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Brownie Butter Cake http://rasamalaysia.com/brownie-butter-cake/
October 06th, 2013 61 Comments

Brownie Butter Cake

Brownie Butter  Cake

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Brownie Butter Cake Recipe

Makes 1 loaf | Prep Time: 30 mins | Bake Time: 55 mins
Adapted from Kevin Chai – I Love Butter Cake Too 2
Contributor: CP Choong

Ingredients:

Brownie:

140g (5oz) Dark Chocolate (broken into pieces)
50g (¼ cup) Butter
50g (¼ cup) Brown sugar
1 Egg
35g (¼ cup) All purpose flour

Butter cake:

120g (½ cup) 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

Method:

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.

Cook’s Notes:
  1. I am using allrecipes.com conversion chart. For the best results, please follow the metrics measurement.
  2. 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.

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61 comments... read them below or add one

  1. I’m definitely going to make this soon. Have all the ingredients and seems super easy.

    • vicki says:

      can I use fine sugar instead of brown sugar?

      I tried baking once, it was a failure.

      I am going to give it a go again.

      It was dense, but the brownie was good

    • Dianakm says:

      4 x 8 pan way too small. Ends were done perfectly, but when I cut toward the middle all of the butter cake batter ran out uncooked. Had to throw it away. May try again in larger pan as the ends that were done were very tasty.

  2. Tuty says:

    Bee, is the butter cake batter poured on the hot/very warm brownie or on cooled brownie? I noticed that the butter cake batter is made after the brownie was removed from the oven. Can we mix the butter cake batter while the brownie is in the oven? Please advise.

  3. Dina says:

    I haven’t seen a brownie cake before. This looks amazing!

  4. angela says:

    I am with you Tuty. Cake looks really good but instructions a bit poor because not everyone can bake. I spread my butter cake batter on almost immediately after removing the brownie from the oven. It’s still in oven baking and I hope it will turn out ok. I have a feeling that the brownie has to cool off first so both batter is the same temperature. If not the brownie will cook way too much before the butter cake is cooked. Well…hindsight is good but may be too late for my cake! LOL!

  5. angela says:

    The cake has been out of the oven for last 5 minutes and I couldn’t wait to see how the inside looked so I sliced it while it was still warm….it looked perfect!! So you can spread the butter cake batter on the hot brownie, no problem! :-)

  6. angela says:

    Sorry to post so many times….just to share…I also added some chopped hazelnuts and almonds in the brownie batter just to add some texture and flavour. I also added orange zest to the butter cake batter. Absolutely delicious!! :-)

  7. This cake looks awesome and i can’t wait to give it a try. Kind of like a black and white cookie but in cake form. Glad you met up with your friend again!

  8. Lynn Lim says:

    I am going to bake it this weekend, it will be nice if the size of the baking tin is mention in the receipe.

  9. Maria says:

    The cake looks fabulous..wanna give it a try soon..

  10. Sanity says:

    Hi Bee. I just finished baking this cake. What can i say??? Its outta this world. It looked just too pretty to be eaten…n it tasted equally fantastic. Mine looked exactly the same as urs in the picture. Can’t thank you enuff for this recipe.

  11. Richard says:

    Grease and line or line and grease. It seems to me you would line the pan first.

    • Regarding the “grease and line the pan,” it’s the exact words from the cookbook.

      If you are using parchment paper, we have to “Grease and line the pan”, so that the paper can adhere to the pan and remove easily. Whereas if you line the pan with aluminium foil, we can just “line and grease the pan,” make sense. In this case, parchment paper is used.

  12. roobseewoo says:

    Hi, I have a question.

    When you melt chocolate and butter, do you melt them separately or together. And when you say ‘melt’ you mean, use the double boiler system right?

    I’m new to baking so I get a lil confused when the instructions are vague. Hope you can help me out here.

    Thank you!

  13. Marie says:

    Really really good! This was very easy to make and absolutely delish! Just cooked 10mins longer because it was not done in 35mins. Must be my oven though!

  14. RonC says:

    I had to try this today, no it could not wait till tomorrow. I did make a couple changes as I am prediabetic and do not use white sugar. I still used brown sugar in the brownie part though. Ok, so I am not perfect. I did not have chocolate squares on hand so I used unsweetened cocoa powder and put some Baking Splenda into it. Brownie part was perfect. As for the butter cake part, I used Baking Splenda again instead of sugar and I used cholesterol free carton eggs. it came out a bit denser than i like as I slipped and used too much egg. But the taste is great. The only other thing that was different is that without sugar, it was not as golden brown as it would with real sugar, but that is ok with me. All in all it is a hit. Thank you. I now have a new go-to dessert. I just finished my 3rd piece. After all, I have to make sure it was good enough for the spouse to taste.

