Brownie Butter Cake 布朗尼牛油蛋糕
Prep time
Cook time
Total time
Modified from Kevin Chai [I Love Buttercake Too 2]
Recipe type: Dessert
Serves: 4
For the Brownie Layer:
  • 155g couverture chocolate / baking chocolate (break into pieces if they are in huge chunks)
  • 60g butter
  • 60g brown sugar
  • 1 egg
  • 45g plain flour

For the Butter Cake layer:
  • 120g butter
  • 100g castor sugar
  • 2 eggs
  • 120g plain flour, sifted together with ½ tsp baking powder
  • 50ml fresh milk

For Dusting:
  • Some snow powder (optional)
  1. Combine the chocolate and butter from the brownie layer in a heat proof bowl and simmer it over a water bath till all the chocolate and butter has melted.
  2. Allow it to cool slightly before adding the sugar and egg.
  3. Fold in the plain flour till all are mixed well.
  4. Line a 8 by 4 inch pound cake tin with baking paper and pour the brownie batter into the tin. Bake at 170 degrees in a pre-heated oven for approximately 20 minutes.
  5. Combine the butter and sugar together and beat till light and creamy. Scrape down the sides of the bowl if necessary.
  6. Add the eggs 1 at a time and beat till they are well combined into the batter.
  7. Fold in ⅓ of the flour mixture with a spatula and add in ½ of the milk. Continue with another ⅓ of the flour with the rest of the milk and ending with the flour.
  8. Pour the butter cake batter over the brownie layer and smoothen the top.
  9. Bake at 160 degrees for another 30 minutes or until cooked when a toothpick inserted comes out clean.
  10. Allow the cake to be cooled slightly before removing from the tin. Dust with some snow powder as desired. Wait till the cake has cooled completely before slicing. Serve warm.
Recipe by Eat What Tonight at