On my busiest nights, I still crave that perfect fudgy treat, and I’m so excited to share how you can easily make it too! Struggling to find a brownie recipe that’s truly fudgy with that perfect crinkly top? You’re in the right place! This Paul Hollywood Brownies Recipe with Rich Chocolate is your secret weapon for creating unbelievably rich, chocolatey brownies that will impress everyone. Designed for busy home cooks and chocolate lovers, we’ll guide you through making these iconic treats, ensuring delicious, picture-perfect results. We’ve baked, tasted, and perfected this simple method just for you.
Table of Contents
Table of Contents
Ingredient Breakdown (with Measurements, Purpose) — Your Perfect Paul Hollywood Brownies Need These.
Crafting the perfect batch of brownies starts with quality ingredients. Here’s what you’ll need for this fabulous Paul Hollywood Brownies Recipe with Rich Chocolate:
- Unsalted butter (250g / 1 cup + 2 tbsp): Provides essential richness and contributes to that desirable fudgy texture.
- Caster sugar (300g / 1 ½ cups): Key for sweetness and for achieving that signature shiny, crinkly top.
- Large eggs (4): Act as a binder, provide structure, and help with aeration for the crinkly crust.
- Plain flour (80g / ⅔ cup): Just enough to give the brownies structure without making them cakey, ensuring a chewy bite.
- Good quality cocoa powder (50g / ½ cup): Delivers an intense, deep chocolate flavor.
- Dark chocolate (100g / 3.5 oz, 70% cocoa solids): The heart of our rich chocolate brownies, providing complexity and depth.
- Vanilla extract (1 tsp): Enhances and rounds out all the glorious chocolate notes.
Optional Add-Ins & Smart Swaps:
- For a delightful flavor balance, stir in a tiny pinch of sea salt flakes.
- Boost texture by folding in chocolate chips (milk, white, or dark work beautifully) or chopped nuts like pecans or walnuts.
- If you prefer a milder chocolate taste, you can swap a portion of the dark chocolate for milk chocolate.
Notes on Quality:
For the absolute best results with this Paul Hollywood Brownies Recipe, use a high-quality dark chocolate with at least 70% cocoa solids. This ensures the deepest, most authentic rich chocolate flavor. Fresh, large eggs are always my preference, and opting for unsalted butter gives you precise control over the salt content in your bake.
Step-by-Step Preparation Instructions.
- Prep Your Pan (5 mins): Preheat your oven to 180°C (160°C fan/350°F). Grease and line a 20x20cm (8×8 inch) baking tin with parchment paper. Leave a bit of an overhang — it makes lifting your delicious Paul Hollywood Brownies Recipe with Rich Chocolate out of the pan much easier later on!
- Melt Butter & Chocolate (5-7 mins): Gently melt the unsalted butter and finely chopped dark chocolate together. You can do this in a heatproof bowl set over a saucepan of simmering water (a bain-marie) or carefully in the microwave in 30-second bursts, stirring well after each. Once smooth and glossy, let the mixture cool slightly.
- Whisk Eggs & Sugar (3-5 mins): In a large mixing bowl, combine the caster sugar and large eggs. Whisk them with an electric whisk until the mixture becomes pale, thick, and significantly increased in volume — this usually takes about 3-5 minutes. This aeration step is incredibly important for achieving that gorgeous, crinkly top on your rich chocolate brownies.
- Combine Wet Ingredients (2 mins): Pour the slightly cooled chocolate-butter mixture and the vanilla extract into the egg-sugar mixture. Fold gently with a spatula until everything is just combined. Be careful not to overmix at this stage!
- Fold in Dry Ingredients (2 mins): Sift the plain flour and cocoa powder directly over the wet mixture. Using your spatula, gently fold until no streaks of dry flour remain. Overmixing can develop gluten, leading to tougher brownies, so stop as soon as it’s just incorporated. If you’re adding any nuts or chocolate chips, now’s the time to fold them in.
- Bake (25-30 mins): Pour the rich chocolate brownie batter into your prepared tin, spreading it evenly. Bake for 25-30 minutes. The edges should appear set, but the center should still have a slight wobble when you gently shake the tin. For extra fudginess, a skewer inserted about 1 inch from the edge should come out with moist crumbs, not raw batter. When it comes to Paul Hollywood Brownies, I always err on the side of slightly underbaking for that perfect gooey center.
- Cool Completely (2 hours+): This step is non-negotiable for truly fudgy and perfectly structured brownies! Let them cool completely in the tin on a wire rack before attempting to lift them out and slice. For super clean cuts, chilling them in the fridge for an hour or two after cooling makes a huge difference.
When and How to Use It (Occasions, Storage).
Situations:
- These delightful rich chocolate brownies are perfect for almost any occasion.
- They make a fantastic weeknight dessert, especially when you need a little pick-me-up.
- Impress your friends and family as an easy yet elegant contribution to any potluck or gathering.
