Brownie Butter Cake
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
10 pieces
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Calories
342 kcal
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Course
Cake
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Cuisine
International
Brownie Butter Cake
Description
This cake starts by melting dark chocolate and butter, mixing with brown sugar, egg, and flour to form the brownie layer. Partially baking this brownie base sets a dense, fudgy foundation. While the brownie bakes, the butter cake batter is prepared by creaming butter and sugar, then adding eggs, flour, baking powder, and milk to form a smooth batter.
Once the brownie is partially baked, the butter cake batter is poured or piped over the top while the brownie is still warm. This causes the cake batter to spread evenly and partially melt into the brownie, creating a seamless layered effect. The cake is then baked again at a lower temperature until the top is fully set.
The result is a dessert with a moist, tender butter cake contrasted with the rich, chocolate brownie beneath. It can be sliced and served as a sweet treat or dessert to enjoy layered textures and flavors.
Time efficiency is improved by preparing the butter cake batter during the initial brownie bake, allowing a smooth transition between steps and minimizing wait time.
Ingredients
Brownie:
- 140 g (5 oz) dark chocolate broken into pieces
- 50 g (1¾ oz) butter unsalted
- 50 g (1¾ oz) brown sugar
- 1 egg room temperature
- 35 g (1¼ oz) all-purpose flour
Butter cake:
- 120 g (4 oz) butter unsalted
- 100 g (3½ oz) sugar
- 2 egg room temperature
- 120 g (4 oz) all-purpose flour
- 2 g (0.07 oz) baking powder
- 50 ml milk fresh
Instructions
- 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
- Prepare the butter cake batter while the brownie is baking to save time and pour it immediately after brownie bake.
- Using a piping bag to apply the butter cake batter helps distribute it evenly without mess.
- Tap and gently shake the pan after adding the butter cake batter to smooth the top for an even finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 10pieces | |
| Calories | 342kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 48mg | 2% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 510IU | 10% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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