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….
The Method
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 handheld 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 brownies 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.
