Mary Berry Chocolate Brownie Traybake Recipe

Mary Berry Chocolate Brownie Traybake Recipe is one of my go-to bakes when I want rich chocolate with simple steps. I first found this idea from Mary Berry cookbooks, and I liked how clear and practical her style is.

It helps you get a soft traybake without guesswork. You get a moist chocolate base, smooth ganache on top, and a light apricot layer that adds balance to the flavor.

I make this when I want something quick but still homemade. The ingredients are basic, and you don’t need special skills to get good results. It mixes fast, bakes in a short time, and cuts into neat squares that are easy to serve.

This recipe helps you save time in the kitchen while still making something that tastes rich and fresh. If you want a dependable chocolate bake that works well every time, this one is worth trying in your own kitchen.

Why You’ll Love Mary Berry Chocolate Brownie Traybake

There’s something about this traybake that just works every time. I’ve made it for friends, for family, even just for myself on a quiet day. It never lasts long.

First, it’s easy. You don’t need any tricky steps or special tools. Just a bowl, a whisk, and a tray.

Then, the texture is spot on. It’s not too dense like a brownie, not too light like a sponge. It sits right in the middle, soft and moist.

A few more reasons why this bake stands out:

• It uses simple pantry ingredients
• The chocolate flavor feels rich but not heavy
• The ganache topping adds a smooth finish
• Apricot jam gives a light fruity touch
• It slices clean, perfect for sharing

I also like how flexible it is. You can dress it up with chocolate chips or keep it plain. Either way, it works.

Mary Berry Chocolate Brownie Traybake Ingredients

For the Cake Batter

• 50 g cocoa powder – This is the star. It gives the brownie its deep, chocolatey base. Use plain cocoa, not hot chocolate mix.
• 6 tbsp boiling water – This “blooms” the cocoa. It wakes up the chocolate flavor and makes the batter smooth.
• 100 g unsalted butter (room temperature) – Soft butter mixes in easy and adds richness. Use unsalted so you control the salt level.
• 275 g caster sugar – Fine sugar dissolves better, giving a smoother texture. You can use regular granulated, but caster is best.
• 3 large eggs – They bind everything together and add structure. Use room temp eggs for a smoother batter.
• 1 tbsp milk – A splash of milk keeps the batter from being too dry and adds a bit of tenderness.
• 175 g self-raising flour – This flour has baking powder in it already, so it helps the brownie rise just enough without being cakey.
• 1 tsp baking powder – Extra lift. It makes sure the traybake has a little bit of air in it, so it’s not overly dense.

For the Chocolate Ganache Topping

• 100 g dark chocolate – The base of the ganache. Use good quality dark chocolate (around 70%) for the best flavor.
• 2 tbsp sunflower oil – This makes the ganache shiny and smooth. It helps it set nicely on top.
• 150 g icing sugar – Also called powdered sugar. It sweetens the ganache and thickens it up.
• ½ tsp vanilla extract – A little vanilla enhances the chocolate taste. Use pure extract for best results.
• 1–2 tbsp boiling water – You might not need this. It’s just to loosen the ganache if it gets too thick to spread.

For Finishing

• 3 tbsp apricot jam – This is the secret weapon. Warmed and brushed on, it adds a fruity zing that balances the dark chocolate.
• White chocolate chips (optional) – For pretty decoration on top. They melt a little and look cute.
• Milk chocolate chips (optional) – Same idea. Adds a different chocolate note and visual appeal.

How To Make Mary Berry Chocolate Brownie Traybake

Step 1: Prepare the Cocoa Base

Add the cocoa powder to a large mixing bowl and pour in the boiling water. Mix thoroughly until a smooth, lump-free paste forms. This step helps bloom the cocoa and intensify the chocolate flavor.

Step 2: Mix the Wet Ingredients

Add the room-temperature butter, caster sugar, eggs, and milk into the cocoa mixture. Whisk until combined. Ensure the butter is soft; if it is too cold, it will not incorporate properly and the mixture may look split or uneven.

Step 3: Incorporate the Dry Ingredients

Add the self-raising flour in two batches, whisking well after each addition to keep the batter smooth and manageable. Add the baking powder and continue mixing until a smooth, lump-free batter forms.

Step 4: Transfer to Tray

Pour the batter into a lined traybake tin. Gently shake the tray to level the mixture, then smooth the surface evenly using a palette knife.

Step 5: Bake

Place the tray in a preheated oven at 180°C (160°C fan) / 350°F and bake for approximately 30 minutes, or until the cake is fully set.

Step 6: Cool the Cake

Remove from the oven and leave the cake in the tray for about 10 minutes. Turn it out onto a wire rack and allow it to cool completely before adding any toppings.

Step 7: Make the Chocolate Ganache

Melt the dark chocolate using short bursts in the microwave (around 10 seconds at a time), stirring between each burst until smooth. Add the sunflower oil, icing sugar, and vanilla extract. Mix until fully combined. If the mixture feels too thick or dry, add a small amount of boiling water gradually until a smooth, spreadable consistency is achieved.

Step 8: Prepare the Apricot Glaze

Warm the apricot jam gently in the microwave or on the stovetop until loosened. Allow it to cool completely before using.

Step 9: Assemble the Traybake

Brush a thin, even layer of apricot jam over the cooled cake. Spread the chocolate ganache evenly over the top.

Step 10: Slice and Decorate

Cut the traybake into 12 equal pieces. Decorate with chocolate shavings, white chocolate chips, or milk chocolate chips as desired.

Recipe Tips for Perfect Mary Berry Chocolate Brownie Traybake

Always use soft butter for smooth mixing
Make sure your butter sits at room temperature before starting. Soft butter blends easily with sugar and eggs, helping you avoid lumps and get a smooth batter.

