Chocolate brownie cake

Chocolate brownie cake

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(356 ratings)

Prep: 15 mins


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: per serving (6)

  • kcal500
  • fat23g
  • saturates13g
  • carbs73g
  • sugars59g
  • fibre1g
  • protein5g
  • salt0.5g
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  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g caster sugar
  • 75g light brown or muscovado sugar
  • 125g chocolate (plain or milk)
  • 1 tbsp golden syrup
  • 2 egg



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

  • 1 tsp vanilla extract /essence
  • 100g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp cocoa powder


  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.

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Comments, questions and tips

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Comments (451)

justina.g's picture

Loved this receipe first time baking a cake and it was a hit with everybody.very easy to make.i reduced the ammount of sugar as suggested and it was just perefct.

rachel_k's picture

Made this tonight as a dessert for some friends. Followed the tips in the comments about reducing the amount of sugar and it was lovely! Minimal work required (I prepped everything a few hours in advance and just threw it in the oven when I wanted) and wonderfully gooey with a nice crust. So divine considering it was mostly storecupboard ingredients.

b226cmrWilts's picture

It was ok but this definitely isn't the best brownie recipe i've ever had.............i found it a bit bland and ti sank far to much and didn't cook in the middle but burned round the edges so ......

reineta's picture

I cooked this cake with two of my grandchildren (7 & 9). They read and followed the recipe as it says. The only thing we changed was maple syrup instead of golden syrup. I don't know why some people had problems with it. The middle is supposed to be sunk because it is a brownie. It was delicious, gooey and superb, just like the picture. Excellent to make with children.

lizleicester's picture

Gungy chocolate loveliness!!

Recipies121's picture

Sorry, but this recipe didn't work at all! I'm not going to lie, every single recipe I get off this website has completely failed. I tried a Victoria Sponge recipe off here, and it went runny and wouldn't cook. I had the same problem with this cake. My friends say they got a pancake recipe off this site, and they say that went wrong.

vall's picture

Very good and super easy recipe.
I followed the tips to reduce sugar as well (Thanks!!)and substituted plain chocolate for dark choc (I only had dark at home) Turned out perfect!

Jomarcforrest's picture

Soooo good!! And very easy to make. I did what others advised and reduced the sugar - 100g caster and 75g brown - perfect! Really was sooo yummy the whole family enjoyed :)

natalieisaflower's picture

I've just made this as I wanted a good brownie recipe to add to my growing "favourite recipe" list. It's gorgeous!!!!! I used salted butter, dark chocolate and cut out 25g of sugar... Also, I did not use the golden syrup. I added walnuts and, I have to say, they are divine!!!! Next time I may try cutting out another 25g of sugar, more from a health point of view than anything else, as I have just demolished half the cake myself!!! The perfect balance between goo and chewiness!!

eshaw70's picture

yes agree with the others, no need for such a massive amount of sugar. 100g caster and 75g of brown is more than enough. Theres still room to lose more in fact. The only thing I would say is to maybe make sure that the mixture is cooler before adding the eggs to avoid tiny scrambled bits. Ill also sift my flour next time to avoid lumps

CLT1982's picture

Have made this twice over the long weekend as it's been such a hit!! I took the tips of other reviewers and cut way back on both caster and brown sugar, I never measure stuff but aimed for about two thirds of the quantities the recipe suggests and it's plenty sweet enough. I also accidentally used maple syrup instead of golden one time but it still tasted fab. Try to eat this asap once cooked as it loses its gooey middle fairly quickly - this doesn't affect the taste but I personally like a squidgy middle and prefer it warm. I served with some good quality vanilla ice cream and fresh strawberries and it looked and tasted great! The second time I topped it with decorative chocolate balls which made the top lovely and crunchy for another texture and also looked pretty. A super quick and easy recipe which is easy to tweak and personalise with a bit of practice - saved to my favourites!!

