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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
Recipe Courtesy of
Asian Food Network
Asian Food Network
Layered Brownie Butter Cake
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
-
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.
-
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.
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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