Delia Smith Chocolate Brownies Recipe

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The Delia Smith Chocolate Brownies Recipe is all about a rich chocolate flavour, a dense texture and a centre that remains soft rather than dry.

These brownies are made with dark chocolate, butter, eggs and a relatively small amount of flour, creating the deep, indulgent character expected from a proper homemade brownie.

This version has been carefully adjusted to make 16 servings. The ingredient quantities are scaled from the 14-serving version using the same proportions, so the balance of chocolate, butter, sugar and flour remains consistent.

The result is a tray of chocolate brownies with a rich interior, a slightly firmer top and plenty of room for variation. You can add toasted nuts for extra crunch or leave them out for a smooth, intensely chocolatey finish.

Ingredients for 16 Servings

This recipe makes approximately 16 brownie squares.

• 143g dark chocolate, with a minimum of 70% cocoa solids, broken into small pieces
• 200g block butter
• 3 large eggs plus approximately ½ a large beaten egg
• 314g golden caster sugar
• 86g plain flour
• 1⅛ teaspoons baking powder
• Just under ⅓ teaspoon salt
• 171g nuts, optional, such as toasted Brazil nuts, walnuts or a mixture of nuts

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For Delia Smith Chocolate Nut Brownies, Brazil nuts are a particularly interesting option because of their rich, creamy texture and distinctive flavour.

Walnuts are another excellent choice. Their slightly earthy character works well with dark chocolate.

You can also use:

• Pecans
• Hazelnuts
• Almonds
• A mixture of different nuts

Roughly chopped nuts are usually preferable to very finely chopped ones.

Equipment You Will Need

You do not need specialist equipment to make these brownies. A few reliable kitchen basics are enough:

• A shallow rectangular baking tin
• Baking parchment
• A large heatproof bowl
• A saucepan for creating a gentle bain-marie
• A large mixing bowl
• A whisk or wooden spoon
• A spatula
• A sieve
• A cooling rack

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How to Make Delia Smith Chocolate Brownies

1. Prepare the oven and baking tin

Preheat the oven to 180°C conventional, 160°C fan or Gas Mark 4.

Grease the baking tin and line it with baking parchment. Leave a little parchment extending above the sides if possible, as this will make it easier to lift the cooled brownies out.

Make sure the parchment sits neatly in the corners. A properly lined tin prevents the edges from sticking and makes serving much simpler.

2. Melt the chocolate and butter gently

Break the dark chocolate into small pieces.

Place the chocolate and butter in a heatproof bowl set over a saucepan containing barely simmering water. The bottom of the bowl should not touch the water.

Allow the chocolate and butter to melt slowly.

Stir occasionally until the mixture is completely smooth. Remove the bowl from the heat once everything has melted.

Avoid using excessive heat. Chocolate can become grainy or develop an unpleasant texture when overheated.

3. Prepare the eggs and sugar

In a separate bowl, lightly beat the eggs, including the additional half egg needed for the 16-serving quantity.

Add the golden caster sugar and mix the ingredients together.

There is no need to whip the mixture excessively. The aim is to combine the ingredients without turning the mixture into a light, airy batter.

Over-whisking can introduce too much air, which may make the finished brownies more cake-like.

4. Combine the chocolate mixture

Allow the melted chocolate and butter to cool slightly if it is very hot.

Stir the egg and sugar mixture into the chocolate mixture until the batter becomes evenly coloured and smooth.

Take your time during this stage so the mixture is thoroughly combined.

5. Add the flour, baking powder and salt

Sift the plain flour, baking powder and salt into the chocolate mixture.

Fold the dry ingredients in gently until there are no visible streaks of flour.

Do not continue mixing once the batter has come together. Excessive mixing can change the final texture.

6. Add the nuts, if using

If making the nut version, roughly chop 171g of nuts.

Brazil nuts are a good choice, but walnuts can also work well. Toasting the nuts first can bring out a deeper flavour.

Allow toasted nuts to cool before adding them to the brownie mixture.

Fold them through gently so they are distributed throughout the batter.

7. Transfer the mixture to the tin

Pour the brownie mixture into the prepared baking tin.

Use a spatula to spread it evenly into the corners.

Try not to press or overwork the mixture. Simply level the surface so the brownies bake evenly.

8. Bake carefully

Bake the brownies at 180°C conventional, 160°C fan or Gas Mark 4.

A similar brownie mixture generally needs around 30 minutes, but the increased quantity and the size of your baking tin can affect the exact cooking time.

Start checking near the 30-minute mark.

The edges should look set, while the centre should still retain some softness. The brownies will continue to firm up as they cool.

Do not wait for the centre to become completely dry.

9. Cool before cutting

Leave the brownies in the tin for around 10 minutes after removing them from the oven.

Then allow them to cool further before cutting.

Brownies are much easier to slice once they have had time to set. Cutting them too early can cause them to crumble or lose their shape.

For 16 servings, divide the cooled brownie slab into 16 equal squares.

Important Tips for Perfect Chocolate Brownies

Use good-quality dark chocolate

Chocolate is one of the main ingredients, so its flavour will have a noticeable effect on the finished brownies.

A dark chocolate containing at least 70% cocoa solids provides a strong chocolate flavour and helps balance the sweetness.

Melt the chocolate gently

Keep the bowl above barely simmering water rather than vigorous boiling water.

The bowl should not touch the water. Gentle indirect heat is the safest way to melt chocolate and butter together.

