Chocolate brownie cake

Chocolate brownie cake

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(167 ratings)

Prep: 15 mins - 20 mins Cook: 45 mins


Serves 10
The perfect cake for brownie lovers, try a big slice warm with some ice cream

Nutrition and extra info

Nutrition: per serving

  • kcal405
  • fat26g
  • saturates14g
  • carbs41g
  • sugars34g
  • fibre0.44g
  • protein4g
  • salt0.06g
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  • 175g unsalted butter, plus extra for greasing
  • 225g dark chocolate, broken into pieces
  • 200g caster sugar
  • 3 medium egg, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 65g plain flour
  • 50g chopped pecan nuts
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


  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.

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Comments (182)

burzulicious's picture

So good! I added an extra egg and it was just perfect! I'll be making this one again.

eleanormayo's picture

I did this in a 23cm tin and would definitely do again, but in a 20cm tin to get a deeper, gooier cake.

farihah88's picture

yummy. also put in walnuts instead of pecans.

gemmaharris81's picture

Just used up the unwanted dark choc from the Xmas chocolate tin and what a treat!!! Also added milky bar butttons instead of nuts.

rosenstielj's picture

Greatly enjoyed by the Office of the MP for Cambridge at their Christmas party.

easter_blizzard's picture

I made it last week for my boyfriend's birthday, and it worked out spectacularly! I followed the basic recipe, but after reading some of the comments decided to add an extra egg (which didn't hurt!) and substituted pecans for chopped hazelnuts. It came out very moist and seriously chocolate-y. I've never made a chocolate cake before, and in fact, pastries and deserts were always a bit of a difficult area for me, but this recipe was really easy and it worked out really really well! I'll be making it again!

hpugsley's picture

Lurverly!! I started with it in a 22cm tin....just too big and flat, then tried n 18cm tin - perfect

Reni's picture

I've been on the look out for the perfect brownie recipe - this is good but not sure it's the best I've tasted - will try again though.

jmistovski's picture

DELICIOUS hot or cold..alone or with cream...a winner. oh, i used walnuts which were great too

ariannamemo's picture

Geraldine, you are not alone! I had the same problem, it just didn't cook through,even with extra time in the oven.No idea why. Still delicious though. I also tried adding raspberries, but they got all mashed up...anyone knows how to prevent this? maybe using frozen ones?

j14nyb's picture

Never made anything before... start easy I thought. Turned out fab, easy to follow, added walnuts instead of pecan. It was really good warm with icecream really moist all at dinner party gave it 10/10....maybe they were just beng kind but Ialso thought it tasted great. Only problem is you tend to want to keep it to yourself.

notmum's picture

I think this would have been really really good but alas mine was nowhere near cooked through, the middle was still runny when I took it out of the tin, will cook for a lot longer next time.

sandra140965's picture

Made this for the family, and now all I get is when are you making it again. It's absolutely delicious. Decadent.

jnduggan1's picture

Nice and worth a try, but not as nice as the "best ever brownies"

claireacluck's picture

I made this for a friend's birthday it was great! I should have used a smaller cake tin though because mine was a lot flatter than in the picture. Delicious!

peg5188's picture

I made this and changed the butter for pura as found pura easier to work with than butter and I have a lot of friends that are either on diets or cant take dairy, I made it on the friday and took it to work on the monday to friday to allow it to draw in the moisture as brownies need to be left a few days to get moist, just put greaseproof paper in a tin and put ontop of, I have lots of friends that like brownies so rather than making it in a cake tin i doubled all the ingredients and made in a pyrex lasagna dish

aitchelle's picture

Oh, and yes, the 8 inch (20cm) tin would produce a cake similar to the photo in this recipe. Any bigger and it would look more like a flat brownie. The choc pieces that went in together with the flour simply melted in place, so you'd get these wonderful melty bits nestled in their cakier surroundings!

aitchelle's picture

I just made this and it was amazing. I followed the recipe exactly except that I used walnuts instead of pecans. Details of the other ingredients/tools I used were: lurpak butter, dark couvertre chocolate (52%), 3 eggs, an 8-inch (20 cm) cake tin and baked it in a fan oven at 160 degrees Celsius for 35 minutes. It came out perfectly moist. I could eat the whole thing on my own except that I have to remind myself that 200g of sugar went into it!

Cakes that turn out too dry or uncooked: check oven temperature?

leandas2007's picture

I have just made this and used some maya gold and some terrys choc orange (tying to finish off the easter choc!), I cooked it in a 20cm tin and added another 5mins to the cooking time. The result was a really moist sticky inner and a crispy outer, delicious!! Will make again as i've a feeling with 3 children it wont be around for long!!


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