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Brownie Butter Cake

This Brownie Butter Cake is the ultimate dessert fusion! Enjoy the rich, fudgy brownie texture combined with a light, fluffy cake.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings

Ingredients

For the Brownie Base:

  • 140 g dark chocolate broken into pieces
  • 50 g unsalted butter for brownie base
  • 50 g brown sugar
  • 1 large egg room temperature
  • 35 g all-purpose flour

For the Cake Batter:

  • 120 g unsalted butter for cake batter
  • 100 g sugar
  • 2 large eggs room temperature
  • 120 g all-purpose flour
  • 2 g baking powder
  • 50 ml fresh milk

Instructions

Cooking Instructions:

  • Step 1: Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
  • Step 2: In a heatproof bowl, combine the broken dark chocolate and 50g of unsalted butter. Melt using a double boiler method or microwave until smooth.
  • Step 3: In a mixing bowl, whisk together the melted chocolate mixture, brown sugar, and 1 egg until combined. Add 35g of flour and stir until incorporated. Pour into a greased cake pan.
  • Step 4: In a separate bowl, cream together 120g of unsalted butter and 100g of sugar until fluffy. Add 2 eggs, mixing well after each. Incorporate 120g of flour and 2g of baking powder. Mix in 50ml of milk until smooth.
  • Step 5: Pour the cake batter over the brownie base in the pan, smoothing the top with a spatula.
  • Step 6: Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Do not overbake!
  • Step 7: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • 9-inch round cake pan
  • Oven mitts

Notes

  • For a sweeter brownie base, increase the brown sugar.
  • Use a higher percentage of dark chocolate for a richer flavor.
  • Room temperature eggs help achieve a smooth batter.
  • Gluten-free flour can be used for a gluten-free version.