Mary Berry’s 6-Ingredient Brownies Recipe

If you love a brownie with a thin, papery crust and a rich, fudgy centre, Mary Berry’s 6-Ingredient Brownies are the kind you will come back to again and again. They taste deeply chocolatey (thanks to cocoa and real dark chocolate), with that classic dense bite that stays soft for days. This is an easy, beginner-friendly recipe with simple techniques and no fancy equipment. From start to finish, you are looking at about 1 hour, plus cooling time for neat slices.

Ingredients

For the brownies

185g unsalted butter
185g dark chocolate (around 70%), chopped
275g caster sugar
3 large eggs
85g plain flour
40g cocoa powder

How to Make Mary Berry’s 6-Ingredient Brownies

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease and line a 20cm square baking tin with baking parchment, leaving a little overhang so you can lift the brownies out later.

Melt the chocolate and butter: Add the butter and chopped dark chocolate to a heatproof bowl and melt gently over a pan of barely simmering water (or in short bursts in the microwave). Stir until smooth, then set aside for 5 minutes so it is warm, not hot.

Whisk the eggs and sugar: In a large bowl, whisk the caster sugar and eggs until evenly combined and a little thicker. You are not aiming for ribbons, just a well-mixed, slightly foamy mixture.

Combine the mixtures: Pour the melted chocolate mixture into the egg mixture and stir until glossy and uniform.

Fold in the dry ingredients: Sift the flour and cocoa powder into the bowl. Fold gently with a spatula until you can no longer see streaks of flour. Stop as soon as it is mixed to keep the texture fudgy.

Bake: Pour the batter into the lined tin and level the top. Bake for about 28 to 32 minutes. The top should look set and slightly crackly, and the centre should have the faintest wobble if you gently shake the tin.

Cool completely: Leave the brownies to cool in the tin for at least 30 minutes, then lift out using the parchment and cool fully on a board or wire rack. For the cleanest slices, chill for 30 to 60 minutes before cutting.

Slice and serve: Cut into 16 squares using a sharp knife. Wipe the blade between cuts for neat edges.

Tips

How do I know when brownies are done without overbaking them?

Look for set edges, a crackly top, and a centre that is just set with a slight wobble. If you wait until the middle feels completely firm in the oven, they will set up more like a cake once cooled.

Why did my brownies turn out cakey instead of fudgy?

The two usual culprits are overbaking or overmixing after adding the flour and cocoa. Bake just until set and fold the dry ingredients in gently, stopping as soon as the batter is uniform.

How can I get clean, bakery-style slices?

Let the brownies cool fully, then chill before slicing. Use a sharp knife and wipe it clean between cuts. If you want extra neat squares, warm the knife under hot water, dry it, then slice.

Why is my top not crackly?

A crackly top comes from properly dissolving sugar into the egg mixture and baking at the right temperature. Whisk the eggs and sugar until slightly foamy, and make sure your oven is fully preheated before the tray goes in.

Serving Suggestions

Serve slightly warm with vanilla ice cream.
Add a spoonful of softly whipped cream and fresh raspberries.
Pair with a strong cup of coffee or a mug of tea.
Dust the plate with a little cocoa for a simple dinner-party finish.

Storage

Room temperature

Store in an airtight container for 3 to 4 days. If your kitchen is warm, keep them in the coolest cupboard so the chocolate stays firm.

Refrigerator

For a firmer, extra-fudgy texture, refrigerate in an airtight container for up to 7 days. Let a square sit at room temperature for 10 to 15 minutes before serving if you prefer a softer bite.

Freezing

Freeze individual squares wrapped tightly (cling film then foil works well) for up to 3 months. Defrost at room temperature for 1 to 2 hours, still wrapped, so condensation forms on the wrapping instead of the brownie.

Nutrition

Calories: 260 kcal
Carbohydrates: 25 g
Protein: 3 g
Fat: 16 g
Saturated fat: 9 g
Sodium: 20 mg

Nutrition values are estimates and will vary depending on the exact ingredients used and how the brownies are sliced.

FAQs

Can I use milk chocolate instead of dark chocolate?

You can, but the brownies will be noticeably sweeter and less intense. If you swap to milk chocolate, consider using the darkest milk chocolate you can find and keep the bake time the same.

What tin size is best for Mary Berry’s 6-Ingredient Brownies?

A 20cm (8-inch) square tin gives the ideal thickness and fudgy texture. A larger tin will make thinner brownies that bake faster, so start checking 5 minutes earlier.

Can I make these brownies gluten-free?

Yes. Replace the plain flour with a gluten-free plain flour blend (1:1 style). The texture may be slightly more delicate, so cool completely before slicing.

How do I make my brownies more fudgy and less cakey?

Bake just until the centre is only just set (a slight wobble is perfect), and avoid overmixing once the flour and cocoa go in. Cooling fully also helps them settle into a fudgy texture.

Can I double this recipe?

Yes. Double all ingredients and bake in a larger tin (around 30 x 23cm). Baking time will usually increase slightly; start checking at 35 minutes and look for set edges and a gentle wobble in the centre.