Brownie Butter Cake by Meredith F - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Brownie Butter Cake

posted in Food & Drink
  • 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.


See all comments

Related Tips