Brownie Butter Cake
A delicious Brownie Butter Cake that combines rich brownie layers with a buttery cake topping.
Equipment
- loaf pan
- mixing bowl
- whisk
- spatula
- oven
Ingredients
Brownie
- 140 g dark chocolate, broken into pieces
- 50 g unsalted butter
- 50 g brown sugar
- 1 whole egg, room temperature
- 35 g all-purpose flour
Butter cake
- 120 g unsalted butter
- 100 g sugar
- 2 whole eggs, room temperature
- 120 g all-purpose flour
- 2 g baking powder
- 50 ml fresh milk
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Grease and line a 10cm x 20cm (4×8-inch) loaf pan with aluminum foil.
- To make the brownie, melt the chocolate and butter over low heat. Remove from heat and let it cool slightly. Stir in the brown sugar until well blended.
- Add the egg and mix well. Fold in the flour and combine until smooth. Pour the batter into the prepared pan and bake in the preheated oven for 15 minutes. Remove from the oven.
- To make the butter cake, beat the butter with sugar until creamy. Add in the eggs, one at a time, beating well after each addition.
- Fold in the sifted flour and baking powder, alternating with the fresh milk, and mix until the batter is smooth and well combined.
- Spread the butter cake batter over the brownie layer. Bake in the oven at 160°C (320°F) for 25-30 minutes or until fully cooked. Insert a cake tester into the center to check for doneness.
Notes
Source: Kevin Chai’s 'I Love Butter Cake Too 2' cookbook. To save time, mix the butter cake batter while the brownie layer is baking. Gently tap and shake the pan to smooth out the batter.
Nutrition
Serving: 1pieceCalories: 342kcalCarbohydrates: 34gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 48mgPotassium: 154mgFiber: 2gSugar: 19gVitamin A: 510IUCalcium: 46mgIron: 3mg
Tried this recipe?Let us know how it was!