Chocolate brownie cake

Chocolate brownie cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th May, 2015
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
22nd May, 2015
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
3rd Apr, 2015
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.
31st Mar, 2015
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
17th Feb, 2015
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
27th Jan, 2015
125g caster sugar and 50g brown sugar doesn't affect the bake and avoids the cloyingly sweet taste.
SamP mum of 3
26th Jan, 2015
Amaziing served warm with vanilla ice cream.
25th Jan, 2015
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!
25th Dec, 2014
Easy to make but way too sweet, even though I didn't use syrup and chose dark chocolate. Definitely use less sugar than indicated.
16th Oct, 2014
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.


goodfoodteam's picture
26th Sep, 2013
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!


Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.