My Favorite Chocolate Brownies

Hummingbird Bakery's Traditional Brownie by Journey Kitchen

Makes 12 


200g dark chocolate

175g butter ( 1 3/4 stick)

130 g all purpose flour (about 1/2 cup)

325g caster sugar (1 1/2 cup)

3 eggs


* I use 85% cocoa dark chocolate which is intense. Feel free to use 60 - 70% dark chocolate if you baking for the kids specially.


Preheat the oven to 170 C and line a 33 x 23 x 5-cm baking tray with grease proof paper.

Melt the chocolate and butter over a double boiler until smooth.

Remove from heat and whisk in the sugar until well incorporated.

Add the flour and stir until well incorporated. Finally whisk in the eggs until thick and smooth.

Spoon the mixture in the prepared baking tray and bake for about 30 - 35 minutes.

Let them cool before cutting into squares. But I love them warm and M loves them cold.