Hummingbird Bakery chocolate brownie recipe

Hummingbird Bakery chocolate brownie recipe

Traditional American brownies must be chewy, chocolatey and dense. The Hummingbird Bakery chocolate brownies don't include nuts, but you can add walnuts or pecan nuts if you like. For chocolate overload, add chocolate chips to the batter before baking.

This recipe is from The Hummingbird Bakery Cookbook by Tarek Malouf, published by Mitchell Beazley.

Ingredients

  • 200 g dark chocolate, roughly chopped
  • 175 g unsalted butter
  • 325 g caster sugar
  • 130 g plain flour
  • 3 eggs
  • 3 tbsp icing sugar
  • 7.1 oz dark chocolate, roughly chopped
  • 6.2 oz unsalted butter
  • 11.5 oz caster sugar
  • 4.6 oz plain flour
  • 3 eggs
  • 3 tbsp icing sugar
  • 7.1 oz dark chocolate, roughly chopped
  • 6.2 oz unsalted butter
  • 11.5 oz caster sugar
  • 4.6 oz plain flour
  • 3 eggs
  • 3 tbsp icing sugar

Details

  • Cuisine: American
  • Recipe Type: Brownie
  • Difficulty: Easy
  • Preparation Time: 35 mins
  • Cooking Time: 25 mins
  • Serves: 12

Step-by-step

  1. Preheat the oven to 170°C (340°F fan/gas mark 3) and line a large baking tray with greaseproof paper.
  2. 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, stirring occasionally. Remove from the heat.
  3. Add the sugar and stir until incorporated well. Add the flour and stir until incorporated well.
  4. Finally, stir in the eggs and mix until thick and smooth.
  5. 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.

Recipe from The Hummingbird Bakery Cookbook by Tarek Malouf, photography by Peter Cassidy and Kate Whitaker. Published by Mitchell Beazley.

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