• 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