Delia Smith American Brownies Recipe

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These American-style brownies are rich, deeply chocolatey, and wonderfully fudgy in the centre with that delicate, papery crust on top. Think classic traybake brownies done properly, with a grown-up cocoa depth and a buttery finish. They are straightforward to make (no tricky techniques), and you only need one saucepan plus a bowl. From start to slicing, allow about 1 hour 10 minutes, including cooling time.

Ingredients

For the brownie batter

200g dark chocolate (60–70%), chopped
175g unsalted butter, cubed
275g caster sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
75g plain flour
35g unsweetened cocoa powder
1/2 teaspoon fine salt

Optional add-ins

100g walnuts or pecans, roughly chopped
100g milk or white chocolate chunks (swap for some of the nuts if you like)

For the tin and finishing

Butter or baking spray, for greasing
Baking parchment, for lining
Icing sugar, to dust (optional)
A pinch of flaky sea salt (optional, but excellent)

How to Make Delia Smith American Brownies Recipe

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease and line a 20cm square tin with baking parchment, leaving a little overhang so you can lift the brownies out later.
Melt the chocolate and butter: Put the chopped dark chocolate and butter in a heatproof bowl set over a pan of barely simmering water (or use short microwave bursts). Stir until smooth, then take off the heat and let it cool for 5 minutes.
Mix in the sugar: Stir or whisk in the caster sugar. The mixture should look glossy and a little thicker.
Add the eggs and vanilla: Whisk in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Fold in the dry ingredients: Sift in the flour and cocoa powder, add the salt, then fold gently until you no longer see dry flour. Stop as soon as it is combined to keep the texture fudgy, not cakey.
Add any extras: Fold in the chopped nuts (and any chocolate chunks, if using). Scrape the batter into the prepared tin and level the top.
Bake: Bake for 22 to 28 minutes. You are looking for a set, shiny top and a slight wobble underneath. A skewer should come out with moist crumbs, not wet batter.
Cool completely: Leave to cool fully in the tin. This is where the brownies finish setting and get that dense, fudgy bite.
Slice and finish: Lift out using the parchment, slice into 16 squares, then dust with icing sugar or add a pinch of flaky salt if you like.

Tips

How do I get fudgy brownies instead of cakey ones?

Use dark chocolate, fold the flour in gently, and do not overbake. Pull them when a skewer shows moist crumbs. They will firm up as they cool, so judging doneness in the oven is all about restraint.

Why did my brownies turn out dry?

Dry brownies usually mean they baked a few minutes too long or your oven runs hot. Next time, check at 20 minutes and go in short bursts. Using a 20cm square tin also matters; a larger tin makes a thinner layer that bakes faster.

How can I get that thin, shiny crust on top?

Make sure the sugar is well mixed into the warm chocolate and butter base, then whisk the eggs in thoroughly. That little bit of aeration helps create the classic crackly top.

How do I slice brownies neatly?

Cool them completely first. For extra clean edges, chill for 30 minutes, then slice with a large knife warmed under hot water and wiped dry between cuts.

Serving Suggestions

Warm with vanilla ice cream and a spoon of salted caramel
With fresh raspberries and a dollop of lightly whipped cream
Cut into bite-size squares for a party platter with strawberries
As a brownie sundae with toasted nuts and chocolate sauce

Storage

Room temperature

Store in an airtight container for up to 4 days. If your kitchen is warm, keep them somewhere cool and out of sunlight so they stay fudgy.

Refrigerator

They keep well in the fridge for up to 7 days. Let a square sit at room temperature for 15 to 20 minutes before eating for the best texture.

Freezing

Freeze sliced brownies for up to 3 months. Wrap individual squares in parchment and place in a freezer bag or airtight container. Thaw at room temperature for 1 to 2 hours, or overnight in the fridge.

Nutrition

Calories: 290 kcal
Carbohydrates: 31 g
Protein: 4 g
Fat: 18 g
Saturated fat: 10 g
Sodium: 95 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

What tin size is best for these brownies?

A 20cm square tin is ideal. It gives the right thickness so the brownies bake through while staying fudgy in the middle. If you use a larger tin, start checking early as the brownies will bake faster and may dry out.

How do I know when brownies are done without overbaking?

Look for a set, shiny top and a slight wobble underneath. A skewer should come out with moist crumbs, not wet batter. If it comes out completely clean, they are likely overbaked.

Can I use milk chocolate instead of dark chocolate?

You can, but the brownies will be sweeter and less intense. If using milk chocolate, consider reducing the sugar by 25 to 50g and adding a pinch more salt to keep the flavour balanced.

Why did my brownies sink in the middle?

A slight dip is normal for fudgy brownies. A deep sink can mean they were underbaked or the batter was overmixed after adding flour. Bake until the top is set and cool completely before slicing so they finish setting properly.

Can I add chocolate chips or nuts?

Yes. Fold in 75 to 150g chocolate chips, walnuts, or pecans. Keep add-ins roughly chopped and do not overload the batter so the brownies still hold together neatly.

Can I make these brownies in advance?

Absolutely. Brownies are often even better the next day. Bake, cool, and store airtight at room temperature. For the neatest slices, chill briefly before cutting.

Delia Smith American Brownies Recipe

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

squares

Prep time

minutes

Cooking time

minutes

Total time

minutes

Calories

290

kcal

minutes

Fudgy American-style brownies with a glossy top, deep chocolate flavour, and a soft centre. Easy, reliable, and perfect for a classic traybake treat.

Ingredients

200g dark chocolate (60–70%), chopped
175g unsalted butter, cubed
275g caster sugar
3 large eggs, at room temperature
2 tsp vanilla extract
75g plain flour
35g unsweetened cocoa powder
1/2 tsp fine salt
100g walnuts or pecans, roughly chopped (optional)
Butter or spray, for greasing
Baking parchment, for lining

Directions

Preheat oven to 180°C (160°C fan). Grease and line a 20cm square tin with baking parchment.
Melt the dark chocolate and butter together gently, stirring until smooth. Take off the heat and cool for 5 minutes.
Whisk in the caster sugar until glossy.
Whisk in the eggs one at a time, then stir in the vanilla.
Sift in the flour and cocoa, add the salt, then fold just until no dry patches remain.
Fold in nuts, if using, then scrape the mixture into the lined tin and level the top.
Bake 22–28 minutes, until the top is set and shiny and a skewer comes out with moist crumbs (not wet batter).
Cool fully in the tin, then lift out using the parchment and slice into 16 squares.
Serve as is, or dust with icing sugar and add a pinch of flaky salt for an extra chocolate boost.

Notes

For fudgy brownies, err on the side of slightly underbaked. They firm up as they cool.
Line the tin with parchment with a little overhang so you can lift the slab out neatly.
For clean slices, chill for 30 minutes and use a warm knife, wiped between cuts.