When it comes to creating the perfect Paul Hollywood Chocolate Brownie Recipe, few bakers command as much respect as Paul Hollywood.
This Paul Hollywood chocolate brownie recipe delivers everything you’d expect from the legendary baker-a crackly, papery top that gives way to an intensely fudgy, gooey center loaded with melted chocolate chunks, just like the Cinnamon Rolls.
Whether you’re a seasoned baker or just starting your baking journey, this brownie recipe Paul Hollywood style will become your go-to dessert.
These aren’t your average brownies; they’re a decadent chocolate experience that’s surprisingly simple to master at home.
What Does Paul Hollywood Chocolate Brownies Taste Like?
These Paul Hollywood chocolate brownies offer an explosion of rich, deep chocolate flavor with perfect textural contrast. The exterior boasts a delicate, shatteringly crisp crust, while the interior remains gloriously fudgy and almost molten.
Each bite delivers waves of bittersweet chocolate balanced by creamy milk chocolate chunks that melt into pockets of gooey goodness. The cocoa nibs scattered on top add a subtle crunch and intense cocoa bitterness that cuts through the sweetness beautifully.
It’s indulgent without being cloying, sophisticated yet comforting-the kind of brownie that makes chocolate lovers weak at the knees.
Paul Hollywood Chocolate Brownie Recipe Ingredients
Main Ingredients:
- 225g plain chocolate (35-45% cocoa solids), broken into small pieces
- 225g unsalted butter, in pieces
- 3 large eggs (room temperature works best)
- 225g caster sugar
- 75g self-raising flour
- ½ tsp fine salt
- 100g dark chocolate chunks
- 100g milk chocolate chunks
- 1 tsp vanilla extract
- 1 tbsp. cocoa nibs
Kitchen Utensils:
- 29 x 22cm brownie tin
- Baking paper
- Heatproof bowl
- Medium saucepan (for double boiler)
- Large mixing bowl
- Hand-held electric whisk
- Rubber spatula or wooden spoon
- Wire cooling rack
- Skewer or toothpick (for testing doneness)
Preparation and Cooking Time
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Cooling Time: 1-2 hours
Total Time: Approximately 2 hours
Servings: 12-16 brownies (depending on size preference)
Difficulty Level: Easy to Intermediate
Step-by-Step Paul Hollywood Chocolate Brownie Recipe Instructions
Step 1: Prepare Your Baking Setup
Heat your oven to 180°C/Fan 160°C/Gas 4. Line a 29 x 22cm brownie tin with baking paper, ensuring the paper comes up the sides slightly for easy removal later. This preparation step is crucial for achieving evenly baked Paul Hollywood brownies.
Step 2: Create the Chocolate Base
Place the plain chocolate pieces and butter in a heatproof bowl. Set this over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until completely smooth and glossy. Remove from heat and set aside to cool for 5-10 minutes. This gentle melting method prevents the chocolate from seizing.
Step 3: Whisk the Eggs and Sugar
In a large bowl, beat the eggs and caster sugar together using a hand-held electric whisk for 3-4 minutes. You’re looking for a pale, thick mixture that’s increased in volume and leaves a ribbon trail when you lift the whisk. This aeration is key to achieving that signature crackly top.
Step 4: Combine Wet Ingredients
Pour the cooled melted chocolate and butter mixture into the egg-sugar mixture. Gently fold together using a rubber spatula until thoroughly combined and no streaks remain. Be careful not to overmix at this stage, as you want to maintain some of that air you’ve incorporated.
Step 5: Add Dry Ingredients and Mix-ins
Sift the self-raising flour and salt over the chocolate mixture, then fold in gently. Add the dark chocolate chunks, milk chocolate chunks, and vanilla extract. Fold everything together until just combined-you should still see chunks of chocolate throughout the batter.
Step 6: Bake to Perfection
Pour the brownie mixture into your prepared tin, spreading it evenly to the corners. Sprinkle the cocoa nibs evenly over the top. Bake for 25-30 minutes until the top looks cracked and crusty. To test for doneness, insert a skewer into the center-it should come out with a little mixture still clinging to it. This ensures that perfect fudgy texture.
Step 7: Cool and Cut
This is perhaps the hardest step-leave the brownie to cool completely in the tin, which takes about 1-2 hours. Resist cutting too early, as the brownies will be too soft and won’t hold their shape. Once cooled, lift out using the baking paper and cut into individual squares.
