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Brownie Butter Cake

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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 - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Click for recipe | rasamalaysia.com

Easy and quick homemade 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.

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.

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.

Enjoy!

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    Brownie Butter Cake Recipe

    Servings 4 people
    Prep Time
    Cook Time
    Total Time

    Brownie butter cake - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Click for recipe.

    Calories 355 kcal
    Author

    Ingredients

    Brownie:

    • 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)
    Click Here for Conversion Tool

    Directions

    1. 1
      Grease and line a 10cm x 20cm (4x8-in) loaf pan with aluminium foil.
    2. 2
      Preheat oven to 180C/350F.
    3. 3
      To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.
    4. 4
      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.
    5. 5
      To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.
    6. 6
      Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.
    7. 7
      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 allrecipes.com 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*
    Fat 53g82%
    Saturated Fat 32g200%
    Cholesterol 216mg72%
    Sodium 69mg3%
    Potassium 421mg12%
    Carbohydrates 84g28%
    Fiber 5g21%
    Sugar 46g51%
    Protein 12g24%
    Vitamin A 1275IU26%
    Calcium 105mg11%
    Iron 6.6mg37%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Dessert
    Cuisine: Baking
    Keyword: Brownie Butter Cake
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    240 COMMENTS... read them below or add one

    1. Reply

      I made this cake today for the first time and it turned out just perfect. So tasty, moist and fluffy.. my family enjoyed it. Thank you so much for the recipe?

    2. Reply

      Made this today but it didn’t turn out great. Although the butter cake did come out perfect, the brownie part was so chewy and thick, and it got separated from the butter cake every time I cut it. So the slice would crumble.
      What do you think I did wrong? Also, how long do you wait for the chocolate and butter to cool down before putting in the brown sugar? Thank you

        • Reply

          I don’t know if I’m eligible for writing this comment, but my mum uses cream(malai) as a substitute for eggs. Hope this helps!

    3. Reply

      Hmm…
      Under brownie, 1/4 cup butter is 50g., and under Cake, 1/2 cup butter is 120g.
      The # gram just doesn’t seem right. It seem should be (brownie vs Cake) 50g vs 100g OR 60g vs 120g.

    5. Reply

      can we use cocoa powder instead of chocolate? Please tell me. Your cake looks amazing. Thanks for sharing the yummy recipes with us. Love them.

    7. Reply

      Thanks for sharing your recipe! I tried it today and it turned out wonderfully! My husband and I both enjoyed it!
      I doubled the recipe and used a ROUND 9″ wide 3″ deep springform pan and it rose about 2.75 inches high. I used 350F for both layers.
      next time I will remember to pipe the butter cake (probably start from the outside and spiral inwards to the center) because when I simply poured it, the weight caused the center of the brownie to sink and go up the sides!

    9. Reply

      In the video it said to bake the cake part at 325 but in the recipe it said to bake at 320 which one is it?

    15. Reply

      I made this yesterday and it came out perfect. Super easy to make. I added some vanilla and salt to both batters and I only had a 9×5 pan, so mine came out a little shorter & wider, but it was delicious. Like others, I did have to let mine bake quite a bit longer, but I just covered the top with foil to prevent browning & I had no problems. Thanks!

    16. Reply

      Hi, i made it yesterday, turn out superb yummy. My family love it and my morocco hubby love it and the cake only last 30 min on the table. LOL. 1st time baking brownie and yess it was a succesful one. Although my butter cake did not look as smooth as yours (i add in orange zest) but me and the whole family enjoy it. Thanks ?

    17. Reply

      I just served this to my family and it tasted SO delicious!!! The only thing was, mine was more dense and not “Starbucks’s moist” like your posted picture and so I was wondering if I either over stirred or under stirred the cake batter (the brownie layer was perfect!

    20. Reply

      Please advise the chocolate used is chocolate couverture or compound. Will these 2 types of chocolate give different brownie texture?

    21. Reply

      I read that the first time you made this you poured the butter cake batter over the brownie layer, then the second time you piped it on. It seems both would do the same trick. Would you please clarify?