- A much-loved treat for school lunchboxes or as a tempting item for bake sales.
- And of course, they’re ideal for a special weekend indulgence or when you simply crave that ultimate chocolate fix.
Serving Ideas and Pairings:
Your finished Paul Hollywood Brownies Recipe with Rich Chocolate is incredibly versatile:
- Enjoy them on their own, perhaps with a cup of coffee or tea.
- Warm a square slightly and serve with a scoop of vanilla bean ice cream for a classic dessert.
- A dollop of freshly whipped cream or a handful of fresh berries (raspberries or strawberries are lovely) adds a touch of elegance.
- For a simple yet sophisticated finish, dust with a little cocoa powder or powdered sugar before serving.
Storage:
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 3-4 days | Store in an airtight container to maintain freshness and fudginess. |
| Refrigerator | Up to a week | Place in an airtight container; they may become firmer but are still delicious. |
| Freezer | Up to 3 months | Cut into squares, freeze in a single layer, then transfer to a freezer-safe bag or container. |
For reheating, simply thaw frozen brownies in the fridge overnight or on the counter for a few hours. If you like them warm, a brief zap in the microwave (10-20 seconds per piece) will bring them back to gooey perfection.
How It Supports Making Perfect Homemade Treats Effortlessly.
This Paul Hollywood Brownies Recipe with Rich Chocolate isn’t just about baking; it’s about baking smart and stress-free:
- Simplicity: Uses common, easy-to-find ingredients and features clear, straightforward instructions, meaning less fuss and more fun in your kitchen.
- Consistency: Reliably delivers that coveted fudgy texture and signature crinkly top every single time, without needing complex baking techniques.
- Crowd-Pleaser: A universally loved dessert that’s perfect for sharing, making you the celebrated star of any gathering with minimal effort.
Tips, Adjustments, and Cautions — Elevated Paul Hollywood Brownies.
Technique Upgrades:
- No Overmixing: Once you’ve added the flour, resist the urge to overmix the batter. Excessive mixing develops gluten, which can lead to tough, cakey brownies instead of the desired fudgy texture.
- Don’t Overbake: The slight wobble in the center of the tin when you pull it from the oven is your best friend for fudginess. Overbaking is the number one culprit for dry brownies. Trust your instincts and the skewer test!
- Chill for Clean Cuts: Chilling your cooled rich chocolate brownies before slicing them is a game-changer for achieving neat, professional-looking squares.
Seasoning Adjustments:
To really deepen and enhance the chocolate flavor in this Paul Hollywood Brownies Recipe without making them taste like coffee, try adding about 1/2 teaspoon of instant coffee powder (or espresso powder) to the dry ingredients. It works wonders!
Texture Control:
- For the ultimate fudgy brownie, aim to pull them from the oven closer to the 25-minute mark.
- If you prefer a slightly cakier texture, bake for the full 30 minutes, or even a minute or two longer, but watch them very carefully to prevent overbaking.
Allergy or Dietary Notes:
- Gluten-Free: For a gluten-free option, you can typically substitute an equal amount of a good quality gluten-free all-purpose flour blend (ensure it contains xanthan gum) for the plain flour.
- Nut Allergies: Simply omit any nut add-ins from the recipe.
FAQs.
What makes Paul Hollywood’s brownies so special?
His recipe focuses on simple ratios and precise baking times to achieve that iconic fudgy center and a beautifully shiny, crinkly top, making them a benchmark for rich chocolate brownies.
Can I use different chocolate for these rich chocolate brownies?
Yes, absolutely! While dark chocolate (70% cocoa solids) is recommended for its deep flavor, you can certainly use a mix of milk and dark, or even semi-sweet chocolate. Just be mindful of adjusting for sweetness.
How do I get a crinkly top on my Paul Hollywood brownies?
The secret lies in whisking the eggs and sugar until they’re pale and thick. Also, ensure the melted butter-chocolate mixture isn’t too hot when you combine it. These steps are crucial for that signature crinkly surface.
How long do these brownies last?
When stored properly in an airtight container at room temperature, your Paul Hollywood Brownies will stay fresh and utterly delicious for 3-4 days.
Can I freeze these Paul Hollywood Brownies?
They freeze beautifully! Cut them into individual squares and wrap each tightly in cling film or foil before placing them in a freezer-safe bag or container. They’ll keep well for up to 3 months.
Why are my Paul Hollywood brownies dry?
The most common culprit for dry brownies is overbaking. Make sure you pull them from the oven when the edges are set but the center still has that desired slight wobble. An accurate oven temperature is also incredibly important for success.
Is it okay if the center is still a bit wobbly?
Yes, a slight wobble in the center is actually perfect! It’s a sign that you’re on track for a wonderfully fudgy texture. Don’t worry, the brownies will continue to set up beautifully as they cool down.
Can I add nuts to this Paul Hollywood Brownies Recipe?
