Mary Berry Chocolate Brownie Traybake Recipe

This Mary Berry chocolate brownie traybake recipe is the kind of bake you can rely on when you want deep chocolate flavour and that classic fudgy middle with just-set, glossy edges. It is rich without being complicated, and it slices neatly into generous squares for sharing. The method is straightforward and beginner-friendly, with no fancy equipment needed. Allow about 1 hour 10 minutes total, including cooling time for clean slices.

Ingredients

For the brownie traybake

200g dark chocolate (70% cocoa), chopped
200g unsalted butter, cubed
250g caster sugar
4 large eggs
1 tsp vanilla extract
100g plain flour
50g cocoa powder, sifted
1/2 tsp fine salt
100g walnuts or pecans, roughly chopped (optional)

To prepare the tin and finish

Butter, for greasing
Baking parchment, for lining
Icing sugar, for dusting (optional)

How to Make Mary Berry Chocolate Brownie Traybake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 23 x 30cm traybake tin and line it with baking parchment, leaving a little overhang so you can lift the brownies out later.
Melt the chocolate and butter: Add the chopped chocolate and butter to a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then take it off the heat and leave for about 5 minutes so it is warm, not piping hot.
Whisk the eggs and sugar: In a large mixing bowl, whisk the caster sugar, eggs, and vanilla for 1 to 2 minutes until glossy and slightly thickened. You are not trying to whip to ribbons, just to combine well and build a little structure.
Combine: Pour the melted chocolate mixture into the egg mixture and whisk briefly until evenly chocolatey.
Fold in the dry ingredients: Sift in the flour and cocoa, add the salt, then fold gently with a spatula until you can no longer see dry flour. If using nuts, fold them in at the end. Stop mixing as soon as it comes together so the brownies stay fudgy.
Bake: Scrape the batter into the tin and level it out. Bake for 22 to 28 minutes, until the top looks set and crackly and the middle is just set. A skewer should come out with moist crumbs, not wet batter.
Cool completely: Leave the brownies to cool fully in the tin. This is when the texture settles into that dense, fudge-like crumb. For extra neat slices, chill for 30 minutes once cooled.
Slice and finish: Lift out using the parchment overhang, dust lightly with icing sugar if you like, then cut into 16 squares with a sharp knife (wipe the blade between cuts for clean edges).

Tips

How do I get a crackly brownie top?

Whisk the eggs and sugar until the mixture turns glossy, then add warm (not hot) melted chocolate and butter. That combination helps create the signature thin, shiny crust as the brownies bake.

How do I know when brownies are done without overbaking?

Start checking at 22 minutes. You want set edges and a top that no longer looks wet, but the centre should still be soft. A skewer should come out with a few moist crumbs, not clean and not coated in raw batter.

Why did my brownies turn cakey?

Overmixing once the flour goes in can push brownies toward a cakier texture. Fold just until you cannot see any dry flour, and take them out of the oven while the centre is still slightly soft.

Why are my brownies greasy or oily?

This usually happens if the chocolate and butter mixture is too hot when added to the eggs, or if the brownies are cut while still warm. Let the melted mixture cool for a few minutes, and cool the tray completely before slicing.

Serving Suggestions

Serve slightly warm with vanilla ice cream.
Add a spoonful of lightly whipped cream and fresh raspberries.
Drizzle with warm salted caramel sauce.
Pair with a strong cup of coffee or a mug of hot chocolate.

Storage

Room temperature

Store brownies in an airtight container for up to 4 days. If your kitchen is warm, keep them in the coolest spot to maintain the fudgy texture.

Refrigerator

For extra-dense, chewy brownies, refrigerate in an airtight container for up to 7 days. Let a square sit at room temperature for 15 to 20 minutes before serving if you prefer a softer bite.

Freezing

Freeze sliced brownies for up to 3 months. Wrap each square in baking parchment, then place in a freezer bag or airtight container. Thaw at room temperature for 1 to 2 hours, or overnight in the fridge.

Nutrition

Calories: 340 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 23 g
Saturated Fat: 13 g
Sodium: 70 mg

Nutrition values are estimates and will vary based on ingredients, brands, and portion size.

FAQs

What size tin is best for a brownie traybake?

A 23 x 30cm (about 9 x 12 inch) traybake tin gives the ideal thickness for fudgy brownies with a crackly top. A larger tin will bake thinner brownies faster, and a smaller tin will need longer baking time.

Can I use milk chocolate instead of dark chocolate?

Yes, but the brownies will be noticeably sweeter and a little softer. If using milk chocolate, consider reducing the caster sugar by 25 to 50g to keep the balance.

How do I make these brownies more fudgy?

Bake slightly less, stop mixing as soon as the flour disappears, and cool completely before slicing. Using good-quality dark chocolate also helps keep the texture dense and rich.

Why did my brownies sink in the middle?

A slight dip is normal for fudgy brownies. A deep sink usually means they were underbaked or the oven door was opened too early. Bake until the top is set and a skewer comes out with moist crumbs, then cool without moving the tin around.

Can I add chocolate chips or extra mix-ins?

Absolutely. Fold in up to 150g chocolate chips, chopped chocolate, or nuts. If adding very moist mix-ins, like fresh fruit, keep the amount small so the centre still sets properly.