16 Jan 2014

Recipe: Hummingbird Bakery Traditional Brownies

We had friends over for dinner last night and at the request of Mr M I baked our favourite brownies for dessert. I used the wrong size dish, it was a lot smaller and deeper than the recipe states and as a result they were a lot more gooey than normal but still delicious!  I also didn't bother with dusting with icing sugar but served them warm with Carte D'Or Vanilla Ice Cream and fresh strawberries, nom nom nom!!!

I got my recipe from the Hummingbird Bakery Cook Book (one of my favourites for baking!)

Makes:  12
Preparation Time:  15 minutes
Cooking Time: 30 minutes

You will need 33 x 23 x 5-cm baking tray, lined with greaseproof paper
200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs
icing sugar, to decorate

Method
1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
3. Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth.
4. Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30 to 35 minutes, or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy. Leave to cool completely before dusting with icing sugar, to decorate.

I got my copy of the Cookbook from the Book People at work a few years back and it's one of the best recipe books I own, full of delicious naughty treats which always go down well with the in-laws!

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