These Mary Berry brownies are wonderfully rich, deeply chocolatey, and irresistibly fudgy in the middle. Made with just six everyday ingredients, they are simple enough for beginners yet deliver bakery-quality results every time. The texture is soft with a delicate crust on top, and the flavour is pure chocolate without being overly sweet. From start to finish, they are ready in under an hour.
Ingredients
For the brownies
- 200g dark chocolate, broken into pieces
- 175g unsalted butter
- 275g caster sugar
- 2 large eggs
- 75g plain flour
- 1 tsp vanilla extract
How to Make Mary Berry’s 6-Ingredient Brownies
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 23 x 30cm traybake tin with baking parchment, making sure the sides are well covered.
- Melt the chocolate and butter: Place the dark chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Stir occasionally until smooth, then remove from the heat and leave to cool slightly.
- Mix the sugar and eggs: In a large bowl, whisk the caster sugar, eggs, and vanilla extract until glossy and well combined. The mixture should look thick and pale.
- Combine the batter: Pour the cooled chocolate mixture into the egg mixture and gently fold together. Sift in the flour and fold again until just incorporated.
- Bake: Pour the batter into the prepared tin and level the surface. Bake for 30 to 35 minutes until the top is set with a slight wobble in the centre.
- Cool and slice: Leave the brownies to cool completely in the tin. Once cold, lift out, cut into squares, and serve.
Tips
How do I keep the brownies fudgy?
Remove them from the oven while the centre is still slightly soft. They will continue to set as they cool.
Can I use milk chocolate instead?
You can, but the brownies will be much sweeter. Dark chocolate gives the best balance of flavour.
Why did my brownies turn cakey?
This usually means they were overbaked or overmixed. Mix gently and keep a close eye on the baking time.
Serving Suggestions
- Serve warm with vanilla ice cream
- Dust lightly with icing sugar
- Enjoy with a cup of tea or coffee
Storage
Room temperature
Keep in an airtight container for up to 3 days.
Refrigerator
Store for up to 5 days if you prefer a firmer texture.
Freezing
Wrap individual portions well and freeze for up to 3 months. Defrost at room temperature before serving.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 18g
- Saturated fat: 11g
- Sodium: 45mg
Nutrition values are estimates and may vary.
FAQs
Can I bake this as a loaf instead?
Yes, bake the mixture in a lined loaf tin and increase the baking time slightly. Check the centre with a skewer before removing.
What size tray bake tin works best?
A tin around 23 x 30cm gives the perfect depth for fudgy brownies.
Can I add nuts to this recipe?
Yes, chopped walnuts or pecans can be folded into the batter before baking.
Are these brownies suitable for children?
Yes, they are simple, rich, and not overly bitter, making them suitable for all ages.
Mary Berry’s 6-Ingredient Brownies
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesRich, fudgy Mary Berry brownies made with just six simple ingredients. Easy to bake and full of deep chocolate flavour.
Ingredients
200g dark chocolate
175g unsalted butter
275g caster sugar
2 large eggs
75g plain flour
1 tsp vanilla extract
Directions
- Preheat the oven to 180°C (160°C fan) and line a traybake tin.
- Melt the chocolate and butter together until smooth.
- Whisk sugar, eggs, and vanilla until glossy.
- Fold in the chocolate mixture, then the flour.
- Bake for 30 to 35 minutes until just set.
- Cool completely before slicing into squares.
Notes
- Do not overbake to keep the brownies fudgy.
- Use good quality dark chocolate for best flavour.
- Brownies freeze well once cooled.
