Chocolate brownie cake

Chocolate brownie cake

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(167 ratings)

Prep: 15 mins - 20 mins Cook: 45 mins

Easy

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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Ingredients

  • 175g unsalted butter, plus extra for greasing
  • 225g dark chocolate, broken into pieces
  • 200g caster sugar
  • 3 medium egg, separated
    Eggs

    Egg

    egg

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

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

    Pecan

    pee-kan

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

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.

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Comments, questions and tips

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JStansfield
7th Nov, 2016
Absolutely perfect - the brownie recipe I've been searching for. No pecans so substituted with hazelnuts. Incredibly easy to make and didn't last long in our house. I made it in a square brownie tin then cut into 16 pieces. One of the best recipes I've ever tried - quick, easy and downright delicious!
nick_stubbings
11th Jul, 2016
This is delicious and impossible to get wrong, most of the less positive reviews i have read seem to have tried to alter the recipe quite a bit the first time they make it then moan about why it went wrong. Brownies are supposed to be sweet and sickly, so i dont understand the point in reducing sugar and butter etc... The recipe is fine as it is, swap things if you want but dont assume it will work. Also, dont assume its cooked, use a knife to test it...
Sophie Magpie
12th Jun, 2016
5.05
Best brownie recipe ever! I altered it slightly to make chocolate brownie cupcakes. I used 100g salted butter and 75g margarine (I couldn't get unsalted butter so mixed these two) I also used self raising instead of plain flour I poured the mix into cupcake cases and baked for 20/25 mins. The results were the best chocolate cupcakes I've ever made with perfect moisture and density :D It's a dangerous discovery!
Table_for_Ting
4th Mar, 2016
It's a really easy cake to make! I reduced the butter and sugar and used 90% dark chocolate so that the cake would be less sweet. Also made a chocolate ganache to accompany the cake and it tastes delicious! My revised recipe can be found here http://tableforting.com/2016/03/04/chocolate-brownie-cake/
sandrahayes
24th May, 2015
Really straightforward to make and absolutely scrummy - will definitely be on our regular menu - even though we didn't have the stated amount of chocolate - impressive.
chillertwist
13th May, 2015
5.05
This came out much better than I imagined. The inside was lovely and moist and my family polished off the whole thing by the end of the day. The pecans are really nice in it too. I followed the recipe exactly and the cake rose very well.
suses22's picture
suses22
8th Feb, 2015
Lovely moist cake that didn't last long in our house - I didn't have any pecans so just chopped up some almonds. I will most certainly be making this again!
lizleicester
25th Jan, 2015
5.05
Dangerously delicious and moreish! I made mine dairy free so and it worked just as well. Will definitely make this again.
helhall
12th Sep, 2015
I've no idea if you'll see this, but what did you use to make it dairy free? Thanks.
issy93's picture
issy93
23rd Nov, 2014
Tastes great! My partner loves brownies and loves cake! He especially loves chocolate, so, I replaced the 50g of pecan nuts for 50g of chopped dark chocolate. It tastes great when it's hot with ice cream. I left the round greaseproof paper under the cake and cut it into slices. I stored it in the freezer so when he gets hungry and wants a desert, he can take out a slice and microwave it for 10-30 seconds. It tastes just like when it's been taken out of the oven and it's great for when you have unexpected guests, very easy to prepare with a scoop of ice cream, some cream and chocolate sauce. Nice hot desert for the cold winter and takes less than a minuet to put together! I always have this baked and stored in the freezer.

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Magically Baking
14th Jan, 2017
I'm baking these brownies and step 2 went wrong. The mixtures gone brown but the butter, sugar and chocolate have all become lumpy and I don't know what went wrong?
michela-ella
29th Aug, 2016
5.05
I tried this recipe today and it was lovely, however, it was very crumbly. Where could I have gone wrong?
goodfoodteam's picture
goodfoodteam
8th Sep, 2016
Hi Michela,Sorry to hear your cake turned out too crumbly. It could have been one of two problems, either the ingredient proportions were incorrect or the cake was overcooked. When baking it's essential to have a good set of scales to make sure that the ingredients can be accurately measured. Make sure the eggs are the right size - this recipe calls for medium. Also ensure the oven is at the right temperature and cook to the lower end of the range (in this case 35 mins), test and then continue cooking if not ready. Hope that helps!
Mad about food
19th Feb, 2016
When you add the rest of the chocolate does it have to be already melted
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
No, the chocolate is broken into pieces rather than melted before adding to the cake.
JamieD2397
10th May, 2014
Would it make a difference if I used milk chocolate instead of dark chocolate?
goodfoodteam's picture
goodfoodteam
19th May, 2014
Milk chocolate would also work, the brownies will be a lot sweeter though, thanks.
mizznadia81's picture
mizznadia81
10th Jul, 2013
A bit confused here. How much dark chocolate to be used? The instruction state 175g of chocolate whereas the in the ingredients the dark chocolate weighing 225g.
goodfoodteam's picture
goodfoodteam
19th May, 2014
Hi there. You add the rest of the chooclate at the end of step 3. Thanks.
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