Brownie Butter Cake
This Brownie Butter Cake combines a thick, fudgy brownie with a rich, buttery cake for the ultimate indulgence.
Equipment
- loaf pan
Ingredients
Brownie
- 140 g dark chocolate broken into pieces
- 50 g unsalted butter
- 50 g brown sugar
- 1 egg room temperature
- 35 g all-purpose flour
Butter cake
- 120 g unsalted butter
- 100 g sugar
- 2 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 (4x8-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
To save time, mix the butter cake batter while the brownie layer is baking. Once the brownie layer is baked, pour the butter cake batter quickly onto the hot brownie.
Nutrition
Serving: 1pieceCalories: 342kcalCarbohydrates: 34gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 48mgPotassium: 154mgFiber: 2gSugar: 19gVitamin A: 510IUCalcium: 46mgIron: 3mg
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