A former royal chef has revealed he spiked the chocolate brownies he made for Princes William and Harry with a shot of espresso, a move he said intensified the flavour and — because of the caffeine and sugar — left the boys hyperactive for hours.
Darren McGrady, who worked in royal kitchens for more than a decade, described the addition in a video on his YouTube channel and said if the princes’ nanny had discovered the ingredient he would have been "in real trouble." He said the espresso "really intensifies the flavour" and "supercharged" the chocolate, sending the young princes running around Kensington Palace.
McGrady, who was born in Nottinghamshire, said he typically melted unsalted butter and dark chocolate, then whisked in sugar, vanilla and eggs before folding in flour and the brewed espresso. He recommended baking the mixture in a greased pan at 350 F (about 177 C) for roughly 12 to 15 minutes, watching for the shiny top to dull as a sign the brownies were cooked. He said he favoured unsalted butter so the cook could control the salt level and that he would add extra chocolate chips rather than walnuts because the princes disliked nuts.
The chef offered notes on texture: omitting baking powder or baking soda yields a fudgier result, adding more flour and a leavening agent makes a cakier brownie, and increasing eggs produces a chewier texture. He has shared the full recipe on his website and in video demonstrations.
McGrady also recounted other memories from his years serving the royal family, including preparing nursery-friendly comfort foods for the princes and more sophisticated dishes for their mother, Diana, Princess of Wales. He said Diana preferred simple, familiar meals for William and Harry — a description he illustrated with the princes' fondness for spaghetti bolognese, which he cooked with onion, celery, carrot, beef bouillon and ground beef, sometimes served with spaghetti or rice.
He recalled occasions in the palace kitchen when the boys would play hide-and-seek or burst in with toy water guns. On one Christmas, the princes drenched kitchen staff with water guns, prompting McGrady and colleagues to contemplate a playful counterattack, a plan abandoned when a police officer spotted them carrying identical toys across the lawn.
McGrady said he watched the brothers grow up during about 11 years working at Kensington Palace, at times pureeing vegetables for them as babies and holding Harry as an infant in the kitchen at Windsor Castle. He described tailoring menus when the princes were home so their meals stayed "nursery friendly" while still offering dishes Diana enjoyed, such as sole florentine. He also recalled an occasion when Diana altered a planned menu to serve a guest, choosing tomato mousse, lobster thermidor and pear flan.
The revelations follow continued public interest in the princes’ childhoods and in their relationship as adults; in recent weeks members of the royal family have been quoted making light references to brownies during public appearances. McGrady’s anecdotes provide a culinary glimpse into palace life and the informal, domestic moments he said he witnessed while working for the royal household.
McGrady has published recipes and recollections on his website and social platforms, where he continues to post cooking demonstrations and memories from his time in royal service.