I decided to try out this chocolate brownie cake recipe from Tanya Burr’s new cookbook ‘Tanya Bakes‘. It looked like a really cool recipe to experiment with! I have to say it’s such a great idea to have a brownie in cake form, believe me!

This recipe and method is super simple and you can make this cake your own by adding different kinds of ingredients and chocolate etc.


  • 175g unsalted butter, plus extra for greasing
  • 200g dark chocolate (70% cocoa solids)
  • 200g light muscovado sugar
  • 3 eggs
  • 70g plain flour
  • 1 tablespoon of cocoa powder
  • 1 teaspoon of baking powder
  • 100g of milk chocolate chips (optional)
  • Icing sugar (to decorate)
  • 100g butter/margarine


  1. Preheat the oven to 160 degrees C / 325 degrees and grease the cake tin with butter.
  2. Break the chocolate into chunks and place in a medium pan. Add the butter and sugar and melt over a low heat, stirring until fully combined. Remove from the heat.
  3. Whisk the eggs, then mix into the chocolate mixture.
  4. Stir in the flour, cocoa powder and baking powder, then fold in the chocolate chips.
  5. Pour into the cake tin and bake for 30 minutes until a skewer poked into the centre of the cake comes out clean. Mine actually took about 45 mins until the skewer came out clean so I guess it varies.
  6. Cool in the tin then transfer to a wire rack to cool completely, then dust generously with icing sugar before cuffing into slices.

Now enjoy a deliciously warm, melt in your mouth slice of brownie cake. I really love this recipe, and it’s so tasty! It’s definitely one to add to your baking books 🙂

Happy Baking guys!!