Jamie’s chocolate brownies, famously known as the “Bloomin’ Brilliant Brownies,” are everything you want in a dessert: rich, indulgent, and ridiculously easy to make. As someone who loves baking but doesn’t always have the patience for complicated recipes, this one is a total game-changer. Packed with dark chocolate and a hint of optional surprises like sour cherries or nuts, it’s no wonder that food enthusiasts (like myself!) swear by this recipe.
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How to make Jamie Oliver’s Chocolate Brownies
Jamie Oliver’s chocolate brownies are rich, gooey baked dessert bars made with lots of dark chocolate, butter, eggs, sugar, cocoa powder, and a small amount of flour. They’re known for having a crisp, crackly top and a soft, fudgy center.
Ingredients
For a standard batch, you’ll need the following:
Core Ingredients
- 250g unsalted butter
- 200g dark chocolate (70%)
- 80g cocoa powder
- 65g plain flour
- 1 tsp baking powder
- 250g golden caster sugar
- 4 large free-range eggs
Optional Add-Ins
- 50g chopped nuts (like pecans or walnuts) – Adds crunch and texture.
- 75g dried sour cherries – A tangy twist that pairs beautifully with dark chocolate.
Instructions
- Preheat the oven to 180°C/350°F (or Gas Mark 4) to ensure consistent baking. Line a rectangular brownie tin (approximately 30cm x 20cm) with parchment paper.
- Place the butter and dark chocolate in a heatproof bowl and set it over a pan of gently simmering water (double boiler setup). Stir until melted and combined. Remove from the heat and let it cool slightly.
- In a separate bowl, sift together the cocoa powder, flour, and baking powder. This step ensures a lump-free mixture, helping the brownies bake evenly.
- In another mixing bowl, crack the eggs and add the golden caster sugar. Whisk vigorously until the mixture becomes pale and fluffy. This aeration is key to giving the brownies their slightly lifted texture.
- Gradually fold the melted chocolate mixture into the whisked eggs and sugar using a spatula. Once combined, gently add the sifted dry ingredients and fold until you achieve a smooth batter. If using nuts or dried cherries, add them at this stage.
- Pour the brownie batter into the prepared baking tin, spreading it evenly. Bake in the preheated oven for 20–25 minutes. You want the brownies to be slightly wobbly in the center but set at the edges. Avoid overbaking to maintain the gooey texture.
- Let the brownies cool completely in the tin before slicing into squares. Cooling helps them firm up while retaining their gooey middle.
Jamie’s Tips for Perfect Brownies
- Opt for a premium 70% cocoa dark chocolate for the richest flavor.
- Insert a toothpick into the center of the brownies. If it comes out with slightly sticky crumbs, they’re done! A clean toothpick means you’ve overbaked them.
- Experiment with flavors! Adding orange zest, a pinch of sea salt, or even a dash of cinnamon can elevate your brownies.
- It might be tempting to dig in immediately, but letting the brownies cool ensures they set properly and makes them easier to slice.
- Store leftover Jamie Oliver’s Chocolate Brownies in an airtight container at room temperature for up to 3 days. For a longer shelf life, refrigerate and warm gently before serving.
What to serve with
Jamie Oliver’s Chocolate Brownies are a decadent dessert that steals the show on its own. However, pairing them with complementary sides can elevate the experience even further.
1. Fresh Fruits for a Pop of Freshness
Dark chocolate pairs beautifully with the natural sweetness and light acidity of fruits. Serving Jamie Oliver’s Chocolate Brownies with fresh fruit balances out their rich and gooey texture. Consider these options:
- Berries: Strawberries, raspberries, blackberries, or blueberries. Their tartness complements the dark chocolate beautifully.
- Citrus: Orange slices or segments bring refreshing acidity (you could even drizzle with a tiny bit of honey).
- Exotic Fruits: Kiwi, pomegranate seeds, or passion fruit can add unique flavors and textures.
- For presentation, try arranging the brownies on a platter alongside a colorful medley of sliced fruits.
2. Ice Cream – The Ultimate Classic
Nothing beats the combination of brownies and ice cream—the creamy, cold texture perfectly complements the warmth and fudginess of freshly baked brownies.
- Vanilla Ice Cream: A classic choice that lightens the heavy richness of the chocolate.
- Salted Caramel Ice Cream: Adds a luxurious layer to the dessert experience.
- Mint Chocolate Chip: Refreshing and pairs wonderfully with the depth of dark chocolate.
- Cherry or Raspberry Ice Cream: If you included sour cherries in your brownies, these fruity ice creams will enhance that flavor twist.
Ingredients Substitutes
When making Jamie Oliver’s Chocolate Brownies, you may find yourself short on some of the listed ingredients, or you might need to modify the recipe to suit dietary preferences or restrictions.
1. Butter Substitutes
Butter is key to the richness and moist texture of brownies, but if you’re out of butter or need a dairy-free option, there are substitutes:
- Coconut Oil: Use a 1:1 ratio to replace butter. It adds a hint of tropical flavor, which pairs nicely with chocolate. Use refined coconut oil if you want a neutral taste.
