Late Night Baking: Brownie Butter Cake

DSC04751Things have been cray-cray for the past month in the office that I barely baked, cooked, blogged, create my own recipes and even surf the web for yummy recipes. Depressing, really!  So for tonight, I’m throwing out my laptop (nah, I just left it at the office), put on my apron and imaginary chef’s hat (which is rainbow-pastel colored) and started doing what I (feel) do best; baking.

When things get quite intense, I crave sweets.  On the way home I told my husband I wanted TCBY, then changed my mind and said I wanted Krispy Kreme.  Then as we headed out to buy some, I changed my mind since I was tired (bless his heart for putting up with my caprices).  So I just surfed the web to look at recipes randomly and I came across on of my favorite sites, Rasa Malaysia and the recipe is called Brownie Butter Cake.  Need I say more? No? Okay, now prepare to drool.

Brownie Butter Cake

Ingredients:

Brownie:

140g (5oz) Dark Chocolate (broken into pieces)
50g (¼ cup) Butter
50g (¼ cup) Brown sugar
1 Egg
35g (¼ cup) All purpose flour

Butter cake:

120g (½ cup) Butter
100g (½ cup) Sugar (I reduced by 1 Tbsp)
2 Eggs
120g (1 cup) All purpose flour
2g (¼ tsp) Baking powder
50ml (3 ½ Tbsp) Fresh milk

Method:

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.DSC04723

Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.DSC04727

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.DSC04737

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.DSC04743

*My notes:

1. I added about 1/2 teaspoon of vanilla on both mixes.

2. It took me 40 minutes to bake the cake. Check the cake from time to time by inserting a toothpick or a cake tester and when it comes out clean, you guessed it right, it’s cooked.

3. It’s best eaten with cold milk.  This has been tried, tested and came out with flying colors.DSC04747

Oh, boy.  I guess I’ll be having good dreams tonight.

Enjoy!

 

 

 

 

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