Dark chocolate brownies

I decided to make some brownies this week. The motivation? I was going to spend an evening watching ‘Married At First Sight’ the current Austrialian version, with my friend. I thought it would been nice to sit down with something sweet and a cup of tea. I was not wrong! It was a perfect combination.

I have a James Martin, dessert recipe book that I don’t recall using that much. I took it off my bookshelf hoping that it would have a brownie recipe and it do not disappoint. I also usual had to adapt it to what I had in the house but it worked out well. Deep chocolately taste, just about the right about of goo/fudgeness in the centre. Perhaps a touch too dry on the outside but I think that could be remedied by baking it for 5 minutes less next time. Because there will be a next time, these are divine.


  • 350g dark chocolate, broken into small pieces
  • 250g unsalted butter
  • 3 eggs
  • 250g dark muscovado sugar (I used coconut sugar)
  • 100g plain flour (I used spelt flour)
  • 1 teaspoon baking powder


  • 1) Heat the oven to 170C/150C fan/gas 3. Then lightly grease a 22cm square cake tin.
  • 2) Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.
  • 3) Then whisk the eggs and the sugar together for two to three minutes until smooth and fluffy.
  • 4) Fold the chocolate mixture into the egg mixture.
  • 5) Sieve the flour and baking powder into the mixture and stir to mix. Pour the mixture into the cake tin.
  • 6) Place on the middle shelf of the oven and bake for 35 minutes until the surface is set. It’s cooked when it just starts to crack on top.
  • 7) Remove from the oven and allow to cool completely in the tin.
  • 8) Slice the cake into squares and store in a tin or container in the fridge.

Reference: James Martin ‘Desserts’ page 163

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