Name: Mary Berry Chocolate Brownie Traybake with Vanilla Bean Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: british
Ingredients: 100 g plain flour; 40 g cocoa powder; 1/2 tsp baking powder; a pinch salt; 100 g chopped walnuts; 185 g unsalted butter; 185 g dark chocolate (70% cocoa solids); 275 g caster sugar; 3 large eggs; 1 tsp vanilla extract (optional); 50 g chocolate chips (optional); vanilla bean ice cream (for serving)

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The Mary Berry Chocolate Brownie Traybake with Vanilla Bean Ice Cream is a dessert that captures timeless British baking charm with a touch of indulgence. Each bite delivers a balance of rich, velvety chocolate paired with the creamy sophistication of vanilla bean ice cream. The traybake’s nut-studded texture and glossy top make it stand out on any dessert table. Perfect for Christmas gatherings, weekend treats, or vegetarian-friendly dinner parties, this recipe embodies elegance and simplicity. In this article, you’ll discover its heartwarming story, a detailed ingredient list, step-by-step method, serving ideas, FAQs, and why it remains a cherished classic for all home bakers.

The Story Behind Mary Berry’s Chocolate Brownie Traybake

A Sweet Memory Worth Sharing

The first time I baked the Mary Berry Chocolate Brownie Traybake with Vanilla Bean Ice Cream, our kitchen was filled with the irresistible scent of melting chocolate and toasted nuts—a sign that something extraordinary was about to emerge from the oven. It was Christmas Eve, and family members gathered around the table, waiting eagerly as the traybake cooled just enough to slice. Warm, fudgy squares of the Mary Berry Chocolate Brownie Traybake with Vanilla Bean Ice Cream were plated with a generous scoop of slowly melting ice cream, creating a dreamy contrast of temperatures and textures.

That moment—silence followed by contented sighs—was pure magic. The combination of the velvety chocolate interior and the sweet aromatic vanilla bean ice cream felt like a celebration of comfort and sophistication. Since then, baking the Mary Berry Chocolate Brownie Traybake with Vanilla Bean Ice Cream has become a family tradition, signaling the start of joyful festivities. The rich aroma, the glossy top, and the unmistakable taste make it irresistible, whether enjoyed after a holiday feast or shared casually with coffee on a winter afternoon. Each time I prepare this Mary Berry Chocolate Brownie Traybake with Vanilla Bean Ice Cream, it reminds me why simple recipes, when made with love, can create the sweetest memories.

Mary Berry’s recipes have long been beloved for their accessibility and dependability. Home bakers trust her approach because it’s built on clear instructions, achievable steps, and consistent success. The Mary Berry Chocolate Brownie Traybake is no exception—it embodies her baking philosophy: simple ingredients transformed into something spectacular. The balance between a fudgy, almost molten center and the crisp bite of roasted nuts captures the perfect texture that brownie enthusiasts crave.

Why This Recipe Wins Every Time

What truly makes this dessert a winner is its versatility. It’s elegant enough for a Christmas dinner centerpiece yet quick enough to prepare for a casual weekend indulgence. The glossy top, deep cocoa hue, and fragrant notes of real chocolate show why the Mary Berry Chocolate Brownie Traybake remains a go-to recipe across generations. Paired with a scoop of vanilla bean ice cream, its richness softens into harmony, turning every serving into a picture-perfect sweet course. Whether served warm right out of the oven or cooled and cut into neat squares for a party platter, this dessert proves that with Mary Berry Recipes, success is always baked in.

Mary Berry Brownie Traybake Recipe

Ingredients You’ll Need

To achieve the perfect texture and balance of flavors, start with top-quality ingredients. The chocolate should be rich and dark, the butter unsalted, and the vanilla bean ice cream made from real vanilla for authentic flavor.

Dry Ingredients	Measurement	Wet Ingredients	Measurement
Plain flour	100 g (¾ cup)	Unsalted butter	185 g (¾ cup)
Cocoa powder	40 g (⅓ cup)	Dark chocolate (70% cocoa solids)	185 g (about 6½ oz)
Baking powder	½ tsp	Large eggs	3
Salt	A pinch	Caster sugar	275 g (1¼ cups)
Chopped nuts (walnuts or pecans)	100 g (¾ cup)	Vanilla bean ice cream (for serving)	As desired

Optional additions:

1 tsp vanilla extract for extra depth of flavor
50 g (¼ cup) chocolate chips for a gooier texture
A dusting of icing sugar or drizzle of melted white chocolate for decoration

Step-by-Step Preparation Method

Follow these straightforward steps and enjoy the satisfaction of baking a Mary Berry Chocolate Brownie Traybake with Vanilla Bean Ice Cream that’s crisp on the edges, soft in the middle, and rich all throughout.

