Mary Berry Brownies: The Ultimate Classic Recipe

🍫 Mary Berry Brownies: The Ultimate Classic Recipe You’ll Bake Again and Again

Few desserts bring as much comfort and joy as a rich, fudgy brownie—and no one does it quite like Mary Berry. Known for her no-fail bakes and British charm, Mary’s brownie recipe strikes that perfect balance between soft, gooey texture and deep chocolate flavour. Whether you’re baking for a birthday, a school event, or just a cosy evening in, this is the recipe you’ll want to return to time and again.

In this post, we’ll walk you through how to make Mary Berry’s brownies, share expert tips to get them just right, suggest creative variations, and answer all your baking questions. Let’s dive into brownie bliss.

This is one of those easy bakes for beginners that guarantees delicious results.

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👩‍🍳 Why Choose Mary Berry Brownies?

Mary Berry, known as the Queen of Baking in the UK, is famous for recipes that are foolproof and family-friendly. Her brownies stand out because they are:

• Easy to make with minimal fuss
• Balanced in flavour—rich but not overpowering
• Reliable: the texture is always spot-on

If you’ve ever searched “mary berry brownie recipe” or “easy chocolate traybake UK”, this guide is your go-to reference.

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🧾 Ingredients for Mary Berry’s Brownies

These ingredients reflect the classic Mary Berry style—simple, accessible, and delicious:

• 275g unsalted butter
• 200g dark chocolate (at least 70% cocoa)
• 325g caster sugar
• 100g self-raising flour
• 50g cocoa powder
• 4 large eggs
• 75g chopped walnuts or chocolate chips (optional)

💡 Tip: Always opt for high-quality dark chocolate—it makes all the difference in richness and flavour.

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🛠️ What You’ll Need

• 30x23cm traybake tin (lined with baking paper)
• Large mixing bowl
• Spatula or wooden spoon
• Electric whisk (optional)
• Sieve
• Cooling rack

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🥣 Step-by-Step Method to Make the Perfect Brownies

Let cool completely in the tin before cutting into squares.

Preheat the oven to 180°C (160°C fan or gas mark 4). Line a 20cm square tin with baking parchment.

Melt the butter and chocolate together in a heatproof bowl over simmering water (bain-marie) or gently in the microwave. Stir until glossy and smooth.

In a separate bowl, whisk the eggs and caster sugar until pale and slightly frothy.

Pour the chocolate mixture into the egg mixture and gently fold until combined.

Sift in the self-raising flour and cocoa powder, folding in with a spatula until just incorporated.

Fold in nuts or chocolate chips if using.

Pour the batter into the prepared tin and smooth the top.

Bake for 25–30 minutes. The edges should be firm, but the centre should still have a gentle wobble.

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💡 Expert Tips for Perfect Brownies

• Do not overbake! A slightly underbaked centre creates the best fudgy texture.
• Use quality cocoa powder—natural or Dutch-process.
• Dark chocolate = depth. Choose 70% cocoa solids for richer flavour.
• Let them rest. Flavour improves after a few hours.

👩‍🍳 Expert Tips from the Mary Berry School of Baking

• Always cool brownies completely before slicing. This improves the texture and prevents a gooey mess.
• Use baking parchment with overhanging edges—it makes lifting the brownies from the tin effortless.
• For neat squares, use a serrated knife, wiped clean after each slice.

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🧊 Storage & Freezing Tips

• Airtight container at room temp: 3–4 days
• Fridge: Up to 1 week (fudgier texture)
• Freezer: Up to 3 months (wrap in foil or parchment)

To reheat: Microwave for 10–15 seconds for a warm, gooey treat.

📦 Brownies also make great edible gifts—just wrap them in parchment and ribbon for a handmade touch.

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🍰 What Makes Mary Berry’s Brownies So Good?

Mary’s brownies stand out because they’re neither overly cakey nor overwhelmingly fudgy. The use of self-raising flour gives them structure without losing that desirable gooey centre. They also balance sweetness and bitterness beautifully with a generous amount of cocoa and dark chocolate.

🎯 They’re perfect for beginners, yet refined enough to please seasoned bakers.

