Chocolate brownies recipe | members only access

Makes 12 to 15 Chunks of milk and bittersweet chocolate are folded through the mix for extra richness, while the cacao nibs scattered on top provide nuttiness and a little crunch. Perfect

with a cup of tea, they’re equally delicious still slightly warm from the oven with a scoop of ice cream. INGREDIENTS * 8 ounce semisweet chocolate (35 to 45% cocoa solids), broken into

small pieces * 2 sticks unsalted butter, in pieces * 3 large eggs * 1 cup plus 2 Tbsp. superfine sugar * 2/3 cup all-purpose flour * 1 tsp. baking powder * 1/2 tsp. fine salt * 1/2 cup

bittersweet chocolate chips * 1/2 cup milk chocolate chips * 1 tsp. vanilla extract * 1 Tbsp. cacao nibs DIRECTIONS Heat your oven to 350°F. Line a 9-by-13-inch rectangular pan with

parchment paper. Melt the chocolate with the butter in a heatproof bowl set over a saucepan of simmering water, making sure the base of the bowl is not touching the water. Stir until smooth

and set aside to cool. In a large bowl, beat the eggs and sugar together, using a handheld electric whisk, until pale and thickened. Add the melted chocolate and butter mix, and fold in

until thoroughly combined. Fold in the flour, baking powder, salt, chocolate chips and vanilla extract. Pour the mixture into the prepared pan and sprinkle over the cacao nibs. Bake for 20

to 30 minutes until the top is cracked and crusty. To check that it is ready, insert a skewer into the center; as you remove it, a little mixture should still stick to the skewer. Leave the

brownie to cool completely in the pan, then cut into individual pieces. Store in an airtight container. Adapted from _Bake: My Best Ever Recipes for the Classics._ Text © Paul Hollywood,

2022. Photographs © Haarala Hamilton, 2022. Reprinted by permission of Bloomsbury. BAKE WITH PAUL Bloomsbury Hollywood shared three recipes from _‘_Bake’ for AARP members to try. VICTORIA

SANDWICH If you’re new to baking, this should be your very first cake. If you get it right, everything else will be easy. THE ULTIMATE FOCACCIA I’ll often take one of these with me if I’m

going to a dinner party — it always disappears very quickly! READ OUR INTERVIEW WITH PAUL HOLLYWOOD.