Traditional Brownie

Make about 12 PortionsTraditional brownies must be chewy, chocolaty and dense. Many other brownies seen outside the USA are not really brownies! We don't put nuts in this traditional recipe, but you can add walnuts or pecan nuts if you like. These brownies are so popular in London, we sell several trays every day. For chocolate overload, you can put chocolate chips into the mixture before baking!

200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs
icing sugar, to decorate
a 33 x 23 x 5-cm baking tray, lined with greaseproof paper

Preheat the oven to 170°C (325°F) Gas 3.
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.
Remove from the heat. Add the 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 in the preheated oven for about 30-35 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, to decorate

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Traditional Brownie

200g dark chocolate, roughly chopped

175g unsalted butter

325g caster sugar

130g plain flour

3 eggs

icing sugar, to decorate

a 33 x 23 x 5-cm baking tray, lined with greaseproof paper

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

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.

Remove from the heat. Add the 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.