One of my most indulgent treats (can you still call it an indulgent treat if it features regularly in your diet?) is a brownie. Soft, gooey, fudgey, chocolatey deliciousness – is there anything better? I have always read great things about The Hummingbird Bakery in London, but as I live hours away, I’ve never been. Thankfully, they have The Hummingbird Bakery cook book!
I had bought myself a copy of the The Hummingbird Bakery Cook Book years ago, and have successfully made their Traditional Brownie a few times, though not for about three years now. What a treat the book is in itself! Full of photos of gorgeous and truly delicious looking treats.
Having dug out the cook book again, the obvious choice of what to make was their Traditional Brownie. I knew it was simple enough for a non-baker like myself.
I got everything I needed to get my bake on, excited for the outcome of the brownie.
The instructions, thankfully, are really easy to follow. Nothing complicated, and no special equipement needed.
Preparing for the Oven
My husband loves hazelnuts, as do I, so upon his request I added chopped hazelnuts to the mix. Only to some of it though, as I wasn’t sure my children would enjoy hazelnuts, so I left the majority of it plain.
The mixture looked good, though I feel I should have mixed it a bit more thoroughly before pouring into the tray.
I’ve recently discovered a great tip, when it comes to using baking paper in your cooking and baking (though perhaps everyone knows this, and I’m just behind the times!).
Scrunch the baking paper up tight, before putting it into your tray – this helps the paper to sit in the tray much better. It’s so much easier than trying to pour mixture onto a flat sheet of paper balancing on the tray, and then fiddling with bending the corners in!
Did you know about this??
Remembering back to when last I made this Hummingbird Bakery brownie, I knew that with my oven I had to cook it for a bit less time than the cook book suggests. The Hummingbird Bakery Cook Book recommends cooking for 30-35 minutes, but I think I had it in for around 25 minutes.
On this occassion, due to child related interruptions, it cooked for a couple of minutes longer than I had wanted (and those couple of minutes make all the difference sometimes, don’t they?).
I feared the brownie would be ever so slightly cakey.
The taste test
I needn’t have worried too much. Whilst it was a tad more cooked than I would prefer, it still had that gooey, fudgey consistency when I cut into it. Thank goodness!
I don’t think my photos do justice to how good it actually looked and tasted!
It was absolutely DE-LI-CIOUS!! Completely, and utterly, melt in your mouth scrumptious!
Truly, this is THE best brownie I’ve ever had. Yes, of all the brownies I’ve ever eaten (and I’ve eaten many!), a brownie made with my own hands is without doubt – the best!
The brownie was soft; gooey; fudgey; chocolatey – everything a great brownie should be! It was delicious when cold, and it was delicious when we were heating it up in the microwave in the evenings, to have as a warm brownie dessert with ice cream.
I cannot recommend The Hummingbird Cook Book enough. If the brownie is anything to go by, then I know that all the other recipes will be equally as delicious.
This is the brownie recipe I will use forever. My children will grow up loving them, and asking me to bake them all of the time. My grandchildren will love them.
If the brownies from The Hummingbird Bakery Cook Book taste THIS good, imagine what they must taste like in the actual Hummingbird Bakery!
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