Traditional US Brownie

Originally from The Hummingbird Bakery Cookbook
Chewy, chocolatey, dense and SOOO ADDICTIVE!!


 20 mins + 30 mins


 above8 people



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.

Bake in the preheated oven for about 30-35minutes, or until flaky on the top but still soft in the centre. 

Step 6

Be careful not to overcook otherwise the edges will become hard and cruncy. Leave to cool completely. 

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