Brownie Butter Cake

I saw a few recipes for a Brownie Butter Cake and spotted a few pics on Pinterest as well.  It looked like quite a nice idea, so I thought I would make one to see how it turned out.

Most of the recipes I saw were basically the same, a layer of chocolate brownie on the bottom of a loaf pan and topped with a thicker layer of butter cake.  Those recipes all called for a loaf tin of 8 inches by 4 inches.  That is not a common size in the UK.  2lb/900g loaf tins tend to be slightly larger than that and they also vary in size depending on brand.  So I chose to use one of my 2lb loaf pans, with a less marked slope on the side, and to adjust the recipe to make a larger version.

The recipe itself is very simple, it just requires two different mixes to be created, but the butter cake one can be mixed while the brownie level is baking.

None of the recipes indicated letting the brownie cool down before putting on the cake batter, which concerned me a little.  But in the event I simply let mine cool for two minutes and then added the batter.

Although my butter cake was a plain one if might be nice to add the zest from an orange, as that flavour goes very well with chocolate, as in the brownie layer.

I am very pleased with how mine turned out, it tasted very good indeed and had the two distinct textures and flavours.  This is definitely a cake I shall be making again.

Ingredients:
for the brownie layer:

• 180g/6 1/4oz) dark chocolate, chopped into pieces
• 65g(4tbsp_2tsp) unsalted butter
• 65g(5 tbsp) light brown sugar
• 65g(2 1/4 oz) beaten egg(this is 1 1/3 medium UK/large USA)
• 45g(5 level tbsp)plain flour

for the butter cake layer:

• 156g unsalted butter, softened
• 156g plain flour
• 125g(5/8 cup) caster sugar(or granulated)
• 130g(4 1/2 oz) beaten egg(2 2/3 medium UK/large USA)

Method:

1. Preheat the oven to 180C/160C Fan/350F
2. Grease a 2lb loaf tin and line with parchment paper or aluminium foil.
3. Melt the chocolate with the 65g butter and let cool for a few minutes.
4. Add the brown sugar and mix until fully combined.
5. Add the 65g eggs and mix until fully combined.
6. Add the 45g plain flour and mix until fully combined.
7. Pour into the loaf tin and shake slightly to level off.
8. Bake in the oven for 20 – 25 minutes, until the mixture is just about set(if necessary bake for a little longer).
9. Reduce the oven temperature to 160C/140C Fan/320F
10. Place the butter and sugar into a large bowl and beat with a mixer, or by hand, until pale and frothy.
11. Add the eggs and beat until fully combined and slightly thickened(don’t worry if it curdles it will all come together in the end, when the flour is added).
12. Add the flour and fold in with a spatula until fully combined.  Set aside until the brownie layer is baked.
13. When the brownie layer as cooled for two or three minutes spoon the cake batter on top and spread all over, levelling on the top.
14. Place in the oven and bake for 30-35 minutes, until a skewer poked into the centre comes out clean.
15. Remove from the oven and allow to cool for 5 minutes, then carefully remove from the tin and cool completely on a wire rack before slicing.