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Mini Brownie Butter Cake http://rasamalaysia.com/mini-brownie-butter-cake-recipe/
February 26th, 2014 21 Comments

Mini Brownie Butter Cake

Mini Brownie Butter Cake

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Mini Brownie Butter Cake Recipe

Makes 12 cupcakes | Prep Time: 30 minutes | Bake Time: 35 minutes
Adapted and modified from Kevin Chai – I Love Butter Cake Too2

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:

Lightly grease a muffin pan. Set aside.

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. Spoon a heap tablespoon of batter into each cavity of your muffin pan. Bake in preheated oven for 5 minutes. Remove and let cool while making butter cake.

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.

Spoon the batter over brownies, about 2/3 full. Bake in oven at 180C/350F for 15 minutes or until cooked.

Let cool completely, serve it plain or garnish with fresh fruit, or drizzle with chocolate sauce as desired.

Cook’s Notes:

1. I am using allrecipes.com conversion chart for this recipe.

2. This is the same recipe as Brownie Butter Cake. Since the size of the cake has changed to cupcake, thus the temperature and baking time has changed accordingly.

3. If mini cheesecake pan is used, this recipe yield about 18 cakes.

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21 comments... read them below or add one

  1. jacqi says:

    What kind of baking pan do you use for these minis? Your photos are gorgeous but muffin pans would not look as good.

  2. Kellie says:

    This looks really yummy. What is it that you sprinkled on top? I didn’t see it in the list. =/

  3. Joel A. says:

    These are so adorable. I prefer sliced fruits for toppings.

  4. noorbany bt md noor says:

    tolong translate semua resepi rasamalaysia ke bahasa malaysia.semua resepi sedap2 belaka

  5. MHRey13 says:

    Hi. Wanted to know, after baking the brownie, for the butter cake part,
    do I need to change my heat source to TOP as oppose to normal BOTTOM heat only?

  6. Tuty says:

    Did CP use the mini cheesecake pan? Would you mind sharing the dimension of the pan?

    BTW, Salted Caramel Topping will be delightful too ;-)

  7. dina says:

    these are so cute and they look delish!

  8. Shirley says:

    Hi Bee, I made this cake in muffin pan this morning. I baked an additional 20 minutes because at 15 minutes, the top didn’t turn golden brown (my oven rack is placed in the middle). Also, the top of my cakes were pointy and not flat like yours (see picture in my FB link below). Am I doing anything wrong somewhere?

    https://www.facebook.com/photo.php?fbid=10152668977212468&set=a.10151790783227468.1073741826.564442467&type=1&theater

  9. Amy says:

    Can show the dimension or the size of the mini cheese cake pan… Or can I use 12 holes of cup cake pan ?

  10. These are the perfect bites – I can never decide if I want something buttery or something chocolatey. Now I can do both =D

  11. Amy says:

    Can show what type of dimension for the cheesecake pan

  12. Frances says:

    Hi, I am Italian and I love your recipes. I will try to make this beautiful mini brownie butter cake.. I hope I’ll be able!!

  13. Dorothy Romines says:

    Any links to show where I can purchase a mini cheesecake pan like the one you have or similar?

  14. laly says:

    love this as it looks yummy!!

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