chocolate cake brownie

Chocolate cake brownie recipe: Classic with a scoop of ice cream

Who doesn’t love chocolate. Fall in love with it all over again when you make lots of these chocolate cake brownies with chocolate sauce.

chocolate cake brownie

We all love chocolate, don’t we? One of the best ways to enjoy your next chocolate fix is with some brownies. There are numerous variations of chocolate brownies out there, some with chocolate chips, some with nuts, even a pumpkin cheesecake version. Our chocolate cake brownie recipe is probably the most well-known and you have so many great ways of enjoying them. This recipe can also make a lot of brownies for everybody.

Chocolate cake brownie suggestions

One great addition to the brownies is buttermilk which adds to the texture, making it even more tender. If you want to enhance the chocolate flavour, add some ground coffee to the mixture or the sauce which won’t change it to mocha flavour. Not only does the warm brownie work well with some cold ice cream, you can also serve it with whipped cream. If you’re feeling adventurous, add some custard to the bowl and indulge all you want.

ALSO READ: Chocolate chip banana muffins recipe

Who doesn’t love chocolate. Fall in love with it all over again when you make lots of these chocolate cake brownies with chocolate sauce.

Last updated on 4 January 2023

Chocolate cake brownie recipe

5 from 7 votes
Recipe by Charlene Lewis Course: Dessert, TreatsCuisine: GlobalDifficulty: Medium
Prep time


Baking time


Total time




  • 2 cups 2 flour

  • 2 cups 2 sugar

  • 250 g 250 butter

  • 1⁄2 cup 1⁄2 oil

  • 1 cup 1 water

  • 1⁄4 cup 1⁄4 cocoa

  • 2 2 eggs (slightly beaten)

  • 1/2 cup 1/2 buttermilk

  • 1 tsp 1 bicarb

  • 1 tsp 1 vanilla essence

  • For the topping
  • 2 tbsp 2 cocoa

  • 2 tbsp 2 buttermilk

  • 1 tsp 1 vanilla essence

  • 500 g 500 icing sugar


  • Preheat your oven to 200°C.
  • Mix the dry ingredients in a large mixing bowl and form a crater in the middle.
  • After the butter, oil, water, and cocoa have come to the boil on the stove, remove and pour into the crater created in the dry ingredients.
  • Add the eggs, buttermilk, bi-carb and vanilla essence and blend by hand until all the ingredients have been thoroughly mixed in.
  •  Prepare your baking tin by greasing it or by using Spray-and-cook oil. The size of the baking tin depends on you, so by using a 28 x 38 cm tin, your brownies should come out about 25 mm high. If you use a smaller tin, then the brownies should come out bigger or a larger tin and they will come out smaller and so on.
  • Pour your mixed batter into the baking tin making sure it covers the whole surface of the tin.
  • Pop into the oven and bake for 20 min.
  • For the topping
  • Prepare the topping by heating all of the ingredients on the stove, except the icing sugar. Slowly add the icing sugar about 100g at a time and mix it in. Continue with this until all the icing sugar has been added. The topping must be a pouring constituency.
  • Pour the heated topping over the baked brownies while they are still hot and ensure the topping covers the whole surface of the brownies.
  • Cut to the size you want. 30 x 30 mm squares you should get around 30 brownies.


  • Serve with cream, custard or ice cream.

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