Customization and Pairing Ideas for Serving
1. Espresso Enhancement
Add 2 tablespoons of instant espresso powder to the melted chocolate mixture to intensify the chocolate flavor. The coffee undertones create a more sophisticated profile without tasting like coffee. Serve these brownies with a shot of espresso or cappuccino for an Italian-inspired dessert experience.
2. Nutty Variations
Fold in 100g of toasted chopped walnuts, pecans, or hazelnuts along with the chocolate chunks. The nuts add textural contrast and earthy notes that complement the rich chocolate. For a truly decadent twist, try using candied pecans or salted almonds for sweet-savory complexity.
3. Salted Caramel Swirl
Before baking, drizzle 3-4 tablespoons of salted caramel sauce over the brownie batter and swirl gently with a knife. The caramel creates gorgeous marbled patterns and adds pockets of buttery sweetness that balance the dark chocolate beautifully. Top with flaky sea salt before baking.
4. Ice Cream Sundae Style
Transform your Paul Hollywood chocolate brownie into an indulgent dessert by serving warm brownies topped with vanilla ice cream, hot fudge sauce, and whipped cream. Add fresh berries like raspberries or strawberries to cut through the richness with bright, fruity acidity.
5. Mint Chocolate Twist
Replace the vanilla extract with peppermint extract (use ½ tsp as it’s more potent) and add 100g of chopped dark chocolate mint thins instead of some of the chocolate chunks. Serve with mint chocolate chip ice cream for a refreshing take on this classic recipe.
6. Orange Zest Infusion
Add the finely grated zest of one large orange to the egg and sugar mixture. The citrus oils brighten the chocolate and add aromatic complexity. Pair these brownies with orange-flavored liqueur, fresh orange segments, or a scoop of orange sorbet for an elegant dinner party dessert.
Expert Tips for Perfect Brownies
1. Choose Quality Chocolate
The quality of your chocolate directly impacts the final result. Paul Hollywood specifies plain chocolate with 35-45% cocoa solids for good reason-it provides rich chocolate flavor without excessive bitterness.
2. Master the Double Boiler Technique
Never melt chocolate directly over heat, as it can scorch and become grainy. The double boiler method (bowl over simmering water) provides gentle, even heat. Ensure the water isn’t boiling vigorously and that no water gets into your chocolate, as even a drop can cause it to seize into a unusable, grainy mass.
3. Room Temperature Eggs Are Essential
Cold eggs won’t incorporate air as effectively when whisked with sugar, resulting in denser brownies without that signature crackly top. Take your eggs out of the refrigerator 30 minutes before starting, or place them in a bowl of warm water for 5 minutes to quickly bring them to room temperature.
4. Don’t Overbake-Embrace the Wobble
The biggest mistake home bakers make is overbaking brownies. Remember, they continue cooking in the hot tin after removal from the oven (carryover cooking). The center should still have a slight wobble when you gently shake the tin, and the skewer test should show moist crumbs, not clean. This ensures that fudgy texture the Paul Hollywood brownie recipe is famous for.
5. Cool Completely Before Cutting
I know it’s tempting to dive straight in, but patience pays off. Warm brownies are too soft and will crumble or smear when cut. Cooling allows the structure to set properly, giving you clean, professional-looking squares.
6. Customize Your Chocolate Chunks
While the recipe calls for 100g each of dark and milk chocolate chunks, feel free to adjust based on preference. Dark chocolate lovers can use 200g dark chocolate, while those with a sweeter tooth might prefer all milk chocolate.
7. The Salt Factor
Don’t skip or reduce the salt-it’s not there to make brownies salty but to enhance and balance the chocolate flavor. Salt acts as a flavor amplifier, making the chocolate taste more intensely chocolatey.
Storage and Reheating Guidance
Store your Paul Hollywood chocolate brownies in an airtight container at room temperature for up to 5 days, or refrigerate for up to one week. For longer storage, wrap individual brownies in plastic wrap and freeze for up to 3 months. To reheat, microwave for 15-20 seconds until just warm and gooey.
Common Queries and FAQs
Q: Why are my brownies cakey instead of fudgy?
A: This typically happens from overbaking or using too much flour. Ensure you’re measuring flour correctly (spoon and level, don’t scoop) and remove brownies when they still have a slight wobble in the center.
