These brownies from the Hummingbird Bakery in London are chewy, chocolatey and dense. You can add walnuts, pecans or chocolate chips into the mixture before baking for more crunch or sweetness.
6-1/2 oz. bittersweet chocolate, roughly chopped
1-1/2 sticks unsalted butter
1-2/3 cups sugar
1 cup all-purpose flour
Confectioners' sugar, to decorate
A 13" x 9" baking pan, lined with parchment paper
Step 1: Preheat the oven to 325°F.
Step 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.
Step 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.
Step 4: 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 centre. Be careful not to overbake otherwise the edges will become hard and crunchy. Let cool completely before dusting with confectioners' sugar, to decorate.
Reprinted with permission from Tarek Malouf and The Hummingbird Bakers' The Hummingbird Bakery Cookbook (2009 Ryland Peters & Small).