James Martin Chocolate Brownies

These James Martin Chocolate Brownies are rich, indulgent, and beautifully fudgy in the centre with a delicate crackly top. They deliver deep chocolate flavour with just the right balance of sweetness and texture. This is a straightforward bake, perfect for both beginners and confident home bakers. From start to finish, you can have these brownies ready in under an hour.

Ingredients

For the Brownie Batter

200g dark chocolate (70% cocoa), broken into pieces
200g unsalted butter
250g caster sugar
3 large eggs
1 tsp vanilla extract
125g plain flour
30g cocoa powder
½ tsp salt
100g chocolate chips or chunks (optional)

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 20cm square baking tin with parchment, leaving an overhang for easy removal.
Melt the chocolate and butter: Place the dark chocolate and butter in a heatproof bowl over a pan of gently simmering water. Stir until smooth and melted, then remove from the heat and allow to cool slightly.
Mix the wet ingredients: In a large bowl, whisk the sugar and eggs together until pale and slightly thickened. Stir in the vanilla extract.
Combine mixtures: Pour the melted chocolate mixture into the egg mixture and fold together gently until smooth and glossy.
Add the dry ingredients: Sift in the flour, cocoa powder, and salt. Fold carefully until just combined, then stir in the chocolate chips if using.
Bake the brownies: Pour the mixture into the prepared tin and level the top. Bake for 25–30 minutes until the top is set but the centre still has a slight wobble.
Cool completely: Leave the brownies to cool in the tin before lifting out and cutting into squares. This helps achieve a fudgy texture.

Tips

How do I get fudgy brownies instead of cakey ones?

Do not overbake. Remove the brownies when the centre still looks slightly soft. Overbaking leads to a drier, cakier texture.

Can I use milk chocolate instead of dark chocolate?

You can, but the brownies will be much sweeter and less intense in flavour. Dark chocolate gives the best balance.

Why did my brownies sink in the middle?

This usually happens if they are underbaked or cooled too quickly. Allow them to cool gradually in the tin.

How do I cut brownies neatly?

Use a sharp knife and wipe it clean between cuts. Chilling the brownies slightly also helps achieve clean edges.

Serving Suggestions

Serve warm with vanilla ice cream
Dust lightly with icing sugar
Pair with fresh berries
Drizzle with chocolate or caramel sauce

Storage

Room Temperature

Store in an airtight container for up to 3 days. Keep in a cool, dry place.

Refrigerator

Refrigerate for up to 1 week. Allow to come to room temperature before serving for best texture.

Freezing

Freeze individually wrapped brownies for up to 3 months. Thaw at room temperature when ready to enjoy.

Nutrition

Calories: 320 kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Sodium: 120mg

Values are estimates and may vary depending on ingredients used.

FAQs

How do I know when brownies are done?

The top should be set and slightly crackly, while the centre remains soft. A skewer inserted should come out with a few moist crumbs.

Can I add nuts to this recipe?

Yes, chopped walnuts or pecans work very well. Stir them into the batter before baking.

Why are my brownies too dry?

This is usually due to overbaking. Check them a few minutes before the recommended time.

Can I double the recipe?

Yes, simply double the ingredients and bake in a larger tin. Adjust baking time slightly and check for doneness.