Mint Madeleine Brownies – A Hummingbird Bakery Wedding Brownie Experiment

image

In the midst of baking a double batch of Humming Bakery Brownies for the wonderful wedding of Jill and Jonny I got a bit carried away. Desperate to use my new Madeleine pan and the rest of the eggs that I bought I conjured up a milk chocolate version of the classic Hummingbird Brownie .

I’m not entirely sure that a Madeleine pan is intended for Brownie usage however I can recommend giving it a good go! What is baking if not a bit of experimenting with unexpected cake shapes? If you’re looking for an odd adaptation of something special I’m your gal.

The original recipe and method can be found on my previous post for Jill and Jonny’s Wedding Brownies.

My little mint plant was looking at me from the window sill so I decided to grab as many leaves as possible, chop them up finely and throw them into the mix. I substituted the dark green and blacks chocolate for a good quality milk chocolate and omitted adding additional chocolate chips to give a smoother finish. An extra slosh of peppermint extract for good luck and I spooned the shiny mix into my pre greased Madeleine pan. Carefully filling the pan only 2 thirds full so to avoid overspill. The tray needed a good wipe too before heading into the oven due to a lot of Brownie dribbling all over.

The recipe was enough for 12 Madeleine and 12 cupcake brownies too! (I used a plastic freezer bag with the corner snipped off to pipe the mixture into cupcake cases, which was far less messy!)
image

I baked them for 15 to 20 minutes at 175 degrees, until the skewer comes out clean, et voila!
image

They had to cool completely in the pan before attempting to coax them out with a knife. Even then I had to bang the tray on the table a few times as a few were a bit overly attached to the pan. Some of the brownies left a little piece of themselves stuck to the pan but I don’t mind eating the holey brownies! The fully intact mint Madeleine brownies were then wrapped up and whisked away to join in the wedding day celebrations!

image

I love the shape and the gooeyness of these brownies. The milk chocolate means they’re much sweeter than the normal Hummingbird variety, so probably stick with dark chocolate if you prefer a richer flavour but add more mint! šŸ™‚

image

I’m also entering my Mint Madeleine Brownies intothe April AlphaBakes Challenge. Under the letter ‘B’ for Brownies. šŸ™‚ The challenge is hosted by The More Than Occasional BakerĀ and CarolinemakesĀ Hop on over to @Bakingaddicts and @Caroline_MakesĀ blogs Ā for more information on the challenge and how you can take part too. šŸ™‚

Happy New Year and New Food Processor!

Apologies for lack of bloggage over the festive period. I have been a bit distracted with moutains of Christmas baking and subsequent eating so there’s rather a lot to catch up on. I’m not even sure where to start so here’s a selection of some of my most recent bakes. Not all of the food was officially international baking so I can’tĀ  count it towards the around the world in eighty bakes nevertheless I thought you might like to see some of my experiments following my new acquisition, a wonderful food processor, for Christmas. My wonderful new baking toy that I’m attempting to learn how to use. (Thanks mam and dad!)

image

Dinner rolls for New Year

image

An invention what I can only term a plaited crown loaf

image

Rose cupcakes of the Hummingbird Bakery Variety

image

The new food professor!

image

Merry Christmas!

Super Hans (sorry I couldn’t resist)

image

Happy New Year! Hope you have a fantastic 2012 and thanks so much for reading! We’ve made it to 20 bakes so far, so hope you enjoy reading the next 60 bakes!

8. Make and Bake – Chocolate Cheesecake – America – Hummingbird Bakery

With it being Chocolate Week last week and National Baking Week this week, I thought I should bake something else chocolatey and lovely. A triumphant return to America to one of the few Hummingbird Bakery Recipes that I was still to attempt…Ā Baked Chocolate Cheesecake.

Baked Chocolate Cheesecake

After watching the Baked Cheesecake GBBO episode I was aware of how tricky this would be. But I’m still dreaming about Jo’s Rum and Raisin Cheesecake! I was a little surprised in the supermarket when purchasing all the cream cheese needed for this one… 4 packets of cheese seems like a lot!!

Beacoup de Cream Cheese

I decided to improviseĀ with the biscuits as I already had rich tea in the house rather than buyĀ digestives. That won’t make too much of a difference right?

Biscuity Base

I must admit I was in a little bit of a hurry when putting this one together and roughly blended rich tea biscuits and cocoa powder into sweet dust which permeated the entire kitchen with my little hand whisk. An emergency tea towel was required to protect my eyes.

I pressed the biscuity mess into my borrowed loose bottomed tin and shoved it the fridge to set.

I threw all the cheese with the melted chocolate into a bowl and whisked it all up then added all the eggs… Using one hand to smash the eggs and one hand to whisk, i ended up with egg shells all over the floor, but an effective method nonetheless.

Thoroughly Whisked

I poured it all into the tin thenĀ once again disaster struck. I’m most definitely consistent in one area. My inability to read recipes. Dear Lord, I despair at my own ridiculousness. I realised I hadn’t read to the end of the recipe! IĀ didn’t have a tray big enough to submerge the cake in, in order to bake it in a bath of water. I only had another loose bottomed cake tin which I managed to gently manoeuvre the runny cheesecake into. Upon pouring water into the second tin, I thought I could hear rain. No. It was all the water running out of my cake tin over the electrical items down the back of the kitchen units and onto the floor. BRILLIANT.

I had to abandon the water bath idea and hope that it wouldn’t burn being baking directly in the oven.

Just as I was lifting the precariously full tin unto the oven I had a flash of panic. I’ve forgotten something…. SUGAR! (and also vanilla). How did I forget sugar??!! I was so very lucky to have realised at the very last minute, asĀ thisĀ would have been a rather expensive and disgusting cheese and chocolate bake.

not quite oven ready... quick hand me a ladle!!

Quick to rescue yet another failure on my part I grabbed a ladle and scooped the gloopy mixture it of the tin and back into the bowl. A quick whisk of sugar and vanilla and it was time for the oven again.

Oven Ready?

To compensate for the lack of water I turned the oven down to hopefully prevent burning. From watching GBBO I know the cheesecake has to wobble a bit in the middle, but mine just kept wobbling all over. I probably kept it in the oven a bit too long.

The Double Tin Effect - sadly no water (probably should have stopped baking at this point...)

An hour and a half later I had one massive chocolate cheesecake on my hands, albeit with a huge crack down the middle, it looked ok!

Rather than at this point...

It needed a night in the fridge and then it was ready for tasting. It’s definitely rich and creamy.Ā It’s so filling Ā you can only eat a little bit in one go, but I quite like it. The Rich Tea base is actually pretty good too! This feeds about 25 people.

But from this angle (and if you squint a little) the disaster disappears! Magic!

I’ve even purchased some take way pots to deliver take away cheesecake to my friends and family this week. If you’re visiting me this week please beware you will be fed cheesecake and then take some home with you too! Its good to share!

Cheesy and Chocolatey