Brownies from The Hummingbird Bakery Cookbook

BrownieFor tea and cake with my Nan on Mother’s Day I turned to the Hummingbird Baker Cookbook and decided to try a different brownie recipe than the one I usually go for (which is best ever brownies).  I wanted to try out this recipe because it looked much simpler with fewer ingredients and also looked very similar in technique to the Swedish Chocolate Cake I have made before (and loved).

These were incredibly quick and easy to make, whilst being a huge hit with colleagues in the office on Monday, after my Nan told me she’d rather have her shop bought cake from Sainsburys! haha.



200g Dark chocolate, broken into pieces

175g Butter or stork

325g Sugar (I used light brown sugar, though would have used dark brown sugar if I’d had it)

130g Plain flour, sifted

3 Eggs, lightly beaten

75g White chocolate, chopped into chunks (you can add whatever you want to mix, nuts or extra chocolate)



  1. Pre heat the oven to 170 degrees
  2. Put the chocolate and butter into a bowl and melt together over a saucepan of boiling water (though make sure the bottom of the bowl does not touch the water), keep stirring until combined
  3. Whilst that is melting line a square 20cm tin and measure out the remaining ingredients
  4. Take chocolate mixture off the heat and when lukewarm stir in the sugar using a whisk to beat slightly in order to eliminate lumps
  5. Sift in the flour
  6. Beat in the eggs
  7. Stir in the white chocolate chunks
  8. Pop the mixture into lined tin and bake for 35-45 minutes, though check how well baked it is from about 25 minutes onwards
  9. Cool and cut into 9 or 12 brownies depending on how greedy you are feeling !  I sometimes like to cut them into even smaller ‘mini brownies’ then you feel like you can have more ! Mmmmm

These brownies went down so well many colleagues said these were the best brownies they’d ever had, ever.  Give this recipe a try and wow your friends and family 🙂



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