Best Easy Mary Berry Brownies Recipe
Brownies are a classic dessert loved by all, and Mary Berry’s brownie recipe is undoubtedly one of the best out there. Known for her delicious and foolproof recipes, Mary Berry’s brownies are rich, chocolatey, and incredibly easy to make. Whether you’re a baking novice or a seasoned pro, this recipe is guaranteed to impress. So, let’s dive in and discover the secret to making the best Mary Berry brownies.
– 275g unsalted butter
– 375g dark chocolate
– 75g plain flour
– 275g caster sugar
– 4 large eggs
– 100g chopped walnuts (optional)
1. Preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line a 30x23cm baking tin.
2. Melt the butter and dark chocolate together in a heatproof bowl over simmering water. Stir occasionally until smooth.
3. In a separate bowl, whisk the eggs and sugar together until well combined.
4. Gradually pour the melted chocolate mixture into the egg and sugar mixture, stirring continuously.
5. Sift the flour into the mixture and fold gently until all ingredients are fully combined.
6. If using walnuts, add them to the mixture and gently fold them in.
7. Pour the mixture into the prepared baking tin and spread evenly.
8. Bake for approximately 25-30 minutes until the top is crisp and the middle is still slightly gooey.
9. Allow the brownies to cool in the tin before cutting into squares.
Frequently Asked Questions (FAQs):
1. Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate if you prefer a sweeter taste.
2. Can I substitute the walnuts with other nuts?
Absolutely! You can use any nuts of your choice or omit them altogether.
3. How should I store the brownies?
Store them in an airtight container at room temperature for up to 3-4 days.
4. Can I freeze the brownies?
Yes, you can freeze them for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container.
5. Can I use self-raising flour instead of plain flour?
It’s best to stick to plain flour for this recipe to achieve the perfect texture.
6. Can I add extra chocolate chips to the brownie mixture?
Definitely! Adding extra chocolate chips will make the brownies even more indulgent.
7. Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can be used as a substitute.
8. How many brownies does this recipe make?
This recipe makes approximately 16 brownies.
9. Can I use a different size of baking tin?
If using a smaller tin, the brownies will be thicker, and if using a larger tin, they will be thinner. Adjust the baking time accordingly.
10. Can I use a microwave to melt the chocolate and butter?
Yes, you can melt them together in the microwave. Be sure to do it in short bursts, stirring in between, to avoid burning the chocolate.
11. Can I add additional flavors, such as mint or orange extract?
Absolutely! Feel free to experiment with different flavors by adding extracts or zest to the mixture.