Delia Smith American Brownies

These Delia Smith American Brownies are deeply chocolatey, rich, and wonderfully fudgy in the centre with a delicate, crackly top. They strike the perfect balance between soft and slightly chewy, making them ideal for anyone who loves an indulgent chocolate bake. This is an easy, reliable recipe that suits beginners and confident home bakers alike. From start to finish, you can have them ready in about 50 minutes.

Ingredients

For the Brownie Batter

• 175g unsalted butter
• 175g dark chocolate, broken into pieces
• 275g caster sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 75g plain flour
• 1 teaspoon baking powder
• 40g cocoa powder
• 100g dark or milk chocolate chips
• Pinch of salt
• Butter, for greasing
• Baking parchment

How to Make Delia Smith American Brownies

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 20cm square tin and line it with baking parchment, leaving an overhang to lift the brownies out easily.
• Melt the chocolate and butter: Place the butter and dark chocolate in a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth, then remove from the heat and allow to cool slightly.
• Mix the wet ingredients: In a large bowl, whisk the eggs and caster sugar together until thickened and pale. Stir in the vanilla extract.
• Combine the mixtures: Pour the cooled chocolate mixture into the egg and sugar mixture. Fold gently until fully combined and glossy.
• Add the dry ingredients: Sift in the plain flour, baking powder, cocoa powder, and salt. Fold carefully to keep the mixture light. Stir in the chocolate chips.
• Bake the brownies: Spoon the mixture into the prepared tin and level the surface. Bake for 25 to 30 minutes until the top is set and slightly cracked, but the centre still has a slight wobble.
• Cool and slice: Leave the brownies to cool completely in the tin. Lift out using the parchment and cut into squares with a sharp knife.

Tips for the Best American Brownies

Why are my brownies dry instead of fudgy?

They may have been baked too long. Remove them when the centre still has a slight wobble, as they continue to set while cooling.

How do I get a crackly top?

Whisk the eggs and sugar well before adding the chocolate. This helps create that classic shiny, crackled surface.

Can I add nuts?

Yes, fold in 75g of chopped walnuts or pecans for added crunch and texture.

How do I cut neat slices?

Allow the brownies to cool completely and use a warm, sharp knife. Wipe the blade clean between cuts.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Dust lightly with icing sugar for a simple finish.
• Drizzle with melted chocolate for extra indulgence.
• Pair with fresh raspberries for a sharp contrast.

Storage

Room Temperature

Store in an airtight container for up to 4 days. Keep them in a cool place to maintain their fudgy texture.

Refrigerator

They can be chilled for up to 1 week. Allow to come to room temperature before serving for the best texture.

Freezing

Wrap individual squares tightly in cling film and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 95mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith American Brownies

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich, fudgy American-style brownies with a crackly top and deep chocolate flavour. Easy to make and perfect for any occasion.

Ingredients

• 175g unsalted butter

• 175g dark chocolate

• 275g caster sugar

• 3 large eggs

• 1 tsp vanilla extract

• 75g plain flour

• 1 tsp baking powder

• 40g cocoa powder

• 100g chocolate chips

• Pinch of salt

• Butter for greasing

• Baking parchment

Directions

• Preheat oven to 180°C (160°C fan). Grease and line a 20cm square tin.
• Melt butter and dark chocolate together over gentle heat until smooth.
• Whisk eggs and sugar until pale and thick, then stir in vanilla.
• Fold melted chocolate into egg mixture until combined.
• Sift in flour, baking powder, cocoa and salt. Fold gently and add chocolate chips.
• Pour into tin and bake for 25 to 30 minutes until just set.
• Cool completely before slicing into squares.

Notes

• Do not overbake to keep the centre fudgy.
• Use good-quality chocolate for best flavour.
• Store in an airtight container to maintain freshness.