Brownies – Hummingbird Bakery Recipe

So I tend to use the Hummingbird Bakery Cookbook Frosted Brownie recipe the most as its a bit cheaper and gives a good bake.  It also lends itself to change which is perfect as I do like to add things in like Marshmallows or Maltesers.

So on to the recipe:

5 Eggs

500g Caster Sugar

120g Plain Flour

100g Cocoa Powder

250g Unsalted Butter (Melted)

30g Walnuts and 30g of Dark Chocolate – This is where I add what I like….

Preheat the oven to 160’c in the book it says 170’c (325’F) Gas Mark 3 but I have a fan oven and over time I have realised most Hummingbird Recipes need the 160’c temp.

Anyway Melt the Butter

Beat the Eggs and Sugar together until light and fluffy. I use a hand held mixer by Kenwood

Add the Flour and Cocoa Powder and mix until just combined.  It gets really messy at this point due to flour/cocoa dust so I mix it first then turn the mixer on.

Add the Butter and mix again, then pour into a prepared tin and I use a 33 x 23 x 5cm baking tin for browines and traybakes, lined with baking parchment.

This is when you add the extra yummy bits and then bake for around 25-30mins until the top is firm but the centre is soft.

Cool in the tin and then pop in the fridge to firm up.

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