These James Martin chocolate brownies are rich, deeply chocolatey, and beautifully fudgy in the middle with a delicate crust on top. They are straightforward to make, even for beginners, and rely on good-quality chocolate for the best flavour. Expect intense cocoa notes, a soft centre, and just enough structure to slice cleanly. From start to finish, they take around 50 minutes.
Ingredients
For the brownies
- 200g dark chocolate (70%), chopped
- 200g unsalted butter
- 250g caster sugar
- 4 large eggs
- 100g plain flour
- 50g cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
For the tin
- Butter, for greasing
- Baking parchment
How to Make James Martin Chocolate Brownies
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a rectangular traybake tin, leaving parchment overhanging the sides for easy lifting.
- Melt the chocolate: Place the chopped chocolate and butter in a heatproof bowl over a pan of gently simmering water. Stir occasionally until smooth, then remove from the heat and leave to cool slightly.
- Mix the eggs and sugar: In a large bowl, whisk the eggs and caster sugar until pale and slightly thickened. This helps create the delicate crust on top.
- Combine the mixtures: Pour the melted chocolate into the egg mixture. Add the vanilla extract and stir until fully combined.
- Fold in dry ingredients: Sift the flour, cocoa powder, and salt into the bowl. Fold gently using a spatula until just combined and smooth.
- Bake: Pour the batter into the prepared tin and level the surface. Bake for 25 to 30 minutes, until the top is set and lightly cracked but the centre remains soft.
- Cool and slice: Leave the brownies to cool completely in the tin. Lift out using the parchment and cut into neat squares.
Tips
How do I keep brownies fudgy?
Remove them from the oven while the centre still feels soft. They continue to set as they cool, giving that classic fudgy texture.
Can I make them more chocolatey?
Use chocolate with at least 70 percent cocoa solids and avoid reducing the cocoa powder.
Why did my brownies turn cakey?
Overbaking or overmixing can add too much air. Fold gently and watch the baking time closely.
Serving Suggestions
- Serve warm with vanilla ice cream
- Dust lightly with icing sugar
- Add fresh berries on the side
Storage
Room temperature
Store in an airtight container for up to 3 days. Keep them away from direct heat.
Refrigerator
They will keep for up to 5 days in the fridge. Bring to room temperature before serving for best texture.
Freezing
Wrap individual slices tightly and freeze for up to 3 months. Defrost at room temperature.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 38g
- Protein: 6g
- Fat: 28g
- Saturated fat: 16g
- Sodium: 120mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I bake this as a loaf instead?
Yes, pour the mixture into a lined loaf tin and bake for slightly longer. Check regularly to avoid overbaking.
What size traybake tin works best?
A tin around 23 x 30cm gives the ideal depth and even baking.
Can I add nuts or chocolate chips?
Yes, fold in up to 100g of nuts or chocolate chips before baking.
How do I know when brownies are done?
The top should be set with a slight wobble in the centre. A skewer should come out with moist crumbs, not wet batter.
James Martin Chocolate Brownies
Course: DessertCuisine: BritishDifficulty: Easy12
squares15
minutes30
minutes50
minutes420
kcal45
minutesRich and fudgy James Martin chocolate brownies with a crisp top and soft, indulgent centre. A simple traybake perfect for dessert or afternoon baking.
Ingredients
200g dark chocolate (70%), chopped
200g unsalted butter
250g caster sugar
4 large eggs
100g plain flour
50g cocoa powder
1 tsp vanilla extract
Pinch of salt
Butter and baking parchment, for lining
Directions
- Preheat the oven to 180°C (160°C fan) and line a rectangular traybake tin with baking parchment.
- Melt the chocolate and butter together gently over a saucepan of barely simmering water.
- Whisk the sugar and eggs until pale and slightly thickened.
- Stir the melted chocolate mixture into the eggs, followed by vanilla extract.
- Sift in the flour, cocoa powder, and salt, then fold gently until just combined.
- Pour into the prepared tin and level the surface.
- Bake for 25 to 30 minutes until the top is set but the centre still feels soft.
- Cool completely in the tin before slicing into squares.
Notes
- Do not overbake if you want a fudgy centre.
- Use good-quality dark chocolate for the best flavour.
- Brownies firm up as they cool.
