Thanks to a good friend of mine here in Brasilia – I have come across the BEST and the EASIEST brownie recipe that does not include adding oil & water and ‘just stir’ (aka Betty Crocker). These bad boys are everything that a brownie should be, fudgy and dense in the middle and slightly crispy and flakey on top.
The best part is – even I can make them!! Those of you who have been following The Travelling Chopsticks for a while know I am not a baker, in fact, I am kind of terrible at it, which is why you seldom see any baking or dessert recipes here. However, this recipe seems to be fail proof and will make the most timid of bakers feel like a rock star!
The recipe itself is from The Humming Bird Bakery in London – I had never heard of them until now, but after a quick look at their website and the ‘About Us’ page, I feel as though they are a company I like! I will definitely be hunting one down the next time I am in London.
So without further ado – I present you with the Ultimate Brownie Recipe :)
You will need: 33 x 23 x 5 cm baking tray, lined with greaseproof paper.
- 200g dark chocolate, roughly chopped (I used Lindt 70%)
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour
- 3 eggs
- Icing sugar to decorate
Preheat oven to 170ºC/325ºF
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water – make sure the base of the bowl does not touch the water.
Leave the butter and chocolate until melted and smooth.
Remove the bowl from the heat. Add the sugar and stir until thoroughly blended. Add the flour and stir until thoroughly blended. Finally stir in the eggs and mix until you have a thick and smooth consistency.
Pour the mixture into the prepared baking tray and make in the oven for about 30 to 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.
There you have it – the Ultimate Chocolate Brownie! Now start baking!