Chocolate brownie cake

Chocolate brownie cake

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(193 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
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  • 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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30th Nov, 2011
Best Brownie cake ever! I doubled the recipe, didn't use any extra eggs, cooked for 40 mins - perfect! lovely and crisp on the outside, gooey and chocolatey on the inside. Used walnuts instead of pecans, then topped with buttercream icing, lovely!
25th Nov, 2011
Love this recipe!! Everyone loved the cake! Delicious!!
23rd Oct, 2011
Forgot to say, there were no pecan nuts available so i substituted 50g of prunes. Probably added to the gorgeous moisture!
23rd Oct, 2011
I made this for dessert after the toad in the hole featured in this month's BBC good food magazine. I used a 23cm springform cake tin and it worked perfectly. So gooey and flavorsome. Vanilla ice cream too! Yummy!
22nd Oct, 2011
I thought this was a nice recipe, just a bit crumbly! I had to cook it a bit longer than the recipe suggested with foil on the top, as the mixture was still 'fizzing' a bit when I listened closely (suggesting it wasn't cooked). But the flavour was lovely! Sooo chocolatey!
20th Oct, 2011
i didn't find recipe the best brownies i've ever made but it was different having a brownie in a cake tin.
20th Sep, 2011
Absolutely amazing and so easy to make. I made this with extra chocolate instead of nuts and melted all the chocolate at stage 2 instead of adding in chunks. Worked perfectly and tasted so good warm with a scoop of good vanilla ice cream
9th Aug, 2011
I made this for tea with friends and they were not keen on eating it as they are not lovers of chocolate brownies and only tried it so they don't upset me...but to their suprise THEY REALLY ENJOYED IT AND EVEN ASKED ME TO MAKE ANOTHER ONE :) It is so easy to make, would highly recommend trying it.
5th Aug, 2011
Amazing!! Sooo nice. Made for a girlie gathering and eaten warm with vanilla ice cream. Had to cook a bit longer though about 10 mins as I was paranoid it wasn't cooked thru. Still turned out lovely and moist
1st Aug, 2011
Failed miserably


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