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

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

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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.

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.

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!

How Many Calories Per Serving?

This recipe is only 355 calories per serving.

Yield: 4 people

Brownie Butter Cake

Name: Brownie Butter Cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4
Cuisine: baking
Ingredients: 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); 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)

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

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

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)

Instructions

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.

Notes

Watch the cooking video on this page for step-by-step guide.

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 Information

Serving Size

4 people
Amount Per Serving Calories 355Total Fat 53gSaturated Fat 32gCholesterol 216mgSodium 69mgCarbohydrates 84gFiber 5gSugar 46gProtein 12g

Comments

JS
at
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?
- Rasa Malaysia
  at
  Thanks for trying this brownie butter cake!
- Kay Bolduc
  at
  Hi I just saw your brownie butter cake & blueberry butter cake. Have you ever tried to make them gluten free? Like with rice flour or almond flour?
  I have a new challenge since my husband is newly gluten gluten free and also 2 grandkids
  Thank you for any information
  Kay
  - Rasa Malaysia
    at
    Sorry I don’t make GF recipes.
    - Simone
      at
      I tried thia recipe the other day and it turned out fantastic… Even better than i hoped!! Thank you so much for sharing. It is so simple and definately one of my favourites now!!!
Ren
at
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
- swati
  at
  Brownie butter cake ..looks awesome ..
  Can you please tell me substitute of eggs in the recipe
  - Vasudha Jha
    at
    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!
Snoop
at
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.
- Rasa Malaysia
  at
  The thing is converting cups to grams are not the most accurate. It can be 50g or 60g.
Jean Rodrigues
at
I really enjoyed it, it helped me a lot, congratulations.
Fakiha Farooq
at
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.
- Rasa Malaysia
  at
  You can try but it may not taste as rich.
Varshaskitchen
at
Thanks dear I loved the recipe , this is first time I will be preparing brownie
- Rasa Malaysia
  at
  Thanks for trying this brownie butter cake.
Debbie
at
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!
- Rasa Malaysia
  at
  Debbie – so glad that you enjoyed this Brownie Butter Cake.
Court
at
Can I use a bundt pan?
- Rasa Malaysia
  at
  I think it will be very tricky. I won’t recommend.
Gail
at
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?
- Rasa Malaysia
  at
  Both video and recipe say 350F.
  - Dawn Marie
    at
    Acutally she is right. The receipe does say 320 for the cake part. Should it be 350?
Luthfar Rahman
at
Yummy cake item. I love this and try at home. Thank you, Rasa.
- Rasa Malaysia
  at
  Thanks for trying this brownie butter cake.

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Brownie Butter Cake

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How Many Calories Per Serving?

Brownie Butter Cake