Jamie Oliver Bloomin Brilliant Brownies

These brownies. God, these brownies. They’re not just good—they’re scandalously rich, like the kind of sweet that sneaks up on you and demands your full attention. You bite into one and there it is: the deep thump of dark chocolate, the sharp hit of cocoa, and then that soft, messy middle that almost makes you forget your name. I made them one afternoon while avoiding everything else in life. It was raining sideways and the kitchen smelled like the best kind of trouble. (inspired by Jamie Oliver)

Ingredients Needed

For the Brownie Batter:

• 200g dark chocolate, the serious kind (70%)
• 250g unsalted butter—yep, the full slab
• 80g cocoa powder, not that sweet hot chocolate stuff
• 65g plain flour, just enough to hold things together
• 1 tsp baking powder
• 360g caster sugar—don’t skimp
• 4 large eggs, room temp if you remember

If You’re Feeling Fancy:

• 75g dried sour cherries (adds a little chaos)
• 50g chopped nuts (walnuts, pecans… whatever’s knocking about)

How To Make Jamie Oliver Bloomin Brilliant Brownies

1. Start by switching the oven on to 180°C. You’ll forget if you don’t do it now. Line a 24cm square tin with paper. Let it hang over the sides like it’s lounging. That’s your brownie hammock.
2. Break up the chocolate. Don’t be gentle. Dump it into a big bowl with the butter and set it over simmering water. Don’t rush it—stir slowly, let it melt into something glossy and dark and dangerous. Add the cherries and nuts now if you’re into that kind of wild.
3. While that’s melting, sift your cocoa and flour into another bowl. Add baking powder and sugar, stir like you mean it. No precision here—just make sure nothing’s clumpy.
4. Pour the dry stuff into the glossy chocolate mix. Now pause. This is the part that smells amazing. Beat your eggs in a separate bowl (fork is fine), then fold them in gently. Like, really gently. You’re not making bread. The batter should be thick, like warm fudge.
5. Pour it into the tin. Lick the spoon. (You’re home. No one’s judging.) Smooth it out and slide it into the oven. 25 minutes. Maybe 30 if your oven’s a diva. You’re looking for barely set edges and a wobble in the middle. Trust the wobble.
6. Then comes the hard part—waiting. Let them cool right in the tin. I mean it. Walk away. Come back when they’re cold and your willpower’s failed. Lift them out and cut into uneven chunks. Serve with yoghurt, crème fraîche, or just your fingers. Maybe all three.

Why I Love This Recipe

I made these the first time when everything else felt kind of… off. One of those weeks. But something about melting that much chocolate and watching it swirl with butter—it felt like claiming a tiny piece of joy. My family destroyed the batch before dinner. Even the dog circled. They’re messy, unapologetic, and deeply satisfying.

Recipe Tips

• Use chocolate that tastes like something.
• None of that waxy, overly sweet nonsense.
• Pull them early. Slightly underbaked = magic.
• Cool fully, even if your hands are twitching to cut in.
• Line the tin like your life depends on it. Skip the cherries or nuts if you want. But… you’ll miss out.

How To Store This Jamie Oliver Bloomin Brilliant Brownies

• At Room Temperature: Keep them in a tin or a box or heck, under a bowl. They’re fine for 2–3 days. Doubt they’ll last that long.
• In the Fridge: They go a bit fudgier. Like a candy bar. Wrap them up and snack cold or warm.
• In the Freezer: Yes, freeze them. Just don’t forget they’re there. Wrap well, use within a month. They’re still brilliant after a thaw.
• Reheating: Microwave for a few seconds until just warm. Like a hug from the inside.

Let’s Answer a Few Questions! (FAQs)

Can I use milk chocolate instead of dark?
You can… but it’s like listening to vinyl on a Bluetooth speaker. It’ll work, just not the same vibe.

Skip the cherries?
Yep. Still works. But they add a bit of chaos I kinda like.

How do I know they’re done?
Edges set, middle jiggles slightly. And they smell like heaven.

Is Gluten-free?
Totally doable. Just swap in a GF blend you trust.

Is Vegan?
Not this version. But with some tweaks—sure. Plant butter and egg subs should do it.

Nutrition Facts (per piece-ish)

• Calories: 291
• Carbs: 28.3g
• Protein: 3.9g
• Fat: 18.4g
• Sugar: 24.6g
• Fibre: 1.6g
• Sodium: 0.2g

Try More Recipe:

• Jamie Oliver Mint Aero Ice Cream
• Jamie Oliver Date And Walnut Cake
• Jamie Oliver Gooseberry Crumble