Chocolate Brownie Cake

Yes. Another brownie recipe. Or maybe more of a dense chocolate cake? It’s an updated, slightly tweaked version of my Pumpkin Swirl Brownies, minus the pumpkin swirl. As you can see from the pictures though, I did make up for a lack of a ‘baked in’ topping. When is a s’mores theme ever a bad idea though?


This makes a slightly smaller quantity than the Pumpkin Swirl version as my intention was to make a slightly smaller one, basically so that I could justify eating the whole thing in one sitting…. Topped with vanilla ice cream (this one is a firm favourite), a generous drizzle of melted nutella, peanut butter..almond butter…biscuits.. Ahem. Right, recipe.

There is one ingredient which might make you raise your eyebrows. Don’t be alarmed, you cannot taste it, I promise!



  1. Preheat the oven to 170C.
  2. In a bowl, combine all of the dry ingredients, apart from the baking powder.
  3. Add in the remaining ingredients to the centre of the bowl. Roughly mix it together and then blend using a hand blender. If you don’t have a hand blender, add the dry ingredients to a food processor, pulse, add the wet ingredients and blend again until smooth with no lumps remaining. Add the baking powder and combine together. It should be a thick, spoonable batter.
  4. Line and spray with oil a baking dish. Scrape the batter in a spread around as evenly as you can. Bake for 35-40 minutes.




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