Delia Smith’s Chocolate Brownies is made with macadamia nuts, Brazil nuts, pecan nuts, hazelnuts, dark chocolate, butter, eggs, granulated sugar, plain flour, baking powder, and salt. This easy brownie recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 15 people.
Delia Smith Chocolate Brownies Ingredients
- 25g/1oz macadamia nuts
- 25g/1oz Brazil nuts
- 25g/1oz pecan nuts
- 25g/1oz hazelnuts
- 50g/2oz dark chocolate (75% cocoa solids)
- 110g/4oz butter
- 2 eggs, beaten
- 225g/8oz granulated sugar
- 50g/2oz plain flour
- 1 level tsp baking powder
- ¼ level tsp salt
How To Make Delia Smith Chocolate Brownies
- Preheat the oven to 180C/350F/Gas 4.
- Prepare the nuts: Roughly chop the nuts and place them on a baking sheet. Toast them in the preheated oven for 8 minutes. Use a timer to avoid burning the nuts.
- Melt the chocolate and butter: In a large mixing bowl, combine the chocolate and butter. Place the bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Allow the chocolate and butter to melt, then beat until smooth.
- Mix the ingredients: Remove the chocolate mixture from the heat and stir in the beaten eggs, granulated sugar, plain flour, baking powder, and salt until thoroughly blended.
- Bake the brownies: Spread the mixture evenly into a prepared baking tin. Bake on the center shelf of the oven for 30 minutes or until the brownies are slightly springy in the center.
- Cool and cut: Remove the tin from the oven and let the brownies cool for 10 minutes. Cut into roughly 15 squares, then transfer them to a wire rack using a palette knife to finish cooling.
Recipe Tips
- Use good-quality chocolate: Choose dark chocolate with at least 75% cocoa solids for the best flavor.
- Don’t overmix the batter: Mix the ingredients just until they are combined to keep the brownies soft.
- Watch the nuts closely: Set a timer when toasting the nuts, as they can burn quickly.
- Check if the brownies are done: The brownies should be slightly springy in the center. A toothpick inserted should come out with a few moist crumbs.
- Cool before cutting: Let the brownies cool in the tin for 10 minutes, then transfer to a wire rack. This makes cutting easier and gives neat edges.
What To Serve Chocolate Brownies?
These rich Chocolate Brownies pair well with a glass of cold milk, a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries. They can also be served alongside a hot cup of coffee, a drizzle of caramel sauce, a sprinkle of sea salt, or a side of chocolate sauce for a delicious treat.
How To Store Leftovers Chocolate Brownies?
- Refrigerate: Let the brownies cool to room temperature. Then, put them in an airtight container or wrap them in plastic wrap. Store in the fridge for up to 5 days.
- Freeze: Wrap the cooled brownies in plastic wrap and put them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, take them out of the freezer and let them sit at room temperature for about 2 hours before serving.
Delia Smith Chocolate Brownies Nutrition Facts
Serving Size: 1 square (of 15 squares)
- Calories: 290
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 120mg
- Potassium: 180mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Chocolate Torte
- Delia Smith Cheese Scones
- Delia Smith Leek And Potato Soup
- Delia Smith Salmon And Asparagus Quiche
Delia Smith Chocolate Brownies
Description
Delia Smith’s Chocolate Brownies is made with macadamia nuts, Brazil nuts, pecan nuts, hazelnuts, dark chocolate, butter, eggs, granulated sugar, plain flour, baking powder, and salt. This easy brownie recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 15 people.
Ingredients
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Prepare the nuts: Roughly chop the nuts and place them on a baking sheet. Toast them in the preheated oven for 8 minutes. Use a timer to avoid burning the nuts.
- Melt the chocolate and butter: In a large mixing bowl, combine the chocolate and butter. Place the bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Allow the chocolate and butter to melt, then beat until smooth.
- Mix the ingredients: Remove the chocolate mixture from the heat and stir in the beaten eggs, granulated sugar, plain flour, baking powder, and salt until thoroughly blended.
- Bake the brownies: Spread the mixture evenly into a prepared baking tin. Bake on the center shelf of the oven for 30 minutes or until the brownies are slightly springy in the center.
- Cool and cut: Remove the tin from the oven and let the brownies cool for 10 minutes. Cut into roughly 15 squares, then transfer them to a wire rack using a palette knife to finish cooling.
Notes
- Use good-quality chocolate: Choose dark chocolate with at least 75% cocoa solids for the best flavor.
- Don’t overmix the batter: Mix the ingredients just until they are combined to keep the brownies soft.
- Watch the nuts closely: Set a timer when toasting the nuts, as they can burn quickly.
- Check if the brownies are done: The brownies should be slightly springy in the center. A toothpick inserted should come out with a few moist crumbs.
- Cool before cutting: Let the brownies cool in the tin for 10 minutes, then transfer to a wire rack. This makes cutting easier and gives neat edges.
Delia Smith Chocolate Brownies