This recipe is an adaptation from the Hummingbird Bakery, which was published on Red Online
I first came across the Hummingbird Bakery in 2009 when I moved to London and have visited their shops on many an occasion to pick up a birthday order or to just sample their wonderful delights. One of my favourites is their red velvet cupcake!
I am known to recreate their recipes at home and this is my adaptation of their chocolate brownie. This recipe is easy to make and a real crowd pleaser and goes lovely with a cuppa!
Ingredients: 20" square loose bottom tin lined with greaseproof paper 300g dark chocolate (chopped) 170g salted butter (cut into cubes) 300g caster sugar 140g plain flour 3 eggs 1 packet (150g) white and milk chocolate buttons Method: 1. Place a small saucepan of water on the hob and heat until simmering 2. In a glass pyrex bowl (which will fit over the saucepan without touching the water) place the chopped dark chocolate and the butter 3. Over a medium heat gently melt the butter and chocolate until smooth and glossy 4. Take the bowl off the heat, add the sugar and ensure it's completely mixed in 5. Add the flour and mix in well 6. Add the eggs and ensure all ingredients are mixed in well 7. Finally add the white and milk chocolate buttons to the mixture, give them a stir around, and then spoon or pour the mix into your pre-lined tin 8. Place into a oven pre-heated to 180c and cook for around 30 minutes until crunchy on top and nice and moist in the middle 9. Once cooked leave to cool before cutting into pieces as big, or as small, as you'd like! Enjoy a naughty tasty treat which you will want to make again and again!
Gooey and rich chocolate brownie batter
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