When it comes to indulgent homemade desserts, Jamie Oliver’s Easy Chocolate Brownies are the gold standard. With minimal ingredients and maximum flavor, these brownies strike the perfect balance between rich, dense, and deliciously gooey.
Featuring quality dark chocolate, a touch of cocoa, and the option to mix in sour cherries or nuts, this recipe embodies Jamie’s signature style: simple ingredients elevated to something extraordinary. Serve them warm with crème fraîche or yogurt for a rustic yet elegant dessert that everyone will love.
Why Everyone Will Love This Recipe
- Fudgy perfection: Soft and gooey in the middle with a slightly crisp top.
- Customizable: Add nuts or dried cherries for extra texture and flavor.
- Simple and quick: No mixer or complicated steps required.
- Versatile dessert: Ideal for birthdays, potlucks, or cozy nights in.
Ingredients
- 200 grams quality dark chocolate (70%)
- 250 grams unsalted butter
- (Optional) 75 grams dried sour cherries
- (Optional) 50 grams chopped nuts (such as walnuts or hazelnuts)
- 80 grams quality cocoa powder
- 65 grams plain flour
- 1 tsp baking powder
- 360 grams caster sugar
- 4 large free-range eggs
How to Make Jamie Oliver's Easy Chocolate Brownies
- Preheat your oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper and set aside.
- Snap the dark chocolate into a large heatproof bowl. Add the butter and place the bowl over a pan of simmering water (without letting the bowl touch the water). Stir gently until melted and smooth.
- If using, stir in the dried cherries and nuts at this stage for added richness.
- In a separate bowl, sift together the cocoa powder, flour, and baking powder. Stir in the caster sugar until well mixed.
- Pour the dry ingredients into the melted chocolate mixture. Stir well until everything is incorporated.
Beat the eggs in a small bowl, then add them to the mixture. Stir until the batter becomes silky and smooth. - Pour the brownie batter into the prepared tin and smooth the top. Bake for about 25 minutes.
Tip: Don’t overbake — the brownies should have a light crust on top but stay soft and fudgy in the middle. - Allow the brownies to cool completely in the tray before transferring them to a cutting board. Cut into generous squares.
- Serve with a dollop of crème fraîche or a spoonful of yogurt mixed with orange zest for a fresh twist.
How to Store
Keep in an airtight container for up to 3 days. For a firmer texture, store in the fridge for up to 5 days.
How to Freeze
Let the brownies cool completely, then wrap each square in parchment paper and foil. Store in an airtight container or freezer-safe bag for up to 3 months. Reheat in the oven for a few minutes to restore their fudgy texture.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
You can, but dark chocolate gives the brownies their signature richness. Milk chocolate will make them sweeter and less intense.
Why are my brownies too cakey?
You may have overbaked them or added too much flour. Bake just until the center is set but still slightly gooey.
Can I add mix-ins like caramel or peanut butter?
Absolutely! Swirl in caramel sauce or spoonfuls of peanut butter before baking for a decadent twist.
What’s the best way to get clean brownie slices?
Let the brownies cool completely, then use a sharp knife wiped clean between cuts.
How do I make these brownies extra fudgy?
Reduce the flour slightly (by about 10grams) and bake for a minute or two less for that ultra-rich texture.
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