“Tarek Malouf came up with the idea for The Hummingbird Bakery in 2002 when he spent Thanksgiving in North Carolina. After indulging in cupcakes, banana cream pie, and apple pie, he wondered why he’d never seen a bakery in London which excelled in treats like these.

So, in 2004 he opened one.

And in 2009 he published a cookbook with many of the recipes for his cupcakes, brownies, pies, cakes, muffins, and cookies. Everything in the book looks delicious. While he believes in simplicity of looks he believes in complexity of flavors. I decided I HAD to have this ‘sweet’ book so I stole, eh, took, eh borrowed it from my Mom. And started with something simple.

    Traditional Brownies

      6 1/2 oz. bittersweet chocolate, roughly chopped
      1 1/2 sticks unsalted butter
      1 2/3 cups sugar
      1 cup AP flour
      3 eggs
      Confectioner’s sugar, to decorate.

Preheat the oven to 325 degrees
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.
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.
Spoon the mixture into the prepared 9 x 13 inch baking tray.
Bake in the preheated oven for about 30-35 minutes {I only baked for 25, but then I like them a little soft inside}, 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.

These don’t have nuts, but you can add them in if you wish.

Let me put this simply. These. Are. Good. A good traditional brownie. If you want a simple recipe try these.

And if I am ever in London again, I will visit one of the Three locations of The Bakery.