Chocolate brownie cake

Chocolate brownie cake

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(154 ratings)

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Cooking time

Prep: 15 mins - 20 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 10

The perfect cake for brownie lovers, try a big slice warm with some ice cream

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
405
protein
4g
carbs
41g
fat
26g
saturates
14g
fibre
0.44g
sugar
34g
salt
0.06g

Ingredients

  • 175g unsalted butter, plus extra for greasing
  • 225g dark chocolate, broken into pieces
  • 200g caster sugar
  • 3 medium eggs, separated
  • 65g plain flour
  • 50g chopped pecan nuts

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
  2. Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
  3. Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
  4. Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
  5. Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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zoerose's picture
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Very easy and delicious, made for a birthday cake but eaten as dessert after dinner slightly warmed again with good quality ice cream.

diane7liverpool's picture
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Heavenly! Followed the recipe but didn't add nuts (allergies) so added extra chocolate pieces......yummy

fmcroberts's picture
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I found it needed a bit longer to cook and had to put foil over it to stop the top burning. Otherwise great!

xxmisscookiexx's picture
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Always failed at other Brownie recipes, But this one came out much better, so will always use this recipe and expand the ingredients as I get better

whitechoco84's picture
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Is this recipe freezable?

moominvicky's picture

I am a terrible cook and this was brilliant! Made a lovely yummy cake. I used walnuts, very tasty!

Snookiebear's picture
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Used hazelnuts because I had no pecans - yummy.

gorgeousgriller's picture
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Absolutely delicious, served just warm with ice-cream and strawberries.

missberavin's picture
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i added some cherries instead of pecans to this recipe - HUGE hit with everyone who tried - one of our favourites :)

gemmaford27's picture
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Amazing cake so moist have made this for friends who are new mums just without nuts .

chocolatelover100's picture
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If you use milk chocolate it tastes less rich so a good one for children who don't like the richness of dark chocolate!

ferrocene's picture
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Just perfect ! It's not too rich and not too heavy or sickly. I added 200g melted dark chocolate, as that's all I had, and doubled the amount of chopped pecans to make up for the lack of chocolate chips. It was very nutty and a pleasure to eat. Will make again but will try it with fewer nuts and chocolate chips. Whipping the egg whites first definitely gives it its lightness.

lexi199120's picture
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Wonderful recipe! I made this for our Red Nose Day cake sale at work and it went down a storm.
Instead of making it with pecans, I replaced them with the same quantity of whole hazelnuts, hand crushed - very nice!

prunella's picture
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A big hit!

alicox1's picture
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Really yummy cake - swapped the nuts for white chocolate pieces.

melanieday's picture
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I made 2 of these as part of a larger cake. Both turned out well - if I was been picky the second one rose a lot more and then sunk, the first one rose a bit less but didnt sink as much.

Not tasted it yet as its for a party in a couple of days, going to ice them with chocolate buttercream in the shape of a mountain and add a river running through it.

charlyjustlovescake's picture

This look great - yum, going to make this!

butterflyberry1's picture

Made this deeelicious cake for some friends - devine!!! Will be making it again and again :-)

abroekman's picture
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Tried this for the first time yesterday and brought it in to work. Gives a beautifully moist cake, cooked in a 24cm silicon dich (no greaseproof paper needed) at 175C (only have a combi oven that does steps of 25 degrees) for 37 minutes. Nice thin crispy top....will definately make again. Would really love to dos this as a pud instead of a coffe treat...cannot wait to try this warm with a scoop of good icecream!

marianadiogo's picture
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Amazing cake! Cook it all the time and it never fails to impress, even though it is soooo easy to make! But i usually add 2 tbs of really good cognac... just gives it an extra kick and goes really well with the chocolate and nuts.

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