Chocolate brownie cake

Chocolate brownie cake

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(363 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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23rd Feb, 2011
Fantastic brownie. Cooked in just 25 minutes. Simply wonderful.
22nd Feb, 2011
Forgot to rate.
22nd Feb, 2011
YOM! Made boo-boo first time and put self raising flour and baking powder in - big mistake. Huge! Oven still not right. It was still yom though - have made it properly many times since. A real favourite.
14th Feb, 2011
I used Lindt 70% cocoa chocolate and it went down a treat during our Valentine's dinner. Maximum Brownie points (pardon the pun)
10th Feb, 2011
I added hazelnuts. The cake was completely liquid in the middle after 30 minutes, I left it in for another 10 minutes. The cake was very stodgy, still a bit liquid, I cut it into wedges and put it in the fridge. On day 2 it was fantastic! Definitely needs to be left in the fridge overnight !
8th Feb, 2011
I can see why this has so many ratings. So easy to make and perfect results everytime. My kids insist on this every fortnight and it's always perfect. I bake mine in a square silicone mould and cut into bars so everyone gets an equal portion!
7th Feb, 2011
Not impressed with this one - hard on the edges but still too runny in the middle. "Best ever brownies" is a lot better recipe.
1st Feb, 2011
I made this in a square tin and cut into 16 pieces. it worked a treat and the size of the tin meant that the pieces were fairly evenly cooked - even the edge pieces were moist and chewy, and extremely chocolatey.
27th Jan, 2011
Made This for dinner tonight. It was ok........But chewie. Everyone ate it all. Will make again..........I think. Was easy to make
26th Jan, 2011
Have I died and gone to heaven?!? For chocolate lovers, puddings don't come any better than this! Forget the fresh fruit and indulge yourself with a scoop of vanilla icecream for pure ambrosia!


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