They might not be Christmassy, but gooey chocolate brownies never disappoint. Whether you’re looking to take a break from festive baking or just fancy a decadent treat, Paul Hollywood’s chocolate brownies are “the best” ones you’ll ever taste, according to the celebrity chef.
“Even if I say it myself, these are the best brownies you’ll ever taste,” he penned. Hollywood’s take on the popular dessert combines chunks of milk and dark chocolate with cocoa nibs for extra richness.
The chef shared how to make the beloved chocolate dessert in five easy steps. It takes around 30 minutes to bake, so the naughty treat will be on your table in no time.
Hollywood’s recipe makes about 12 to 15 brownie slices, so it’s perfect to share with your guests or family. The chef suggests enjoying them with a hot cup of tea, or with a scoop of ice cream.
The pairing of the cocoa nibs with the gooey centre creates nuttiness and a little crunch, making this brownies recipe perfect for those looking for something extra. All you need is 10 ingredients and you can get started.
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- 225g plain chocolate 35 to 45 percent cocoa solids (broken into small pieces)
- 225g unsalted butter (in pieces)
- Three large eggs
- 225g caster sugar
- 75g self-raising flour
- Half a teaspoon fine salt
- 100g dark chocolate chunks
- 100g milk chocolate chunks
- One teaspoon vanilla extract
- One tablespoon cocoa nibs.
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1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line a brownie tin (29 x 22cm) with baking paper.
2. Set a heatproof bowl over a pan of simmering water, making sure the base of the bowl is not touching the water. Then, melt the chocolate with the butter inside the bowl. Stir the mass until smooth and then set aside to cool.
3. In a large bowl, beat the eggs and sugar together, using a hand-held electric whisk. You want to achieve a pale and thickened consistency. Afterwards, add the melted chocolate and butter mix and fold it in until thoroughly combined. Fold in the flour, salt, chocolate chunks and vanilla extract.
4. Once you combine everything together, pour the mixture into the prepared tin and sprinkle over the cocoa nibs. Bake for 25–30 minutes until the top is cracked and crusty. To check that your brownies are ready, you can insert a skewer into the centre. As you remove it, a little brownie mixture should still stick to the skewer.
5. Once baked, leave the brownies to cool completely in the tin. Then cut them into individual pieces.
Hollywood added that you should store the final delicious creation in an airtight tin.
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