      Could you also let me know how to store the cake (fridge or at room temperature).

      How long does the cake stay moist?

      Thanks.

    22. Reply

      I had MUCH higher expectations for this “cake”. It turned out SUPER dense, and not like a cake at all. I would not recommend this at all. The brownie was the only part with flavor.

    24. Reply

      I made this yesterday. The brownie flavour is excellent. They texture of mine was almost like a cross between a brownie and a chocolate shortbread.
      I added 1/4 tsp salt to the brownie and 1/3 tsp salt to the buttercake as a personal preference.
      If you’re on the fence about it. I’d say try it. It’s nice.

    26. Reply

      Thank you so much for your receipe.I must try it in home.I am not so expert in cooking but I want to surprise my family members by making this.I love their spirit who takes cooking as their passion.I think its very delicious and yummy.I cant wait anymore to make this brownie.I appriate it when someone reinventing the old recipies in a new format.

    28. Reply

      Hi! I have a question regarding the nutritional information. Could you please let me know how much carbs are there in the cake as I need to bake this for a diabetic. Thanks ❤️

    32. Reply

      Hi,
      I made this cake today and I completely agree with the name ‘To die for brownie butter cake’. Though mine didn’t turn out exactly like shown in the pictures because my loaf tin is a little bigger than mentioned resulting in the brownie layer being thinner. But flavour wise it’s delicious!!! Can’t wait for everyone at home to taste it. I’ll definitely make it again. Thank you for sharing your recipe.

    33. Reply

      Hi,
      I made this cake today and I completely agree with the name ‘To die for brownie butter cake.’ Thought mine didn’t turn out exactly like shown in the pictures because my loaf tin is a little bigger than mentioned resulting in the brownie layer being thinner. But flavour wise it’s delicious!!! Can’t wait for everyone else at home to taste it. I’ll definitely make this again. Thank you for sharing your recipe.

    34. Reply

      Hi,
      I made this cake today and I completely agree with the name ‘To die for brownie butter cake’. Even though it didn’t turn out exactly like shown in the picture as my loaf tin is a little bigger than mentioned resulting in the brownie layer being a little thinner. But the flavour wise it’s absolutely delicious!!! Can’t wait for everyone at home to try it. Will definitely be making it again.Thanks for sharing this recipe.

    35. Reply

      Hello, I’m French and wishes to make your cake. I want to know if the magic paste and good for us in France of baking powder. Thank you

    36. Reply

      Tried this brownie butter cake. I’m not an experienced baker. The cake came out as shown on your picture. The baking time was off by approx. 15 min. With my old oven. It tastes good. I will definitely bake this cake again as I like trying the unusual. Next time though, I will add vanilla to the cake mix and add a pint/approx. 1/4 tsp of salt and about 1/4 cup additional sugar. I also added a capful of kahlua liqueur to the brownie mix before putting it in the oven. The battef of both cakes are moist, of course the brownie a little dense, but the butter cake is light and moist and buttery taste. This one is a keeper and thanks for sharing!

    37. Reply

      Hi,
      Made this cake tonight and it turned out amazing.
      Fudgy brownie with soft butter cake made an out of the world combination. Thanks for sharing the recipe!

    38. Reply

      Delicious recipe Bee, worked first time with a little extra time , I cooked in a fan oven at 160*. A friend has asked if I could make a vegan version . Wondering if you or anyone else has tried a vegan version? My family loved it as the original recipe, but I might put chocolate chips in the butter cake layer , next time, for an even more decadent twist!

    39. Reply

      Hi,
      I was soo fascinated when i saw this cake. I do have a little baking experience, so i thought this was be fairly simple

      But i did run into somw trouble, so kindly correct me where i went wrong..

