Brownies are a timeless favorite, cherished for their rich chocolate flavor and irresistibly gooey texture. But achieving that perfect balance between fudgy and cakey can be challenging — especially if they’re overbaked or sliced too soon.
Mary Berry’s simple yet delicious brownie recipe from her Cook and Share book takes the guesswork out of baking. With just six ingredients, it’s perfect for summer get-togethers, picnics, or casual treats. The recipe yields 24 squares, which can be baked up to two days in advance and conveniently frozen once cooled.
Ingredients:
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- 360g Bournville chocolate, broken into pieces
- 225g butter, cubed
- 225g light muscovado sugar
- 4 eggs, beaten
- 75g self-raising flour
- 75g chocolate chips
Method:
- Preheat the oven to 180°C (160°C fan). Grease and line a 12x9-inch traybake tin with baking paper.
- In a heatproof bowl set over simmering water, melt the chocolate and butter together.
- Remove from the heat and stir in the sugar and beaten eggs until smooth.
- Mix in the flour, then fold in the chocolate chips.
- Pour the batter into the prepared tin and bake for about 45 minutes.
The brownies should have a raised, set edge with a slight wobble in the center—this ensures a gooey middle once cooled. Resist the urge to bake longer, as that can make the brownies dry and cakey.
Allow the brownies to cool completely in the tin before slicing into 24 squares. For cleaner cuts and firmer texture, pop them in the fridge before serving.
These decadent brownies offer a perfect fudgy indulgence that’s simple to prepare and ideal for summer celebrations.