Mini Brownie Butter Cake
Brownie Butter Cake Recipe, in cupcake size. Sinful chocolate brownie topped with rich buttery cake on top, with chocolate sauce and sprinkles! Sugary heaven.
Foto: Rasa MalaysiaIngredients
- 5 oz Dark Chocolate (broken into pieces)
- ¼ cup Butter
- ¼ cup Brown sugar
- 1 Egg
- ¼ cup All-purpose flour
- ½ cup Butter
- ½ cup Sugar (I reduced by 1 tbsp)
- 2 Eggs
- 1 cup All-purpose flour
- ¼ tsp Baking powder
- 3½ tbsp Fresh milk
Steps
Lightly grease a muffin pan and set it aside. Preheat the oven to 180°C (350°F).
To make brownies, melt the chocolate and butter over low heat. Remove from heat and let cool slightly. Stir in the brown sugar until well blended.
Add the egg and mix well. Fold in the flour and combine until smooth. Spoon a heaping tablespoon of batter into each cavity of the muffin pan. Bake in the preheated oven for 5 minutes. Remove from the oven and let cool while preparing the butter cake.
To make the butter cake, beat the butter with the sugar until creamy. Add the eggs one at a time, beating well after each addition.
Fold in the sifted flour and baking powder, and alternately add the fresh milk, mixing to form a batter.
Spoon the batter over the brownies, filling each cavity about 2/3 full. Bake in the oven at 180°C (350°F) for 15 minutes or until cooked.
Let it cool completely, and serve it plain or garnish with fresh fruit or drizzle with chocolate sauce as desired.
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