James Martin Double Chocolate Brownies

There’s this unmistakable moment—when the smell of dark chocolate and butter seeps out of the oven and you can’t help but hover near the door like a sugar-starved moth. That’s the moment I live for. These James Martin double chocolate brownies aren’t fancy or fiddly, but good grief, they’re dangerously decadent. Deeply chocolatey, slightly gooey in the middle, and just crisp enough on the top to give you that brownie “snap.”

I first made these on a moody, grey Tuesday. I was supposed to be cleaning. Instead, I melted chocolate and licked the spoon like it was therapy. And maybe it was. There’s just something soul-soothing about whisking sugar and eggs together until they’re thick and pale. It’s five minutes of calm. Then you stir in a river of melted chocolate, and—look, I’m rambling. Let’s just make brownies, shall we?

Why You’ll Love It

• They’re ridiculously fudgy. The good kind. Dense, chewy, rich.
• Crowd-pleaser every time. Office? Potluck? Broken heart? Covered.
• One bowl (ish). Less mess, more chocolate.
• White chocolate chunks. They melt into surprise pockets of joy.
• Freezer-friendly. You could save some for later. (You won’t.)
• Works warm or chilled. Honestly, they’re stunning both ways.

Ingredients

• 375g unsalted butter
• 375g dark chocolate (the good stuff – 70% cocoa if you can swing it)
• 6 free-range eggs
• 350g caster sugar
• 1 tbsp vanilla extract
• 225g plain flour
• 1 tsp salt
• 2 tsp icing sugar (optional, for dusting)
• A couple of handfuls of white chocolate chips (optional but… why not?)

How to Make It

Melt the love together:

In a heatproof bowl over gently simmering water, melt the butter and dark chocolate until glossy and smooth. Don’t rush it—slow melting = silky batter. Set aside to cool slightly.

Whip up the fluff:

In a large mixing bowl, whisk together the eggs, sugar, and vanilla until pale and fluffy. You want soft ribbons when you lift the whisk—takes about 3–5 minutes.

Mix the magic:

Pour the cooled chocolate mixture into the eggs and gently fold together. It’s thick, dark, and already smells like a hug.

Add the dry stuff:

Sift the flour and salt directly into the mix. Fold gently—no over-mixing, please! Stir in those cheeky white choc chips if you’re using them.

Bake the bliss:

Pour the batter into a lined 33x23cm (13x9in) baking tin. Smooth the top and bake at 180°C (160°C fan) for about 25 minutes. You want a slight jiggle in the middle—that means fudgy heaven awaits.

Cool, slice, and (maybe) share:

Let the tray cool just enough so you don’t burn your fingers. Dust with icing sugar if you fancy, then slice into squares. Or triangles. Or just go in with a spoon—we don’t judge.

Common Mistakes and How to Dodge Them

Brownies too cakey?
You probably overbaked them. Stop baking when the edges are set and the middle just jiggles.

They’re too gooey to cut!
Let them cool completely (or refrigerate for clean squares). Or embrace the mess. Gooey is good.

Chocolate seized while melting?
Heat was too high or water got in. Always melt low and slow, and keep water out of the bowl.

Too sweet for your taste?
Use darker chocolate next time (85% cocoa). You can also reduce the sugar slightly, though they’ll be less chewy.

Storage and Reheating

• Room temp: Keep in an airtight tin for 3–4 days (if they last that long).
• Fridge: Store chilled for a firmer texture.
• Freezer: Wrap tightly and freeze for up to 3 months. Defrost on the counter or microwave for 20–30 seconds.
• To reheat: Warm in the oven at 160°C for 10–12 minutes or in the microwave until just melty.

Frequently Asked Questions

Can I use milk chocolate instead of dark?
You can, but they’ll be sweeter and less rich. I’d go half-and-half at most.

How do I know when brownies are done?
Insert a toothpick in the middle—it should come out with a few moist crumbs, not clean.

Can I add nuts or fruit?
Absolutely! Chopped pecans, walnuts, or raspberries are all dreamy additions.

Can I make them gluten-free?
Swap the flour for a GF blend and add a teaspoon of xanthan gum if your mix doesn’t include it.

Nutrition Facts (Per Serving)

• Calories: 410
• Fat: 24g
• Saturated Fat: 7g
• Carbs: 46g
• Sugar: 30g
• Fiber: 3g
• Protein: 6g
• Sodium: 75mg

Try More James Martin Recipes:

• James Martin Raspberry Trifle
• James Martin Chocolate Mousse
• James Martin Apple Crumble