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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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3rd Apr, 2011
Wonderful recipe! I made this for our Red Nose Day cake sale at work and it went down a storm. Instead of making it with pecans, I replaced them with the same quantity of whole hazelnuts, hand crushed - very nice!
2nd Apr, 2011
A big hit!
21st Mar, 2011
Really yummy cake - swapped the nuts for white chocolate pieces.
10th Mar, 2011
I made 2 of these as part of a larger cake. Both turned out well - if I was been picky the second one rose a lot more and then sunk, the first one rose a bit less but didnt sink as much. Not tasted it yet as its for a party in a couple of days, going to ice them with chocolate buttercream in the shape of a mountain and add a river running through it.
28th Jan, 2011
This look great - yum, going to make this!
24th Jan, 2011
Made this deeelicious cake for some friends - devine!!! Will be making it again and again :-)
20th Jan, 2011
Tried this for the first time yesterday and brought it in to work. Gives a beautifully moist cake, cooked in a 24cm silicon dich (no greaseproof paper needed) at 175C (only have a combi oven that does steps of 25 degrees) for 37 minutes. Nice thin crispy top....will definately make again. Would really love to dos this as a pud instead of a coffe treat...cannot wait to try this warm with a scoop of good icecream!
16th Jan, 2011
Amazing cake! Cook it all the time and it never fails to impress, even though it is soooo easy to make! But i usually add 2 tbs of really good cognac... just gives it an extra kick and goes really well with the chocolate and nuts.
4th Dec, 2010
I made this cake for a friend's birthday. I used the 3 eggs suggested in the recipe and a 20cm tin, which was perfect. I used Lindt 70% cocoa chocolate for the melting part, and then added 50g of Green and Blacks Maya Gold and 50g of Green and Blacks vanilla white chocolate for the chunks. I cooked it for 30 mins in my fan oven an it came out perfectly gooey in the middle. I served it with a cointreau and clementine cream which I made by whipping double cream, clementine zest, a shot of cointreau and a tablespoon of icing sugar. It was absolutely delicious and perfect for a birthday or celebration cake. Comfort food at it's best - I would highly recommend giving it a go, particularly with the cream suggestion - GORGEOUS!!!
29th Nov, 2010
Gorgeous and really easy to make. I added a mixture of white and dark chocolate bits to make it extra yummy.


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