Mary Berry Chocolate Brownie Loaf Cake Recipe

This Mary Berry Chocolate Brownie Loaf Cake is a rich and fudgy recipe, which is made with ground almonds for extra moisture and white chocolate chips for a sweet surprise. It’s a classic, foolproof recipe, perfect for a decadent afternoon tea.

Mary Berry Chocolate Brownie Loaf Cake Ingredients

For the Brownie Loaves (makes 2):

• 55g (2oz) ground almonds
• 225g (8oz) baking spread, straight from the fridge (or softened butter)
• 175g (6oz) self-raising flour
• 225g (8oz) light muscovado sugar
• 55g (2oz) cocoa powder
• 5 large eggs
• 1 level tsp baking powder
• 150g (5oz) white chocolate chips

For the Icing:

• 175g (6oz) dark chocolate, broken into pieces
• 50g (2oz) butter

How To Make Mary Berry’s Chocolate Brownie Loaf Cake

Part 1: Make the Brownie Loaves

1. Prep Oven and Tins: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 450g (1lb) loaf tins and line them with non-stick baking paper.
2. Combine Ingredients: Measure all the brownie loaf ingredients (ground almonds, baking spread, flour, sugar, cocoa powder, eggs, and baking powder) except for the white chocolate chips into a large bowl.
3. Mix the Batter: Whisk everything together using an electric hand whisk until the mixture is light and fluffy.
4. Add Chocolate Chips and Bake: Gently stir in 125g (4½oz) of the white chocolate chips. Spoon the batter evenly into the two prepared tins and level the surfaces.
5. Bake: Bake for about 1 hour, or until well risen and the tops of the loaves spring back when lightly pressed.
6. Cool: Leave the loaves to cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.

Part 2: Make the Icing and Decorate

1. Melt Chocolate and Butter: To make the icing, melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let it cool slightly.
2. Decorate: Fold the remaining white chocolate chips into the slightly cooled dark chocolate icing. This will create a lovely ripple effect.
3. Ice the Loaves: Spread the icing over the tops of the completely cooled loaves. Let the icing set before slicing and serving.

Recipe Tips

• All-in-One Method: This recipe uses Mary Berry’s famous all-in-one method, where all the main cake ingredients are beaten together at once. It’s incredibly quick, easy, and reliable.
• Why use ground almonds? The ground almonds are a key ingredient for a wonderfully moist and tender crumb, giving the loaf a texture that is a perfect cross between a cake and a brownie.
• How do I know when the loaf is cooked? A skewer test can be tricky with a fudgy bake. The best test is to gently press the top of the loaf; it should feel firm and spring back. The edges should also be starting to shrink away from the sides of the tin.
• Can I make this ahead of time? Yes. The un-iced loaves can be made a day in advance and stored in an airtight container. The fully iced loaves will also keep well for several days.

What To Serve With Chocolate Brownie Loaf Cake

This rich loaf is perfect on its own, but also pairs wonderfully with:

• A simple cup of tea or coffee
• A dollop of clotted cream or crème fraîche
• A handful of fresh raspberries on the side

How To Store Chocolate Brownie Loaf Cake

• Room Temperature: Store the cake in an airtight container at room temperature. It will keep for up to 4 days and will stay lovely and moist.
• Freeze: The un-iced loaves freeze beautifully. Wrap them tightly and freeze for up to 3 months. Thaw at room temperature before icing.

Mary Berry Chocolate Brownie Loaf Cake Nutrition Facts

• Calories: 450-550 kcal
• Fat: 28g
• Carbohydrates: 45g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Boozy Chocolate Cake Recipe
• Mary Berry Chocolate Log Cake Recipe
• Mary Berry Chocolate Cake with White Chocolate Icing Recipe

Mary Berry Chocolate Brownie Loaf Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: 30 minutesTotal time:1 hour 45 minutesCooking Temp:100 CServings:2 servingsEstimated Cost:25 $Calories:550 kcal Best Season:Available

Description

A rich, fudgy brownie in the convenient shape of a loaf cake, packed with white chocolate chips and topped with a simple, glossy dark chocolate icing.

Ingredients

• Loaves: 55g ground almonds, 225g baking spread, 175g self-raising flour, 225g light muscovado sugar, 55g cocoa powder, 5 large eggs, 1 tsp baking powder, 150g white chocolate chips.
• Icing: 175g dark chocolate, 50g butter.

Instructions

1. Preheat oven to 180°C/160°C Fan. Grease and line two 1lb loaf tins.
2. Place all brownie loaf ingredients, except for the chocolate chips, into a large bowl.
3. Beat with an electric mixer for 2 minutes until smooth and fluffy.
4. Stir in 125g of the white chocolate chips.
5. Divide the batter between the tins and bake for 1 hour, until risen and springy. Cool completely.
6. For the icing, gently melt the dark chocolate and butter together until smooth. Let it cool slightly.
7. Fold the remaining white chocolate chips into the icing and spread it over the cooled loaves.

Notes

• This recipe uses Mary Berry’s famous all-in-one method, making it incredibly quick and reliable.
• The ground almonds are key to the moist, brownie-like texture.
• The un-iced loaves freeze very well, making this a great bake to have on hand for guests.
• The recipe makes two loaves, so you can enjoy one now and freeze one for later!

Keywords:Mary Berry Chocolate Brownie Loaf Cake Recipe