- Neutral Oil (like vegetable, canola, or sunflower oil): Works well for achieving the same moist texture. Keep the ratio the same (1:1).
- Margarine: Also works as a direct replacement. Look for a dairy-free margarine for vegan brownies.
- Greek Yogurt: Use plain, full-fat Greek yogurt as a butter replacement (use ¾ cup yogurt for every 1 cup of butter). This reduces fat while adding creaminess.
- Mashed Avocado: Replace butter with an equal amount of mashed avocado. It adds richness with a slightly earthy taste.
- Applesauce or Banana (for low-fat brownies): Swap an equal amount of butter for mashed banana or unsweetened applesauce for a lighter option. Note that these will make the brownies denser and add fruity undertones.
2. Dark Chocolate Substitutes
The 70% dark chocolate in Jamie’s recipe is the star ingredient, but if you don’t have it, there are alternatives:
- Milk Chocolate: Use milk chocolate in the same quantity. Note that it will result in sweeter brownies, so you should reduce the sugar slightly.
- Semi-Sweet Chocolate Chips: These are a convenient option, but you may not get the same depth of flavor as 70% dark chocolate.
- Unsweetened Chocolate: Replace on a 1:1 basis, but increase the sugar in your recipe to make up for the lack of sweetness.
- Cocoa Powder and Butter: If you don’t have solid chocolate, mix 3 tablespoons cocoa powder + 1 tablespoon butter for every 30g of dark chocolate. Melt the mixture before using.
- Vegan/Dairy-Free Chocolate: For a plant-based twist, substitute with vegan chocolate bars or chips that have a high cocoa percentage.
3. Cocoa Powder Substitutes
Cocoa powder provides an additional layer of rich chocolate flavor. If you don’t have any, here are substitutes:
- More Dark Chocolate: Use melted dark chocolate as a replacement (substitute 30g dark chocolate for every 25g cocoa powder). Reduce the butter slightly to balance the extra fat.
- Hot Chocolate Powder: It’s a decent compromise, but it will make the brownies sweeter. Use slightly less sugar in the recipe.
- Carob Powder: A caffeine-free alternative to cocoa with a naturally sweet, earthy flavor. Replace cocoa powder in equal amounts.
4. Plain Flour Substitutes
Jamie’s recipe uses plain (all-purpose) flour as the base for the batter. For substitutions, keep texture and binding properties in mind:
- Self-Raising Flour: Replace plain flour with self-raising flour, but omit the baking powder from the recipe since self-raising flour already contains a rising agent.
- Gluten-Free Flour Blends: Perfect for gluten-free brownies. Choose a 1:1 gluten-free flour blend designed for baking.
- Almond Flour: A great gluten-free option that adds a slightly nutty flavor. Reduce the quantity slightly (use about 55g almond flour instead of 65g plain flour).
- Coconut Flour: Very absorbent, so use only ⅓ of the amount of plain flour (around 20g coconut flour for 65g plain flour). You may need to add an extra egg for moisture.
- Oat Flour: Another gluten-free alternative. Use the same quantity as plain flour, but the texture may be slightly denser.
- Whole Wheat Flour: Replace on a 1:1 basis for a more wholesome twist, although the texture might be slightly denser.
Final Thoughts
Jamie Oliver’s chocolate brownies are already an indulgent dessert, but pairing them with the right sides and toppings takes the experience to a whole new level.
More Recipes:
Ingredients
Core Ingredients
- 250g unsalted butter
- 200g dark chocolate (70%)
- 80g cocoa powder
- 65g plain flour
- 1 tsp baking powder
- 250g golden caster sugar
- 4 large free-range eggs
Optional Add-Ins
- 50g chopped nuts (like pecans or walnuts)
- 75g dried sour cherries
Instructions
- Preheat the oven to 180°C/350°F (or Gas Mark 4) to ensure consistent baking. Line a rectangular brownie tin (approximately 30cm x 20cm) with parchment paper.
- Place the butter and dark chocolate in a heatproof bowl and set it over a pan of gently simmering water (double boiler setup). Stir until melted and combined. Remove from the heat and let it cool slightly.
- In a separate bowl, sift together the cocoa powder, flour, and baking powder. This step ensures a lump-free mixture, helping the brownies bake evenly.
- In another mixing bowl, crack the eggs and add the golden caster sugar. Whisk vigorously until the mixture becomes pale and fluffy. This aeration is key to giving the brownies their slightly lifted texture.
- Gradually fold the melted chocolate mixture into the whisked eggs and sugar using a spatula. Once combined, gently add the sifted dry ingredients and fold until you achieve a smooth batter. If using nuts or dried cherries, add them at this stage.
- Pour the brownie batter into the prepared baking tin, spreading it evenly. Bake in the preheated oven for 20–25 minutes. You want the brownies to be slightly wobbly in the center but set at the edges. Avoid overbaking to maintain the gooey texture.
- Let the brownies cool completely in the
