Hummingbird Bakery Brownies

                                                                                                                        by the Konstant Kraver                 

         A few weeks ago I eagerly unwrapped my Hummingbird Bakery Cookbook, and after being  told by a friend that their brownies are simply amazing.I just knew those had to be the very first thing that I would make.I have been trying to cut down on the amount of sugar that I use in my baking, and was slightly uncomfortable to use the amount they suggested. However it took all my will power not to modify the recipe much otherwise I would never know what makes these brownies so good. I did run out of caster sugar so ended up using half brown and half caster sugar and they turned out lovely, soft and gooey on the inside  with a nice flaky crust.They were quite rich and fudgey in there taste. I still think the amount of sugar in them is a bit excessive but that could just be my view.This is the second thing I have tried from this cookbook.The first being Green Tea Cupcakes I had made for me for my Birthday earlier this year.I dont think I have had anyone bake solely for me in a long time and I loved it ! the cupcakes were unusual but strangely delicious since I am not a massive tea drinker and my taste buds are somewhat unaccustomed to the taste of green tea. I will be trying out a few more of the recipes in the book you can be sure of that.

The recipe I used for the brownies was from my book,but I found the same one on RedOnline.co.uk.

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.

Recipe, The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers

 ENJOY!!

Brandied Blueberries & White Choc Chip Brownies !!

KITCHEN KRAVINGS KREATIONS UPDATE

Before you make these I have to warn you they are so intense and decadent that even the biggest chocolate addict among you may have trouble having more than one, but in saying that you may find it difficult to stop at just one one!

 

INGREDIENTS

• 200g/7oz dark chocolate
• 150g/5¼oz plain flour
• 30g/1oz cocoa, sifted
• 1 tsp bicarbonate of soda
• ½ tsp salt
• ½ tsp instant coffee
• 150g/5¼oz unsalted butter, softened
• 225g/8oz brown sugar
• 1/3 cup brandy
• 225g/8oz blueberry's
• 1 tsp vanilla extract
• 1 egg 
• 170g/6oz  white chocolate chips

METHOD

1. Place the blueberries in a shallow dish  pour the brandy over them and cover it with cling film and place it in the fridge overnight or for at least 2 hours
2. Preheat the oven to 170C/325F/Gas 3. Grease a square baking dish with butter and grease proof paper.
3. Break the 200g/7oz dark chocolate into pieces and place into a heatproof bowl with the instant coffee set over a pan of barely simmering water, stirring occasionally, until it has melted.Set it aside.
4. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.



Blueberries and white choc chips

5. In another bowl, cream the butter and sugar together until light and fluffy. Beat in the vanilla extract and the egg.
6. Add the melted chocolate and stir well, then mix in the dry ingredients. Finally fold in the  white chocolate chips and the blueberries with the juice.Pour mixture into the prepared baking dish and smooth en the top.
7. Transfer to the oven and bake for 25-30 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.



Brownie mixture ready for the oven

8. Leave the brownies to cool in the baking tray for 10 minutes, then cut them into squares and allow them to cool completely 

After Thoughts

• If you cant get your hands on blueberries I am sure cherries or even strawberries would work. I would have loved to try it with some mull berries
• If you feel there is too much liquid from the blueberries which have been soaked in brandy just add as much of the liquid as you like