Mary Berry's Unbeatable Brownie Recipe: A Step-by-Step Guide
Mary Berry, a household name synonymous with baking excellence, has graced our kitchens with countless delicious recipes. Among her repertoire, her brownie recipe stands out, consistently delivering fudgy, intensely chocolatey perfection. This guide will walk you through Mary Berry's brownie recipe, offering tips and tricks to achieve brownie nirvana.
Understanding Mary Berry's Brownie Magic
Mary Berry's brownie recipe isn't just about throwing ingredients together; it's about understanding the science behind achieving that perfect texture. Her method prioritizes a balance of moistness and chewiness, resulting in brownies that are rich, decadent, and utterly irresistible. The key lies in the careful blending of ingredients and precise baking time.
Key Ingredients for Success:
- Good quality chocolate: The foundation of any great brownie is the chocolate. Mary Berry emphasizes using good quality dark chocolate, which provides a deep, intense chocolate flavor. Don't skimp here!
- Unsalted butter: Unsalted butter allows for better control over the sweetness and saltiness of the final product.
- Eggs: Eggs bind the ingredients together and contribute to the rich texture. Ensure your eggs are at room temperature for optimal emulsification.
- Sugar: A combination of caster sugar and brown sugar provides the perfect balance of sweetness and moisture.
- Flour: A small amount of plain flour is essential to provide structure without making the brownies too cakey.
Mary Berry's Brownie Recipe: A Step-by-Step Guide
This recipe is adapted from Mary Berry's trusted method, ensuring consistent results.
Ingredients:
- 200g good quality dark chocolate, broken into pieces
- 200g unsalted butter, cut into cubes
- 175g caster sugar
- 175g light brown soft sugar
- 4 large eggs
- 1 tsp vanilla extract
- 100g plain flour
- Pinch of salt
- Optional: chopped nuts, chocolate chips
Instructions:
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Melt the chocolate and butter: In a heatproof bowl set over a pan of simmering water (bain-marie), gently melt the chocolate and butter, stirring occasionally until smooth and combined. Remove from heat and set aside to cool slightly.
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Combine sugars and eggs: In a large bowl, whisk together the caster sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
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Combine wet and dry ingredients: Gradually fold the melted chocolate mixture into the egg mixture. In a separate bowl, sift together the flour and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
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Add optional extras: Stir in any optional ingredients such as chopped nuts or chocolate chips.
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Bake: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm square baking tin. Pour the brownie batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. Do not overbake!
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Cool and serve: Leave the brownies to cool completely in the tin before cutting into squares.
Tips for Brownie Perfection:
- Don't overmix the batter: Overmixing will develop the gluten in the flour, resulting in tough brownies.
- Use a good quality baking tin: A well-prepared tin ensures even baking and prevents sticking.
- Check for doneness regularly: Baking times can vary depending on your oven, so it's important to check for doneness around the 25-minute mark.
- Let them cool completely: Allowing the brownies to cool completely in the tin will help them set and become easier to cut.
Serving Suggestions:
Mary Berry's brownies are delicious on their own, but they can also be enjoyed with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce.
With this comprehensive guide, you're well on your way to baking Mary Berry's truly unbeatable brownies. Enjoy!
