I went for some total baking decadence today. All things considered you really can’t beat a great home-baked chocolate brownie. Not the bland stodgy ones you buy in shops, they’re a completely different animal. If never had a home-baked brownie I urge you to try these – they are dense and rich and slightly chewy and simply can’t be beaten! Plus they’re a synch to make!

Hummingbird Bakery’s traditional brownie recipe

Makes:  12
Preparation Time:  15 minutes
Cooking Time: 30 minutes

You will need33 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
3 eggs
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. Tip: If you can’t be bothered with this just melt your butter in a saucepan, remove from the heat and add the chopped chocolate into the melted butter and stir until they’re both melted together.
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. Spoon 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 dusting with icing sugar, to decorate.

Recipe from the Hummingbird Bakery bookChocolate Brownie

Chocolate Brownie  Chocolate Brownie Chocolate Brownie

Chocolate Brownie