      I followed all the instructions to the T. Except i ran our of foil so i used parchment paper. I then baked the brownie for 15 mns… when it came out,it was still wet ? Should hav a i kept it for longer ?? I then somehow managed to put the butter cake batter on wid a piping bag n a few mini heart attacks coz the butter cake batter being heavier kept sinking n brownie rising up, wid a lil success n spatula, i avoided it to reach the top, n i baked this for approx 40 mns. I increasd the temp to 170 in yhe last 10 mns…

      The scewer came out clean n after coolijg the cake for a bit, lifted it n flipped brownie side up for cooling. The brownie was still wet…wobbly wet… 40 mns later… this was really surprising for me. !! Any idea wat happened ??? I culd not hav cooked it for longer coz the butter cake was gonna end being dry. My brownie and cake, i manage to slice thru frm the edge.. wich were done, lacked the tight crumb like ur cake :(

      Waiting for ur input. Sorry for the long post! Thank u!

    41. Reply

      I did not like this cake at all. The brownie came out crumbly and too bitter. The butter cake was also not sweet enough. It looks pretty but flavor and texture wise just didn’t do for me. I think it would be better off making it from a boxed brownie mix and adding more sugar to the butter cake mix. I feel like I wasted ingredients on this cake! ?

      • Reply

        With so many good reviews, I’ll give this another try. The brownie portion was a tad crumbly for me as well though it held together pretty well. Although the butter cake needed more sugar, wasn’t too bad :) Will add more sugar and vanilla extract to the butter cake portion next time!

    42. Reply

      Don’t you just love recipes that look complicated but are very simple???? Definitely will make this soon, it is a drool factor 10!! (drool factor is how I judge some recipes, on a scale of 1-10 with 1 being no way and 10 being I needed a napkin)!! Your photos are great, too!!

    44. Reply

      I tried it today and i didn’t liked it. The brownie part is overcooked, the butter cake is too…buttery. More than one tablespoon of butter oil came out and was floating around. :( any tips?

    45. Reply

      I tried the recipe but i failed the butter cake, it looks like it contains an extra dose of butter even though I respected the ingredients.

    46. Reply

      Hi Bee,

      May I know how long can we keep the cake at room temperature? May I know if this cake freeze well if I am to prepare it in advance?

      Thank you!

      Regards,
      Hui Ying

    47. Reply

      Hi, I followed the recipe but when I took the brownie part out and put the butter cake part on it, the butter cake just sunk into the brownie and in the end it was liquidy and had to bake it longer.

    48. Reply

      I baked this 3 times and it came out nice and yummy and yes it took about 20 mins longer to cook it. My grandkids prefer the chocolate portion more and so this time I am going to double the chocolate. Hope it will turn out as yummy. Thank you for the recipe.

    49. Reply

      I tried the recipe with less luck.. my brownie and butter cake did not stick together.. I read the comments and found few others had the same problem too.. could you please tell me what mistake I might have made.. Nevertheless , both the cakes ( as mine didn’t stick together ) tasted yummy…

    50. Reply

      Photo looked amazing. Butter cake recipe didn’t call for salt. It definitely needed salt and more sugar. I baked it for 15 extra minutes until toothpick came out clean. I would bake again and add 1/4 tsp salt and 1/4 cup more sugar.

    51. Reply

      Hi Bee,

      Thank you for the recipe. The taste is divine. My only comment is that it took about 20minutes longer to have it entirely cooked. I will surely bake this cake again!

      Freda

    53. Reply

      The butter loaf takes longer than 25-30 to bake!! Took mine about 45 mins!! But turned out good, thanks for sharing!!!

    55. Reply

      I just baked it in a $2 10inch by 4 inch loaf pan from Daiso, followed all the instructions and the result was so good I just couldn’t stop smiling. Thanks for the recipe, it’s really a cool and unusual cake!

    56. Reply

      I tried this, and it went well but it took forever for the middle to cook, which was incredibly frustrating….. I think if I try it again (and I probably will because I loved it anyway), I will bake it in a square pan and reduce the cooking time. I think it’ll work better, it just won’t be as thick lol!

