View source for Brownie Butter Cake Recipe

'''Ingredients:'''

'''Brownie:'''

140g (5oz) Dark Chocolate (broken into pieces)<br/>50g (¼ cup) Butter<br/>50g (¼ cup) Brown sugar<br/>1 Egg<br/>35g (¼ cup) All purpose flour

'''Butter cake:'''

120g (½ cup) Butter<br/>100g (½ cup) Sugar (I reduced by 1 Tbsp)<br/>2 Eggs<br/>120g (1 cup) All purpose flour<br/>2g (¼ tsp) Baking powder<br/>50ml (3 ½ Tbsp) Fresh milk

'''Method:'''

#Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.
#Preheat oven to 180C/350F.
#To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.
#Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.
#To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.
#Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.
#Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked.

'''Cook’s Notes:'''

*I am using allrecipes.com conversion chart. '''For the best results, please follow the metrics measurement'''.
*I mixed the butter cake batter while baking the brownie. Then I poured the butter cake batter VERY QUICKLY onto the “hot” brownie. The butter cake batter will melt instantly. The second time I baked this brownie butter cake, I put the butter cake batter into a piping bag and cut a big hole at the tip, pipe in the butter cake batter quickly, and &nbsp;just shake and tap the pan to smooth the top.