It’s not even 2 years and today i am celebrating my 300th blog post. Whenever i look back into time, i see how far have i come. The journey of 300 posts have been like a roller coaster ride. I started with an amateur writing and all i knew was to click pictures through phone camera. People often ask me why haven’t i changed those ugly pictures from my previous posts, sometimes even i feel like changing them. But honestly i won’t change them as they make me realize how far have i come. Blogging has been by far the best thing happened to me. 300 posts passed in a blink and today thankfully my blog is now counted among the popular blogs in the food fraternity 🙂 Touchwood!
Everyone knows today that Valentine’s Day is now celebrated as a big event in our life. A special day when we take the opportunity to let our loved ones know how much we love and care for them. The Valentines celebrations start a week before where each day is celebrated in a different and exclusive way. Now i have two … No No No i have three great reasons for making a delectable dessert this season. As mentioned above, it’s my 300th post (most imp) , second reason is that it’s Valentines my friend and third and final reason is that we at Spatula Force are celebrating Valentine’s post this February which is being collectively hosted by each and every member.
So here comes my BROWNIE BUTTER CAKE which i had been eyeing since long. I was really desperate to make this two-in-one cake that can make your loved ones go crazy for you for sure…lol
The recipe is adapted from Full Scoops by a good friend of mine Beulah. I went crazy for this dessert since Beulah posted it on Facebook. The only variation i did was that i added pink color to the butter cake just to make it look apt for the occasion. It’s one’s personal choice, you can always omit adding color and keep it simple.
So let us quickly check out this amazing recipe and make this Valentine special 🙂
| Prep Time | 30 minutes |
| Servings |
piece
|
- 140 gms Dark chocolate - / 1cup [ i used Morde]
- 1/4 cup Butter - [i used Amul ]
- 1/4 cup Sugar
- 1 Egg
- 1/4 cup All purpose flour
- 1/2 tsp coffee Instant powder
- 1 cup All purpose flour
- 1/4 tsp Baking powder
- 1 cup Sugar
- 3/4 cup Butter
- 2 Eggs
- 3 tbsp Milk
- 1 tsp Vanilla extract
- 1 tsp Strawberry pink color - [optional]
Ingredients
For Brownie :
For Butter Cake :
|
|
- Pre heat the oven at 180 degree C. Grease or line a 8" inch loaf pan with parchment paper.
- Melt chocolate, butter and coffee granules in microwave.
- Add sugar in the melted chocolate and stir well and keep side to cool.
- Now add egg and vanilla extract and whisk again.
- Add sifted flour and fold in gently to make a batter.
- Pour in the batter in the prepared pan and bake for 15 mins only.
- While the brownie is baking, let us prepare the cake batter.
- Take butter and sugar in bowl and beat until light and creamy.
- Add the eggs and vanilla extract and beat well till it becomes creamy and frothy.
- Sift flour and baking powder together and add into the egg mix.
- Fold in gently and slowly add milk and strawberry pink color to make a smooth and silky batter.
- After 15 mins the brownie must be half done, remove the pan from the oven and pour in the cake batter over the brownie. Tap gently to settle the air bubbles and put the pan inside the oven.
- Reduce the oven temperature to 160 degree C and bake for another 25-30 mins or till the tooth pick inserted comes out clean.
- Take out the pan and let it rest on a wire rack for 10-15 mins.
- Carefully hold the parchment paper and lift the cake from the pan and keep it on a tray and allow it to cool completely.
- Slice the brownie butter cake and enjoy!
Thanks for stopping by! If you like the recipe or the images, pls do drop in your feedback in comments below. You can also post your test and trialed recipes from this blog on my Facebook page at Spoon Fork And Food
The recipes shall be shared on my FB page under #GuestPost section 🙂
Love : Shaheen!