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🍪 Optional Variations to Try

Mary’s original recipe is perfect as is, but if you feel like experimenting, here are some tried-and-tested variations:

1. No Cocoa Powder Version

Don’t have cocoa powder? Just increase the dark chocolate by 50g for extra richness and skip the cocoa. The result is denser and even more indulgent.

2. Gluten-Free Brownies

Replace the self-raising flour with a gluten-free baking blend and add ½ tsp of baking powder. Check your chocolate is gluten-free too.

3. Salted Caramel Swirl

Before baking, swirl in 2–3 tablespoons of salted caramel sauce into the batter for a luxurious twist.

4. Nut-Free Option

Simply skip the nuts, or add sunflower seeds or extra chocolate chunks for texture.

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📏 How to Know When They’re Done

This is crucial! Overbaked brownies lose their signature softness.

• The top should be slightly cracked and firm to the touch.
• Insert a skewer into the centre—it should come out with a few moist crumbs, not raw batter.
• If the whole top wobbles when gently shaken, bake for another 3–5 minutes.

⏰ Timing is everything—don’t walk away near the end of baking!

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❓ FAQs

Q: Can I use milk chocolate instead of dark chocolate?

You can, but the brownies will be much sweeter and less intense. If you do, reduce the sugar by 50g.

Q: What if I don’t have self-raising flour?

Use plain flour and add 1 tsp of baking powder per 100g.

Q: How do I get gooier brownies?

Bake for 25 minutes exactly and cool completely. Store overnight for a denser, fudgier bite.

Q: Can I double the recipe?

Yes! Use a 9x13 inch tray and extend baking time to 35–40 minutes.

🔁 Troubleshooting: What Went Wrong With Your Brownies?

Even with a tried-and-true recipe like Mary Berry’s, things can sometimes go off course. Here's how to identify and fix common brownie issues:

Problem: Dry or Cakey Brownies

Cause: Overbaking is the top culprit. Also, using too much flour or not enough fat (butter or chocolate).
Fix: Bake for less time, measure flour carefully using scales, and never skip the fat!

Problem: Sunken Middle

Cause: Underbaking, overmixing, or oven temperature too high.
Fix: Ensure your oven is properly preheated and avoid opening the door mid-bake. Mix just until combined—overmixing can deflate the batter.

Problem: Brownies too gooey or undercooked

Cause: Not enough baking time or oven too cool.
Fix: Bake for 30–35 minutes and test with a skewer. A few moist crumbs are fine—raw batter is not.

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🔄 Serving Ideas for Every Occasion

These brownies aren’t just for lunchboxes. Here are creative ways to serve them:

Afternoon Tea Delight

Slice small squares and dust with icing sugar. Serve with English Breakfast or Earl Grey for a refined touch.

Dessert Platter

Stack warm brownies with strawberries and cream, or drizzle with raspberry coulis for a dinner-party dessert.

Holiday Gifts

Wrap individually in parchment and tie with twine for festive homemade gifts or bake sale favourites.

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🎂 Making It Kid-Friendly

Baking with children? Mary Berry’s brownies are a brilliant way to introduce kids to baking.

👦 Tip: Let them measure dry ingredients, mix the batter and add their favourite extras—like mini marshmallows or chocolate buttons.

It’s a low-stress, high-reward activity that ends with a sweet treat.

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🌱 Make It Vegan or Dairy-Free

Need a plant-based version? It’s easier than you think.

• Swap butter with vegan margarine or coconut oil
• Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)
• Use oat or almond milk chocolate chips
• Check that your cocoa powder and chocolate are vegan-certified

The result? A chewy, chocolate-rich brownie that’s suitable for all.

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🧾 Bonus Tip: Create a Brownie Bar!

Hosting a party? Bake a large tray, cut into mini squares and set up a DIY brownie bar. Provide toppings like:

• Crushed Oreos
• Whipped cream
• Caramel drizzle
• Toasted nuts
• Sprinkles

Let guests top their own and enjoy!

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🍰 Why You’ll Bake These Brownies Again and Again

Whether it’s your first time baking or you’re a traybake expert, these Mary Berry brownies offer the kind of dependable indulgence that makes them a go-to recipe. Rich, moist and bursting with chocolate flavour—they’re a classic for a reason.

If you love British baking, try pairing them with a hot cup of Earl Grey, or serving warm with clotted cream ice cream for dessert.

Brownies consistently rank among the UK’s best-loved traybakes.