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Delia Smith Brownie Recipe

Delia Smith Brownie Recipe

Delia Smith's brownie recipe bakes up rich, fudgy and perfectly gooey in the middle every time.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 16 Squares
Course: Dessert
Cuisine: British
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 200 g dark chocolate around 70% cocoa, broken into pieces
  • 175 g unsalted butter cubed
  • 3 large eggs
  • 275 g caster sugar
  • 1 tsp vanilla extract
  • 100 g plain flour
  • 30 g cocoa powder
  • ¼ tsp salt
  • 100 g chocolate chips or chopped chocolate optional

Method
 

  1. Preheat oven to 180°C (160°C fan / Gas 4). Grease and line a 23cm square tin.
  2. Melt the chocolate and butter together until smooth. Cool slightly.
  3. Whisk eggs, sugar and vanilla for 3–4 minutes until pale and thickened.
  4. Fold in the melted chocolate and butter.
  5. Sift in flour, cocoa powder and salt. Fold gently until just combined.
  6. Fold in chocolate chips, if using.
  7. Pour into the tin and spread evenly.
  8. Bake for 25–28 minutes, until a skewer comes out with a few moist crumbs.
  9. Cool completely in the tin before slicing.

Notes

Test with a skewer for moist crumbs, not a completely clean skewer — this is the key to a proper fudgy texture.
Whisking the eggs and sugar thoroughly is what gives you that classic crackly top.
Cool completely in the tin before cutting for clean, neat squares.
Cut with a hot, clean knife between slices for the neatest edges.
Freeze cut squares for up to 3 months.