Chocolate brownies, what is not to love about them? I’m sharing my signature recipe with you just because they are far too delicious to keep to myself and also because I needed to make a batch to photograph for the blog and of course test, being a cake maker is a tough job but someone has to do it!

I have followed many brownie recipes over the years and was never quite happy, either they were too dry, too stodgy or too sweet, so being up for a challenge I created my own recipe and after days of testing and tweaking and a kitchen full of brownies, came up with my ultimate brownie recipe.

The key to this recipe is the addition of a small amount of coffee, you can’t taste the coffee in the recipe but it enhances the taste of the chocolate.



  • 225g good quality dark chocolate
  • 225g salted butter
  • 4 large eggs
  • 335g soft dark brown sugar
  • 1tsp vanilla extract
  • 150g plain flour
  • 1 level tsp coffee dissolved in a little boiling water


  • Preheat the oven to 180c
  • Line a square baking tin approx 26cm x 26cm with baking paper
  • Break up the chocolate into chunks and place both the chocolate and butter in a heatproof bowl and set over a pan of just simmering water. Stir gently until fully melted
  • Remove from heat and cool slightly
  • In another bowl whisk the eggs, sugar and vanilla until smooth then fold in the flour
  • Add the melted chocolate mixture, folding in gently.
  • Lastly add the dissolved coffee and again fold in gently but do not over mix
  • Pour into the prepared tin, and tap tin on the worktop to even the mixture out
  • Cook for 25-30 mins, to test put a skewer or cocktail stick into the middle it should come up sticky but not with raw mixture on
  • The top of the brownie will rise and crack and it will appear sticky inside, this is exactly what you want as it will give you the gooiest brownies ever. If you over cook it you’ll just have a dry chocolate cake.

bourbon brownies


Add 100g smashed pecan nuts before cooking

Throw in a handful of fresh raspberries before cooking

Once in the baking tin top with Bourbon biscuits

For a Blondie instead of a Brownie use white chocolate instead of dark chocolate


This is such a versatile recipe, it can be eaten on its own or served as dessert with fresh berries, chocolate sauce and a good quality vanilla ice cream.

I hope you enjoy making and more importantly eating my brownie recipe.


Sadie x

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