- Written by Winna Published: 04 September 2016
Originally from The Hummingbird Bakery Cookbook
Chewy, chocolatey, dense and SOOO ADDICTIVE!!
PREP TIME + COOK TIME
20 mins + 30 mins
What You'll Need
- 200g dark chocolate
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour
- 3 eggs
- flaked almonds to decorate
How to Make It
|Step 1|| |
Preheat oven to 170C. Line 33x25x5cm baking tray with greaseproof paper
|Step 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.
|Step 3|| |
Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated.
|Step 4|| |
Finally, very quickly stir in the eggs and mix until thick and smooth. Need to do it quick so the egg does not cook (and become scrambled egg) since the chocolate n butter mix is still quite warm.
|Step 5|| |
Spoon the mixture into a 33x25x5cm baking tray (lined with greaseproof paper). Scatter some flaked almonds on top.
|Step 6|| |
Be careful not to overcook otherwise the edges will become hard and cruncy. Leave to cool completely.