BROWNIE RECIPE MARY BERRY RECIPES
MARY BERRY'S EASY CHOCOLATE BROWNIES - THE HAPPY FOODIE
Indulgent chocolate brownies from Mary Berry. This recipe combines rich cocoa powder with chocolate chips to create a fudge brownie you won't want to share!
Provided by Mary Berry
Yield Makes 24
Number Of Ingredients 1
Steps:
Preheat the oven to 180°C/Fan 160°C/gas 4.
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.
Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended.
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.
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.
Allow the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.
MARY BERRY'S "ULTIMATE" BROWNIES | JUST A PINCH RECIPES
For the British baking queen - Mary Berry. A rich, fudge like brownie. Dotted with walnuts and chocolate chips, this is sure to please. Note - Brownies should be removed from the oven prior to being cooked all the way through. The top should resemble well set jelly - slightly wobbly. Cool in the tin and slice when cold.
Provided by Betty Bramanis @RecipesandSmallTalk
Categories Chocolate
Prep Time 15 minutes
Cook Time 40 minutes
Yield 24
Number Of Ingredients 10
Steps:
- Melt the butter and chocolate together and let cool slightly (5 - 10 minutes). While this is cooling :- Pre-heat oven to 190oC (375oC). Grease and line a 30 x 23 cm (12 x 9 in) slab cake tin and line with baking paper.
- Place the coffee and water in a mug and let sit until needed.
- Add the eggs, vanilla to the chocolate mixture. Fold in the flour, nuts, chocolate chips and the coffee mixture.
- Pour into your prepared tin and bake in the pre heated oven for about 40 minutes - be sure to not over cook. Cool in the tin and slice.
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- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.
MARY BERRY'S WARM FONDANT BROWNIES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cook time: 30–35 minutes, plus cooling.
1. Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tin with butter and line with baking paper.
2. Place the chocolate in a heatproof bowl, add the butter and set over a small saucepan of gently simmering water. Heat through until runny and melted.
3. Measure the sugar into a bowl, add the eggs and whisk until all the sugar has been incorporated. Carefully pour in the melted chocolate mixture and stir until evenly mixed, then fold in the ground almonds and gently stir to combine.
4. Pour into the prepared tin and bake in the oven for about 30–35 minutes or until a light crust forms on top and the mixture is firm around the edges but still soft in the middle.
5. Leave to cool in the tin, to let the brownies set, then cut into squares (see tip) and serve with ice cream.
Mary’s Classic Tip:
* It’s best to leave the cooked brownies in the tin, rather than trying to turn them over and peel off the baking paper. They are so gooey, the beautiful crust will be crushed if they are over-handled. Slice straight from the tin, and use a palette knife to remove each square.
MALTESER BROWNIES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.7
Total Time 60 minutes
Cuisine British recipes
Calories per serving
- Pour the batter into the prepared tin and bake for 40 minutes until the top has developed a crust but the mixture still wobbles slightly when you nudge the tin. Leave to cool in the tin, then chill for 4 hours. Slice into squares and serve topped with lightly crushed Maltesers.
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- Cool, but while still warm, cut into squares.
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