Traditional Brownie, courtesy Hummingbird Bakery Cookbook
Traditional brownies must be chewy, chocolatey and dense. Many other brownie recipes seen outside the USA are not really brownies! We don’t put nuts in this traditional recipe, but you can add walnuts or pecan nuts if you like. These brownies are so popular in London, we sell several trays every day. For chocolate overload, you can put chocolate chips into the mixture before baking!
- 200g dark chocolate, roughly chopped
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour
- 3 eggs
- icing sugar, to decorate
- 33 x 24cm (1/4 sheet) baking tray, lined with greaseproof paper
Makes about 12 portions
Preheat the oven to 170°C (325°F) Gas 3.
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth.
Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30–35 minutes, or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy.
Leave to cool completely before dusting with icing sugar, to decorate.