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Little brownie cakes with fudge sauce

In theory, you could share one of these rich chocolate cakes between two. But in reality? Well, that's a different matter.

By Emma Knowles
  • 20 mins preparation
  • 35 mins cooking plus cooling
  • Serves 8
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These seemingly small cakes can easily be shared between two, depending on your tolerance for richness. That said, diehard chocoholics will have no trouble devouring the lot. Choose your audience – and portioning – accordingly.


  • 190 gm butter, coarsely chopped
  • 190 gm dark chocolate (60%-68% cocoa solids), coarsely chopped
  • 210 gm brown sugar
  • 3 eggs
  • 130 gm plain flour
  • 40 gm Dutch-process cocoa
  • ¼ tsp baking powder
  • 90 gm (½ cup) coarsely chopped milk chocolate
  • 40 gm slivered or coarsely chopped pistachio nuts, plus extra finely chopped to serve
  • Pistachio or vanilla ice-cream, to serve
Fudge sauce
  • 150 gm caster sugar
  • 170 gm dark chocolate (54%-58% cocoa solids), finely chopped
  • 140 gm liquid glucose
  • 20 gm Dutch-process cocoa, sifted
  • 20 gm butter, diced


  • 1
    Preheat oven to 180°C, and butter and flour eight 10cm-diameter cake tins.
  • 2
    Melt butter and dark chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth (2-3 minutes). Remove from heat, add sugar, then mix in eggs one at a time, beating well between each addition. Sift flour, cocoa and baking powder over mixture, add a pinch of salt and stir until just combined (don't overwork the mixture or the brownie will be cakey). Stir in milk chocolate and pistachio nuts, reserving a little of each to scatter on top.
  • 3
    Divide among prepared tins, smooth tops, scatter with reserved milk chocolate and slivers of pistachio nuts. Scatter with a little sea salt and bake until set around the edges but still a little fudgy in the centre (20-25 minutes; a skewer inserted should withdraw with just a little mixture on it). Cool in tins.
  • 4
    For fudge sauce, stir sugar, chocolate, glucose, cocoa, butter, 1 tsp sea salt and 150ml water in a saucepan over medium-high heat until smooth, bring to a simmer and cook until sauce has a light syrup consistency (3-4 minutes). Cool briefly.
  • 5
    To serve, top cakes with ice-cream, drizzle with warm fudge sauce and sprinkle with finely chopped pistachio nuts.
  • undefined: Emma Knowles