Chef’s recipe: Top chocolatier Paul Young’s indulgent hot cross bun brownies – just in time for Easter

TV chef Paul Young recently opened Chocolate at Home, a studio hosting chocolate workshops, masterclasses and corporate team building chocolate classes in Stone.

Here, he shares his recipe for hot cross bun brownies with Daily Focus readers.

Paul said: “Happy Easter!

“Two of my favourite things baked together in one utterly gorgeous and indulgent Easter treat make the spring holiday such a joy, and it’s so easy to make.

“I like my brownies fudgy and this is the most fudgy you can get so it’s a perfect contrast to the bready structure of the hot cross bun. I’ve added extra spices to bring out the hot crossbun flavours.

“Top tip: do not be tempted to leave this in the oven over the cooking time as the middle should be squidgy until its been cooled and refrigerated fully.

“If you don’t like washing up you will love this recipe as its made in one pan only.”

Ingredients

250g Unsalted butter

420g Caster sugar

135g Golden syrup

½ tsp Nutmeg

½ tsp Cinnamon

390g 70% or above dark chocolate

6 Medium free-range eggs

105g Plain flour

4 hot cross buns

Makes 12 squares

Tin size: A deep 10” x 8” rectangle tin lined with baking paper or anything close to this size will work or you can bake it in a cake tin.

To make:

1. Preheat the oven to 170◦C fan, Gas 5.
2. In a saucepan melt together the butter, syrup, spices and sugar until fully melted and until it starts to bubble.
3. Take off the heat and allow to cool for two minutes.
4. Mix in the chocolate until smooth then add the eggs and whisk well until smooth and glossy.
5. Now add the flour mixing well until its completely mixed in.
6. Slice each hot cross bun into six vertical slices.
7. Pour one-third of the batter into the tin then lay the slices of bun to cover.
8. Repeat this again with another layer then cover the bun slices with the remaining batter.
9. Chop the remaining bun pieces very small and sprinkle across the top of the brownie.
10. Bake in the middle of the oven for 50 minutes. The centre will still be wobbly, this is normal
11. Allow to cool then refrigerate overnight.
12. To cut, take the brownie from the tin and peel off the paper. Using a sharp knife dipped in hot water trim off the edges of the brownie. Now cut the brownie using a hot wet knife into 12 portions.

The brownies should be stores in airtight container and enjoyed at room temperature over the next two weeks. They will freeze for three months.