Easy Chocolate Brownie Cake
One of my go-to desserts when I eat out, chocolate brownies are irresistible when you crave something sweet and cocoa-rich. Perfect chocolate brownie recipes result in freshly baked brownies that are slightly crisp on the top. While the soft, gooey centre provides an instant flavour and feel-good hit. This easy chocolate brownie cake recipe makes 12 pieces, so there’s enough for a few days or to give to a few friends. Depending on your willpower.
There’s no complicated ingredients for baking these chocolate cake brownies. In fact as ingredients were harder to come by during the first wave of the coronavirus crisis – which is when I tested this recipe – it was made with baking margarine and Demerara sugar – simply because that’s what I could get at the time. Less washing-up is required too, as the mixture is all made in one saucepan before transferring to a lined baking dish.
The ingredients are very simple and cheap. There’s no faffing around with chocolate chips or cocoa powder, as the dark chocolate chunks created by breaking up a bar or two will melt very quickly anyway. I use a lasagne type dish rather than a cake tin for making this. You can use a ceramic or metal one.
If you love the texture of chocolate fudge cake recipes, but aren’t so keen on the icing, then you should love this brownie recipe. It’s a delicious chocolate cake, but more moist inside than your average bake. You could even make this as a brownie birthday cake, if you top with lots of candles and perhaps add a sparkler when serving.
This recipe for brownie cake serves 12
Ingredients for easy chocolate brownie cake
- Butter or baking margarine, 150g
- Dark chocolate, 200g
- Granular or caster sugar, 200g
- Vanilla extract, 1 tsp
- Eggs, 3, beaten
- Plain flour, 100g
Equipment
- Square or rectangular baking dish
- Baking paper
- Glass jug
- Kitchen scales
- Measuring spoons
- Saucepan
- Wooden spoon
- Tablespoon (for stirring)
- Sharp knife
How to make easy chocolate brownies
- Grease the baking dish, then line this with baking parchment.
- Melt the butter or margarine and chocolate in a saucepan over a low to medium heat. Remove from the stove.
- Add the sugar and stir in well. Then add the vanilla and the beaten eggs and stir well once more.
- Add the flour to the chocolate mixture, folding in gradually with a metal spoon.
- Once everything is well combined, pour the mixture into the prepared baking dish.
- Bake for about 15-20 minutes at 170 degrees fan (or equivalent), until the slab of brownie is set, but still wobbles very slightly.
- Once out of the oven, leave in the dish to cool completely in the dish (this should take about an hour), before cutting into 12 pieces.
Serve just as it is, or with vanilla ice cream
Related recipes:
- Easy blondie brownies
- Old School chocolate traybake
- Old School sprinkle cake recipe
- Kitkat fridge cake
- White chocolate tiffin
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