BROWNIE BUTTER CAKE
Brownie butter cake – thick brownie and rich butter cake joined into one debauched and to-kick the bucket for cake! Heat the brownie first and afterward the butter cake. I am so cheerful that my contributor CP Choong is back with more sinfully delicious heating recipes. In this post, she is sharing a totally gorgeous, rich, buttery, and wanton Brownie Butter Cake recipe, adjusted from Kevin Chai’s “I love Butter Cake Too 2” cookbook. CP Choong and I went to secondary school together, but we didn’t have any acquaintance with one another when we were in secondary school. Our secondary school is the most famous Chinese girls school in Penang, attended by hundreds of students in each evaluation. Fast forward to present time, CP and I at last met, through a shared good friend, when I was back in Penang not long ago. I am just so cheerful that she is currently my contributor and I can share her brilliant heating recipes with you.
She is an astounding pastry specialist and furthermore a gifted picture taker. I absolutely love her nourishment photography and her baked goods are truly top-score. If you read this blog, you will realize that I love butter cake and my family really enjoys butter cake with espresso. So, you can obviously see why I am partial to this brownie butter cake—it’s butter cake, but better, because there is brownie at the base of the butter cake. Just take a gander at the photos, I am sure you can smell the buttery and rich chocolate fragrance from the screen. Put simply, this brownie butter cake is simply splendid and irresistible. This recipe calls for twofold heating: first, you prepare the brownie, and afterward the butter cake that goes on top. However, the time invested is well justified, despite all the trouble when you sink your teeth into the rich, buttery, warm, chocolate-y brownie butter cake.
HOW MANY CALORIES PER SERVING?
This recipe is just 355 calories for each serving.
Brownie butter cake – thick brownie and rich butter cake joined into one debauched and to-kick the bucket for cake! Heat the brownie first and afterward the butter cake. I am so cheerful that my contributor CP Choong is back with more sinfully delicious heating recipes. In this post, she is sharing a totally gorgeous, rich, buttery, and wanton Brownie Butter Cake recipe, adjusted from Kevin Chai’s “I love Butter Cake Too 2” cookbook.
- 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)
Grease and line a 10cm x 20cm (4×8-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.
- Category: DESSERT
Keywords: BROWNIE BUTTER CAKE