Chocolate brownie cake with slice taken out

Easy chocolate brownie cake

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(214 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


  • 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-o-let

    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 Jun, 2020
Made this today. Easy to make and very quick. Need to bake for a lot longer than 40 mins. I did 40 mins at recommended temperature and was still very runny. Lowered temp to 160 and cooked for another 30-40 mins and was perfect. Delicious recipe just needs a lot longer cooking than said in the method!
kevin ehren's picture
kevin ehren
25th May, 2020
Horrific recipe. Followed the recipe to the letter. What I ended up with after 50 minutes in the oven was a cake tin full of bubbling liquid and the bottom of the oven covered in butter. If you’re thinking of trying this recipe DON’T waste your time and money
joferg's picture
26th Apr, 2020
Delicious brownie recipe and easy to make.
17th Dec, 2018
Really delicious! Super easy and a real crowd pleaser. Will definitely be making this one again.
Leeds1968's picture
26th Aug, 2018
Made this today in a rush and I have to agree it’s easy to make. The whole family thought it was yummy including me. I’ll definitely make this again. Maybe leave it in the oven a extra 10 mins it was a little too soft in the middle.
whydoisuckatthecookery's picture
1st May, 2018
My biggest question is how everyone in these comments are loving this recipe, with *and I quote* "impossible to get wrong", when I ended up with a frisbee of disappointment. Super dry, kind of flat and very tasteless. Do not recommend for amateurs because despite following all instructions, all we got was a mouthful of sadness. Thanks for trying.
7th Nov, 2016
Absolutely perfect - the brownie recipe I've been searching for. No pecans so substituted with hazelnuts. Incredibly easy to make and didn't last long in our house. I made it in a square brownie tin then cut into 16 pieces. One of the best recipes I've ever tried - quick, easy and downright delicious!
11th Jul, 2016
This is delicious and impossible to get wrong, most of the less positive reviews i have read seem to have tried to alter the recipe quite a bit the first time they make it then moan about why it went wrong. Brownies are supposed to be sweet and sickly, so i dont understand the point in reducing sugar and butter etc... The recipe is fine as it is, swap things if you want but dont assume it will work. Also, dont assume its cooked, use a knife to test it...
Sophie Magpie
12th Jun, 2016
Best brownie recipe ever! I altered it slightly to make chocolate brownie cupcakes. I used 100g salted butter and 75g margarine (I couldn't get unsalted butter so mixed these two) I also used self raising instead of plain flour I poured the mix into cupcake cases and baked for 20/25 mins. The results were the best chocolate cupcakes I've ever made with perfect moisture and density :D It's a dangerous discovery!
24th May, 2015
Really straightforward to make and absolutely scrummy - will definitely be on our regular menu - even though we didn't have the stated amount of chocolate - impressive.


Georgina Williams
8th Mar, 2019
Hi I tried making this recipe 3 times now and no matter how careful I am at folding in the egg whites, the cake never seems to rise. It tastes amazing but is just far too thin. Do you think if I didnt bother with the soft peaks and just added some baking powder to the recipe it would rise? And if I did this, would I keep the measurements of each of the ingredients the same? Thank you
goodfoodteam's picture
11th Mar, 2019
Thanks for your question. As this cake is more like a brownie than a sponge, it does not rise very much at all. Make sure you're using the correct sized tin (if it's too big, it will be flatter). Getting the air into the egg whites is key and not a stage to be missed. Fold them in carefully so you don't knock the air out. We hope this helps.
2nd Nov, 2017
How does it rise without a raising agent?
22nd Feb, 2017
I'm not sure what happened, but when I put the butter, sugar, and chocolate together it didn't combine right, the sugar just settled on the bottom, while the buttery chocolate floats to the top it didn't fully mix in with the chocolate and butter, is it suppose to do that?
goodfoodteam's picture
3rd Mar, 2017
The butter, sugar and chocolate will all melt/ dissolve at slightly different rates. The trick is to heat them gently and give them the occasional stir. You can give them a good beat together, once melted/ dissolved. Hope that helps next time.
9th Feb, 2017
I just made this but it doesn't seem to have risen much... Is it supposed to rise? From the picture, it looks like it should be thicker than mine is. I followed the steps carefully but maybe I did something wrong. Please help..
goodfoodteam's picture
17th Feb, 2017
Thanks for your question. Sorry to hear this didn't come out quite as you'd have liked. The volume comes from the egg whites and it's important to fold these in carefully and not overmix, losing air. The cake will puff up slightly but doesn't rise like a standard cake mix. Hope this helps.
Magically Baking's picture
Magically Baking
14th Jan, 2017
I'm baking these brownies and step 2 went wrong. The mixtures gone brown but the butter, sugar and chocolate have all become lumpy and I don't know what went wrong?
goodfoodteam's picture
16th Jan, 2017
Sorry to hear that. It sounds like the chocolate got too hot. It's essential to heat the mixture gently and a heavy-based pan helps to distribute the heat better. Hope that helps in future.
29th Aug, 2016
I tried this recipe today and it was lovely, however, it was very crumbly. Where could I have gone wrong?


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