{Frosted} Hummingbird Brownies

December 28th, 2011 § 5 comments

In my opinion, cookbooks are meant to get dirty.  A soft dusting of flour here, a chocolate fingerprint there.  These messy marks are reminders of food prepared with love, enjoyed with friends.  I think it’s a good sign that just three days after Christmas, my new cookbook from K is already covered in these messy stamps of memories.  These brownies were the first treat to be made…

These brownies are everything brownies should be: thick, gooey, rich, and almost fudge-like.  One is more than enough chocolate to last you many hours, but your mouth will want more.  Make these this week and enjoy their after-Christmas decadence – we can start juice fasts next year!

Brownies with Chocolate Creme Frosting

Recipe Adapted from The Hummingbird Bakery Cookbook

Makes 24 small portions

  • 5 eggs
  • 500 g fine sugar
  • 125 g flour
  • 100 g cocoa powder
  • 250 g butter, melted
  • 40 g finely chopped hazelnuts
  • 30 g chopped dark chocolate pieces

Preheat oven to 170°C (340 °F).  Whip eggs and sugar in an electric mixer until the mixture is light and airy. Add flour and cocoa powder and mix until all ingredients are well-blended.  Pour melted butter in, and mix thoroughly.  Remove bowl from mixer and fold in chocolate and hazelnut pieces with a spatula. Pour batter into a paper-lined glass baking dish that has been lightly coated with cooking spray (these babies are stickyyy!).  Spread batter evenly, then bake for 30-35 minutes, until the top is solid, but the brownies are still moist.  Cool completely.

For the frosting:

Mix 200 g powdered sugar with 75 g softened butter, a tsp. of vanilla extract and 30 g of cocoa powder in an electric mixer with a flat mixing paddle until well blended. Add 150 g cream cheese one spoonful at a time, mixing constantly. Frosting is finished when it turns light and fluffy, after about 5 min. of mixing.  Spread frosting over cooled brownies, cut into individual pieces, serve and enjoy!

xxx luvs

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