4.6 from 213 votes
Brownie Butter Cake
The Brownie Butter Cake combines a rich brownie base with a creamy butter cake layer on top, offering a contrast of dense chocolate and light cake textures. The two-step baking process creates a layered dessert with a fudgy chocolate foundation and a moist, sweet butter cake topping, baked together in a loaf pan for ease and even cooking.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
10
pieces
Calories:
342 kcal
Course:
Cake
Cuisine:
International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 pieces
Amount Per Serving
Calories 342
% 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.