We have a very attractive offering for this week’s Cakes & Bakes post – isn’t this layered brownie butter cake pretty? The contrast of the deep chocolate brown and the warm yellow is very pleasing to the eye.. It’s a really good ‘tea & cake’ kind of cake which scores even more points.
It’s the perfect thing for the two of us here at H is for Home headquarters as Adelle loves chocolate brownie and Justin loves butter cake. And both of us think the combination works really well. Correction, make that the three of us here… Fudge loves the crumbs!
Brownie butter cake
Ingredients
For the brownie layer
- 140 g/5oz dark chocolate broken into pieces
- 50 g/1¾oz butter
- 50 g/1¾oz soft brown sugar
- 1 egg
- 35 g/1¼oz plain flour
For the butter cake layer
- 120 g/4oz butter
- 100 g//3½oz caster sugar
- 2 eggs
- 120 g/4oz plain flour
- ¼ tsp baking powder
- 50 ml/3½tbsp milk
Instructions
- Grease 10cm x 20cm/4" × 8" loaf tin
- Preheat the oven to 180ºC/350ºF/Gas mark 4
To make the brownie
- Put the chocolate and butter into a heat-proof bowl and melt using a saucepan of water low heat. Make sure the water does not come into contact with the bottom of the heat-proof bowl
- Remove the bowl and leave to cool slightly
- Stir in brown sugar until well combined
- Add the egg and mix well
- Fold in the flour, again mixing until well combined
- Pour the batter into the prepared pan and bake for 15 minutes
- Remove and lower the oven to 160ºC/320ºF/Gas mark 3
For the butter cake
- Beat the butter with the sugar until creamy
- Add in eggs, one at a time, beating well after each addition
- Fold in the sifted flour and baking powder, alternately adding in the milk
- Spread the butter cake dough evenly over the brownie, bake for 25-30 minutes or until a skewer inserted into the middle comes away clean
- Allow to cool in the tin before turning out on to a serving plate
Notes
