Brownie Points Bradford is a rich, fudgy walnut brownie with a crackly top and a dense, moist center—a beloved treat from the Yorkshire city of Bradford, where a generous helping of local walnuts gives it a distinctive crunch. This recipe delivers that classic British bakery-style brownie with a deep chocolate flavor and a slightly chewy edge, all from simple pantry staples. It works because the technique—melting the chocolate and butter together, then beating the eggs and sugar until thick—creates that coveted shiny crust and gooey interior every time.
Ingredients
- 1 cup (225 g) unsalted butter, plus extra for greasing
- 8 oz (225 g) dark chocolate (70% cocoa), broken into pieces
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup (120 g) walnut halves, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan and line it with parchment paper, leaving an overhang on two opposite sides for easy lifting.
- In a medium saucepan, melt the butter and dark chocolate together over low heat, stirring frequently, until smooth. Remove from heat and let cool slightly for 5 minutes.
- In a large bowl, whisk the sugar and eggs together until thick and pale, about 2–3 minutes. This step is key for the shiny crust.
- Beat the vanilla extract into the egg mixture, then slowly pour in the melted chocolate-butter mixture, stirring constantly until fully combined.
- Sift the flour, cocoa powder, and salt over the wet mixture. Fold gently with a spatula until just combined—do not overmix. Fold in the chopped walnuts.
- Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top should look set and slightly crackly.
- Transfer the pan to a wire rack and let cool completely in the pan, about 30 minutes. Use the parchment overhang to lift the brownies out, then cut into 16 squares.
Tips
- Substitutions: Swap walnuts for pecans, hazelnuts, or omit them entirely for a nut-free version. Use milk chocolate for a sweeter brownie, but reduce sugar to 1 1/2 cups (300 g).
- Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Brownies also freeze well for up to 3 months.
- Common mistake: Overbaking is the biggest pitfall—brownies continue to set as they cool, so pulling them out when a toothpick has moist crumbs ensures a fudgy texture. Also, don’t overmix the batter after adding flour, as that develops gluten and makes brownies cakey.
- Even cutting: For clean, neat squares, chill the brownies in the fridge for 30 minutes before slicing, and use a sharp knife wiped clean between cuts.
Serving Suggestions
Serve these brownies slightly warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a decadent dessert. They’re also perfect alongside a cup of strong Yorkshire tea or a glass of cold milk. For a special treat, sandwich two brownie squares with a layer of chocolate buttercream or spread with a spoonful of raspberry jam.
Variations
- Double Chocolate: Fold in 1/2 cup (90 g) of dark or white chocolate chips along with the walnuts.
- Salted Caramel: Swirl 1/2 cup (120 ml) of salted caramel sauce into the batter before baking, then sprinkle with flaky sea salt.
- Peanut Butter: Drop spoonfuls of peanut butter over the batter and swirl with a knife for a marbled effect.
- Orange Zest: Add the zest of one orange to the egg mixture for a citrusy twist that complements the chocolate.
Storage and Reheating
Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. To freeze, wrap individual squares in plastic wrap and place in a freezer-safe bag for up to 3 months. To reheat, microwave a brownie for 15–20 seconds until just warm, or warm in a 300°F (150°C) oven for 5–7 minutes. Brownies are also delicious cold, straight from the fridge.
Frequently Asked Questions
Can I use cocoa powder instead of baking chocolate? Yes, you can substitute 3 tablespoons (20 g) of unsweetened cocoa powder plus 1 tablespoon (15 g) of butter for each ounce (28 g) of unsweetened chocolate. This will slightly change the texture, making it a bit more cakey, but it still works.
Why are my brownies dry? Dry brownies are usually overbaked. Check them at the 25-minute mark and remove them from the oven when a toothpick inserted into the center comes out with a few moist crumbs. Also, make sure you’re measuring flour correctly—spoon it into the cup and level it off, rather than scooping directly, which packs in too much.
Can I make these brownies gluten-free? Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The brownies will be slightly more delicate, but they’ll still taste delicious.
How do I know when the brownies are done? The top should look set and slightly crackly, and a toothpick inserted into the center should come out with a few moist crumbs, not wet batter. If the toothpick is clean, they’re overbaked.
Can I reduce the sugar? You can reduce the sugar to 1 1/2 cups (300 g) without drastically affecting the texture, but the brownies will be less sweet and may have a slightly less shiny crust. For a more significant reduction, consider using a sugar substitute, but results may vary.
Why did my brownies sink in the middle? Sinking can happen if you overmix the batter, which incorporates too much air, or if you open the oven door during baking. Make sure to fold gently and keep the oven closed until at least the 25-minute mark.
Related
- Nutrition Shrimp Cocktail: Healthy Recipe & Tips
- NYT Shrimp Cocktail Sauce Recipe (Classic)
- Oktoberfest Potato Pancakes: Crispy German Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).