Iconic British baker Mary Berry shared her “favourite brownie” recipe that has a “wrinkled top and a gooey middle”.
Mary Berry said the bake is “perfect for eating as it is or you could add a topping of your choice”.
Making 24 perfectly-sized squares means it’s ideal for sharing, and all you need are seven ingredients to make it.
Plus, most of the ingredients needed are probably already in your kitchen cupboards if you bake often.
Here’s how to make Mary Berry’s ultimate chocolate brownies that are ready in less than an hour.
Mary Berry’s ultimate chocolate brownies recipe
Ingredients
360g Bournville plain chocolate (two x 180g packets), broken into pieces
225g butter, cubed, plus extra for greasing
225g light muscovado sugar
Four eggs, beaten
75g self-raising flour
One tsp vanilla extract
75g chocolate chips
Method
Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 x 23cm traybake tin with non-stick 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 for the perfect sharing bake.
You can even serve the chocolate brownies with delicious ice cream if you would like.
Alternatively, a drizzle of double cream could be just as yummy, or even adding nuts onto the chocolate brownies.
Whichever topping you may choose, there’s no doubt that this will be a recipe to return to, again and again.
