Mary Berry Chocolate Brownie Loaf Cake Recipe

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This chocolate brownie loaf cake is rich, moist, and deeply chocolatey, with the dense crumb of a brownie and the sliceable ease of a loaf cake. It is straightforward to make, requires no special equipment, and suits both confident beginners and experienced bakers. The texture is fudgy in the centre with a lightly cracked top, and the flavour is intense without being overly sweet. From start to finish, it takes about 1 hour and 15 minutes, including cooling.

Ingredients

For the chocolate brownie loaf

200g dark chocolate, broken into pieces
175g unsalted butter, diced
250g caster sugar
3 large eggs
1 tsp vanilla extract
100g plain flour
40g cocoa powder
½ tsp baking powder
Pinch of salt

Optional topping

Icing sugar, for light dusting
Fresh berries or lightly whipped cream, to serve

How to Make Mary Berry Chocolate Brownie Loaf Cake

Oven preparation: Preheat the oven to 180°C (160°C fan). Grease a 900g loaf tin and line it with baking parchment, leaving a little overhang for easy lifting.
Melting and mixing: Place the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until fully melted and smooth, then remove from the heat and leave to cool for a few minutes. In a large bowl, whisk the caster sugar, eggs, and vanilla extract until glossy and well combined. Pour in the melted chocolate mixture and stir gently until smooth.
Adding the dry ingredients: Sift the flour, cocoa powder, baking powder, and salt into the bowl. Fold everything together carefully until just combined. The mixture should be thick, shiny, and evenly mixed.
Baking: Spoon the mixture into the prepared loaf tin and level the surface. Bake for 45 to 50 minutes, until the top is set and a skewer inserted into the centre comes out with a few moist crumbs but no wet batter.
Cooling: Leave the cake to cool in the tin for 15 minutes, then lift out and transfer to a wire rack to cool completely before slicing.

Tips for Best Results

How do I keep the loaf fudgy rather than dry?

Do not overbake. The centre should still feel slightly soft when pressed, as it will firm up as it cools.

Can I use milk chocolate instead of dark?

You can, but the cake will be much sweeter and less intense. If using milk chocolate, reduce the sugar by about 25g.

Why did my loaf sink slightly?

A small dip is normal with brownie-style cakes. Make sure the oven is fully preheated and avoid opening the door during baking.

Can I add extras to the batter?

Chopped walnuts, pecans, or chocolate chips work very well. Fold in up to 75g just before baking.

Serving Suggestions

Serve in thick slices with a cup of tea or coffee
Add a spoon of softly whipped cream for dessert
Pair with fresh raspberries for a sharp contrast

Storage

Room temperature

Store the loaf in an airtight container at room temperature for up to 3 days.

Refrigerator

For a firmer texture, keep the cake in the fridge for up to 5 days. Bring slices back to room temperature before serving.

Freezing

Wrap individual slices tightly in cling film and freeze for up to 3 months. Defrost at room temperature.

Nutrition

Calories: 420 kcal
Carbohydrates: 45g
Protein: 6g
Fat: 24g
Saturated fat: 14g
Sodium: 120mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make this cake ahead of time?

Yes. In fact, the flavour improves after a day, making it ideal for baking in advance.

What size loaf tin should I use?

A standard 900g loaf tin works best and gives the right depth and baking time.

Can I make this recipe gluten free?

You can substitute the plain flour with a good-quality gluten-free flour blend designed for baking.

How do I know when the brownie loaf is done?

The top should be set and lightly cracked, and a skewer should come out with moist crumbs rather than liquid batter.