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I am so happy that my contributor CP Choong is back with more sinfully delicious baking recipes.
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.
Brownie Butter Cake
Ingredients
Brownie:
- 140 g (5 oz) dark chocolate (broken into pieces)
- 50 g (1¾ oz) unsalted butter
- 50 g (1¾ oz) brown sugar
- 1 egg
- 35 g (1¼ oz) all-purpose flour
Butter cake:
- 120 g (4 oz) unsalted butter
- 100 g (3½ oz) sugar
- 2 eggs
- 120 g (4 oz) all-purpose flour
- 2 g (0.07 oz) baking powder
- 50 ml fresh milk
Instructions
- Grease and line a 10cm x 20cm (4x8-in) loaf pan with aluminium foil.
- Preheat oven to 180°C (350°F).
- 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 160°C (320°F) for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.
Video
Notes
Nutrition
I made this, it was delicious! I did add vanilla and a good sized pinch of salt to each type of batter.
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.
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.
Thanks for trying the brownie butter cake!
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.
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
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!
Hi Bernadine, sounds like a good idea. :)
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!
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!
Hi Barbara, what a great idea. I should totally try it for my next brownie butter cake. :)
Barbara…did you make a vegan version? I’m thinking about trying it with a flax egg just wondering if you made it and what egg replacement you used.
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!
Sorry but I really can’t advise what happened.
Hmm.. alright,i understand. Thank you. i shall try again soon. I really liked the taste , m gonna give it another shot, n shall report bak.
I tested this recipe and I really liked it : the brownie is wondefully well chocolated.
I published it on my blog : http://lescrocsduloupinet.blogspot.com/2016/03/brownie-butter-cake.html
Thank you for sharing your recipes.
(From France)
Thanks for trying out this brownie butter cake recipe.