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Chocolate brownie cake

Chocolate brownie cake

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(168 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g caster sugar
  • 3 medium eggs, 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, questions and tips

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28th Jun, 2011
I found it needed a bit longer to cook and had to put foil over it to stop the top burning. Otherwise great!
20th Jun, 2011
Always failed at other Brownie recipes, But this one came out much better, so will always use this recipe and expand the ingredients as I get better
whitechoco84's picture
10th Jun, 2011
Is this recipe freezable?
6th Jun, 2011
I am a terrible cook and this was brilliant! Made a lovely yummy cake. I used walnuts, very tasty!
30th May, 2011
Used hazelnuts because I had no pecans - yummy.
29th May, 2011
Absolutely delicious, served just warm with ice-cream and strawberries.
24th May, 2011
i added some cherries instead of pecans to this recipe - HUGE hit with everyone who tried - one of our favourites :)
27th Apr, 2011
Amazing cake so moist have made this for friends who are new mums just without nuts .
23rd Apr, 2011
If you use milk chocolate it tastes less rich so a good one for children who don't like the richness of dark chocolate!
21st Apr, 2011
Just perfect ! It's not too rich and not too heavy or sickly. I added 200g melted dark chocolate, as that's all I had, and doubled the amount of chopped pecans to make up for the lack of chocolate chips. It was very nutty and a pleasure to eat. Will make again but will try it with fewer nuts and chocolate chips. Whipping the egg whites first definitely gives it its lightness.


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