The Best Chocolate Brownies!

Are you read for the best chocolate brownies ever?

At Cliff House we tend to go through a lot of brownies. . . and when I say a lot, I mean a lot! I bake them most days and they are the recurring favourite of our guests. . . and Dom! I’ve tried so many different recipes some with different methods, others with different ingredients and I’ve finally found the perfect combination. I have had so many requests for this recipe so I really hope you like it, if you do make it send us a photo!

This recipe will give you the best brownies and although it’s not the conventional method and arguably slightly more effort than bunging it all in, in one go, the end result will be so worth it. I prefer to use Bourneville dark chocolate but you really could use any. They will be crispy on the top, perfectly cracked with a delicious gooey middle. Is there anything better? We think you’ll agree these are the best chocolate brownies ever!


·         190g unsalted butter

·         190g dark chocolate

·         85g plain flour

·         50g cocoa powder

·         60g white chocolate chips

·         60g milk chocolate chips

·         3 large eggs

·         280g golden caster sugar


1. Preheat the oven to 180°C. In a bowl, sift together the cocoa powder and the flour and set aside.

2. In a microwaveable bowl, add the butter and the chocolate. Microwave on short 30 second intervals, stirring in between until the butter and the chocolate is completely melted. Place to the side to cool down.

3. Next in a separate bowl, add the eggs and sugar. Using an electric mixer, whisk the eggs until they are pale, fluffy and almost doubled in size. This can take between 4-8 minutes depending on the power of your mixer.

4. After the chocolate has cooled, add it to the egg mixture and fold through until completely combined.

5. Carefully fold in the flour and cocoa mixture, I tend to do this in 3 sections to allow the flour mix to be fully incorporated.

6. Once the batter is shiny and fully mixed add in the chocolate chips and fold through.

7. Pour into the baking tin, and bake for 30 minutes. Half way through the baking time, take the brownies out of the oven and drop the dish down on the side, before putting back in for the remainder of the cooking time. This will release the air and give you the gooey texture with the crispy top.

8. Remove from the oven, let them cool completely in the tin before cutting. (If you can’t wait, dive in and top with ice cream!). Cooking for a special occasion? They will cut much more neatly if you leave them to cool completely.

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