Q: Can I use different types of chocolate?
A: Absolutely! While Paul Hollywood recommends 35-45% cocoa solids for the base, you can experiment with darker chocolate (up to 70%) for more intense flavor. Just be aware that higher cocoa content may make brownies slightly less sweet.
Q: My brownies are too oily-what went wrong?
A: This usually indicates overbaking, which causes the fat to separate from the batter. It can also happen if ingredients weren’t properly combined. Make sure to fold ingredients gently but thoroughly, and watch your baking time carefully.
Q: Can I make this recipe without a mixer?
A: Yes, though it requires more effort. You can whisk the eggs and sugar by hand for 5-7 minutes until pale and thick. The key is incorporating enough air to create that crackly top.
Q: What can I substitute for self-raising flour?
A: Use 75g plain/all-purpose flour mixed with ½ teaspoon of baking powder. This creates the same leavening effect as self-raising flour.
Q: Can I double this recipe?
A: Yes, but you’ll need a larger tin (or two standard tins). A 33 x 23cm tin works well for a double batch. Baking time may increase by 5-10 minutes, so watch carefully and use the skewer test.
Q: Why do I need cocoa nibs?
A: Cocoa nibs add textural interest and intense chocolate flavor, but they’re optional. You can substitute with chopped dark chocolate, crushed honeycomb, or simply omit them without affecting the brownie’s structure.
Paul Hollywood Chocolate Brownie Recipe
Ingredients
- 225 g plain chocolate
- 225 g unsalted butter in pieces
- 3 large eggs room temperature works best
- 225 g caster sugar
- 75 g self-raising flour
- ½ tsp fine salt
- 100 g dark chocolate chunks
- 100 g milk chocolate chunks
- 1 tsp vanilla extract
- 1 tbsp. cocoa nibs
Instructions
- Heat your oven to 180°C/Fan 160°C/Gas 4. Line a 29 x 22cm brownie tin with baking paper, ensuring the paper comes up the sides slightly for easy removal later. This preparation step is crucial for achieving evenly baked Paul Hollywood brownies.
- Place the plain chocolate pieces and butter in a heatproof bowl. Set this over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until completely smooth and glossy. Remove from heat and set aside to cool for 5-10 minutes. This gentle melting method prevents the chocolate from seizing.
- In a large bowl, beat the eggs and caster sugar together using a hand-held electric whisk for 3-4 minutes. You’re looking for a pale, thick mixture that’s increased in volume and leaves a ribbon trail when you lift the whisk. This aeration is key to achieving that signature crackly top.
- Pour the cooled melted chocolate and butter mixture into the egg-sugar mixture. Gently fold together using a rubber spatula until thoroughly combined and no streaks remain. Be careful not to overmix at this stage, as you want to maintain some of that air you’ve incorporated.
- Sift the self-raising flour and salt over the chocolate mixture, then fold in gently. Add the dark chocolate chunks, milk chocolate chunks, and vanilla extract. Fold everything together until just combined-you should still see chunks of chocolate throughout the batter.
- Pour the brownie mixture into your prepared tin, spreading it evenly to the corners. Sprinkle the cocoa nibs evenly over the top. Bake for 25-30 minutes until the top looks cracked and crusty. To test for doneness, insert a skewer into the center-it should come out with a little mixture still clinging to it. This ensures that perfect fudgy texture.
- This is perhaps the hardest step-leave the brownie to cool completely in the tin, which takes about 1-2 hours. Resist cutting too early, as the brownies will be too soft and won’t hold their shape. Once cooled, lift out using the baking paper and cut into individual squares.
Video
Notes
This Paul Hollywood chocolate brownie recipe proves that simple ingredients, when treated with care and proper technique, create extraordinary results. The combination of melted chocolate, butter-enriched batter, and generous chocolate chunks delivers brownies that are crispy on top, fudgy in the middle, and utterly irresistible throughout.
Whether you’re baking for a special occasion or simply satisfying a chocolate craving, these brownies never disappoint. Give this recipe a try, and you’ll understand why Paul Hollywood’s baking wisdom has earned him legendary status. Happy baking!
You can also follow us on Pinterest, and YouTube for more delicious updates and kitchen inspiration. Your feedback and support mean the world to us!
Thanks for the recipe
Thanks Leo