  15. Ivoree Chan says:

    After the final part of 35 mins of 160C (I added time as it was still uncooked), it’s still uncooked inside:( Cranking it up to 170C hoping that it will cook and gonna pop it back into my oven for 10 mins or sl

  16. Ivoree Chan says:

    Is the brownie supposed to be crumbly?

  17. Dorothy says:

    Just made this last night and followed the directions without any problems. I have to say its gotta be one of my top 5 best baking desserts I’ve ever made. Tasted like I bought it from some gourmet bake shop! Thanks again to you and your contributor. It’s a brilliant recipe!

  18. Patricia says:

    What kind of dark chocolate do you use? Is it a baking unsweetened chocolate? Can’t wait to make the cake.

  19. Lynn says:

    Hi Bee, when it comes to butter, I always wonder what is the best way to get the measurement right.
    Eg 120g or 1/2 cup, do I need an electronic weighing machine? Or melt the butter to get the grams or just pure estimation from a block of butter?

  20. senrai says:

    Hi Bee,

    I’ve been following you for sometime and this is my very first time leaving you with a comment, which i feel i have to say a BIG THANK YOU for all the wonderful recipes… I’ve tried this brownie butter cake and it turns out excellent!! my cake doesn’t cracks too!! :) I’ve used a round tin (non stick) and also added almond nibs to my brownie and a tsp of vanilla extract to my cake, it’s perfect i say… Keep posting on great recipes!! Cheers..

  21. JUNE TEH says:

    i just finished baked, but why the butter cake & brownie come out very wetly, why?

  22. Angie says:

    I don’t have sweet tooth but your cakes look yummy and I wanna try out your recipes. If I reduce the amount of sugar by half, will this affect the texture of the cakes or cookies?

  23. Deborah Donnison says:

    How about adding canned pumpkin to the butter cake for Thanksgiving? Would the ingredients have to be modified?
    Cheers, Deb D

  24. Did you use hand mixer to mix the ingridients? Thanks!

  25. mamabok says:

    i still wished you can bake on a video and show us – i’m no baker – i tell yer.

  26. Rini says:

    Hi Bee, I really want to try this out, but I am allergic to Gluten, so I can’t use normal flour. If I were to use the Gluten-Free flour, would it be the same measurement?

    Thanks! :-)

  27. Kacey says:

    I don’t know why, the butter part came out perfectly (yay!!) but the brownie was crumbled and bitter :| The brownie should be soft right…?

  28. This butter cake looks delicious and oh so moist, what a treat!

  29. Liz says:

    A lovely recipe. Thank you.

  30. Judy says:

    Is the brownie bit of the cake heavy?

  31. Suzanne says:

    I am wondering about the chocolate used. I have unsweetened chocolate in my pantry. Is that what you used?

    Thanks!

  32. RB says:

    Can you please let me know if the mentioned oven temperature is for FAN or normal oven. My oven is fan assisted so i reduced the temperature by about 10 degrees. Hoping it will turn out good. Thanks.

  33. PAM says:

    Hi Bee,
    Thanks for the wonderful recipe.Just baked ‘em yesterday,and it came out purrrrfecccttt.My hubby and daughter just loved it.Perfect for a snowy day.

  34. Pingback:Brownie Butter Cake | Food and Everything Else

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  36. Shun says:

    Hi Bee, I have just baked this cake. Just wondering why the top part of my cake is not brownish like yours? Mine is yellowish top and no crack. I checked the cake and is cooked. I noticed the cake was sweating on the top part when I took it out from the oven, and then it dried off quickly, is this due to using aluminum foil to bake?

    • Hi Shun, maybe, I am not sure. You might need to bake longer to get the top browned, even though it’s cooked you can baked slightly longer to get to the coor you like.

    • Scott says:

      I too was super excited to make this. However, I too had pale results. I think it is the low baking temp. Most of the pound cake (butter cakes) that I have made are baked at 350F.

      I would suggest baking at a higher temp to achieve the browning and then reduce the heat. Otherwise just leaving it at 350F.

      Curious to see how this tastes!

  37. RB says:

    can you please let me know if the brownie mixture has to cook completely before adding the butter cake mixture

  38. Maria says:

    I am drooling over the combination and look of this cake. I am gonna try this soon and post on my blog with due credit to you and your hardwork ….

  39. I’m planning on doubling the recipe for an 8×8 pan. Hope it works!

  40. Rachel says:

    Done baking :) Thank you for the recipe! If i want to store it, to be presented in 2 days, do i keep it out, or chill it in the fridge?

  41. Fie says:

    Hello,

    Is it ok to replace the dark choc with cocoa powder?

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