Mary Berry Chocolate Chip Brownies

Mary Berry’s Chocolate Chip Brownies offer a rich, fudgy centre with a crackly, crisp top, studded with dark chocolate chips that add every bite a burst of melting chocolate. These easy-to-make brownies are ideal for a quick bake, boasting a perfect balance of moist texture and intense chocolate flavour.

By Mary Berry
From Mary Berry Recipes

This recipe has a Nutri-Score of C, balancing indulgent butter and sugar content with the benefits of cocoa. Each square is rich in flavour and calories, making these brownies a delicious treat worthy of moderation.

Method

1. Preheat your oven:
   Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line a 9×13-inch baking tin with baking parchment.
2. Mix all ingredients:
   Place softened salted butter, caster sugar, eggs, cocoa powder, plain flour, baking powder, salt, and chocolate chips into a large bowl. Use a hand-held mixer or wooden spoon to combine everything until the batter is smooth and well blended.
3. Pour the batter:
   Pour the mixture into the prepared baking tin. Spread it evenly with a spatula, making sure to reach all corners and smooth the surface for an even bake and a crackly crust.
4. Bake the brownies:
   Place the tin in the oven and bake for 40 to 45 minutes until the top develops a crackly crust. Test doneness by inserting a skewer into the centre; it should come out with a few moist crumbs, not wet batter. If the top browns too quickly, tent the tin with foil for the final 10 minutes of baking.
5. Cool completely:
   Remove the tin from the oven and let the brownies cool completely in the tin. Cooling helps the brownies firm up and makes them easier to slice.
6. Slice and serve:
   Cut the brownies into 24 squares. For neater slices, chill the brownies in the fridge for 30 minutes before slicing.

What can you serve with this

1. A scoop of vanilla ice cream: Adds creamy coolness that balances the rich chocolate.
2. Fresh raspberries: Their tartness cuts through the sweetness and adds vibrant flavour.
3. Espresso or strong coffee: Complements the chocolate and enhances its depth.
4. Whipped cream: Lightens each bite with soft texture and subtle sweetness.

FAQs for Mary Berry Chocolate Chip Brownies

• How do I know when brownies are done? The top should have a crackly crust and a skewer inserted comes out with a few moist crumbs—not raw batter.
• Can I make brownies without cocoa powder? Cocoa powder is essential for flavour and texture; try a different recipe if you don’t have it.
• Can I double the recipe? Yes, bake in two tins and adjust baking time accordingly. Start checking doneness at 40 minutes.
• Can I add nuts? Yes, roughly 75g of chopped nuts can be folded in with the chocolate chips for added texture.
• How should I store brownies? Keep them in an airtight container in the fridge for up to 5 days or freeze individually wrapped for up to 3 months.

Nutri-score Health Check

This recipe scores a C on the Nutri-Score scale, balancing rich indulgent ingredients with the benefits of cocoa powder’s antioxidants.

Positive Factors

• Cocoa powder provides antioxidants and a rich chocolate flavour without excess fat.
• Dark chocolate chips contribute to flavour intensity with some antioxidant benefits.

Negative Factors

• Butter and sugar increase saturated fat and calorie content.
• Flour adds carbohydrates contributing to total energy intake.

Note: Nutritional scoring is automated and serves as a guide. Enjoy these brownies as a delicious occasional treat.