This Mary Berry Chocolate Brownie Traybake is a fudgy and rich recipe, which is made with good quality dark chocolate and real butter. It’s the perfect foolproof recipe for a classic treat, ready in about an hour.
Mary Berry Chocolate Brownie Traybake Ingredients
- 180g (¾ cup) butter, plus extra for greasing
- 275g (1 ¼ cups) caster sugar
- 75g (¾ cup) good quality cocoa powder
- 50g (½ cup) self-raising flour
- 1 teaspoon baking powder
- 2 large eggs
- 100g (3.5 oz) plain chocolate, chopped into chunks
How To Make Mary Berry Chocolate Brownie Traybake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 30cm x 23cm (12in x 9in) traybake or roasting tin and line it with baking parchment.
- Melt Butter and Sugar: Gently melt the butter in a large saucepan over a low heat. Remove from the heat and stir in the sugar. Let it cool for a few minutes.
- Combine the Batter: Sift the cocoa powder, self-raising flour, and baking powder into the saucepan with the butter and sugar. Add the eggs and beat everything together with a wooden spoon or spatula until you have a smooth, glossy batter.
- Add Chocolate Chunks: Gently fold in the chopped plain chocolate chunks.
- Bake and Cool: Pour the mixture into the prepared tin and level the surface with the back of the spatula. Bake in the preheated oven for 30–35 minutes. The brownie is done when the top has a light crust and a skewer inserted into the center comes out with moist crumbs attached.
- Cool Completely: Let the brownie cool completely in the tin before cutting it into squares.
Recipe Tips
- How do you get a perfect fudgy texture? The most important secret to any brownie is to not overbake it! The brownie should be removed from the oven when it is just set. The center will still be soft, and it will continue to firm up as it cools, resulting in a perfectly fudgy texture.
- How do you get a beautiful, crackly top? While this recipe is very simple, a classic way to get a crackly top on brownies is to make sure you beat the eggs and sugar well to dissolve the sugar. In this simplified version, the light crust forms naturally.
- Can I add other mix-ins? Absolutely. A cup of chopped walnuts or pecans folded in with the chocolate chunks is a classic and delicious addition for extra crunch.
- Why did my brownies come out cakey? A cakey brownie is almost always the result of over-baking or having too much flour. Follow the baking time carefully and check for doneness on the early side.
What To Serve With Chocolate Brownies
These brownies are a classic treat that are perfectly delicious on their own. They are a staple for bake sales, parties, and afternoon tea. For an indulgent dessert, serve a warm square with:
- A scoop of good quality vanilla ice cream
- A dollop of thick clotted cream
- A drizzle of hot chocolate or caramel sauce
- A handful of fresh raspberries
How To Store Chocolate Brownies
- Room Temperature: Store the cooled brownies in an airtight container at room temperature. They will stay fresh and fudgy for 3 to 4 days.
- Freeze: Brownies freeze exceptionally well. You can freeze the entire slab or individual squares. Wrap them well in cling film and then a layer of foil. They will keep for up to 3 months.
Chocolate Brownie Traybake Nutrition Facts
- Serving: 1 brownie square
- Calories: 280 kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For a rich, deep flavor, use a good quality plain or dark chocolate with around 50-70% cocoa solids. Using a high-quality cocoa powder is also essential for the best chocolatey taste.
This is the most common brownie problem and it’s almost always because they were not cooled completely before slicing. For the neatest, cleanest squares, you must let the traybake cool completely in the tin, or even chill it in the fridge for 30 minutes, before you attempt to cut it.
Yes. If you use a smaller pan (like an 8×8 or 9×9 inch square), the brownies will be much thicker and will require a significantly longer baking time. Start checking for doneness around the 40-45 minute mark.
Mary Berry Chocolate Brownie Traybake Recipe
Description
A classic, foolproof chocolate brownie with a perfectly rich, fudgy center, a crisp, light top, and a deep, intense chocolate flavor, all made easy in one pan.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Grease and line a 30x23cm (12x9in) traybake tin.
- Gently melt the butter in a large saucepan, then remove from the heat and stir in the sugar.
- Sift in the cocoa powder, flour, and baking powder. Add the eggs.
- Beat with a wooden spoon until you have a smooth, glossy batter.
- Fold in the chocolate chunks.
- Pour the batter into the prepared tin and bake for 30-35 minutes.
- Let the brownie cool completely in the tin before cutting into squares.
Notes
- The most important tip for a fudgy brownie is to not overbake it; a skewer inserted into the center should come out with moist crumbs, not completely clean.
- You must let the traybake cool completely before cutting it to ensure you get clean, neat squares that don’t fall apart.
- For the richest flavor, use a good quality plain or dark chocolate with at least 50% cocoa solids.
- This is a very easy one-pan recipe; simply melt the butter in a saucepan that is large enough to mix the entire batter in.
