Brownie Butter Cake

Who doesn't like chocolate? Specially if you have kids at home, they will jumped into anything chocolaty. Last week, I came across a recipe for Brownie Butter Cake from Rasa Malaysia website and decided to give it a try. I adapted this recipe but has made some changes on my own. I subsitituted the dark chocolate with Hershey's Chocolate chips and omitted the sugar for the brownie. And it turned out pretty well.

Even myself has fallen in love with this cake too , not too sweet as I reduced the sugar from the original recipe. The butter cake is so buttery and moist. I always use SCS butter for my cakes and and cookies, they will turned out buttery.

Ingredients

Brownie:

140g Hershey's Choco Chips
50g SCS salted butter
1 Egg
35g all-purpose flour

Butter cake:

120g salted butter
90g sugar (I reduced by 1 Tbsp)
2 Eggs
120g all-purpose flour
2g baking powder
50ml fresh milk

Method:

1.Grease and line a 10cm x 20cm (4×8-in) loaf pan with parchment paper.
2.Preheat oven to 180C/350F.
3.To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes.
4.To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.
5.Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.
6.Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.