Brownie Butter Cake

Brownie butter cake - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Bake the brownie first and then the butter cake.
Brownie Butter Cake

I am so happy that my contributor CP Choong is back with more sinfully delicious baking recipes.

Easy and delicious thick brownie and rich butter cake loaf.

In this post, she is sharing an utterly gorgeous, rich, buttery, and decadent Brownie Butter Cake recipe, adapted from Kevin Chai’s “I love Butter Cake Too 2” cookbook.

CP Choong and I went to high school together, but we didn’t know each other when we were in high school.
Brownie Butter Cake

Our high school is the most famous Chinese girls school in Penang, attended by hundreds of students in each grade.

Fast forward to present time, CP and I finally met, through a mutual good friend, when I was back in Penang earlier this year.

I am just so happy that she is now my contributor and I can share her wonderful baking recipes with you.

She is an excellent baker and also a very talented photographer.

I absolutely love her food photography and her baked goods are truly top-notch.

A slice of rich brownie butter cake, served in a plate.
Brownie Butter Cake

If you read this blog, you will know that I love butter cake and my family really enjoys butter cake with coffee.

So, you can clearly see why I am partial to this brownie butter cake—it’s butter cake, but better, because there is brownie at the bottom of the butter cake.

Just look at the photos, I am sure you can smell the buttery and rich chocolate aroma from the screen.

Put simply, this brownie butter cake is simply brilliant and irresistible.

Homemade easy brownie butter cake loaf, ready to serve.

This recipe calls for double baking: first, you bake the brownie, and then the butter cake that goes on top.

However, the time invested is well worth it when you sink your teeth into the rich, buttery, warm, chocolate-y brownie butter cake.


 Course Dessert
 Cuisine Baking

 Prep Time 30 minutes
 Cook Time 55 minutes
 Total Time 1 hour 25 minutes
 Servings 4 people
 Calories 355 kcal

140 g dark chocolate (broken into pieces) (5oz.)
50 g unsalted butter (1/4 cup)
50 g brown sugar (1/4 cup)
1 egg
35 g all-purpose flour (1/4 cup)
Butter cake:
120 g unsalted butter (1/2 cup)
100 g sugar (I reduced by 1 tbsp) (1/2 cup)
2 eggs
120 g all-purpose flour (1 cup)
2 g baking powder (1/4 tsp)
50 ml fresh milk (3 1/2 Tbsp)

Grease and line a 10cm x 20cm (4x8-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.

Recipe Notes
I am using conversion chart. For the best results, please follow the metrics measurement. I mixed the butter cake batter while baking the brownie. Then I poured the butter cake batter VERY QUICKLY onto the "hot" brownie. The butter cake batter will melt instantly. The second time I baked this brownie butter cake, I put the butter cake batter into a piping bag and cut a big hole at the tip, pipe in the butter cake batter quickly, and  just shake and tap the pan to smooth the top.

Nutrition Facts
Brownie Butter Cake Recipe
Amount Per Serving (4 people)
Calories 355 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 32g 160%
Cholesterol 216mg 72%
Sodium 69mg 3%
Potassium 421mg 12%
Total Carbohydrates 84g 28%
Dietary Fiber 5g 20%
Sugars 46g
Protein 12g 24%
Vitamin A 25.5%
Calcium 10.5%
Iron 36.8%
* Percent Daily Values are based on a 2000 calorie diet.

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