Classic Brownie Recipe

Classic Brownies: The Hummingbird Bakery’s Bestselling Treat

Few desserts are as universally loved as the brownie. It’s rich, chocolatey and irresistibly chewy. At The Hummingbird Bakery, our Classic Brownies are a bestseller in London, with tray after tray flying off the shelves each day. Whether you enjoy them on their own, dusted with icing sugar, or warmed with a scoop of ice cream, this is the ultimate recipe for brownie lovers.

Brownies, The Hummingbird Bakery Way

Traditional American brownies are meant to be chewy, dense, and intensely chocolatey and that’s exactly what ours deliver. Unlike some recipes you may see elsewhere, these aren’t cake-like squares but indulgent bites of fudgy perfection. We don’t add nuts to our version, keeping them smooth and rich, though you can stir in pecans, walnuts or even chocolate chips if you’d like an extra layer of decadence.

It’s this commitment to authentic American baking that has made our brownies a customer favourite for years.

Ingredients for Classic Brownies

• 200 g dark chocolate, roughly chopped
  
  

• 175 g unsalted butter
  
  

• 325 g caster sugar
  
  

• 130 g plain flour
  
  

• 3 eggs
  
  

• Icing sugar, to decorate
  
  

Baking tin: 33 × 23 × 5-cm tray, lined with greaseproof paper

Makes: About 12 portions

Instructions

Preheat the Oven: Set your oven to 170°C (155°C fan)/Gas Mark 3½. Line your baking tray with greaseproof paper.

Melt the Chocolate and Butter: Place the chocolate and butter into a heatproof bowl set over a saucepan of simmering water (making sure the base of the bowl doesn’t touch the water). Stir occasionally until melted and smooth.

Mix in Sugar and Flour: Remove from the heat and add the caster sugar. Stir until fully combined, then fold in the flour until smooth.

Incorporate the Eggs: Add the eggs one at a time, mixing until the batter becomes thick and glossy.

Fill and Bake: Spoon the mixture into the prepared tray and bake for 30–35 minutes. The top should look flaky, but the centre should remain soft. Be careful not to overbake, as the edges will become hard and crunchy.

Cool and Finish: Leave to cool completely in the tin before dusting with icing sugar and slicing into generous squares.

Tips for Perfect Brownies

• Don’t Overbake: The secret to a gooey centre is taking them out while they’re still slightly soft in the middle. They’ll continue to set as they cool.
  
  

• Customise Your Brownies: Add chocolate chips for an extra chocolate hit or fold in nuts if you like a bit of crunch.
  
  

• Neat Slices: For clean edges, wait until the brownies are completely cooled before cutting, or chill briefly in the fridge for tidy squares.

Whether enjoyed as an afternoon pick-me-up, a dinner party dessert or a gift for a fellow chocolate lover, The Hummingbird Bakery’s Classic Brownies never fail to impress. Bake a batch at home and taste why this recipe has become a London favourite.

Don’t have time to make your own? Shop our Brownies for London delivery.