Ingredients

  • Serves 6 people
  • brownie layer:

    50 g unsalted butter

  • 140 g baking semi-sweet chocolate

  • 50 g brown sugar

  • 1 egg

  • 35 g plain flour (sifted)

     

  • butter cake:

    120 g unsalted butter

  • 100 g caster sugar

  • 2 eggs

  • 120 g plain flour (sifted)

  • ¼ tsp baking powder

  • 50 ml fresh milk

Layered Brownie Butter Cake
Recipe Courtesy of
Asian Food Network

Layered Brownie Butter Cake

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Why make a plain butter cake when you can stack it on top of a fudgy brownie layer for a truly indulgent dessert? The sticky sweet brownie base is a little more dense in texture and perfectly compliments the light butter cake with an extra burst of decadent chocolate-y flavors. Fluffy and moist, each slice is simply delectable and can be enjoyed as a teatime snack.
  • Easy
  • 20 min
  • 40 min
  • 15 min
  • 2 steps
  • 11 Ingredients
  • Easy
  • 2 steps
  • 11 Ingredients
  • 20 min
  • 40 min
  • 15 min

Instructions

  1. Brownie Layer

    • In a 4x8 inch loaf pan, grease pan and lined with parchment paper.
    • Pre-heat oven to 180 degrees celcius.
    • In saucepot, over low heat, melt chocolate and butter. Mix well. 
    • Turn heat off once chocolate is dissolved. Add in brown sugar and mix well.
    • Add egg and mix well till all incorporated.
    • Fold in flour, mix well to combine.
    • Pour batter into prepared pan. 
    • Bake in pre-heated oven for about 15 mins. Remove from oven.


  2. Butter cake layer

    • Beat butter with sugar until creamy. Add in eggs, one at a time, beating well.
    • Fold in sifted flour and baking powder, alternating with fresh milk.
    • Add the butter batter over brownie evenly.
    • Bake at 160 degrees celcius for 25 to 30 mins, or until toothpick comes out clean.
    Butter cake layer


Plate and Serve!

Plate and Serve!

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    Ingredients
    • Serves 6 people
    • brownie layer:

      50 g unsalted butter

    • 140 g baking semi-sweet chocolate

    • 50 g brown sugar

    • 1 egg

    • 35 g plain flour (sifted)

       

    • butter cake:

      120 g unsalted butter

    • 100 g caster sugar

    • 2 eggs

    • 120 g plain flour (sifted)

    • ¼ tsp baking powder

    • 50 ml fresh milk

    Nutrition
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