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Brownie butter cake - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Bake the brownie first and then the butter cake.
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I am so happy that my contributor CP Choong is back with more sinfully delicious baking recipes.
Other Recipes You Might Like
- Butter Cake
- Walnut Butter Cake
- Blueberry Butter Cake
In this post, she is sharing anutterly gorgeous, rich, buttery, and decadent Brownie Butter Cake recipe, adapted from Kevin Chai’s “I love Butter Cake Too 2” cookbook.
CP Choong and I went to high school together, but we didn’t know each other when we were in high school.
Our high school is the most famous Chinese girls school in Penang, attended by hundreds of students in each grade.
Fast forward to present time, CP and I finally met, through a mutual good friend, when I was back in Penang earlier this year.
I am just so happy that she is now my contributor and I can share her wonderful baking recipeswith you.
She is an excellent baker and also a very talented photographer.
I absolutely love her food photography and her baked goods are truly top-notch.
If you read this blog, you will know that I love butter cakeandmy family really enjoys butter cake with coffee.
So, you can clearly see why I am partial to this brownie butter cake—it’s butter cake, but better, because there is brownie at the bottom of the butter cake.
Just look at the photos, I am sure you can smell the buttery and rich chocolate aroma from the screen.
Put simply, this brownie butter cakeis simply brilliant and irresistible.
This recipe calls for double baking: first, you bake the brownie, and then the butter cake that goes on top.
However, the time invested is well worth it when you sink your teeth into the rich, buttery, warm, chocolate-y brownie butter cake.
Enjoy!
How Many Calories per Serving?
This recipe is only 355 calories per serving.
Brownie Butter Cake
Brownie butter cake - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Click for recipe.
4.59 from 125 votes
By Bee Yinn Low
Yield 4 people
Prep 30 minutes mins
Cook 55 minutes mins
Total 1 hour hr 25 minutes mins
Ingredients
Brownie:
- 140 g (5 oz) dark chocolate (broken into pieces)
- 50 g (1¾ oz) unsalted butter
- 50 g (1¾ oz) brown sugar
- 1 egg
- 35 g (1¼ oz) all-purpose flour
Butter cake:
- 120 g (4 oz) unsalted butter
- 100 g (3½ oz) sugar
- 2 eggs
- 120 g (4 oz) all-purpose flour
- 2 g (0.07 oz) baking powder
- 50 ml fresh milk
Instructions
Grease and line a 10cm x 20cm (4x8-in) loaf pan with aluminium foil.
Preheat oven to 180°C (350°F).
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 160°C (320°F) for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.
Video
Notes
Watch the cooking video on this page for step-by-step guide.
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.
Course: Baking Recipes
Cuisine: Baking
Keywords: Brownie Butter Cake
Nutrition
Serving: 4people, Calories: 355kcal (18%), Carbohydrates: 84g (28%), Protein: 12g (24%), Fat: 53g (82%), Saturated Fat: 32g (200%), Cholesterol: 216mg (72%), Sodium: 69mg (3%), Fiber: 5g (21%), Sugar: 46g (51%)
