traditional brownies

traditional brownies

Traditional brownies must be chewy, chocolatey, and dense. Many other brownie recipes seen outside the USA are not really brownies! We don’t put nuts in this traditional recipe, but you can add walnuts or pecans 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!

• 6½ oz. bittersweet chocolate, roughly chopped
• 1½ sticks unsalted butter
• 1⅔ cups sugar
• 1 cup all-purpose flour
• 3 eggs
• confectioners’ sugar, to decorate

a 13 x 9-inch baking pan, lined with parchment paper

Makes about 12–15 portions

Preheat the oven to 325°F.

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 dough into the prepared baking pan and bake in the preheated oven for about 30–35 minutes, or until flaky on the top but still soft in the center. Be careful not to overbake otherwise the edges will become hard and crunchy. Let cool completely before dusting with confectioners’ sugar, to decorate.