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.

Paul Hollywood Brownies: Easy, Rich Chocolate Recipe!

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