Chocolate brownie cake

Chocolate brownie cake

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(332 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 6 - 8

Get kids cooking at the weekend by baking this yummy brownie cake, much better than shop bought

Nutrition and extra info

Nutrition info

Nutrition per serving (6)

kcalories
500
protein
5g
carbs
73g
fat
23g
saturates
13g
fibre
1g
sugar
59g
salt
0.5g

Ingredients

  • 100g butter
  • 175g caster sugar
  • 75g light brown or muscovado sugar
  • 125g chocolate (plain or milk)
  • 1 tbsp golden syrup
  • 2 eggs
  • 1 tsp vanilla extract /essence
  • 100g plain flour
  • ½ tsp baking powder
  • 2 tbsp cocoa powder

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
  2. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
  3. Remove the pan from the heat.
  4. Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
  5. Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
  6. Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
  7. Serve with cream or ice cream and plenty of fresh fruit.

Recipe from Good Food magazine, March 2007

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Comments

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Blondie_Bakes's picture
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More like a traditional brownie than a cake but enjoyed it just the same especially as a part of a sundae. Will be making this again.

JanWilko's picture
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Oh my goodness, this was so easy and absolutely delicious. Will definitely be making this again.

Munkey's Mom's picture
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Fast and delicious! I've reduced sugar (and did not regret it) and didn't have golden syrup. Served with vanilla icecream and raspberries. My guests loved it!

Munkey's Mom's picture
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Wonderful recipe! Fast and tasty. I also reduced the amount of sugar and didn't have golden syrop but even then it was delicious. Served with vanilla icecream and raspberries, my guests loved it! Five stars.

Mama Bookworm's picture
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Going from the other comments posted that the cake is very sweet, I reduced both sugars by a third and it was absolutely delicious - crunchy on the top, but lovely and chewy in the middle and very chocolatey. When melting the butter and chocolate I pretty much left the mixture alone and just gave it a stir towards the end. This is a really simple recipe which produces great results.

SF's picture
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Beautiful!

suzannelord's picture
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Just made this cake with my daughter and it turned out really well. Great to make with kids. I used a bit less castor sugar (150g) and next time will use less again as I don't think you need quite as much as the recipe calls for. I cooked it for about 40mins and it turned out perfectly sticky in the middle. Also forgot to add the vanilla but didn't matter at all.

catherinebusymum's picture

Delicious

kezza10's picture

Very easy recipe. Lovely gooey tasting cake.

lickandspoon's picture
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really gooey, probably a bit too sweet for me but goes down really well with everyone when I make them. Could easily reduce the sugar by a third, especially when using milk chocolate.

sanakhan09's picture

simple to make - but when they were done - it was awful taking them out of the pan as it just broke :( I may also cut down the sugar a little next time.

Lorraine165's picture

I made these for a dinner party and they were fab. Everyone raved about them. Thoroughly recommend.

dimech's picture

Stunning, what a wonderful chewy texture...

kathmitch's picture

Made this today and loved it. Easy to make, baked it for 30 minutes and it had the right amount of squidgy-ness in the middle, perfect.

marina281185's picture
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Deliciously chewy and easy to make, even for beginners! They got eaten immediately! Maybe next time I'll try adding a bit less sugar.

Camilla Carlyle's picture

Made these during the weekend, and they hardly lasted hours, and we were just two!
This is, without doubt the absolute best brownie recipe I've ever tried. Making a new batch now, and hoping it will last over night as its a gift!

Rachaellovestocook's picture

I have made this many times and it is a great recipe to make ahead and freeze!
I take a piece from the freezer to put into childrens lunch boxes and by the time they eat it it's defrosted or let it defrost and then it can be warmed as a desert with cream or icecream.
I have also made it in a square tin to cut into brownies.

fancypants76's picture

Could this be made in advance (say a day) then reheated? I fancy doing it as an alternative Christmas pudding for the kids but don't fancy making it on the big day!

Danielle96's picture

I have just made this. I checked it after 30 minutes and it was still very runny in the middle so I put it on for an extra 15 minutes. Looks and smells delicious though :p

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