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Mary Berry recipes: Chocolate brownies

Delicious and gooey chocolate brownie recipe by Great British Bake Off's Mary Berry - online exclusive

Easy to mix, this all-in-one recipe makes brownies with a soft, cakey texture. It’s a great family favourite that children love, and is perfect for when you want to make up a batch or more for birthday parties or bake sales.

Ingredients


Makes 12 squares
225g (8oz) butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing
350g (12oz) light muscovado sugar
4 large eggs
50g (13⁄4oz) cocoa powder
sifted 250g (9oz) self-raising flour
85g (3oz) walnut pieces (optional)

For the frosting
25g (scant 1oz) unsalted butter (room temperature), cubed
3 tbsp cocoa powder, sifted 225g (8oz) icing sugar, sifted

Per serving
Calories: 469 Saturated fat: 8g Unsaturated fat: 13g Sodium: 369mg

Method
1. Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease a traybake tin measuring 30 x 23cm (12 x 9in) and 4cm (11⁄2in) deep and line the base of the tin with baking parchment.

2. Place the butter or vegetable spread, sugar, eggs, cocoa powder, and flour in a large bowl. Beat with an electric mixer on a low speed for about 3 minutes, or with a wooden spoon for a little longer, until smooth. Stir in the walnut pieces, if using.

3. Spoon the mixture into the tin, spread evenly, then bake for 40–45 minutes, covering with foil for the last 10 minutes.

4. Test for doneness by inserting a skewer into a brownie. If the skewer comes out clean, the brownies are ready. Leave to cool slightly in the tin, then turn out onto a wire rack to cool completely.

5. Make the frosting as shown below. Leave the frosting to cool before icing the brownies.

6. Spread the frosting evenly over the brownie base with a palette knife. Leave to set, then cut into 12 squares.

Mary Berry's Cookery Course: A step-by-step masterclass in home cooking is available to buy now and published by DK £25.