    58. Reply

      I followed this recipe and it turned out awesome. The directions were perfect. I doubled the recipe and was just fine. This is definitly a keeper for sure. I will make this again and again!!!! Thank you so much =)

    59. Reply

      Hi,

      I love your site though I’ve never commented. I sent this recipe to my sister and she made it on Sunday. It’s so delicious! I just had a piece now. The butter cake is buttery without being greasy and the brownie is intensely rich. Full marks!

      • Reply

        Hi Jo, the recipe hasn’t changed, it’s here. You can make the chili oil from scratch by pouring hot oil to dry red chili flakes…it’s basically.

        1/3 – 1/4 cup soy sauce
        2 tablespoons Chinese Chinkiang black vinegar (preferred), or balsamic vinegar
        2 – 3 tablespoons store-bought Sichuan chili oil or La Yu
        1 teaspoon sesame oil
        1 teaspoon sugar
        Some cilantro leaves, chopped

    60. Reply

      hi bee!! I love this recipe so much! I think i’m going to change the butter with browned butter and pour a salted dark chocolate ganache on it ..yuuumm

    64. Reply

      Hi Bee, I made it 2 batches at my first attemp. It didn’t look as pretty as yours *grin* but they brought a super heavenly taste. The whole family like it, happy with it. Now have to practice more to reach that pretty looks. Thanks for sharing.

    65. Reply

      i just made your cake and i loved it,although i would have like the brownie portion a bit
      more cake like. I also failed to read your notes so i missed the pouring of the batter into a bag and pipping, so when i poured in the cake mix it wasn’t evenly distributed, so it came out a bit uneven,not as pretty as yours but good anyway. Thanks

    68. Reply

      To those who are having trouble with either portion of the cake, the key is in the flour. Years of baking has taught me to weigh my flour, not measure. When we measure, we tend to pack it into the cup, where as a weight is more of an accurate measurement. My scale has a bowl specifically for weighing “loose” ingredients. If your scale doesn’t have a bowl, first you must “tare” your scale to account for the weight of the bowl, then start adding in the flour. Be sure your scale does weigh food to less than 1 gram though, it makes for getting the best results. Metric to American measurements have a slight variance that will cause ingredients to be off. Stick with the metric if at all possible!

    69. Reply

      I was very excited to try this cake! Unfortunately I must have done something wrong. The whole cake was very dense, almost soggy, and not cake-y at all. I also had to leave it in at least 20 minutes longer because it wasn’t done.
      I’ll give it another try soon, hopefully it will turn out better! I think I might try a little bit more baking powder I made your butter cake recently and it turned out perfect!

    72. Reply

      Thank you for your formula. Could I ask you a question? I didn’t know my brownie cake layer shrinks compared with butter crusts after getting from the mold and let it cool? Please kindly help me on this.

    74. Reply

      Hello! Another person who found your recipe via Pinterest. I’m no expert baker but I managed to follow your recipe with no problems, I loved the result! I used 80% dark chocolate for the brownie, some may find it strong but I don’t like my cake too taste too sweet if that makes sense! I also mixed both batters and then put brownie layer in oven, that way I could pour sponge batter on the brownie straight away and return to oven immediately. The timings were just right for my oven too. Hope this feedback helps.

    76. Reply

      Hi Bee, this is a FABULOUS recipe…….thanks for sharing..My 5 kids love this cake so much so that i’ve tried making my own versions just with this basic recipe. I’ve tried replacing the dark chocolate with white chocolate or milk chocolate with reduced sugar and they all turned out well. I even added banana to the brownie and tried changing butter cake to chocolate cake and it still worked well for me……Can’ t wait to experiment with other flavors…….

    78. Reply

      I plan on making this, this evening, but all I have are 5×9 loaf pans – should I simply shorten the cooking time? Any experience cooking in this size pan? Thanks!

    83. Reply

      Hi,I am new to baking and I would like to know should I use salted or unsalted butter for this lovely cake. Appreciate your advice. Thank you.

    84. Reply

      I had tried baking this yummy cake but my butter cake doesn’t stick to the brownish cake. When i cut it, they’re two separate cakes. Can I know what’s the reason?