Absolutely, you can! Walnuts or pecans are classic additions and add a lovely crunch. Simply fold about 100g (1 cup) of chopped nuts into the batter when you add the dry ingredients.
Conclusion.
You’re now equipped to bake the most incredible Paul Hollywood Brownies Recipe with Rich Chocolate — with that irresistible rich chocolate flavor and perfect fudgy texture. Enjoy sharing this ultimate treat with your loved ones, or perhaps savor a few squares all to yourself! Don’t forget to save this Paul Hollywood Brownies Recipe for later, and happy baking!
Print
Paul Hollywood Brownies Recipe
- Total Time: 50 minutes
- Yield: 16 brownies
- Diet: Vegetarian
Description
This Paul Hollywood Brownies recipe delivers rich, fudgy chocolate perfection with a crinkly top. Easy to make and perfect for any chocolate lover!
Ingredients
- Unsalted butter (250g / 1 cup + 2 tbsp)
- Caster sugar (300g / 1 ½ cups)
- Large eggs (4)
- Plain flour (80g / ⅔ cup)
- Good quality cocoa powder (50g / ½ cup)
- Dark chocolate (100g / 3.5 oz, 70% cocoa solids)
- Vanilla extract (1 tsp)
Instructions
- Prep Your Pan: Preheat your oven to 180°C (160°C fan/350°F). Grease and line a 20x20cm (8×8 inch) baking tin with parchment paper. Leave a bit of an overhang — it makes lifting your delicious Paul Hollywood Brownies Recipe with Rich Chocolate out of the pan much easier later on!
- Melt Butter & Chocolate: Gently melt the unsalted butter and finely chopped dark chocolate together. You can do this in a heatproof bowl set over a saucepan of simmering water (a bain-marie) or carefully in the microwave in 30-second bursts, stirring well after each. Once smooth and glossy, let the mixture cool slightly.
- Whisk Eggs & Sugar: In a large mixing bowl, combine the caster sugar and large eggs. Whisk them with an electric whisk until the mixture becomes pale, thick, and significantly increased in volume — this usually takes about 3-5 minutes. This aeration step is incredibly important for achieving that gorgeous, crinkly top on your rich chocolate brownies.
- Combine Wet Ingredients: Pour the slightly cooled chocolate-butter mixture and the vanilla extract into the egg-sugar mixture. Fold gently with a spatula until everything is just combined. Be careful not to overmix at this stage!
- Fold in Dry Ingredients: Sift the plain flour and cocoa powder directly over the wet mixture. Using your spatula, gently fold until no streaks of dry flour remain. Overmixing can develop gluten, leading to tougher brownies, so stop as soon as it’s just incorporated. If you’re adding any nuts or chocolate chips, now’s the time to fold them in.
- Bake: Pour the rich chocolate brownie batter into your prepared tin, spreading it evenly. Bake for 25-30 minutes. The edges should appear set, but the center should still have a slight wobble when you gently shake the tin. For extra fudginess, a skewer inserted about 1 inch from the edge should come out with moist crumbs, not raw batter. When it comes to Paul Hollywood Brownies, I always err on the side of slightly underbaking for that perfect gooey center.
- Cool Completely: This step is non-negotiable for truly fudgy and perfectly structured brownies! Let them cool completely in the tin on a wire rack before attempting to lift them out and slice. For super clean cuts, chilling them in the fridge for an hour or two after cooling makes a huge difference.
Notes
- Optional Add-Ins: Stir in a tiny pinch of sea salt flakes for flavor balance. Boost texture by folding in chocolate chips or chopped nuts (pecans, walnuts). For a milder taste, swap some dark chocolate for milk chocolate.
- Quality Ingredients: For best results, use high-quality dark chocolate (at least 70% cocoa solids), fresh large eggs, and unsalted butter for precise salt control.
- Storage: Store at room temperature in an airtight container for 3-4 days. Refrigerate for up to a week (they may firm up). Freeze cut squares in an airtight container for up to 3 months. Thaw frozen brownies in the fridge or on the counter, reheat briefly in microwave for warmth (10-20 seconds).
- Technique Upgrades: Do not overmix the batter to avoid tough brownies. Do not overbake; look for a slight wobble in the center for fudginess. Chill cooled brownies before slicing for neat cuts.
- Seasoning Adjustment: To deepen chocolate flavor, add about 1/2 teaspoon of instant coffee powder (or espresso powder) to dry ingredients.
- Texture Control: For ultimate fudginess, bake closer to 25 minutes. For slightly cakier texture, bake for the full 30 minutes or a minute longer, but watch carefully.
- Allergy/Dietary Notes: For a gluten-free option, substitute a good quality gluten-free all-purpose flour blend (with xanthan gum) for plain flour. Omit nuts for nut allergies.
Note: Nutritional data is estimated as it was not provided in the original article.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 35g
- Sodium: 5mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Paul Hollywood Brownies