Brownie Butter Cake

This gorgeous Brownie Butter Cake is adapted from ‘RasaMalaysia‘. But I’ve changed a few ingredients according to my preference, which is different from the original recipe. Instead of using 3 eggs I used 2 and added some yogurt into it. The end result was a fantastic buttery loaf cake with a light moist texture. This cake stole my heart, I’m simply sold on it, and can’t wait to bake it again. Hope you’ll enjoy baking it just the way I did. 🙂

Brownie Butter Cake

Serves: 8

Ingredients

For Brownie

• All-purpose flour/Maida- ¼ cup
• Chocolate chips- 2 tbsp
• Unsalted butter- ¼ cup
• Caster sugar/Powdered sugar (Brown/White) – ¼ cup
• Egg- 1 (it was in room temperature)
• Vanilla extract- ½ tsp

For Butter Cake

• All-purpose flour/Maida- 1 cup
• Unsalted butter- ½ cup
• Caster sugar/Powdered sugar (Brown/White) – ½ cup
• Egg- 1 (it was in room temperature)
• Yogurt- ¼ cup
• Baking soda- ½ tsp
• Baking powder- ¼ tsp
• Milk- 3 ½ Tbsp
• Vanilla extract- ½ tsp

Method

For Brownie

Prepare a 4″×8″ loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

Add chocolate chips and butter in a microwave-safe bowl. Melt the chocolate chips using the microwave. Or use a double boiler to melt the chocolate chips. Whisk well. Let it be cooled, add in the egg. Whisk well, add vanilla extract; mix again and keep aside. Mix all-purpose flour and sugar in a bowl. Now pour the wet mixture into the flour mixture. Whisk well to form a lump free batter. Preheat the oven to 180 degrees C.

Pour the batter into the prepared cake pan. Bake for 15 minutes, in between, make the butter cake batter.

For Butter Cake

Shift all-purpose flour and baking powder in a bowl, keep aside. Mix yogurt with baking soda in a separate bowl, keep aside. It will become frothy within minutes. In another bowl cream butter and sugar, add in egg, whisk well. Mix in vanilla extract. Add the flour mixture into this in 3 batches. And keep mixing. Now add milk, whisk well to form a lump free batter. This batter will be thick, and that is perfectly fine.

When the brownie got baked, remove loaf pan from the oven, shut the oven door. Pour the butter cake batter on top of the brownie, spread it quickly; smooth the top with the help of a spatula. Lower the oven temperature to 160 degrees C and bake it for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan to remove the cake carefully. Turn onto a cooling rack and leave there until cool completely.

When cooled, slice, serve and enjoy!