This easy James Martin Double Chocolate Brownies recipe is a chocolate lover’s dream, combining rich dark chocolate with sweet chunks of white chocolate for the perfect balance. These quick, fudgy treats are great for any occasion, and use simple pantry staples. Serve warm for a gooey delight or sprinkle with icing sugar for an elegant finish.
Ingredients Needed
- 375g / 13oz unsalted butter
- 375g / 13oz dark chocolate (70% cocoa recommended)
- 6 free-range eggs
- 350g / 12oz caster sugar (superfine sugar)
- 1 tbsp vanilla extract
- 225g / 8oz plain flour (all-purpose flour)
- 1 tsp salt
- 250g / 9oz white chocolate, chopped
- 2 tsp icing sugar (powdered sugar), for decorating (optional)
How To Make Double Chocolate Brownies
- Preheat the oven: Heat to 180°C (170°C fan) / Gas 4 / 350°F.
- Prepare the tin: Line the base and sides of a 33x23x5.5cm (13x9x2in) baking tin with baking paper.
- Melt butter and dark chocolate: Place in a heatproof bowl over barely simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until melted.
- Mix eggs and sugar: In a separate bowl, whisk the eggs, caster sugar, and vanilla extract until combined.
- Combine mixtures: Allow the melted chocolate mixture to cool slightly, then whisk in the egg mixture.
- Fold in dry ingredients: Sift the flour and salt, then gently fold them into the chocolate mixture. Add the white chocolate pieces and stir until evenly distributed.
- Bake: Pour the batter into the prepared tin, spreading evenly. Bake for 25 minutes until set but slightly fudgy in the center.
- Cool and serve: Let the brownies cool slightly in the tin before cutting them into squares. Sprinkle with icing sugar if desired.
Recipe Tips
- Don’t overmix the batter: When adding the flour, fold it in gently to keep the brownies soft and fudgy. Overmixing can make them dense and chewy.
- Check doneness carefully: Bake until the edges are set, but the center is slightly wobbly. Overbaking will make the brownies dry.
- Cool before cutting: Let the brownies cool in the tin to firm up slightly; cutting too early can make them fall apart.
How To Store Leftovers?
- Refrigerate: Let any leftover brownies cool completely at room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: Let the brownies cool completely, then wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container. They will keep well in the freezer for up to 3 months. To thaw, let them sit at room temperature for about 2 hours before serving.
Nutrition Facts
Serving Size: 1 brownie (125g)
- Calories: 450
- Total Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 135mg
- Total Carbohydrate: 73g
- Dietary Fiber: 8g
- Sugars: 32g
- Protein: 6g
Try More James Martin Recipes:
- James Martin Chicken Veronique
- James Martin Lemon Syllabub
- James Martin Chocolate Cola Cake
- James Martin Sausage And Apple Casserole
James Martin Double Chocolate Brownies
Description
This easy James Martin Double Chocolate Brownies recipe is a chocolate lover’s dream, combining rich dark chocolate with sweet chunks of white chocolate for the perfect balance. These quick, fudgy treats are great for any occasion, and use simple pantry staples. Serve warm for a gooey delight or sprinkle with icing sugar for an elegant finish.
Ingredients
Instructions
- Preheat the oven: Heat to 180°C (170°C fan) / Gas 4 / 350°F.
- Prepare the tin: Line the base and sides of a 33x23x5.5cm (13x9x2in) baking tin with baking paper.
- Melt butter and dark chocolate: Place in a heatproof bowl over barely simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until melted.
- Mix eggs and sugar: In a separate bowl, whisk the eggs, caster sugar, and vanilla extract until combined.
- Combine mixtures: Allow the melted chocolate mixture to cool slightly, then whisk in the egg mixture.
- Fold in dry ingredients: Sift the flour and salt, then gently fold them into the chocolate mixture. Add the white chocolate pieces and stir until evenly distributed.
- Bake: Pour the batter into the prepared tin, spreading evenly. Bake for 25 minutes until set but slightly fudgy in the center.
- Cool and serve: Let the brownies cool slightly in the tin before cutting them into squares. Sprinkle with icing sugar if desired.
Notes
- Don’t overmix the batter: When adding the flour, fold it in gently to keep the brownies soft and fudgy. Overmixing can make them dense and chewy.
- Check doneness carefully: Bake until the edges are set, but the center is slightly wobbly. Overbaking will make the brownies dry.
- Cool before cutting: Let the brownies cool in the tin to firm up slightly; cutting too early can make them fall apart.
James Martin Double Chocolate Brownies