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Delia Smith Chocolate Fudge Brownies Recipe

Delia Smith Chocolate Fudge Brownies Recipe

Delia Smith’s chocolate fudge brownies are the densest, most truffle-like brownies on the site, with extra yolks, little flour and an overnight chill.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 3 hours 45 minutes
Servings: 16 Squares
Course: Dessert
Cuisine: American, British
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 200 g dark chocolate 70% cocoa, broken into pieces
  • 150 g unsalted butter cubed
  • 150 g light brown sugar
  • 50 g caster sugar
  • 2 large eggs plus 2 egg yolks
  • 1 tsp vanilla extract
  • 60 g plain flour
  • 20 g cocoa powder
  • ¼ tsp fine salt
  • Flaky sea salt for sprinkling

Method
 

  1. Preheat oven to 175°C (155°C fan / Gas 3½). Line a 20cm square tin.
  2. Melt the chocolate and butter together and cool for 10 minutes.
  3. Whisk the eggs, yolks, sugars and vanilla for 3–4 minutes until thick and glossy.
  4. Fold in the melted chocolate mixture.
  5. Sift in the flour, cocoa and salt and fold gently.
  6. Pour into the tin, sprinkle with sea salt and bake for 22–25 minutes until the middle is still slightly soft.
  7. Cool for 1 hour, then chill for at least 2 hours.
  8. Cut into squares with a hot knife.

Notes

Underbake slightly and chill to get a truly fudgy texture.
Extra yolks and less flour give the densest result.
Whisk the eggs and sugar well for a shiny crust.
Cut with a hot, clean knife.
Freeze cut squares for up to 3 months.