Brownie Butter Cake Recipe
From zen2
Ingredients:
Brownie:
140g (5oz) Dark Chocolate (broken into pieces)
50g (¼ cup) Butter
50g (¼ cup) Brown sugar
1 Egg
35g (¼ cup) All purpose flour
Butter cake:
120g (½ cup) Butter
100g (½ cup) Sugar (I reduced by 1 Tbsp)
2 Eggs
120g (1 cup) All purpose flour
2g (¼ tsp) Baking powder
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 just shake and tap the pan to smooth the top.