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Eccles Chocolate Brownie

By Head Chef, Eddie Attwell

Looking to indulge your sweet tooth in deep chocolate flavours?

Then Eddie’s Eccles Chocolate Brownies are the ultimate treat for any chocolate lover.


  • 600g Chocolate for melting
  • 748g Icing Sugar
  • 392g Flour
  • 360g Butter
  • 42g Baking Powder
  • 28g Vanilla Essence
  • 112g Golden Syrup
  • 112g Cocoa Powder
  • 200g Chocolate Chips


  • Preheat oven to 150 degrees Celsius and line your tin with grease proof paper
  • Weigh out your ingredients
  • Melt chocolate and butter together in a heatproof bowl over a pot of boiling water
  • To this add golden syrup and vanilla essence
  • In a separate large bowl, whisk the eggs until they are light and fluffy
  • Pour your melted chocolate and butter mixture into your eggs and mix until combined
  • Fold in the dry ingredients – icing sugar, flour, baking powder and cocoa powder
  • Add the chocolate chips
  • Pour into your lined tray and bake in the oven for 35 – 40 minutes
  • Once baked, turn off the oven and leave your brownies in there for a few minutes to prevent them from collapsing

Add a little something extra to your dish:

To bring your brownies to the next level on the deliciousness scale, serve your brownies warm with vanilla ice-cream, chocolate sauce and pieces of honeycomb!