Paul Hollywood puts extra ingredient in centre of brownies to make them extra ‘gooey’

If you’re looking for a comforting dessert, a brownie would go down a right treat.

So how do you make a banging one? Great British Bake Off judge Paul Hollywood recently shared his top tips for nailing the dessert every time.

The GBBO star recommends incorporating an extra ingredient into your brownie-making routine. By putting it into the middle of your batter, you can achieve an incredible texture.

In a recent TikTok video, 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.”

Paul’s video has garnered more than 3,000 likes, as well as a flurry of comments from eager bakers. There’s been a wave of enthusiasm from his followers, with one replying: “I’ll be trying that. I make brownies.”

Another wrote: “So you’re not supposed to just underbake it by 10 minutes?” A third also replied: “Such a good idea.”

If you’re keen to make brownies just like Paul’s, here’s his go-to recipe…

Recipe

• 225g plain chocolate (35-45% cocoa solids), in pieces
• 225g unsalted butter, in 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

Method

1. Heat your oven to 180°C/Fan 160°C/Gas 4. Then line a 29x22cm brownie tin with baking paper.
2. 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.
3. 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.
4. 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.
5. 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.