It’s hard to resist a well made brownie (Image: Getty Images/iStockphoto)
Brownies are a beloved dessert for many sweet-toothed Brits.
Hailed as the ultimate indulgence for chocolate lovers, it often features in restaurant dessert selections. However, baking the perfect brownie can be tricky, as they’re not easy to master.
To achieve that delectably gooey centre every single time, baking maestro and star Paul has shared a game-changing tip. He assured that a minor tweak to your process can elevate your brownies to professional heights in seconds.
In a recent clip, he said: “Put the brownie mix in the bottom, put some drops of chocolate chunks in there and then put a brownie mix on top. That way you’re assured to have a gooey centre.”
After sharing his tip, it went , amassing over 3,000 likes and sparking numerous comments from enthusiastic fans. A fan expressed their excitement, writing: “I’ll be trying that. I make brownies.”
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Another quipped: “So you’re not supposed to just underbake it by 10 minutes?” Meanwhile, a third applauded: “Such a good idea.”
For those eager to bake brownies reminiscent of the celebrated chef, here is Paul ‘s go-to :
Ingredients:
- 225g plain chocolate (35-45% cocoa solids), broken down into smaller pieces
- 225g unsalted butter, cut into pieces
- 3 large eggs
- 225g caster sugar
- 75g self-raising flour
- 1/2 tsp fine salt
- 100g dark chocolate chunks
- 100g milk chocolate chunks
- 1 tsp vanilla extract
- 1 tbsp cocoa nibs
How to ensure a gooey centre on your brownies…
Method
- Heat your oven to 180°C/Fan 160°C/Gas 4. Then line a 29x22cm brownie tin with baking paper.
- Grab a heatproof bowl, and melt the chocolate with the butter by setting it over a pan of simmering water. It’s crucial to ensure the base of the bowl doesn’t touch the water, and stir until smooth. Once done, set aside to cool.
- In a large bowl, mix the eggs and the sugar together with a hand-held electric whisk. You should continue until it’s pale in colour and thickened. Combine with the melted chocolate and butter mix. Then fold in the flour, salt, chocolate chunks and vanilla extract.
- Pour the mixture into the lined tin and put some cocoa nibs over the top. Bake for 25 to 30 minutes until the top forms a crust that cracks. You can check it’s cooked by inserting a skewer into the centre. When you remove it, a little mixture should still stick to the skewer.
- Allow the brownie to totally cool in the tin. Once this is done you can slice it up and serve, or store your slices into an airtight tin for later.