Charlotte Ebbens's picture

Amazing, use this for brownies as well- whole family loved them and this is the 3rd time i have made it. I only use 100g caster sugar and 75g light brown sugar otherwise it is wayyyyyy too sweet for my liking- served with raspberries, double cream and icing sugar. recommend it for entertaining. also its great when gooey in the middle ....mmmm

SusyBee's picture

Lovely gooey delicious recipe. I reduced the sugars too - 145g castor and 50g brown. I also scattered a few juicy dried cherries into the mixture before pouring into the tin.'s picture

Really delicious, I've made this several times as a brownie rather than cake and get lots of compliments. I recently made a low gluten version - Use 100g almond flour, 2 tbsp regular flour and don't bother adding any sugar (just tbsp syrup and milk chocolate). Only 15 mins to cook. Delicious. x

CarlaS26's picture

i'm quite inexperienced and this was my first time making brownies, i was a bit worried as the butter in the first stage all came to the top of the pan and made the mixture quite watery, however i carried on and hoped for the best. the brownie cake was amazing! will make again and probably one of the better brownies i have ever had, chewy in the centre too!! delicious

bingylala72's picture

125g caster sugar and 50g brown sugar doesn't affect the bake and avoids the cloyingly sweet taste.

SamP mum of 3's picture

Amaziing served warm with vanilla ice cream.

emkenn's picture

Really good gooey brownie cake. Had to use white choc as didn't have any dark choc but still turned out great. It is sweet but if you have a sweet tooth you will love it!

mannymanny's picture

Easy to make but way too sweet, even though I didn't use syrup and chose dark chocolate. Definitely use less sugar than indicated.

Tinny29's picture

So easy to make. First time it came out a bit hard. Next time I used 70% dark chocolate and it was much nicer. I always microwave the leftovers to make it goey again.


Questions (11)

Shirley Valentine's picture

I would like to make this today for my son's birthday. Can I omit the golden syrup as I don't have any at present and won't have time to buy any? I'd also like to reduce the sugar content somewhat and was wondering if it would have any negative outcome? Many thanks.

goodfoodteam's picture

Hi Shirley, it looks like we missed your son's birthday deadline but hope you were able to find a suitable solution for the cake. In answer to your questions, baking is a bit of a science and swapping or reducing ingredients often gives very different results. In this case, we would suggest cooking the brownie as suggested but for a chocolate cake with a lower sugar content, try this low sugar chocolate cake:

There are more tips here too if you'd like to try your own baking experiments:

Hope that helps!


papoo2u2's picture

Have made this a couple of times and really struggle to get the mixture smooth as its melting on the hob, it seems to split almost straight away so the sugar never dissolves and the butter just seems to separate. Am I heating it for long enough? As soon as it starts to seperate I panic and take it off the heat. The end result is always gritty in the centre.

goodfoodteam's picture

Hi papoo2u2, thanks for getting in touch and sorry to hear you're not having success with this recipe. It sounds like the heat could be too high when you're melting the ingredients together, do make sure it's on a low heat and you stir it as it's melting to bring everything together. Let us know how it goes if you decide to try this recipe again. 

papoo2u2's picture

Thank you, I always put it on the lowest heat but I'll maybe try it on a different hob next time and see if its any slower. Thank you for your reply. Was still yummy

mummyellie's picture

For those that have done these with white chocolate, did you still use the cocoa powder? Thanks

dpurcell13's picture

Is it possible to prep all of this mixture into the cake tin and leave it to stand/fridge as i'm cooking paella and want to pop this in the oven as we are eating /entertaining,Steven

sanakhan09's picture

I just made these, making them was easy and all - but the completely got stuck to the bottom of the pan - despite loosening them from the sides, the whole brownie cake broke while taking it out - did this happen to anyone else? How can it be avoided please?

goodfoodteam's picture

Hi there, thanks for getting in touch. To avoid this, you need to make sure your tin is greased really well with sunflower oil or butter. Better still, line the tin with non-stick parchment first to ensure it comes out easily. Best wishes, BBC Good Food team

Prom777's picture

I was having some trouble following the recipe directions particularly because I live in the US and I'm not familiar with fan assisted gas ovens. Would you be able to help me make the right conversions? Thanks :)

goodfoodteam's picture

Hi there,
If you don't have a fan oven then stick to the first temperature listed - this is the temperature for conventional ovens - so in this case, cook the cake at 180C/ 350F. Hope that helps!

Tips (1)

sarahjuliette's picture

Try baking in a square or rectangular tin - bakes more evenly. Also, much easier to slice once cold or chilled.