0 from 375 votes
Brownie Butter Cake
I absolutely love this brownie butter cake! It combines a thick, fudgy brownie with a rich, buttery cake, creating the ultimate indulgence that satisfies my sweet tooth every time. Perfect for any occasion, this decadent dessert is sure to impress!
Prep Time
30 mins
Cook Time
30 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) unsalted butter
- 50 g (1¾ oz) brown sugar
- 1 egg room temperature
- 35 g (1¼ oz) all-purpose flour
Butter cake:
- 120 g (4 oz) unsalted butter
- 100 g (3½ oz) sugar
- 2 eggs room temperature
- 120 g (4 oz) all-purpose flour
- 2 g (0.07 oz) baking powder
- 50 ml fresh milk
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
- Source: Kevin Chai's "I Love Butter Cake Too 2" cookbook
- To save time, mix the butter cake batter while the brownie layer is baking. That way, I’m ready to pour it right onto the hot brownie as soon as it’s done.
- Once the brownie layer is baked, I pour the butter cake batter quickly onto the hot brownie. The batter melts instantly and spreads evenly over the top.
- You can also put the butter cake batter into a piping bag with a large hole at the tip. This makes it easy to quickly pipe the batter onto the brownie layer without making a mess.
- Gently tap and shake the pan to smooth out the batter. This gives it a nice, even finish once it’s baked.
Nutrition Information
Serving
10pieces
Calories
342kcal
(17%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
48mg
(2%)
Potassium
154mg
(4%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
510IU
(10%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10pieces
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.