Traditional Brownie recipe from The Hummingbird Bakery cookbook.
200g dark chocolate, chopped
175g unsalted butter
325g caster sugar
130g plain flour
Icing sugar, to decorate
a 33 x 22 x 5cm baking tray lined with greaseproof paper
Preheat the oven to 170 °C.
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 mixture into the prepared baking tray and bake in the preheated oven from about 30-35 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.