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Rich Chocolate Brownies

I love chocolate brownies. I prefer them to cookies and other cakes. They are just so intensely chocolatey and rich. Mmmmmmmmmm!

I've tried a variety of recipes, Chocolate Fudge Brownies, which were more like fondant, I made them in a round cake tin and served them in cake wedges, warm with cream.

Then there were the Chocolate Ginger Brownies, that were more cakey in texture, but very easy to make as Cooper demonstrates.

I've made Chocolate Orange Brownies, that were rather good and Toffee Pecan Brownies that were topped with a caramel sauce, now those were decadent.

My favourite brownies were Katie's Cheesecake Brownies,
but these brownies come pretty close.

These rich brownies come from The Dessert Deli by Laura Amos.

I was super excited when I saw the cover of this book on Amazon. Giant layered desserts in what looked like giant wine glasses. How cool is that?

I immediately wanted a spoon so I could tuck into one of those desserts.

I have to tell you I was pretty disappointed to look inside and discover that it wasn't a cookbook of giant desserts. I don't know what I was thinking actually. A whole book of giant desserts, would there be a call for that and how much variety would there really be in such a book? I must have been thinking with my stomach. Once I got over that, I was very pleased with my new cookbook.

photo: The Dessert Deli

Laura Amos set up her company The Dessert Deli after she felt she had s bit of experience under her belt.

When she left catering college she served her apprenticeship under Jean Christophe Novelli and then moved on to be the sous chef at The Ivy. head pastry chef at La Caprice and then head chef at Popina.

Laura set up her dessert business, by starting a stall at Northcote Road Market in London and now her luxurious desserts are also sold in Fortnum & Mason, Selfridges and Whole Foods Market. Her cookbook shares some of her most popular desserts.

Here is how the book is laid out: 

photo: The Dessert Deli
  • Ingredients
  • Equipment
  • Indulgent Desserts
  • Meringue Tips
  • How to Make Pastry
  • Puddings & More
  • Afternoon Tea & Cakes
  • How to Decorate Cupcakes
  • Christmas at The Dessert Deli
  • Tuiles, Sauces & Creams

photo: The Dessert Deli
There are plenty of desserts in glasses to keep my cravings happy, such as Plum & Hazelnut Zabaglione. Peach & Amaretti SyllabubGooseberry & Elderflower Fool Lemon Posset, Panna Cotta with Raspberries, Orange & Passionfruit Trifle and Chocolate Mousse with Honeycomb, to name a few. 

There are also traybakes, cupcakes, celebration cakes and puddings.

There are 60 mouthwatering recipes in the book, that will keep both the amateur baker and the more experienced happy.

All of these sumptuous recipes and I decide to make brownies. What can I say, I was just in the mood for brownies. I needed that chocolate hit!

The brownies, were rich and fudgey with a good flavour of chocolate. They went down a treat.

photo: The Dessert Deli
The Dessert Deli by Laura Amos

Format: Hardback
Pages: 156
Publisher: Paperbooks Ltd
ISBN: 978-1909039025
Published: October 2012

Twitter: @dessertdeli

print recipe

Fudgy Chocolate Brownies
Rich chocolate brownies made with good quality dark chocolate, instead of cocoa for a heady chocolate fix.
  • 6 large eggs
  • 150g caster sugar
  • 150g dark brown soft sugar
  • 200g salted butter
  • 200g dark chocolate
  • 100g self-raising flour
  • ½ tsp baking powder
1. Preheat the oven to 170c/150c fan/gas mark 3½.2. Line a brownie tin. 3. Using an electric whisk, mix the eggs and both sugars for about 10 minutes until thick, pale and doubled in volume.4. Meanwhile, place the chocolate and butter in a bowl, and suspend over a saucepan of simmering water (a bain-marie) do not allow the bowl to touch the water, until the chocolate has melted. Remove from the heat and whisk in the sieved flour and baking powder, making sure there are no lumps in the mix.5. The eggs should now be ready, so fold half the mixture into the chocolate, and then the remaining half. Pour into the pre-lined baking tray and put in the preheated oven for approximately 20-30 minutes. When you shake the tin it should only have a slight wobble.6. Remove from the oven and allow to cool. Best to chill in the fridge for 2-3 hours before serving.notes: 
  • Be careful not to overcook the brownies or they will turn from fudgy to cakey. 
  • I always use large eggs for baking, but this recipe calls for medium. The choice is yours.
  • I dusted by brownies with cocoa powder, but this is optional
Total time:
Yield: Makes 16 brownies

Disclosure: I was sent this cookbook to review. I wasn't expected to write a positive review and any opinions expressed are my own.


  1. Looks divine. I hadn't thought of using salted butter before. I am going to look forward to trying this.

    Thanks for sharing

    1. Thanks Amie, a little salt always brings out the flavour of chocolate.

  2. my good lord these look so good... love the added salted butter, i'm going to do that next time! xx

    1. You are right it is a good idea. I sometimes just add a pinch of salt.

  3. Oh my, that looks just like what I need right now. Gimme!

  4. I love brownies and these look perfect!!

  5. This book has just gone onto my Amazon Christmas wish list. Will give the brownies a go as I love to try out a new Brownie recipe :)

    1. I'm sure you will enjoy the book and the brownies.

  6. These look amazingly gooey! I like to think that my brownie recipe is about as good as it gets but I'll definitely have to try yours out to verify! :p

  7. Brownies are my favorites. These look so yummy...

  8. those look amazing - so rich & gooey!

  9. oh YUM! This looks like a great book, and these brownies look delicious :)

    1. Thank you Tandy, the brownies and the book were good :)

  10. I'm with you Jac, brownies are probably my all time favourite. These look gorgeous and good photography too. I have the book, but don't think I've ever baked anything from it - shocking! Will have to try these brownies.

  11. Ooh yum, these Brownies look scrummy and nice and rich:-)

  12. Perhaps you should make a book of giant desserts? You've found a gap in the market!

  13. can i substitute the brown sugar with white sugar?

    1. Yes, that should be fine and will give it a caramel flavour.

  14. Mine never turn out like this, mine are always so flat and burn even though I follow the recipe, what am I doing wrong?

  15. Ovens can vary greatly, you really have to kerp an eye on baked goods until ypu get to know your oven. Remember if you have a fan oven take it down 20 degrees. Try to start keeping an eye on them 10 minutes before the end of baking & don't let them burn. If they are a bot under cooked don't worry, chocolate bakes can handle this and are sometimes better for it. Pop them in the fridge and they will turn gloriously fudgy. Just don't be too disheartened and give up. Once yoi have the hang of how hot your oven is you will be fine.

    1. Sorry about the terrible typing. I'm clumsy at typing on my phone.


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x