Tools You’ll Need:

20 cm (8-inch) square baking tray
Mixing bowls (heatproof and standard)
Whisk or electric mixer
Spatula or wooden spoon
Sieve
Oven thermometer (optional)

Preheat and Prepare: Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line your baking tray with parchment paper with overhang for easy removal.
Melt Chocolate and Butter: Heat butter and chocolate over simmering water, stirring until glossy. Cool slightly.
Whisk Eggs and Sugar: Whisk eggs and sugar for 3–5 minutes until pale and thick. This gives the signature crackly top.
Combine the Mixtures: Fold the cooled chocolate mix into the egg base. Add vanilla extract if using.
Incorporate Dry Ingredients: Sift flour, cocoa, baking powder, and salt into the bowl. Fold gently. Add nuts or chips.
Bake to Perfection: Pour into tray and bake for 25–30 minutes until edges are set and center slightly wobbly. A few moist crumbs on a skewer mean it’s done.
Cool and Portion: Cool fully in the tin before cutting into neat squares with a clean knife.
Serve with Vanilla Bean Ice Cream: Warm brownie pieces and top with a scoop of ice cream. Dust or drizzle to finish.

Pro Baker’s Tips:

Don’t overbake; brownies firm as they cool.
High-quality chocolate enhances flavor depth.
Cool fully for neat slices.
Adjust temperature if your oven runs hot.

Mastering this Mary Berry Brownie Traybake Recipe is simpler than it looks. When paired with luxurious vanilla bean ice cream, it transforms a humble chocolate bake into a dessert showstopper worthy of Mary Berry’s name.

Traybake with Vanilla Bean Ice Cream Serving Ideas

Best Ways to Serve and Enjoy

There’s something undeniably comforting about serving this traybake with vanilla bean ice cream while it’s still warm from the oven. The contrast between the hot, fudgy brownie and the cool, creamy scoop of real vanilla bean ice cream creates a dessert that feels indulgent yet balanced. For casual gatherings, serve generous squares straight from the tray. At Christmas dinners or parties, plate each portion with ice cream and drizzle with chocolate or caramel sauce.

For extra flair, dust with cocoa powder, icing sugar, or grated dark chocolate. Garnish with berries or toasted nuts, or add mint for festive charm.

Dietary Substitutions:

Gluten-Free: Use a gluten-free flour mix for the same fudgy results.
Nut-Free: Replace nuts with chocolate chips or dried fruit.
Dairy-Free: Swap dairy products for plant-based alternatives.

Whichever version you choose, the traybake with vanilla bean ice cream remains an instant hit—proof that simple ingredients baked with care deliver pure luxury.

Storage and Make-Ahead Tips

The Mary Berry Chocolate Brownie Traybake with Vanilla Bean Ice Cream stores beautifully, making it convenient for busy celebrations. Keep cooled squares airtight for 3 days at room temperature or up to a week in the fridge.

Freezing: Wrap squares and freeze up to 3 months. Thaw at room temperature or reheat for a few seconds to restore fudginess.

Reheating: Warm covered with foil at 150°C (300°F) for 5–7 minutes to regain soft texture while keeping the crust glossy.

Travel Tip: This traybake travels well. Slice before serving, transport in the tray, and serve with chilled ice cream for effortless impressing. With these Traybake with Vanilla Bean Ice Cream Serving Ideas, it becomes a centerpiece of warmth and togetherness.

Mary Berry Brownie Traybake FAQs and Conclusion

FAQs

Can I use milk chocolate instead of dark?
Yes, though the flavor will be sweeter. A half-dark, half-milk mix keeps a balanced taste while preserving the brownie’s texture.

How do I know when brownies are baked perfectly?
They’re ready when the edges are firm and the center slightly soft. A skewer with moist crumbs—not batter—signals perfection.

Can I make the batter ahead of time?
Yes, refrigerate up to a day ahead, bring to room temperature, then bake. The baked brownies also freeze and reheat beautifully.

What’s the best substitute if I don’t have vanilla bean ice cream?
Use premium vanilla, salted caramel, or coffee ice cream. Custard or lightly whipped cream works too.

How can I make this recipe vegetarian-friendly?
It’s already vegetarian—just check labels for additives. For vegan versions, use flax eggs and dairy-free butter and ice cream.

Conclusion

Few desserts capture classic British charm like the Mary Berry Chocolate Brownie Traybake with Vanilla Bean Ice Cream. It’s rich yet simple, elegant yet homely. The combination of fudgy chocolate, nutty crunch, and silky vanilla ice cream is irresistible. Mary Berry’s straightforward techniques guarantee success every time.

Ideal for Christmas dinners, tea parties, or indulgent weekends, this traybake fills homes with warmth and flavor. The alluring scent, glossy finish, and gentle sweetness represent the very best of Mary Berry Recipes—approachable, timeless, and always delicious.

Bake it once, and the Chocolate Brownie Traybake will become part of your family’s story. Serve warm squares with melting vanilla ice cream, and watch joy unfold—proof that a simple recipe can bring comfort, elegance, and happiness to every table.