James Martin Chocolate Brownies​

These James Martin chocolate brownies are everything I want from a proper homemade brownie: a shiny, crackly top, a rich chocolate hit, and a centre that stays fudgy without feeling underbaked. They are straightforward for beginners, but the results taste like you have really paid attention to the details. Expect bold dark chocolate flavour, a buttery bite, and neat slices once cooled. Total time is about 55 minutes, plus cooling time for clean cuts.

What Are James Martin Chocolate Brownies?

Think of these as classic British-style brownies: deeply chocolatey, properly buttery, and baked just long enough to set the edges while keeping the middle fudgy. The crackly top comes from whisking the eggs and sugar until glossy, then folding everything together gently so the batter stays thick and chocolate-forward. They are simple to make in one bowl after melting the chocolate, and they slice beautifully once cooled.

Ingredients

For the brownie batter

• 200g unsalted butter, plus a little extra for greasing
• 200g dark chocolate (70% cocoa), chopped
• 250g caster sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 100g plain flour
• 30g cocoa powder
• 1/2 tsp fine salt
• 1/2 tsp espresso powder (optional, but excellent for boosting chocolate flavour)

Optional mix-ins and finish

• 100g walnuts or pecans, roughly chopped
• Flaky sea salt, for sprinkling

For the tin

• Baking parchment

How to Make James Martin Chocolate Brownies

Oven and tin preparation

• Prepare the oven: Preheat the oven to 180°C or 160°C fan (350°F). Place a shelf in the middle so the brownies bake evenly.
• Line the tin: Grease a 20cm (8-inch) square tin, then line with baking parchment, leaving an overhang so you can lift the brownies out later.

Mixing the brownie batter

• Melt chocolate and butter: Melt the butter and dark chocolate together gently, stirring until smooth. Let it sit for 5 minutes so it is warm, not piping hot.
• Whisk eggs and sugar: In a large bowl, whisk the eggs and caster sugar for 1 to 2 minutes until the mixture looks glossy and slightly thickened. Whisk in the vanilla.
• Combine: Pour the warm chocolate mixture into the eggs and sugar, then whisk briefly just until combined.
• Fold in the dry ingredients: Sift in the flour, cocoa powder, salt, and espresso powder (if using). Fold gently until you can no longer see dry streaks. Fold in the nuts if you are using them.

Baking

• Fill the tin: Scrape the batter into the lined tin and level the top with a spatula.
• Bake: Bake for 22 to 28 minutes. The top should be set and crackly, the edges should look firm, and the centre should still have a slight wobble when you gently shake the tin.

Cooling and slicing

• Cool completely: Let the brownies cool in the tin. This is what sets the fudgy centre so you get clean slices.
• Lift and cut: Use the parchment overhang to lift out the slab. Slice into 16 squares. For the neatest edges, wipe a sharp knife clean between cuts and warm the blade under hot water, then dry it.

Finishing

• Add a final touch: Sprinkle with flaky sea salt if you like a sweet and salty brownie. Serve as-is, or warm slightly and add ice cream.

Tips

Why did my brownies turn out cakey instead of fudgy?

Cakey brownies usually come from either too much flour or too long in the oven. Weigh the flour if you can, and start checking at 22 minutes. If the centre has no wobble at all, they are likely heading towards cakey.

How do I get that shiny, crackly brownie top?

Whisk the eggs and sugar until glossy and slightly thicker, then avoid overmixing once the flour goes in. That quick whisking step helps create the paper-thin crust on top.

How do I know when brownies are baked properly?

Look for set edges, a crackled top, and a centre that still wobbles slightly. A skewer test is not perfect for brownies, but if you try it, aim for moist crumbs, not wet batter and not completely clean.

Why are my brownies dry around the edges?

Most often it is overbaking or using a smaller tin, which makes the batter deeper and changes the bake time. Stick to a 20cm square tin and bake on the middle shelf. If your oven runs hot, reduce the temperature by 10°C and bake a touch longer.

Serving Suggestions

• Serve slightly warm with vanilla ice cream or clotted cream.
• Dust with cocoa powder or icing sugar for a simple finish.
• Add fresh raspberries or strawberries for a bright contrast.
• Drizzle with warm chocolate sauce for a dessert-style plate.

Storage

Room temperature

Store brownies in an airtight container for up to 4 days. If your kitchen is warm, keep them in the coolest spot so the chocolate stays pleasantly firm.

Refrigerator

Refrigerate for up to 7 days in a sealed container. Brownies firm up in the fridge, so let them sit at room temperature for 20 to 30 minutes before serving for the best texture.

Freezing

Freeze sliced brownies for up to 3 months. Wrap individual pieces in baking parchment, then place in a freezer bag or airtight container. Defrost at room temperature for 1 to 2 hours, or overnight in the fridge.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 33 g
• Protein: 5 g
• Fat: 20 g
• Saturated fat: 11 g
• Sodium: 90 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients used and portion size.

FAQs

James Martin Chocolate Brownies

Recipe by Home Chef Cooks

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

16

brownies

Prep time

15

minutes

Cooking time

25

minutes

Total time

55

minutes

Calories

320

kcal

40

minutes

Rich, fudgy James Martin-style chocolate brownies with a crackly top and deep dark chocolate flavour. Easy to make, reliable to bake, and perfect for neat slices once cooled.

Ingredients

• 200g unsalted butter (plus extra for greasing)

• 200g dark chocolate (70% cocoa), chopped

• 250g caster sugar

• 4 large eggs, at room temperature

• 1 tsp vanilla extract

• 100g plain flour

• 30g cocoa powder

• 1/2 tsp fine salt

• 1/2 tsp espresso powder (optional, boosts chocolate flavour)

• 100g walnuts or pecans, roughly chopped (optional)

• Flaky sea salt, to finish (optional)

• Baking parchment, for lining the tin

Directions

• Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 20cm (8-inch) square tin with baking parchment.
• Melt the butter and dark chocolate together gently (microwave in short bursts or use a heatproof bowl over a pan of simmering water). Stir until smooth, then set aside for 5 minutes.
• In a large bowl, whisk the eggs and caster sugar for 1 to 2 minutes until slightly thickened and glossy. Whisk in the vanilla.
• Pour in the warm melted chocolate mixture and whisk briefly until combined.
• Sift in the flour, cocoa powder, salt, and espresso powder (if using). Fold gently until you see no dry streaks. Fold in nuts if using.
• Pour into the tin, level the top, and bake for 22 to 28 minutes. The top should look set and crackly, and the centre should still have a slight wobble.
• Cool completely in the tin, then lift out using the parchment. Slice with a warm knife for clean edges. Finish with flaky sea salt if you like.

Notes

• For fudgy brownies, err on the side of underbaking. The centre should be soft but not liquid.
• Cool fully before slicing. Warm brownies are delicious, but they will not cut neatly.
• Use good-quality dark chocolate. It carries most of the flavour in this recipe.