Anne Morgan These fudgy chocolate brownies are made with 70% dark chocolate, block butter, golden caster sugar, eggs and toasted nuts. The result is a dense and chewy square with a deep chocolate flavour and a thin crackly crust on top. This recipe makes 12 generous squares and takes about 45 minutes.
I have been making these for years and they are the one recipe I always get asked for. The trick is pulling them out while the centre still feels slightly soft, they set perfectly as they cool.
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Don’t Use the Wrong Tin
Delia is strict about the 20x26cm size. If your pan is too large, the brownies will turn into thin, dry biscuits. You need the exact depth for that fudgy center.
See the correct tin size »Chocolate Brownies Ingredients
- 125g dark chocolate (minimum 70% cocoa solids), broken up
- 175g block butter
- 3 large eggs
- 275g golden caster sugar
- 75g plain flour
- 1 level teaspoon baking powder
- 150g nuts (optional, such as toasted Brazil nuts or walnuts), roughly chopped
- ¼ teaspoon salt
How To Make Delia Smith Chocolate Brownies
- Preheat and prepare: Preheat your oven to 180°C (350°F, gas mark 4). Grease and line a 20×26cm (approx. 8×10 inch) oblong tin.
- Melt the chocolate and butter: Place the broken chocolate and butter into a heatproof bowl set over a pan of barely simmering water. Make sure the bowl does not touch the water. Let it melt slowly for 5–10 minutes, then remove from the heat.
- Whisk the eggs and sugar: In a separate large bowl, lightly whisk the eggs and golden caster sugar together. Do not over-whisk — you just want to combine them without adding too much air.
- Combine the mixtures: Gently stir the egg mixture into the melted chocolate until it is all one colour.
- Add the dry ingredients: Sift in the flour, baking powder and salt. Add the nuts if using. Fold everything together until just combined.
- Bake: Pour the batter into the prepared tin and spread evenly. Bake near the centre of the oven for 30 minutes.
- Cool and cut: The brownies are ready when the centre feels springy. Let them cool completely in the tin before cutting into 12 squares.
Non-Stick Traybake Tin (20x26cm)
“Geometry determines texture.” Using a standard square pan changes the cooking time and often leads to a cakey brownie. This tin guarantees the perfect depth.
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What Is the Secret to Fudgy Chocolate Brownies?
- Use 70% dark chocolate. This high cocoa percentage gives a deep flavour that is not overly sweet. Anything lower and the brownies will taste sugary rather than chocolatey.
- Melt gently over water. Set the bowl over barely simmering water and make sure it does not touch the surface. This prevents the chocolate from burning or seizing into a grainy mess.
- Do not over-whisk the eggs. You want to combine them with the sugar, nothing more. Too much air makes the brownies cakey instead of dense and fudgy.
- Pull them out early. Do not wait for a clean skewer like you would with a cake. The centre should feel springy but still slightly soft. They set as they cool.
- Let them cool completely in the tin. This is how they develop their final fudgy texture. Cutting them warm will give you a crumbly mess. If you prefer a fudgier, denser brownie with prunes and Armagnac, try Delia’s chocolate fudge brownies.
What Should You Serve on the Side?
These brownies are rich enough to eat on their own with a cup of coffee or a glass of cold milk. For a proper dessert, serve a warm square with a scoop of vanilla ice cream.
A dollop of whipped cream and a few fresh raspberries also work well. The sharpness of the fruit cuts through the dark chocolate.
How Long Do These Keep?
Brownies store well. Keep them in an airtight tin at room temperature for up to 4 days. They actually taste better on day two once the texture has fully set.
To freeze, wrap individual squares in cling film and place in a freezer bag. They keep for up to 3 months. Thaw at room temperature before serving.
Nutrition Facts
- Calories: 380 kcal
- Total Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 60mg
- Total Carbohydrate: 31g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 5g
Get the correct tin and never burn a brownie again.
Frequently Asked Questions
Do I have to use nuts?
No, the nuts are optional. Leave them out for a smooth brownie, or swap them for white or milk chocolate chunks for a double chocolate version.
Can I use milk chocolate instead of dark?
It is not recommended. This recipe needs 70% dark chocolate for its deep flavour. Milk chocolate has more sugar and less cocoa, making the brownies too sweet.
What if I don’t have the exact 20×26cm tin?
A 9×9 inch square tin works. A smaller deeper tin needs a few extra minutes. A larger thinner tin will cook faster, so check earlier.
Why did my brownies turn out cakey instead of fudgy?
Two common reasons. You over-whisked the eggs and added too much air, or you overbaked them. Pull them out when the centre is just springy, not dry.
Can I make these gluten-free?
Yes. Replace the 75g plain flour with the same amount of gluten-free plain flour. The result is very similar because brownies rely on chocolate and butter for structure, not flour.
What is the difference between Delia’s chocolate brownies and her American brownies?
This recipe uses four nuts and a higher ratio of chocolate to flour. Delia’s American brownies use a simpler method with just walnuts and more sugar, giving a sweeter, chewier result.
How does Delia’s brownie recipe compare to Mary Berry’s?
Mary Berry’s brownie is a tray bake with a slightly cakier texture. Delia’s version uses more chocolate per square and less flour, so the result is denser and fudgier.
Can I make these ahead of time?
Yes, brownies actually improve with a day of rest. Bake them, let them cool completely, and store in an airtight tin. They keep well for up to 4 days.
Can I add prunes or dried fruit?
Yes. Delia has a separate chocolate fudge brownies recipe that uses prunes soaked in Armagnac for a richer, more grown-up version.
Delia Smith Chocolate Brownies Recipe
Course: DessertCuisine: British12
servings15
minutes30
minutes380
kcalFudgy chocolate brownies made with 70% dark chocolate, block butter, golden caster sugar and toasted nuts. Dense, chewy and deeply chocolatey with a thin crackly crust.
Ingredients
125g dark chocolate (minimum 70% cocoa solids), broken up
175g block butter
3 large eggs
275g golden caster sugar
75g plain flour
1 level teaspoon baking powder
¼ teaspoon salt
150g nuts (optional, such as toasted Brazil nuts)
Directions
- Prep: Preheat oven to 180°C (350°F, gas mark 4). Grease and line a 20x26cm (8×10 inch) tin.
- Melt: Gently melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water (do not let the bowl touch the water). Remove from heat.
- Whisk: In a separate bowl, lightly whisk the eggs and sugar.
- Combine: Stir the egg mixture into the melted chocolate mixture.
- Add drys: Sift in the flour, baking powder, and salt. Fold in the nuts, if using.
- Bake: Pour the batter into the prepared tin. Bake for 30 minutes, or until the center feels springy.
- Cool: Let the brownies cool completely in the tin before cutting into 12 squares.
