"This is our favourite brownie; it has a wrinkled top and a gooey middle," says Mary Berry. "Perfect for eating as it is, or you could add a topping of your choice."
Makes 24 squares
- 360g plain chocolate (2×180g packets), broken into pieces
- 225g butter, cubed, plus extra for greasing
- 225g light muscovado sugar
- 4 eggs, beaten
- 75g self-raising flour
- 1tsp vanilla extract
- 75g chocolate chips
- Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30×23-centimetre traybake tin with non-stick baking paper.
- Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted. Stir to combine.
- Remove from the heat and add the sugar and eggs. Mix well until smooth, then add the flour and vanilla and mix again. Stir in the chocolate chips.
- Pour the chocolate mixture into the prepared tin and bake for about 45 minutes, until well risen and set around the edges, with a slightly soft centre.
- Leave to cool in the tin, then slice into 24 squares.
Cook And Share by Mary Berry is published in hardback by BBC Books. Photography by Laura Edwards. Available now.