Mary Berry's Decadent Brownie Recipe: A Step-by-Step Guide

Mary Berry, a name synonymous with classic British baking, has a brownie recipe that's as easy as it is delicious. This isn't your average brownie; it's a perfectly fudgy, intensely chocolatey treat that's guaranteed to impress. This guide will walk you through her recipe, offering tips and tricks to achieve brownie perfection.

Ingredients for Mary Berry's Brownies

While you won't find a specific "Mary Berry Brownie Recipe" officially titled as such on her website or cookbooks, her style and approach to baking consistently yield incredible results. This recipe reflects that style, focusing on simple, high-quality ingredients for maximum flavor.

• 8 ounces (225g) unsalted butter, melted and cooled slightly – Using unsalted butter allows you to control the saltiness. Cooling the melted butter slightly prevents it from seizing up the eggs.
• 8 ounces (225g) good quality dark chocolate, chopped – The higher the percentage of cocoa solids, the richer and more intense the flavor will be. 70% cocoa is a good starting point.
• 6 large eggs – Room temperature eggs create a smoother batter.
• 1 teaspoon vanilla extract – Enhances the chocolate flavor.
• 1 cup (200g) caster sugar – Caster sugar dissolves easily, resulting in a smooth batter.
• ½ cup (50g) plain flour – Don't overmix the flour; this can make the brownies tough.
• Pinch of salt – Balances the sweetness.
• Optional: Chopped nuts or chocolate chips – Add your favorite extras for extra texture and flavor.

Step-by-Step Baking Instructions

Follow these steps to bake Mary Berry-style brownies that are fudgy and delicious:

1. Preheat & Prepare: Preheat your oven to 350°F (180°C/Gas Mark 4). Grease and line an 8x8 inch baking tin with parchment paper, leaving an overhang on the sides to help lift the brownies out later.
2. Melt the Chocolate & Butter: In a heatproof bowl set over a pan of simmering water (or in the microwave in short bursts), melt the butter and chocolate together, stirring until smooth. Remove from the heat and let it cool slightly.
3. Combine Wet Ingredients: In a large bowl, whisk together the eggs, vanilla extract, and sugar until light and fluffy.
4. Combine Wet and Dry: Gradually add the melted chocolate mixture to the egg mixture, stirring gently until just combined. Sift in the flour and salt, and fold until just incorporated. Be careful not to overmix. Overmixing leads to tough brownies!
5. Add Extras (Optional): Stir in any nuts or chocolate chips if desired.
6. Bake: Pour the batter into the prepared tin and spread evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out with moist crumbs attached. Don't overbake!
7. Cool & Cut: Let the brownies cool completely in the tin before cutting into squares. This allows them to set properly.

Tips for Brownie Perfection (Mary Berry Style)

• Good Quality Ingredients: Using good quality chocolate and butter makes a significant difference in the taste.
• Don't Overbake: Overbaked brownies are dry and crumbly. Start checking for doneness at 25 minutes.
• Cooling is Key: Allowing the brownies to cool completely before cutting prevents them from crumbling.
• Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days.

Serving Suggestions

These rich brownies are delicious on their own, but you can also elevate them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce.

This recipe captures the essence of Mary Berry's baking style: simple, delicious, and always a crowd-pleaser. Enjoy!