    87. Reply

      is it ok to use your own recipe for the brownies and use a store bought cake but still follow the instructions for baking the brownie / cake?

    89. Reply

      i put brownie mix in tin then the cake mix carefully and cooked both together at same time took longer to cook but both very moist yum!

    92. Reply

      I made this tonight with little success.I followed the recipe to the T..but the brownie completely fell apart when I took it out of the pan, tha cake baked perfectly but tasted very to much like flour..my husband had a pies at told me to throw the rest away! I never have bad luck banking so what went wrong!!?

    93. Reply

      Unsweetened chocolate IS bitter and nowhere in the recipe does it even mention “unsweetened chocolate”…some people! Anyway, I never leave reviews but this deserves one. Made this exactly as directed and it was just divine..seriously! Goes great with coffee or a cold glass of milk. Used dark chocolate chips for the brownie part, and I will probably add some vanilla extract to the butter cake mixture next time…cause there will many more. Thanks for such a great recipe!

    94. Reply

      You should specify what kind of dark chocolate, I used unsweetened cacao and the brownie part is very bitter. I think is recipe intended sweetened chocolate.

    95. Reply

      Dear Rasa,

      I do not have a loaf pan. Can you please suggest an alternative to it.. May be a springform round pan??

      Please suggest..

      Awaiting your inputs!!

      Thanks in advance!

      Sheena,
      India

    96. Reply

      Hi there! Just thinking, the brownie won’t get burnt? I mean its like a double bake for the brownie right?

    97. Reply

      I tried this recipe just now i added vanilla extract to my butter cake .and i didn’t have any chocolate at home i used Nutella instead my brownie is amazing the recipe came pretty well but i n have to improve my butter cake

    100. Reply

      My options at the grocery store for Chocolate are; Bittersweet, Semi-sweet or Unsweetened. Which do you think would be the best choice?

    101. Reply

      Hi! Thanks for the recipe. I’ve just baked it, meant for the kids’ weekly lunch pack.. But half of it is gone by now! That means the kids and my parents (who are pretty picky eaters) love it! I, on the other hand, am in love with the butter cake. Do you think if I double the ingredients for the butter cake, it could turn up well too (just the butter cake, minus the brownie)?

    103. Reply

      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?

    105. Reply

      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 ….

    107. Reply

      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?

      • Reply

        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!

    108. Reply

      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.

    109. Reply

      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.

    114. Reply

      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…?

    115. Reply

      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! :-)

    118. Reply

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

    119. Reply

      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?

    121. Reply

      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..

    122. Reply

      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?

    124. Reply

      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!

          • Reply

            I believe that means there is not enough fat or the brownie was over-baked. I’m trying this recipe as I write and will give more feedback after it’s done. Fingers crossed!

            • Reply

              Hi, thanks for the recipe.
              I just baked and waiting for it to cool down.
              I have the same problem, my brownie is abit crumby n the brownie n butter seems labor like 2 separate layer instead of 1 joined cake.
              Well, , I m still a novice to cake baking so will try again.

    126. Reply

      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

    127. Reply

      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.

      • Reply

        I know I’m a bit late to the party so to speak, but I just saw this on Pinterest… You mnention being pre-diabetic… may I suggest you try substituting “coconut sugar” for part or all of the sugar. I think you will be pleased with the results and it is found to actually be helpful for diabetics. THere’s a lot of good articles on the web about diabetics and the use of coconut sugar. IN a recipe it taste amazing.

    128. Reply

      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!

      • Reply

        Hi Marie! I had the same problem. I baked my cake for 45 minutes. It came out perfect. It looked very nice. But the taste of the brownie was a bit ….don’t know how to explain this in English… as if it was still a bit powdery…

    129. Reply

      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!

      • Reply

        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.

    131. Reply

      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.

    135. Reply

      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!! :-)

    136. Reply

      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! :-)

    137. Reply

      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!

    139. Reply

      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.

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