Hey dolls,

This week its back to baking and a classic- BROWNIES! This is my favourite brownie recipe and anyone who knows me, knows this are GOOD brownies (they are often requested).

Once again, I’m back to the Hummingbird Bakery original book for this recipe although I have adapted it a little. So let’s get into the best brownie recipe (in my opinion!):

First up, ingredients:

• 200g of chocolate- I use 160g of dark and 40g milk
• 175g of unsalted butter
• 225g of caster sugar (original recipe is 325)
• 130g of plain flour
• 3 eggs
• A square or rectangular baking tin, lined and greased
• Preheat oven to 175 degrees

Onto the method:

1. Put the broken chocolate and butter into a glass heatproof bowl.
2. Pour some boiling water into a pan (that will fit your glass bowl in) and put on a low heat. Pop the glass bowl on top (make sure the bottom of the bowl doesn’t touch the water, this is called a bain-marie) and melt the chocolate/butter.
3. Remove the bowl from the pan and stir in the sugar.
4. Add the flour and stir until incorporated.
5. Add one egg at a time to the mix, don’t over beat as this will create a more cakey texture.
6. Pour into your prepared tin and pop into the oven. Bake for 25-30mins depending on how gooey you want your brownies. Once the top has cracked/is flakey they are ready
7. Remove from oven, let cool slightly, remove from tin and cut into squares.

And that’s it! Super simple and so yummy! Feel free to add some nuts, raspberries or chocolate chips to the batter.

Enjoy!

Ciao Bellas,

S

xxx