Mary McCartney’s Brownies are a delicious and decadent treat that combines the rich flavor of dark chocolate with a moist, gooey center. Inspired by her British roots, these brownies were a hit with her school friends, introducing them to the wonderful world of American-style brownies. Easy to make and full of deep chocolate flavor, these brownies are perfect for any occasion, whether you’re hosting a party or just craving a sweet, homemade snack.
Why Everyone Will Love This Recipe
These brownies are the perfect balance of fudgy and cakey with a deep chocolate flavor that only comes from using quality dark chocolate (at least 70% cocoa solids). The plant-based butter gives them a rich, creamy texture, while the unrefined caster sugar adds a subtle depth of sweetness. With simple ingredients and a straightforward method, Mary McCartney’s brownies are ideal for both beginners and experienced bakers. They’re the perfect treat for anyone with a sweet tooth, and they’re sure to impress!
What Are Mary McCartney’s Brownies?
Mary McCartney’s brownies are a plant-based, easy-to-make dessert with a chewy, slightly gooey texture. Using high-quality dark chocolate, plant-based butter, and unrefined sugar, these brownies are both delicious and more wholesome than typical versions. The use of self-raising flour makes them rise just enough to be soft in the middle while maintaining that rich, fudgy consistency. Perfect for anyone who loves a good chocolatey treat!
Cooking Tips
- Use good-quality chocolate: Since chocolate is the star of this recipe, make sure to use a high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
- Don’t overbake: For moist, gooey brownies, make sure to remove them from the oven after 12–15 minutes. A toothpick inserted should come out with a few moist crumbs, not clean.
- Let them cool: While it’s tempting to dig in right away, letting the brownies cool slightly helps them set and makes them easier to cut.
- Flour the tin properly: Lightly flouring the baking tin ensures the brownies don’t stick and come out perfectly every time.
Frequently Asked Questions
Can I use regular butter instead of plant-based butter?
Yes, you can substitute regular butter for the plant-based variety. However, the recipe will no longer be plant-based if you do so.
Can I use a different type of chocolate?
While dark chocolate provides the best flavor for these brownies, you can experiment with milk chocolate for a sweeter, creamier taste. Just remember, milk chocolate will make the brownies sweeter, so adjust the sugar accordingly.
Can I make these brownies gluten-free?
Yes, you can substitute self-raising flour with a gluten-free flour blend. Ensure the blend includes a raising agent, or add 1/2 teaspoon of baking powder to achieve the same light texture.
Can I make these brownies ahead of time?
Absolutely! You can bake the brownies a day or two ahead of time. Just store them in an airtight container at room temperature. They will stay fresh and moist for up to 3 days.
How can I make these brownies sweeter?
If you prefer a sweeter brownie, you can increase the amount of sugar by 2 tablespoons. You can also use milk chocolate instead of dark chocolate for an even sweeter treat.
How to Store
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want them to stay fresher longer, you can refrigerate them for up to a week, though they are best served at room temperature for optimal flavor and texture.
How to Freeze
To freeze these brownies, cut them into squares and wrap them tightly in plastic wrap. Place them in a freezer-safe bag and store in the freezer for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature for 30 minutes before serving.
Ingredients
For the brownies:
- 100g plain dark chocolate (minimum 70% cocoa solids), broken into chunks
- 150g plant-based butter, room temperature (plus more for greasing the tin)
- 200g sugar, preferably unrefined caster sugar
- 2 large organic free-range eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (from one large lemon)
- 2 tablespoons lemon juice (from one large lemon)
- 2 ¾ cups all-purpose flour
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F). Butter and lightly flour a 9×9-inch non-stick baking tin.
- Melt the chocolate: Place the broken-up dark chocolate in a heatproof mixing bowl. Set the bowl over a pan of gently simmering water (about 5cm deep). Stir until the chocolate has melted, then remove from heat and allow it to cool slightly.
- Prepare the batter: In a separate mixing bowl, beat the plant-based butter until light and fluffy. Gradually add the sugar and continue to beat until fully combined. Add the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Mix until smooth.
- Combine the wet and dry ingredients: Gradually add the melted chocolate to the wet ingredients and stir to combine. In another bowl, whisk together the flour and a pinch of salt. Slowly fold the dry ingredients into the wet mixture until just combined.
- Bake the brownies: Pour the brownie batter into the prepared tin and spread it evenly. Bake for 12–15 minutes or until the top is firm and a toothpick inserted comes out with a few moist crumbs.
- Cool and serve: Let the brownies cool in the tin for 10 minutes, then turn them out onto a wire cooling rack. Cut them into squares and serve warm or at room temperature.
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