Hummingbird Bakery's Traditional Brownies

Another superb recipe from the Hummingbird Bakery Cookbook. These are dense, rich, and true to their word : traditional. They taste the way a brownie is expected to taste. A bit of a dry, crisp crust. A thick, chewy and oh-so-moist center.

Because chocolate is the most prevalent ingredient and the flavor that really shines through here, it is essential to use top quality chocolate. Otherwise you can expect a mediocre brownie and who wants that?

I used a mixture of 70% Callebaut dark chocolate and Lindt dark chocolate in these bars and the taste is nothing less than phenomenal.

It is also one of the fastest brownie recipes I have ever made. Comes together in a snap! Baked at a low temperature for just 30 minutes ensures no dry edges and no over-baking.

These are amazing jazzed up for dessert too. Serve a square of warm brownie topped with vanilla bean ice cream and a drizzle of hot fudge sauce. Nothing beats it !

Now let's get started

The look of a perfectly baked brownie:

The crust starts to dry a bit and the brownies pull away from the sides of the pan

RECIPE:
*altered source recipe: Traditional Brownies, Hummingbird Bakery Cookbook

WHAT YOU NEED

6-1/2 oz. bittersweet chocolate*, roughly chopped (*I used 1/2 Dark Callebaut and 1/2 Dark Lindt)
1-1/2 sticks unsalted butter
1-2/3 cups sugar
1 cup all-purpose flour
3 eggs

MAKE IT

LINE 9” X 13” baking pan with parchment paper
SPRAY parchment paper with cooking spray
PREHEAT the oven to 325°F
MELT chocolate and butter in a large saucepan stirring constantly with a silicon spatula
REMOVE from heat and add the sugar stirring until well incorporated
ADD flour and stir until well incorporated
FOLD in eggs and blend with spatula until thick and smooth
POUR batter into prepared pan
BAKE 30-35 minutes until top is starting to get flaky and edges have pulled away a bit from side of pan

LET COOL completely before cutting into bars

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