Do not overmix

Once the flour has been added, mix only until the ingredients are combined.

Overworking the batter can affect the texture.

Do not overbake

This is the most important tip of all.

The brownies should still have some softness in the centre when removed from the oven. They will firm up during cooling.

A brownie that is completely dry in the oven will usually remain dry after cooling.

Allow enough cooling time

Patience makes a difference.

Cooling allows the brownie structure to settle, making the finished squares easier to cut neatly.

Common Problems and How to Avoid Them

Why are my brownies dry?

The most common reason is overbaking.

Check them toward the end of the cooking time and remove them when the edges are set but the centre still feels slightly soft.

Why are my brownies too cakey?

Too much flour or excessive whisking can make brownies lighter and more cake-like.

Measure the ingredients carefully and avoid whipping too much air into the egg mixture.

Why is the centre still raw?

A soft centre is desirable, but raw liquid batter is not.

If the centre remains obviously uncooked while the edges are becoming very dark, your baking tin may be too deep or your oven temperature may not be accurate.

Give the brownies a little longer, checking them regularly.

Why did my brownies stick to the tin?

Always line the baking tin properly with parchment.

It is also easier to remove brownies after they have cooled and become firmer.

Why did the chocolate mixture become grainy?

Chocolate can become grainy if it is overheated or comes into contact with water during melting.

Use gentle heat and make sure the bowl and utensils are dry.

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Variations and Substitutions

The basic recipe can be adapted in several ways without losing its essential brownie character.

Nut-free brownies

Leave out the 171g of nuts. The result will be smoother and more uniformly fudgy.

Walnut brownies

Use roughly chopped walnuts instead of Brazil nuts. Walnuts add a slightly bitter edge that balances the sweetness of the mixture.

Hazelnut brownies

Toasted hazelnuts pair naturally with dark chocolate. Roughly chop them so there are recognisable pieces throughout the brownies.

Mixed-nut brownies

Combine two or three types of nuts for more varied flavour and texture. Brazil nuts, hazelnuts and walnuts work particularly well together.

Extra-dark brownies

Choose a chocolate with a higher cocoa percentage for a deeper and less sweet flavour. Remember that changing the type of chocolate can alter both flavour and sweetness.

Serving Suggestions

For an afternoon treat, serve a brownie with a cup of coffee, tea or a glass of cold milk.

If you are preparing the brownies for a dessert table or special occasion, cut them into neat squares and arrange them on a serving platter with:

• Lightly whipped cream
• Fresh raspberries
• Fresh strawberries
• Crème fraîche

For a classic combination, serve a slightly warm brownie with a scoop of vanilla ice cream. The contrast between the warm, fudgy chocolate and cold, creamy ice cream works particularly well.

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For another rich chocolate bake, you may also enjoy this Chocolate Fudge Cake. It is a good choice when you want a more traditional chocolate cake rather than dense, fudgy brownies.

If you are planning a dessert menu, these brownies can also be followed by something lighter, such as a

• Pavlova
• Apple Crumble

Nutrition Facts

Serving Size: 1 brownie square
Servings: 16

Approximate nutrition per serving:

• Calories: 360–390 kcal
• Carbohydrates: 39g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 90mg
• Sugar: 34g
• Fibre: 3g

The nutritional values are approximate and can vary depending on the brand of dark chocolate, butter and other ingredients used. The figures will also vary depending on whether the optional nuts are included.

How to Store Chocolate Brownies

Allow the brownies to cool completely before storing them.

Keep them in an airtight container at room temperature for the best texture over the next few days.

If the brownies are exposed to air, they can gradually become dry around the edges.

For longer storage, freeze individual squares after they have cooled.

Wrap them well before freezing.

When ready to serve, allow the brownies to thaw at room temperature.

Can You Make Them Ahead?

Yes. Brownies are an excellent make-ahead dessert because they often become easier to cut after resting.

Bake them, cool them completely and store them in an airtight container.

If preparing the brownies for a gathering, you can make them in advance and cut them into 16 portions when ready to serve.

This also gives the flavours time to settle.

Frequently Asked Questions

How long do Delia Smith’s chocolate brownies take to bake?

Around 30 minutes at 180°C is typical, though ovens vary, so it’s worth checking a few minutes early. The centre should feel springy rather than liquid.

Why are my brownies too cakey instead of fudgy?

This usually comes down to too much flour, overbaking, or a tin that’s too large for the amount of batter, all of which push the texture toward a sponge rather than the intended dense, fudgy result.

What is the best nut for these brownies?

Brazil nuts, walnuts, hazelnuts and pecans all work well. Toasted Brazil nuts are particularly suitable if you want a rich, crunchy texture.

How do I know when the brownies are ready?

The edges should be set and the centre should feel soft but not liquid. Avoid waiting until the middle becomes completely dry.

Should brownies be cut while warm?

It is better to let them cool first. Cooled brownies are firmer and easier to cut into neat squares.

Can I freeze these chocolate brownies?

Yes. Cool them completely, wrap them well and freeze them in individual portions or as a whole slab.

Final Thoughts

The Delia Smith’s chocolate brownies style is especially appealing when you want a rich, straightforward chocolate bake with a dense and satisfying texture.

Keep an eye on the brownies near the end of their cooking time, allow them to cool properly and cut them into 16 generous squares.

The result should be rich, chocolatey and soft in the centre, with the optional nuts adding a welcome crunch to every serving.