Delia Smith​ Chocolate Brownies Recipe

These fudgy Delia Smith chocolate brownies are made with 70% dark chocolate, block butter, eggs and toasted nuts. Baked in a heavy carbon steel brownie tin, each square is dense and chewy with a thin crackly crust on top. This recipe makes 12 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 because they set perfectly as they cool.

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

What You’ll Need

You will need a heavy carbon steel brownie tin for this recipe. A MasterClass traybake tin in the 20×26cm size gives the right depth for a fudgy centre without overbaking the edges.

A Pyrex heatproof glass bowl is ideal for melting the chocolate and butter over simmering water because it holds heat steadily without cracking. For mixing, a large Mason Cash stoneware bowl gives you plenty of room to fold the batter without spilling.

How to Make Chocolate Brownies

1. Preheat and prepare: Preheat your oven to 180°C (160°C fan, gas mark 4). Grease and line a 20×26cm oblong tin.
2. Melt the chocolate and butter: Place the broken chocolate and butter into a Pyrex heatproof glass 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.
3. Whisk the eggs and sugar: In a large Mason Cash mixing 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.
4. Combine the mixtures: Gently stir the egg mixture into the melted chocolate until it is all one colour.
5. Add the dry ingredients: Sift in the flour, baking powder and salt. Add the nuts if using. Fold everything together until just combined.
6. Bake: Pour the batter into the prepared tin and spread evenly. Bake near the centre of the oven for 30 minutes.
7. Cool and cut: The brownies are ready when the centre feels springy. Let them cool completely in the tin before cutting into 12 squares.

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 Fibre: 2g
• Sugars: 24g
• Protein: 5g

Frequently Asked Questions