Amelia Grace There’s the fudgy, gooey brownie, and then there’s this — the thicker, chewier American style, packed with chocolate chips and walnuts in every single bite.
Where a classic fudgy brownie is all about that soft, almost molten centre, American brownies take things in a slightly different direction.
They’re a touch cakier, noticeably thicker, and loaded with extra bits of chocolate and nuts that give you texture in every mouthful.
This is the recipe I reach for when I want something a bit more substantial — the sort of brownie that holds up well in a lunchbox or travels to a bake sale without falling apart.
Why This Style of Brownie Is Thicker and Chewier
The difference between a fudgy brownie and an American-style one comes down to a couple of small but deliberate changes.
A touch of extra flour and a small amount of baking powder give American brownies slightly more structure and lift than a purely fudgy version, which is what makes them thicker and a little more cake-like without losing that classic chewy bite.
Loading the batter generously with chocolate chips and walnuts also changes the texture completely — every bite hits a pocket of melted chocolate or a bit of crunch from the nuts, rather than the smooth, uniform texture of a plainer brownie.
Ingredients for Delia Smith American Brownies
- 200g unsalted butter, cubed
- 250g dark chocolate, broken into pieces
- 4 large eggs
- 300g caster sugar
- 2 tsp vanilla extract
- 150g plain flour
- 40g cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 150g chocolate chips
- 100g walnuts, roughly chopped
How to Make Delia Smith American Brownies — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 175°C (155°C fan / Gas 3½). Grease and line a 23cm square baking tin, leaving a little overhang for easy lifting later.
Step 2 — Melt the Butter and Chocolate
Melt the butter and dark chocolate together gently, either in short bursts in the microwave or in a heatproof bowl over a pan of simmering water, stirring until smooth. Set aside to cool slightly.
Step 3 — Whisk the Eggs and Sugar
In a large bowl, whisk the eggs, caster sugar and vanilla extract together for 3–4 minutes, until thick and pale.
Step 4 — Combine the Wet Ingredients
Pour the slightly cooled melted chocolate mixture into the egg mixture and fold gently until fully combined.
Step 5 — Add the Dry Ingredients
Sift in the flour, cocoa powder, baking powder and salt. Fold gently with a large spatula until just combined, taking care not to overmix.
Step 6 — Fold in the Chocolate Chips and Walnuts
Fold in the chocolate chips and chopped walnuts, distributing them evenly through the batter.
Step 7 — Bake
Pour the batter into the prepared tin, spreading it evenly. Bake for 30–35 minutes, until the top is set and a skewer inserted into the centre comes out with a few moist crumbs.
Step 8 — Cool Completely
Leave to cool completely in the tin before lifting out and slicing into thick, generous squares.
My Top Tips for the Best Delia Smith American Brownies
Don’t skip the baking powder. It’s a small amount, but it’s exactly what gives these brownies their slightly thicker, more structured texture compared to a purely fudgy version.
Load the batter generously with chocolate chips and walnuts. This is what defines the American style — you want plenty of texture and pockets of melted chocolate throughout.
Test a little earlier than you’d expect. These are thicker than a standard brownie, so start checking with a skewer from around 28 minutes to avoid overbaking.
Toast the walnuts first if you have time. A quick 5 minutes in a dry pan deepens their flavour noticeably and adds a lovely depth against the chocolate.
Cool completely before cutting. These thicker brownies need the full cooling time to set properly, or they’ll be too soft to cut into neat squares.
Serving Suggestions
These are substantial enough to serve just as they are with a cup of coffee, but they’re equally good slightly warmed with a scoop of vanilla ice cream melting over the top. Pack them into a lunchbox as they are, or crumble a little over ice cream for extra texture and crunch.
How to Store Delia Smith American Brownies
In the fridge: Not necessary, though they’ll keep for up to a week in an airtight container in the fridge if your kitchen is warm.
At room temperature: Store in an airtight container for up to 5 days.
In the freezer: Freeze cut squares, wrapped individually or layered with greaseproof paper, for up to 3 months. Defrost at room temperature.
Delia Smith American Brownies Recipe
Ingredients
Method
- Preheat oven to 175°C (155°C fan / Gas 3½). Grease and line a 23cm square tin.
- Melt butter and chocolate together until smooth. Cool slightly.
- Whisk eggs, sugar and vanilla for 3–4 minutes until thick and pale.
- Fold in the melted chocolate mixture.
- Sift in flour, cocoa powder, baking powder and salt. Fold until just combined.
- Fold in chocolate chips and walnuts.
- Pour into the tin and bake for 30–35 minutes until a skewer has a few moist crumbs.
- Cool completely in the tin before slicing.
Notes
Frequently Asked Questions About Delia Smith American Brownies
What’s the difference between these and a classic fudgy brownie?
American brownies use a touch more flour and a small amount of baking powder, giving them a thicker, slightly more cake-like structure, while still staying properly chewy. They’re also generally loaded with more chocolate chips and nuts.
Can I leave out the walnuts?
Yes — simply leave them out or replace with pecans, or add extra chocolate chips in their place if you’d rather keep it nut-free.
Why are my brownies too cakey?
This usually means either too much flour was used, or they were baked slightly too long. Measure the flour accurately and start testing with a skewer a couple of minutes before the suggested time.
Can I use milk chocolate instead of dark?
You can, though the brownies will be noticeably sweeter. If you do, consider reducing the sugar slightly to balance it out.
