BROWNIE BUTTER CAKE RECIPE

1. Preheat your oven to 350°F (175°C).
2. Grease and line an 8-inch square baking pan or 9-inch round pan with parchment paper, leaving an overhang for easy removal.

Step 2: Make the Brownie Layer

1. Melt Butter and Chocolate:
   • In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
2. Mix Wet Ingredients:
   • Whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until combined.
3. Add Dry Ingredients:
   • Sift in the flour, cocoa powder, and salt. Stir until just combined.
4. Bake the Brownie Base:
   • Pour the brownie batter into the prepared pan and smooth the top.
   • Bake for 10–12 minutes. The brownie should be set but not fully cooked. Let it cool slightly while you prepare the butter cake layer.

Step 3: Make the Butter Cake Layer

1. Cream Butter and Sugar:
   • In a large bowl, use a mixer to beat the butter and sugar until light and fluffy (about 3 minutes).
2. Add Eggs and Vanilla:
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. Incorporate Dry and Wet Ingredients:
   • In a separate bowl, sift together the flour, baking powder, and salt.
   • Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Step 4: Assemble and Bake

1. Carefully spoon the butter cake batter over the slightly cooled brownie layer. Spread evenly with a spatula.
2. Bake for 30–35 minutes, or until the butter cake is golden brown and a toothpick inserted into the center comes out clean.
3. Let the cake cool completely in the pan before lifting it out using the parchment paper overhang.

Step 5: Serve

1. Slice the cake into squares or wedges for serving.
2. Optionally, dust with powdered sugar, drizzle with chocolate ganache, or serve with a scoop of vanilla ice cream for added indulgence.

Storage

• Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving, or reheat slightly for a warm treat.

Tips for the Perfect Brownie Butter Cake

1. Don’t Overbake the Brownie: The brownie layer should remain fudgy for the best texture.
2. Spread Batter Gently: Use a spatula to spread the butter cake batter evenly over the brownie layer to avoid mixing the two layers.
3. Use High-Quality Chocolate: The rich flavor of the brownie comes from the chocolate, so use a good-quality dark chocolate.

This Brownie Butter Cake is the best of both worlds: rich, chocolatey brownie and buttery vanilla cake in one irresistible dessert. Every bite is a heavenly combination of textures and flavors. Enjoy!