These brownies are quick and easy to make, yet deliver a perfectly fudgy, indulgent treat. The beauty lies in the simplicity of the process—just mix everything together, bake, and you’re done. However, the key to getting them right is not overbaking. The first time I made them, I learned the hard way that if you let them bake too long, they turn dry and crumbly. But once I nailed the timing, these brownies became a household favorite. The crispy top, soft and gooey center, and slightly melty chocolate chips create a decadent experience every time.
Ingredients & Why They Matter
- Salted Butter (275g): Adds flavor and moisture. You can use unsalted butter, but remember to add a pinch of salt.
- Sugar (375g): Essential for that glossy, crackly top. Don’t reduce the amount!
- Cocoa Powder (75g): Use unsweetened, high-quality cocoa powder for a rich, deep chocolate flavor.
- Flour (115g): Just the right amount to hold everything together without turning the texture too cakey.
- Dark Chocolate Chips (115g): 70% cocoa chips add richness and depth. You can substitute with milk chocolate or white chocolate chips, depending on your taste.
Customizing Your Brownies
- Extra Gooey Center: If you prefer a gooier middle, pull them out of the oven at the 38-40 minute mark, even if the center looks slightly underbaked.
- Swap the Chips: Milk or white chocolate chips work great if you want a sweeter flavor. Peanut butter chips are another option, though they’re a bit richer.
- Add Nuts: Walnuts or pecans (around 75g) can be mixed in for added crunch and flavor.
- Gluten-Free Option: If you want a gluten-free version, you can substitute with gluten-free flour. Just be sure not to overbake them.
Mistakes to Avoid (And How to Fix Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dry, Cakey Brownies | Overbaking | Take them out when the center still has a slight wobble. |
| Dense and Greasy | Undermixed batter | Beat the batter well until smooth and fully combined. |
| Chocolate Chips Sank | Batter too warm | Let the butter cool slightly before mixing it into the batter. |
How to Make Mary Berry’s Chocolate Chip Brownies
- Preheat the Oven:
Set your oven to 180°C (350°F) and grease and line a 9×13-inch baking tin with parchment paper. - Mix the Batter:
In a large bowl, combine the softened butter, sugar, eggs, cocoa powder, flour, baking powder, salt, and chocolate chips. Beat until smooth and well combined. - Fill the Tin:
Scrape the batter into the prepared tin, leveling the top with a spatula. - Bake:
Bake for 40–45 minutes. The top should form a thin, crackly crust, and a skewer should come out with just a few crumbs. If the brownies are browning too much, cover with foil for the last 10 minutes of baking. - Cool and Slice:
Allow the brownies to cool completely in the tin. Once cooled, slice them into 24 squares.
Tips from My Kitchen
- I let the butter sit at room temperature for at least an hour. Cold butter won’t mix well and can result in clumpy batter.
- Start checking the brownies around 38 minutes, as my oven tends to run hot.
- For cleaner cuts, chill the brownies in the fridge for about 30 minutes before slicing.
Storage & Serving
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual brownies and freeze for up to 3 months. Let them thaw at room temperature.
- Serve With: A scoop of vanilla ice cream or a drizzle of espresso to balance the sweetness.
Frequently Asked Questions
- Q: How do I know when the brownies are done?
A: The top will have formed a crust, and a skewer should come out with a few moist crumbs, not wet batter. - Q: Can I make these without cocoa powder?
A: Cocoa powder is essential for the chocolate flavor. If you’re out of it, consider using a recipe that involves melted chocolate. - Q: Can I double the recipe?
A: Yes, you can double the recipe and bake in two tins or a larger sheet pan. Adjust the baking time and check with a skewer after 40 minutes.
Try More of Mary Berry’s Recipes:
- Mary Berry Chocolate Mirror Cake
- Mary Berry Double Chocolate Chip Muffins
- The Richest, Most Decadent Mary Berry Chocolate Recipes
