Musely

Brownie Butter Cake

posted in Food & Drink
01/28/2015
  • Brownie:

    140g (5oz) dark chocolate (broken into pieces)
    50g (¼ cup) unsalted butter
    50g (¼ cup) brown sugar
    1 Egg
    35g (¼ cup) all-purpose flour

    Butter cake:

    120g (½ cup) unsalted butter
    100g (½ cup) sugar (I reduced by 1 Tbsp)
    2 Eggs
    120g (1 cup) all-purpose flour
    2g (¼ tsp) baking powder
    50ml (3 ½ Tbsp) fresh milk

  • Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

    Preheat oven to 180C/350F.

    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 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.

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