Mix cocoa and boiling water well
Stir the cocoa and hot water until fully smooth. This step removes dry lumps and deepens the chocolate taste, giving your traybake a richer and more even flavor.

Avoid overbaking the cake
Keep an eye on baking time. If you leave it too long, the texture becomes dry. The top should feel set but still soft when gently touched.

Let the cake cool fully before topping
Do not rush this step. If the cake is warm, the ganache will melt and slide. A fully cooled base helps the topping sit neatly and stay firm.

Add water slowly when making ganache
Pour boiling water in small amounts. Mixing too much at once can make the ganache too thin. Add little by little until you reach a smooth, spreadable texture.

Use a sharp knife for clean slices
A sharp knife gives neat edges when cutting. Wipe the blade between cuts for cleaner slices, especially when the ganache is soft and slightly sticky.

Line your tray properly to avoid sticking
Use baking paper that covers the base and sides of the tray. This makes it easier to lift the traybake out without breaking or sticking to the tin.

What to Serve

Vanilla Ice Cream – A scoop of vanilla ice cream melts slightly over the warm brownie traybake and creates a smooth, creamy bite. The cold and warm mix feels balanced, and it softens the rich chocolate without taking away its deep flavor.

Fresh Berries – Strawberries, raspberries, or blueberries bring a light, fresh contrast. Their slight tart taste cuts through the sweetness and keeps each bite from feeling heavy. You can serve them on the side or scatter them over the slices.

Hot Coffee – A cup of black coffee pairs well with the rich chocolate base. The mild bitterness of coffee helps balance the sweetness of the traybake, making each bite feel less dense and more enjoyable, especially after a meal or snack break.

Hot Tea – English breakfast tea or Earl Grey works nicely here. The warm tea adds a gentle contrast to the chocolate flavor and keeps the overall experience light. It’s a simple pairing that fits well for a relaxed afternoon serving.

Whipped Cream – Light whipped cream adds softness and a mild sweetness to each slice. It blends smoothly with the traybake without overpowering it, giving you a creamy layer that makes the dessert feel a bit more complete and satisfying.

How To Store Leftover Mary Berry Chocolate Brownie Traybake

At Room Temperature: Once the ganache is fully set, slice the traybake. Place the squares in a single layer in an airtight container. Put a piece of parchment paper between layers if you need to stack them. Store on the counter for up to 4 days. They actually get moister and more flavorful after a day.

In the Fridge: If your kitchen is warm, you can store the container in the fridge for up to a week. The brownie will firm up a bit. Let it come to room temp for 20 minutes before eating so the texture softens.

Freezing: Yes, you can freeze it! Wrap individual squares tightly in plastic wrap, then place them in a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. The ganache might get a little dull, but it’ll taste fine.

FAQs

1. Can I use a different size baking tin?
Yes, you can. A 20×30 cm (8×12 inch) tin is standard. If you use a smaller tin, like a 20×20 cm square, the brownie will be thicker. Start checking for doneness at 25 minutes and may need 5-10 minutes extra. In a larger tin, it’ll be thinner and bake faster—check at 25 minutes. Just adjust the time and watch it closely.

2. What if I don’t have self-raising flour?
No problem. Use 175 g of plain (all-purpose) flour plus 1½ teaspoons of baking powder. Sift them together in your bowl before adding to the wet ingredients. It works exactly the same.

3. Can I make this without the apricot jam?
You can skip it, but you’ll miss that special flavor contrast. The ganache alone is rich and sweet. The jam adds a fruity brightness that makes the whole thing more interesting. If you really don’t like apricot, use a different clear jam like raspberry or orange.

4. My batter looks curdled after adding eggs. Is it ruined?
Nope, it’s totally fine. When you add cold eggs to room-temperature butter and sugar, it can look separated. Just keep mixing. It will come together into a smooth, glossy batter once the flour is added. Don’t panic—it’s normal.

5. Why is my ganache grainy or lumpy?
You probably overheated the chocolate or got a drop of water in it. Chocolate hates water. Melt it slowly in short bursts, stirring constantly. If it seizes up (turns grainy), add a teaspoon of vegetable oil and stir vigorously—it might come back. If not, start over with fresh chocolate.

6. Can I use milk chocolate instead of dark for the ganache?
Sure, but it will be much sweeter and less rich. Milk chocolate ganache is softer and may not set as firmly. If you use milk chocolate, you might need to add a little less icing sugar. Taste as you go.

7. How do I know when the brownie is baked?
The top should be crackled and spring back when you gently press it. A skewer inserted into the center should come out with a few moist crumbs, not wet batter. It should feel firm but not hard. If the skewer comes out clean, it’s probably overdone.

8. Can I add nuts or chocolate chips to the batter?
Absolutely! Fold in 100 g of chopped nuts (walnuts, pecans) or chocolate chips (dark, milk, white) after you mix in the flour. Just don’t overmix. It adds great texture and flavor.

9. My ganache is too thick to spread. What now?
Add boiling water, one teaspoon at a time, stirring well after each addition. It should become a smooth, glossy, spreadable paste. Be careful—too much water will make it runny and it won’t set properly on the cake.

10. Can I make this ahead of time for an event?
Yes, this is a great make-ahead dessert. Bake the cake, cool it, and wrap it tightly in plastic wrap. Store at room temperature for up to 2 days. On the day of your event, make the jam glaze and ganache fresh, then assemble and slice. It will taste like you just baked it.

I’ve made this Mary Berry Chocolate Brownie Traybake Recipe more times than I can count, and it never lets me down. It’s simple, rich, and just feels right every time you take a bite. I like how easy it is to put together, even on a busy day.

Give it a try in your own kitchen. I think you’ll enjoy both the baking and the eating part. When you do, share how it turned out for you.