Mary Berry's Chocolate Brownies: A Decadent Delight
Mary Berry, a household name synonymous with baking excellence, offers a chocolate brownie recipe that's as simple as it is delicious. This recipe focuses on achieving that perfect fudgy texture and intense chocolate flavour, making it a guaranteed crowd-pleaser. Forget complicated techniques; this recipe is perfect for even novice bakers. Let's dive into the details of this classic.
Ingredients for Mary Berry's Chocolate Brownies
This recipe yields approximately 16 brownies. Adjust quantities as needed for larger or smaller batches.
- 6 ounces (170g) dark chocolate: The higher the cocoa content, the richer the flavour. Use good quality chocolate for the best results.
- 6 ounces (170g) unsalted butter: Use unsalted butter to control the saltiness of the brownies.
- 6 large eggs: Room temperature eggs will incorporate better into the batter.
- 10 ounces (280g) caster sugar: Caster sugar dissolves easily, contributing to a smooth batter.
- 6 ounces (170g) plain flour: Sifting the flour before adding it ensures a light and airy texture.
- 1 teaspoon baking powder: This leavening agent helps the brownies rise slightly.
Step-by-Step Baking 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 together. Stir occasionally until completely smooth and combined. Remove from heat and allow to cool slightly.
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Whisk the Eggs and Sugar: In a separate bowl, whisk the eggs and sugar together until light and fluffy. This is crucial for achieving a light and airy texture.
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Combine the Wet and Dry Ingredients: Gradually fold the melted chocolate mixture into the egg and sugar mixture. Add the sifted flour and baking powder and gently fold until just combined. Avoid overmixing, as this can lead to tough brownies.
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Bake the Brownies: Preheat your oven to 350°F (180°C/Gas Mark 4). Grease and flour a square 8x8 inch 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. Don't overbake!
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Cool and Cut: Let the brownies cool completely in the tin before cutting into squares. This allows them to firm up and makes cutting much easier.
Tips for Perfect Brownies:
- Use good quality chocolate: The flavour of your brownies will greatly depend on the chocolate you use.
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in tough brownies.
- Check for doneness: A skewer inserted into the center should come out with a few moist crumbs, indicating that the brownies are perfectly baked.
- Cool completely before cutting: This prevents the brownies from crumbling and ensures clean cuts.
Serving Suggestions:
Mary Berry's brownies are delicious on their own, but you can elevate them further with various toppings:
- Vanilla ice cream: A classic pairing for a truly decadent treat.
- Fresh berries: The tartness of berries complements the richness of the chocolate.
- Whipped cream: Adds a light and airy contrast to the dense brownies.
- Chocolate shavings: For an extra dose of chocolate indulgence.
Conclusion:
Mary Berry's chocolate brownie recipe is a timeless classic for a reason. It's simple to follow, requires readily available ingredients, and produces incredibly delicious, fudgy brownies. Perfect for any occasion, these brownies are guaranteed to impress. So, grab your apron and get baking! Remember to share your baking creations using #MaryBerryBrownies #ChocolateBrownies on social media!
