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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19th Oct, 2013
Yummy! Made this for my husband's birthday and there wasn't a crumb left. Will make again for sure! Sifted icing sugar on top and served with ice cream.
11th Sep, 2013
So so easy and amazingly delicious!
peg's picture
6th Aug, 2013
I chose this cake to make a as a last-minute birthday cake for my boyfriend because it looked so easy and didn't need any filling or icing. It was AMAZING. Everyone who had a slice loved it and I was even accused of having bought it! I added some chopped pecans and some chocolate chips and let it bake for 30 minutes as I was a bit worried about under cooking it, but in hindsight, I could have just done it for 25 minutes and it would have been a bit more gooey. Be warned though that you will not be able to stop at one slice if you are a chocolate lover....
bhavna shankar
3rd Aug, 2013
it did not come out as gooey as the recipe describes but i was very happy with the result. perfectly dry and crusty. I reduced the amount of sugar too as i did not want it too sweet to mask the chocolate flavor and i added some crushed walnuts for a bite. All in all it was a great hit served warm with vanilla ice cream. Will definitely make it again.
HB's picture
25th Jul, 2013
Squidy and gooey, with a slight crust on the top just like a brownie should be! I halved the recipe and baked in two mini loafs tins and it was divine!
10th Jun, 2013
This is, by far, the BEST brownie cake I've ever made. Its a favourite with my friends and family. I even made it for over 50 people at my best friends wedding. The brownies are always moist, deliciously chocolaty and just extremely yummy! The recipe is super easy to follow and very fool proof, I've not made a bad batch yet!! I always add some yummy pecans to my brownies, but its still AMAZING without! Highly recommended! Enjoy :)
30th May, 2013
have made this at least 50 times i'm sure, it was best for me hot with ice-cream but you can eat it cold and gooey
26th May, 2013
Wonderful recipe that turns out perfect everytime. Don't overcook, less is better for sqidgy result. Goes perfectly with Classic Cornish Icecream for a dessert (warm slightly before serving if made early). I cooked it in a silicone square baking container and that aided release. Firm favourite in our house.
18th May, 2013
Well, I used 80 g butter and a total of 200g sugar, 3 tbsp. cocoa and 3 eggs, 2 large tbsp. Cointreau, a handful of toasted nuts and a bit of salt (the recipe is missing it and I think salt is important in all cakes). I baked it for 25 min. and it was fully done as it's not a big cake. Nice, chocolatey taste, sweet enough and the walnuts make a true brownie out of it but I wouldn´t go nuts over it...maybe I'm growing older or maybe I missed the whipped cream on top. It kinda missed somehting else... Next time I´ll bake it slightly less as I like it softer, and will add 200g. whipped cream all over it ( never buy whipped cream, I do it myself beating carefully some creme fraiche with brown sugar and I think it's better quality).
28th Oct, 2013
You completely changed the recipe then gave it 3 stars??


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