James Martin Chocolate Brownies are the ultimate treat for chocolate lovers, featuring a dense, fudgy center and a perfectly crisp, paper-thin crust. Made with high-quality dark chocolate and plenty of butter, this recipe strikes the perfect balance between a cake and a truffle, avoiding the common pitfall of being too dry or cakey. They are incredibly versatile, serving as a delicious afternoon snack or a warm, gooey dessert when paired with ice cream.
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Why You Will Love Chocolate Brownies Recipe:
- Fudgy Texture: The high ratio of fat (butter and chocolate) to flour ensures these brownies remain moist, dense, and chewy rather than dry and airy.
- Rich Flavor: Using 70% cocoa solid chocolate provides a deep, intense chocolate hit that isn’t overly sweet, making them sophisticated enough for adults.
- Simple Method: This is a classic “melt and mix” recipe that requires no fancy equipment—just a saucepan and a bowl.
- Versatile: You can easily customize them by adding white chocolate chunks, nuts (like walnuts or pecans), or even dried fruit to the batter.
- Freezer Friendly: They freeze exceptionally well, meaning you can always have a stash of homemade treats ready for unexpected guests.
James Martin Chocolate Brownies Ingredients
- 250g unsalted butter
- 250g good quality dark chocolate (70% cocoa solids), broken into pieces
- 300g golden caster sugar (or regular caster sugar)
- 3 large eggs
- 1 tsp vanilla extract
- 60g plain flour
- 1 tsp baking powder
- 40g cocoa powder
- Optional: 100g chopped walnuts, pecans, or chocolate chips
How To Make James Martin Chocolate Brownies
- Preheat and Prep: Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) square baking tin with parchment paper, leaving a little overhang to help lift the brownies out later.
- Melt Chocolate and Butter: Place the 250g of butter and 250g of dark chocolate into a heatproof bowl set over a pan of simmering water (bain-marie). Ensure the bowl does not touch the water. Stir occasionally until melted and smooth. Remove from heat and let cool slightly.
- Whisk Eggs and Sugar: In a separate large bowl, whisk the 3 eggs and 300g of sugar together for 2 to 3 minutes using an electric whisk or strong hand whisk until the mixture is pale, thick, and mousse-like. (This creates the crinkly top).
- Combine: Pour the melted chocolate mixture into the egg mixture and fold gently until combined. Stir in the 1 tsp of vanilla extract.
- Add Dry Ingredients: Sift the 60g of flour, 1 tsp of baking powder, and 40g of cocoa powder into the bowl. Fold gently with a spatula until just combined. Do not overmix. Fold in any nuts or chips if using.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 25 to 30 minutes.
- Check Doneness: The top should be shiny and slightly cracked. A skewer inserted into the center should come out with damp crumbs attached (not wet batter, but not clean like a cake). If it is clean, they are overcooked.
- Cool: Let the brownies cool completely in the tin before cutting into squares. They will firm up as they cool.
Recipe Tips
- The Chill Factor: Brownies are much easier to slice neatly if you put the tin in the fridge for an hour after they have cooled to room temperature.
- Quality Counts: Since there are so few ingredients, use the best chocolate you can afford. Avoid “baking chocolate” with low cocoa butter content; look for 70% solids.
- Do Not Overbake: This is the golden rule. The brownies will continue to cook slightly in the hot tin after you take them out. It is better to underbake them than to end up with dry chocolate cake.
- The “Crinkle” Top: Whisking the eggs and sugar thoroughly (step 3) until pale is the secret to getting that professional, flaky crust on top.
What To Serve With Chocolate Brownies?
While Chocolate Brownies on their own with a coffee, these brownies transform into a restaurant-quality dessert when served warm. Pair them with a scoop of vanilla bean ice cream or a dollop of clotted cream. For a fruity contrast, serve with fresh raspberries or a berry coulis to cut through the richness of the chocolate. A drizzle of salted caramel sauce also works wonders.
How To Store Leftovers Chocolate Brownies?
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate: You can keep them in the fridge for up to 5 days if you prefer a chewier, firmer texture.
- Freeze: Wrap individual squares in cling film and freeze for up to 3 months. Thaw at room temperature for an hour before eating.
How To Reheat Leftovers Chocolate Brownies?
Important Tip: Be careful not to overheat them, as the high sugar/fat content can make them molten hot very quickly.
- Microwave: Place a brownie on a plate and heat on medium for 10 to 20 seconds. This will make it soft and gooey again, perfect for topping with ice cream.
- Oven: Wrap loosely in foil and warm at 150°C (300°F) for 5 minutes.
FAQs
You can, but it will make the Chocolate Brownies much sweeter. If you do, reduce the sugar in the recipe by 50g.
This is actually desirable for a fudgy Chocolate Brownies! It means they are dense and moist. However, if they are liquid raw, they needed 5 more minutes.
Yes, since there is very little flour (60g), you can easily swap it for a gluten-free flour blend or ground almonds without significantly changing the texture.
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Chocolate Brownies Nutrition Facts
Serving Size: 1 square (serves 12)
- Calories: 380 kcal
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 40mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 4g
James Martin Chocolate Brownies
Course: Breakfast, Dessert, SnacksCuisine: British, American12
servings20
minutes25
minutes380
kcalJames Martin’s ultimate fudgy chocolate brownies; rich dark chocolate, plenty of butter, and a perfectly crinkly top.
Ingredients
250g unsalted butter
250g good quality dark chocolate (70% cocoa solids), broken into pieces
300g golden caster sugar (or regular caster sugar)
3 large eggs
1 tsp vanilla extract
60g plain flour
1 tsp baking powder
40g cocoa powder
Optional: 100g chopped walnuts, pecans, or chocolate chips
Directions
- Preheat and Prep: Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) square baking tin with parchment paper, leaving a little overhang to help lift the brownies out later.
- Melt Chocolate and Butter: Place the 250g of butter and 250g of dark chocolate into a heatproof bowl set over a pan of simmering water (bain-marie). Ensure the bowl does not touch the water. Stir occasionally until melted and smooth. Remove from heat and let cool slightly.
- Whisk Eggs and Sugar: In a separate large bowl, whisk the 3 eggs and 300g of sugar together for 2 to 3 minutes using an electric whisk or strong hand whisk until the mixture is pale, thick, and mousse-like. (This creates the crinkly top).
- Combine: Pour the melted chocolate mixture into the egg mixture and fold gently until combined. Stir in the 1 tsp of vanilla extract.
- Add Dry Ingredients: Sift the 60g of flour, 1 tsp of baking powder, and 40g of cocoa powder into the bowl. Fold gently with a spatula until just combined. Do not overmix. Fold in any nuts or chips if using.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 25 to 30 minutes.
- Check Doneness: The top should be shiny and slightly cracked. A skewer inserted into the center should come out with damp crumbs attached (not wet batter, but not clean like a cake). If it is clean, they are overcooked.
- Cool: Let the brownies cool completely in the tin before cutting into squares. They will firm up as they cool.
Notes
- The Chill Factor: Brownies are much easier to slice neatly if you put the tin in the fridge for an hour after they have cooled to room temperature.
Quality Counts: Since there are so few ingredients, use the best chocolate you can afford. Avoid “baking chocolate” with low cocoa butter content; look for 70% solids.
Do Not Overbake: This is the golden rule. The brownies will continue to cook slightly in the hot tin after you take them out. It is better to underbake them than to end up with dry chocolate cake.
The “Crinkle” Top: Whisking the eggs and sugar thoroughly (step 3) until pale is the secret to getting that professional, flaky crust on top.
