Chocolate brownie cake

Chocolate brownie cake

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(367 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)



    Chocolate as we know it in pressed

  • 1 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 2 eggs



    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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4th Mar, 2016
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.
4th Mar, 2016
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!
28th Feb, 2016
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 :)
19th Feb, 2016
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!!
23rd Sep, 2015
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
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


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!


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