Chocolate Brownie Cake

100g butter
175g Caster Sugar
75g brown or light muscovado sugar
125g chocolate (dark or milk)
1tbsp golden syrup
2 large eggs, beaten
1tsp vanilla extract
100g plain flour
½ tsp baking powder
2tbsp cocoa powder
To serve:
Fresh fruit and double cream

Preheat to 180c. Grease and line a 20cm round cake tin.
Place the butter, caster sugar, brown sugar, chocolate, and golden syrup in a pan, and melt gently over a low heat until smooth. Remove from the heat, add the eggs, vanilla, flour, baking powder, and cocoa, and mix thoroughly.
Pour into the tin and bake for 25-30 min. Allow to cool in the tin for 10-15 min, then cut into wedges and serve warm with fresh cream.


This was from a little book called 101 Chocolate Treats.

I’m not sure I get the point of it being cake shaped and not brownie shaped, but I have to say these were dead easy, and really the perfect satisfying, fulfilling brownies. They were soft, and chewy at the ends, and a little squidgy in the middle (in that good way), and perfectly chocolate-y.

I’ve been wanting to try out a bunch of brownie recipes for awhile now, to find a good one. I don’t think I need to look further. This is just a melt and mix batter, which I have always found to be the easiest and most forgiving, and it uses real chocolate.

Make these next time you need some chocolate. You won’t be sorry.