Monday, June 11, 2012


Recipe from the Hummingbird Bakery makes about 12-15 brownies depending on the size you cut them.
My mother likes to put nuts in brownies, but usually you don't put them in this recipe. I love these brownies. They are very delicious and ADDICTING.

  • 6 1/2 oz of bittersweet chocolate
  • 1 1/2 sticks of unsalted butter 
  • 1 2/3 cups of sugar 
  • 1 cup of flour
  • 3 eggs 
  • Optional- confectioners' sugar (for decoration) 
Put the chocolate and butter in a bowl over a pan of simmering water to melt those ingredients. Do not let the bowl touch the water. 

Once the chocolate and butter have melted (make sure it's very smooth), remove the bowl from the heat. Add the sugar and stir. Add the flour and stir. Add the eggs and mix/stir until the mixture is smooth. 

Spoon the dough into the prepared baking pan lined with parchment paper and bake them for about 30-35 minutes at 325 degrees farenheit. (I would actually bake them longer. Try 35-40 minutes, because they were too soft when I baked them for 30.) Check to see if the brownies are flaky on the top, but still soft in the center with a toothpick. Do not overbake the brownies. You will know if they are overdone, if the edges are hard and crunchy. 

Take the brownies out of the oven and let them rest and cool. You can decorate them with confectioners' sugar. 

No comments: