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Mary Berry Chocolate Brownie Traybake Recipe

Mary Berry Chocolate Brownie Traybake Recipe

Mary Berry's chocolate brownie traybake is deeply fudgy, rich, and ready in under an hour — the perfect crowd-pleasing chocolate bake.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 15 Squares
Course: Dessert
Cuisine: British
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 200 g good quality dark chocolate 70%, finely chopped
  • 175 g unsalted butter cubed
  • 300 g golden caster sugar
  • 3 large eggs plus 1 large egg yolk beaten
  • 1 tsp vanilla extract
  • 100 g plain flour sifted
  • 30 g good quality cocoa powder sifted
  • ½ tsp fine salt
  • 100 g chocolate chips optional
  • Sea salt flakes for the top optional but recommended

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x20cm tin with parchment overhang.
  2. Melt chocolate and butter together over barely simmering water. Stir until smooth. Cool 5 minutes.
  3. Stir in caster sugar until combined.
  4. Add beaten eggs and yolk and vanilla — stir vigorously until smooth and glossy.
  5. Sift flour, cocoa, and salt directly in. Fold gently until just combined — no streaks remaining. Fold in chocolate chips if using.
  6. Pour into tin. Spread to corners. Scatter sea salt flakes.
  7. Bake 22–26 minutes until edges are set and a skewer inserted in the centre comes out with moist crumbs — not clean. Cool completely in tin — 1 to 2 hours. Cut into squares.

Notes

Use 70% dark chocolate — quality makes a real difference here.
The extra egg yolk gives a richer, fudgier texture — worth the extra step.
Do not overmix when adding flour — a few gentle folds only.
Remove when a skewer comes out with moist crumbs — not clean. Underbake slightly.
Sea salt flakes on top intensify the chocolate flavour — do not skip this.
Cool completely in the tin before cutting — 1 to 2 hours minimum.
Stores in an airtight container for up to 4 days. Freezes for up to 3 months.
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