Yikes, it has been a long time since I’ve last posted. To make up for my long absence, I am sharing with you a recipe I found in a cookbook I picked up in England this summer. I baked these brownies on a rainy English June day and decided immediately that these are, without a doubt, the best chocolate brownies I have ever baked – and possibly the best brownies I’ve ever eaten anywhere.
They are perfectly fudgey in the middle with a delightful crinkly top and intense chocolate flavour (make sure you use good quality dark chocolate!).
Humming Bird Bakery’s Traditional Brownie
200g dark chocolate, roughly chopped
325g caster sugar
Preheat oven to 325F.
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Leave until melted and smooth.
Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until incorporated. Stir in the eggs and mix until smooth.
Spoon the batter into a 9×13 pan and bake for 30ish minutes. The top should be flaky but the centre should still be soft. DO NOT OVER BAKE.
Try out this awesome brownie and make sure you check back here again in the next couple of weeks – my niece’s 2nd birthday party is this coming weekend and I will have lots of fun recipes to share (plus it’s almost Thanksgiving!).