Mary Berry Chocolate Brownie Traybake Recipe

This chocolate brownie traybake is a rich, indulgent bake with a soft, fudgy centre and a gently crisp top. It is simple enough for beginners, yet delivers deep chocolate flavour that feels special and satisfying. Made in a single tray, it is perfect for sharing, slicing, and storing. From start to finish, this recipe takes around one hour.

Ingredients

For the brownie base

• 200g dark chocolate, broken into pieces
• 175g unsalted butter, cubed
• 275g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 75g plain flour
• 50g cocoa powder
• 1/2 tsp baking powder
• Pinch of salt

How to Make Mary Berry Chocolate Brownie Traybake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment so the brownies lift out easily.
• Melt the chocolate: Place the chocolate and butter in a heatproof bowl over simmering water and stir until smooth and glossy.
• Mix the batter: Remove from the heat and stir in the sugar. Beat in the eggs one at a time, then add the vanilla extract.
• Fold gently: Sift the flour, cocoa powder, baking powder and salt into the bowl and fold in carefully until just combined.
• Bake: Pour into the prepared tin, level the top and bake for 25 to 30 minutes until the surface is set.
• Cool and slice: Leave to cool completely in the tin before cutting into neat squares.

Tips for Perfect Brownies

How do I keep brownies fudgy?

Remove them from the oven while the centre is still slightly soft. They will continue to set as they cool.

Why did my brownies turn cakey?

Overbaking or too much flour can cause a dry texture. Weigh ingredients carefully and avoid baking for too long.

Can I add extras?

Chopped nuts or chocolate chips can be folded in just before baking for added texture.

Serving Suggestions

• Serve warm with vanilla ice cream
• Dust lightly with icing sugar
• Enjoy with coffee or tea

Storage

Room temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keep chilled for up to 5 days. Bring to room temperature before serving.

Freezing

Wrap individual squares tightly and freeze for up to 3 months. Defrost overnight.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 18g
• Saturated fat: 11g
• Sodium: 95mg

Nutrition values are estimates and may vary.

FAQs

Mary Berry Chocolate Brownie Traybake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

16

squares

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Calories

320

kcal

50

minutes

Rich, fudgy chocolate brownie traybake with a soft centre and crisp top, perfect for slicing and sharing.

Ingredients

• 200g dark chocolate, broken into pieces

• 175g unsalted butter, cubed

• 275g caster sugar

• 3 large eggs

• 1 tsp vanilla extract

• 75g plain flour

• 50g cocoa powder

• 1/2 tsp baking powder

• Pinch of salt

• Butter and baking parchment for lining

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 23 x 30cm traybake tin with baking parchment.
• Melt the chocolate and butter together gently over a pan of simmering water, stirring until smooth.
• Remove from the heat and stir in the caster sugar until fully combined.
• Beat in the eggs one at a time, followed by the vanilla extract.
• Sift in the flour, cocoa powder, baking powder and salt, then fold gently until just combined.
• Pour the mixture into the prepared tin and level the surface.
• Bake for 25 to 30 minutes until set on top but still slightly soft in the centre.
• Leave to cool completely in the tin before slicing into squares.

Notes

• Do not overbake if you want a fudgy texture.
• Use good-quality dark chocolate for best flavour.
• Brownies firm up as they cool.