ Apple And Walnut Cake Recipe