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Traditional Brownies

A community recipe by Betahny

Not tested or verified by Nigella.com

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Introduction

Simple and really, really scrummy. Courtesy of The Hummingbird Bakery Cookbook.

Ingredients

Serves: 9 - 12 brownies (depending on

Metric Cups

200 grams dark chocolate (roughly chopped)
175 grams unsalted butter
325 grams caster sugar
130 grams plain flour
3 eggs
icing sugar (to decorate)

7 ounces bittersweet chocolate (roughly chopped)
6 ounces unsalted butter
11 ounces superfine sugar
5 ounces all-purpose flour
3 eggs
confectioners' sugar (to decorate)

Method

Traditional Brownies is a community recipe submitted by Betahny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 170 degrees C (325 F) Gas 3.

Melt chocolate and butter in heatproof bowl over a pan of simmering water. Remove bowl from heat. Add sugar until well incorporated.

Add flour and stir until well incorporated. Stir in the eggs and mix until smooth.

Put the mixture in a baking tray aroun 24cm x 24cm x 5cm (give or take a few cm) lined with greaseproof paper.

Bake for 30 - 35 mins. Leave to cool and dust with icing sugar.

Preheat oven to 170 degrees C (325 F) Gas 3.

Melt chocolate and butter in heatproof bowl over a pan of simmering water. Remove bowl from heat. Add sugar until well incorporated.

Add flour and stir until well incorporated. Stir in the eggs and mix until smooth.

Put the mixture in a baking tray aroun 24cm x 24cm x 5cm (give or take a few cm) lined with greaseproof paper.

Bake for 30 - 35 mins. Leave to cool and dust with confectioners' sugar.

Additional Information

Don't overcook or it will be crunchy and not very soft. It should be flaky on top and soft in the middle. You can put chocolate chips in the mixture too if you like.