Tuesday, May 18, 2010

Traditional Brownie

I recently purchased the Hummingbird Bakery Cookbook because it's filled with the promise of divine cupcakes (it's a famous cupcake bakery in London) and the first item I ended up baking was the brownie - go figure!

200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs

Preheat oven to 170 degrees and line a baking tray (measuring 33 x 23 x 5 cm) with baking paper.
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water) and melt together. Alternatively, you can put chocolate and butter in a bowl and melt in microwave. It took about 2 minutes (checking in between) on medium power (not high).
Add sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth.
Spoon the mixture into the prepared baking tray and bake for about 30-35 minutes, or until flaky on 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 to decorate.

Result - If you love a chewy brownie then this is the one for you!!! Personally, I wasn't overly thrilled with the end product, I prefer a richer, more moist brownie rather than a chewy brownie but you may feel the opposite so you can decide :)

Source - The Hummingbird Bakery Cookbook, page 100

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