Delia Smith Chocolate Fudge Brownies

These chocolate fudge brownies are rich, deeply chocolatey, and wonderfully squidgy in the centre, just as a proper brownie should be. With a crisp, crackled top and a soft fudge-like middle, they strike the perfect balance between cake and dessert. This is a straightforward bake suitable for confident beginners, with minimal equipment and simple ingredients. From start to finish, they take around 45 minutes, making them ideal for an easy yet indulgent treat.

Ingredients

For the brownie mixture

175g unsalted butter
175g good-quality dark chocolate, broken into pieces
200g caster sugar
2 large eggs
1 tsp vanilla extract
75g plain flour
40g cocoa powder
½ tsp baking powder
A pinch of salt

Optional additions

75g chopped walnuts or pecans
50g chocolate chunks

How to Make Delia Smith Chocolate Fudge Brownies

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 23 x 30cm traybake tin with baking parchment, making sure the sides are covered for easy removal.
Melt the chocolate and butter: Place the butter and dark chocolate in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until melted and smooth, then remove from the heat and leave to cool slightly.
Mix the wet ingredients: Stir the caster sugar into the melted chocolate mixture. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Add the dry ingredients: Sift the flour, cocoa powder, baking powder, and salt into the bowl. Fold everything together gently until just combined. If using nuts or chocolate chunks, fold them in now.
Bake: Pour the mixture into the prepared tin and level the surface. Bake for 25 to 30 minutes until the top looks set and papery, but the centre still has a slight wobble.
Cool and slice: Leave the brownies to cool completely in the tin before lifting out and cutting into squares. This helps them set properly and gives a neat finish.

Tips

How do I keep brownies fudgy and not cakey?

Do not overbake them. The centre should still feel soft when they come out of the oven, as they firm up while cooling.

Can I make them extra chocolatey?

Using high-quality dark chocolate and adding chocolate chunks will deepen the flavour and texture.

Why did my brownies turn dry?

This usually means they were baked for too long or the oven temperature was too high. Always check a few minutes early.

Serving Suggestions

Serve warm with vanilla ice cream
Dust lightly with icing sugar
Pair with fresh berries
Enjoy with a cup of tea or coffee

Storage

Room temperature

Store in an airtight container for up to 3 days. They will remain soft and fudgy.

Refrigerator

Keep refrigerated for up to 5 days. Allow to come to room temperature before serving for the best texture.

Freezing

Wrap individual slices tightly and freeze for up to 3 months. Defrost overnight at room temperature.

Nutrition

Calories: 410 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 25g
Saturated fat: 15g
Sodium: 120mg

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

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the brownies will be slightly denser.

Is this cake suitable for children?

Yes, it is rich but not bitter, making it suitable for all ages.