Chocolate Brownie recipe – nut free

Dear Chocolate fans, this one’s for you with love xx

The following recipe I found in the Hummingbird Bakery cookbook. It is one of the only recipes that I haven’t tweaked in any way. This recipe is fab to work with. Easy peasy for all and a perfect first bake for any small offspring.


  • 200g dark chocolate, roughly chopped
  • 175g unsalted butter
  • 325g caster sugar
  • 130g plain flour
  • 3 eggs, beaten
  • icing sugar to decorate

You will also need a 33 x 23 x 5cm tin, greased and lined with baking paper.


Preheat the oven to 170 degrees C (gas 3) 325 degress F

Put the chocolate and butter in a heatproof bowl and place 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 also stir until combined.

Then add the beaten eggs to the mixture and stir until smooth and thick.

Pour into your prepared tin and bake for around 30 – 35 minutes. My oven is a little lively and tends to have this done in around 25 minutes so I would start checking yours from around 22 minutes. It starts to flake a little on top when cooked but is still soft in the centre. Be careful not to overcook this as it can become hard and crunchy.

Once cooled you can dust with icing sugar if you like.