Tag: Hummingbird Bakery

The Best Brownies!

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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

Brownie 2

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.

Brownie 3

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

 

 

My Favourite Banana Bread Recipe

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Hey dolls,

First off, I just wanna say I hope you are all okay and staying safe in this crazy time we are currently living in. Sorry for missing a few weeks, I’ve been getting into lockdown routine and getting on with the last few assignments I have for uni.

But anyway, I thought I’d share my favourite banana bread recipe is everyone is baking banana bread and I’ve been using this one for years! It’s a firm favourite with my family and friends and is of course from the Hummingbird Bakery- my favourite books to bake from (with a couple of changes).

First up ingredients:

  • 250g light brown or caster sugar – whichever you have in the cupboard, I’ve also reduced the amount of sugar from the original recipe
  • 2 eggs
  • 2-3 mashed bananas  – depending on the size!
  • 280g plain flour
  • 1 teaspoon of each – baking powder, bicarbonate of soda, cinnamon and ginger
  • 140g of unsalted butter, melted
  • A loaf tin, greased and dusted with flour

banana ingredients

Preheat your oven to 170 degrees.

Ok, now for the method:

  1. Beat the eggs and sugar together until  fluffy.
  2. Then beat in the mashed banana to the mixture
  3. In a separate bowl, mix together the dry ingredients.
  4. Add half the dry mix to the egg mixture and mix until combined
  5. Add in the other half and mix again. At this point the batter will be quite thick, don’t panic!
  6. Now pour in the melted butter and mix until all the ingredients are combined
  7. Pour the batter into the loaf tin.
  8. Pop into the oven and bake for around an hour, a knife or skewer should come out clean after being stuck in the cake when its cooked!

And that’s it! Super simple and so yummy, I love to toast the banana bread under the grill and top with a little bit of nutella!

banana bread 2

I’ll be sharing some more of my favourite recipes as well as some tips to stay productive!

Stay home and stay safe!

Ciao Bellas,

S

xxx