| Prep Time | 30 minutes |
| Servings |
piece
|
Ingredients
For Brownie :
- 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
For Butter Cake :
- 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 :
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Instructions
For The Brownie :
- 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.
For The Butter Cake :
- 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!
Recipe Notes
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Love : Shaheen!
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