Paul Hollywood Chocolate Brownie Recipe
When it comes to creating the perfect chocolate brownie, 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.
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
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.