For The Best Gooey, Melty Brownies, Try Mary Berry's Sugar Tip - Tasting Table

"The secret to a gooey center is using light muscovado sugar, which has a rich flavor and high moisture content perfect for baking brownies."

"Berry skips the cocoa powder and instead relies on a considerable amount of chocolate to impart that deep chocolate flavor, resulting in fudgier brownies."

"Muscovado sugar is instantly recognizable for its dark color and sticky texture, traits that come from the naturally occurring cane molasses left in the sugar."

Mary Berry's brownie recipe emphasizes the use of light muscovado sugar for a gooey center. This minimally processed sugar contributes rich flavor and moisture. Berry's method involves melting chocolate with butter, adding muscovado sugar and eggs, and using minimal self-rising flour to ensure moistness. The recipe also includes vanilla and extra chocolate chips for added richness. Muscovado sugar, with its dark color and sticky texture, retains natural cane molasses, distinguishing it from refined brown sugar.

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