These Brownies are made following my favourite brownie recipe, it's the Hummingbird Bakery recipe and it's featured in thier great cookbook http://hummingbirdbakery.com/cookbooks/the-hummingbird-bakery-cookbook/ These Brownies do not have nuts in so they are fine for nut allergy sufferers but if you would like to add nuts then chopped Walnuts is a good choice.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
You will need
33 x 23 x 5-cm baking tray, lined with greaseproof paper
200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
icing sugar, to decorate
1. Preheat the oven to 170°C/325°F/gas mark 3.
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.
3. 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.
4. Pour the mixture into the prepared baking tray and bake in the preheated oven for about 30 to 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 cutting and dusting with icing sugar, to decorate.
A good tip is to use a sharp pizza cutter to slice these, if you dont have one a knife is fine but i find a pizza cutter makes it just that little bit easier.