Chocolate brownie cake

Chocolate brownie cake

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(366 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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25th Mar, 2013
So easy and delicious! A family favourite for Sunday lunch!
24th Mar, 2013
I forgot to add that I'd read some reviews from people who said they had difficulty removing the cake from the tin. I used a silicone mould and, once cooled, the cake came out very easily ....
24th Mar, 2013
I'm not a chocolate lover by any means and made this for my husband & kids but I can't stop eating it..! It's absolutely gorgeous and I will never buy another. I can't believe how quick and easy it is to make. I will be making one & storing it in a tub in readiness for a long plane journey next week....
24th Mar, 2013
This is by far my boyfriends most requested baking dish. I find in my oven cooking it for exactly 25 mins yields the right amount of squidgy-ness. Really good for a dinner party served warm with vanilla icecream and fresh raspberries.
20th Mar, 2013
Had to make this again at family's request as other lot has gone, This is a very good recipe for young ones to do.
18th Mar, 2013
My little one made this today,very nice and simple,just how we like it. Lovely and gooey inside,the only thing I did different was to reduce the sugar content by about 30 grams.
choccylab's picture
15th Mar, 2013
Made this today. Used Green and Black Maya Gold bar, which was only 100 grams. So found some giant milky bar white chocolate buttons in the fridge, measured out 25 grams and pushed them into the cake mixture once I'd poured it into the tin. This made for lovely pockets of milky bar yumminess hiding in the squidgy brownie. Proper lush.
12th Mar, 2013
Ok i guess. Rather flat in the middle.
10th Mar, 2013
This was easy to make and turned out well but I had to give it an extra 15 minutes in the oven as the cake was still very liquid when tested. Tastes great.
9th Mar, 2013
so easy to make and tastes really good....


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