This post may contain affiliate links. Please read my privacy policy.
Brownie butter cake - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Bake the brownie first and then the butter cake.
I am so happy that my contributor CP Choong is back with more sinfully delicious baking recipes.
In this post, she is sharing an utterly gorgeous, rich, buttery, and decadent Brownie Butter Cake recipe, adapted from Kevin Chai’s “I love Butter Cake Too 2” cookbook.
CP Choong and I went to high school together, but we didn’t know each other when we were in high school.
Our high school is the most famous Chinese girls school in Penang, attended by hundreds of students in each grade.
Fast forward to present time, CP and I finally met, through a mutual good friend, when I was back in Penang earlier this year.
I am just so happy that she is now my contributor and I can share her wonderful baking recipes with you.
She is an excellent baker and also a very talented photographer.
I absolutely love her food photography and her baked goods are truly top-notch.
If you read this blog, you will know that I love butter cake and my family really enjoys butter cake with coffee.
So, you can clearly see why I am partial to this brownie butter cake—it’s butter cake, but better, because there is brownie at the bottom of the butter cake.
Just look at the photos, I am sure you can smell the buttery and rich chocolate aroma from the screen.
Put simply, this brownie butter cake is simply brilliant and irresistible.
This recipe calls for double baking: first, you bake the brownie, and then the butter cake that goes on top.
However, the time invested is well worth it when you sink your teeth into the rich, buttery, warm, chocolate-y brownie butter cake.
Enjoy!
Frequently Asked Questions
This recipe is only 355 calories per serving.
What To Serve With Brownie Butter Cake
For a delightful afternoon tea party, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Brownie Butter Cake
Ingredients
Brownie:
- 140 g (5 oz) dark chocolate, broken into pieces
- 50 g (1¾ oz) unsalted butter
- 50 g (1¾ oz) brown sugar
- 1 egg
- 35 g (1¼ oz) all-purpose flour
Butter cake:
- 120 g (4 oz) unsalted butter
- 100 g (3½ oz) sugar
- 2 eggs
- 120 g (4 oz) all-purpose flour
- 2 g (0.07 oz) baking powder
- 50 ml fresh milk
Instructions
- Grease and line a 10cm x 20cm (4×8-inch) loaf pan with aluminum foil. Preheat the oven to 180°C (350°F).
- To make the brownie, melt the chocolate and butter over low heat. Remove from heat and let it cool slightly. Stir in the brown sugar until well blended.
- Add the egg and mix well. Fold in the flour and combine until smooth. Pour the batter into the prepared pan and bake in the preheated oven for 15 minutes. Remove from the oven.
- To make the butter cake, beat the butter with sugar until creamy. Add in the eggs, one at a time, beating well after each addition.
- Fold in the sifted flour and baking powder, alternating with the fresh milk, and mix until the batter is smooth and well combined.
- Spread the butter cake batter over the brownie layer. Bake in the oven at 160°C (320°F) for 25-30 minutes or until fully cooked. Insert a cake tester into the center to check for doneness.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
E recipe was juz awesome. Moist and dense cake. Luv it.
Thank you for your formula. Could I ask you a question? I didn’t know my brownie cake layer shrinks compared with butter crusts after getting from the mold and let it cool? Please kindly help me on this.
This looks amazing I’m going to bake it now :)
Hello! Another person who found your recipe via Pinterest. I’m no expert baker but I managed to follow your recipe with no problems, I loved the result! I used 80% dark chocolate for the brownie, some may find it strong but I don’t like my cake too taste too sweet if that makes sense! I also mixed both batters and then put brownie layer in oven, that way I could pour sponge batter on the brownie straight away and return to oven immediately. The timings were just right for my oven too. Hope this feedback helps.
My loaf is 10×24 cm later the brownie batter will become thin. Any advice so i dont buy need loaf. Thank yoi.
Hi Bee, this is a FABULOUS recipe…….thanks for sharing..My 5 kids love this cake so much so that i’ve tried making my own versions just with this basic recipe. I’ve tried replacing the dark chocolate with white chocolate or milk chocolate with reduced sugar and they all turned out well. I even added banana to the brownie and tried changing butter cake to chocolate cake and it still worked well for me……Can’ t wait to experiment with other flavors…….
Hi Ash, wow, sounds yummy all your variation. I think I am going to make a brownie banana cake! :)
Hi.
I was wondering if you could use milk chocolate for the recipie instead of dark chocolate?
For best results please use dark chocolate.
I plan on making this, this evening, but all I have are 5×9 loaf pans – should I simply shorten the cooking time? Any experience cooking in this size pan? Thanks!
Not sure just test the doneness with a cake tester.
can you make this a round or square pan if so what size?
If I bake it in a tin foil pan, do I still have to line that pan with tin foil?
No.