Mary Berry’s chocolate brownie recipe

Chocolate crazy? You’ll love these fudgy brownies from the Queen of Baking.

chocolate brownies

by Bryony Firth-bernard |

This brownie recipe by Mary Berry contains cocoa powder and chocolate chips so your brownies are extra rich and chocolatey, just the way they should be!

Serves: 24 pieces

You will need

30 x 23 x 4cm tray

275g butter, softened

375g caster sugar

4 large eggs

75g cocoa powder

100g self-raising flour

100g plain chocolate chips


  1. Preheat the oven to 180°C/Fan 160°C/gas 4.
  1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30cm x 23cm x 4cm traybake or roasting tin. Grease the tin and then line it with the paper, pushing it neatly into the corners.
  1. Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended.
  1. Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula.
  1. Bake for 40–45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much.
  1. Allow the brownies to cool in the tin, then cut into 24 squares and enjoy!

Tip: Store in an airtight tin.

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