Hummingbird Bakery Brownies

Hummingbird Bakery brownies | Ship-Shape and Bristol Fashion

It seems the humble chocolate brownie is experiencing something of a moment in the blogging world, as I’ve seen several delicious-looking recipe posts recently! Becca gave hers an Easter twist, and Sophie combined brownies with creme eggs – how good do they look!?

I find baking quite theraputic, particularly on Sunday evenings. It’s calming, takes my mind off the pre-Monday blues and it results in plenty of sweet 3pm treats for the week ahead. My go-to is baking a batch of The Hummingbird Bakery brownies. They’re simple to make, rich in flavour and ridiculously gooey.

My twist on the recipe uses half unsalted butter, half Stork (it’s a throwback ingredient to the days when my mum and I used bake together every weekend) and while this recipe is for traditional brownies, I sometimes like to add in broken up Kinder bars, Oreos or even peanut butter, for that sweet/salty taste.

Brownies on floral side plate | Ship-Shape and Bristol Fashion

Hummingbird Bakery Brownies

  • 200g dark chocolate, roughly chopped
  • 100g unsalted butter + 75g Stork
  • 325g caster sugar
  • 130g plain flower
  • 3 (medium) eggs
  • Optional extras: 6 crushed Oreos, 4 roughly chopped Kinder bars (or eggs, what with it being Easter weekend and all) or 2 table spoons of peanut butter

Preheat your oven to 170°c and line a 16in x 16in baking tray with greaseproof paper.

Put the chocolate, butter and Stork in a large heatproof bowl over a saucepan of simmering water and leave until melted. Crack your three eggs into a separate bowl and whisk until smooth.

Remove from the heat and stir in the sugar. Add the flour until well incorporated and then add in the egg mixture. Use a spatula to remove any mixture clinging to the side of the bowl and stir until all mix is thick and smooth.

If you’re using any optional extras, pour half the mixture into your lined baking tray and evenly spread your Oreos, Kinder chunks or peanut butter across the brownie mix, before pouring the rest of the mixture on top.

Place in the oven. The official HB recipe says to cook for 30-35 minutes but I bake mine for 25 minutes for a gooey finish. Leave to cool completely before turning out onto a plate – paper doily optional!

These brownies are so tasty and the perfect cure to mourning the end of a four day weekend. Have you tried any Hummingbird Bakery recipes? If you have a brownie recipe you swear by let me know in the comments below.

Gooey Hummingbird Bakery brownies | Ship-Shape and Bristol Fashion

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9 Comment

  1. Yummy! These look delicious, and I like your idea of using broken up kinder bars – mmm! Thank you for the mention too :D xx

    1. You’re welcome! Your Easter ones look sooo good – I need to give them a try! x

  2. Leah says: Reply

    those brownies look amazing! love your blog x

    http://www.thefrillseekers.blogspot.com

    1. Thanks Leah :)

  3. Maria says: Reply

    These look delicious, think I am going to be making these later!

    Maria xxx

    1. You so should! These are the gooiest I’ve ever tried x

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  6. daria says: Reply

    these sound divine! and i love that they have that nice crust I haven’t yet managed to obtain :)

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