Delia Smith's brazil nut brownie recipe

Dish type: Cake

Brownies need introducing to those who have not yet made them. Yes, they are cakes but not in the conventional sense. They are supposed to be moist and squashy, and although they won’t look as if they are cooked, they are. Don’t think you may have failed, just bite into one and you’ll never look back.


125g dark chocolate (minimum 70% cocoa solids), broken up
175g block butter
3 large eggs
275g golden caster sugar
75g plain flour
1 level teaspoon baking powder
¼ teaspoon salt
150g Brazil nuts, toasted and roughly chopped, or any other nuts, or a mixture


A Silverwood oblong tin 20cm by 26cm, 4cm deep, greased and lined (see for further information)


1. Pre-heat the oven to 180°C, gas mark 4

2. First put the broken-up chocolate and butter in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. When it has melted (5–10 minutes) take it off the heat. Next whisk the eggs and sugar lightly together – but don’t overdo this. Stir the egg mixture and all the other ingredients into the chocolate.

3. Then pour the mixture into the tin and bake near the centre of the oven for 30 minutes until springy in the middle. Leave the cake in the tin to go completely cold before dividing into roughly twelve squares and store in an airtight tin.

This recipe is from Delia’s Cakes, out now published by Hodder & Stoughton, £25.

To watch demonstrations from Delia's Cakes go to the Delia Online Cookery School at

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