Brownie Butter Cake

Ingredients

• Dark chocolate - 140 g
• Unsalted butter - 1/4 cup
• Brown sugar - 1/4 cup
• Egg - 1 whole
• All-purpose flour or maida - 1/4 cup
• Unsalted butter - 1/2 cup
• Sugar - 1/2 cup
• Eggs - 2 whole
• All-purpose flour - 1 cup
• Baking powder - 1/4 tsp
• Fresh milk - 50 ml

Instructions

1. 1Grease and line a loaf pan with aluminum foil, then preheat the oven to 350°F/180°C so it's ready when the batter is set.
2. 2Break the dark chocolate into pieces and melt it together with the unsalted butter over low heat; remove from the heat, let it cool slightly, then stir in the brown sugar until blended.
3. 3Whisk the egg into the chocolate mixture, then gently fold in the all-purpose flour or maida until just combined to form the brownie batter.
4. 4Pour the brownie batter into the prepared pan and bake for 15 minutes so it sets but remains fudgy in the center.
5. 5While the brownie bakes, beat the unsalted butter and sugar together until creamy, then add the eggs one at a time, beating well after each addition to keep the mixture light.
6. 6Sift the all-purpose flour and baking powder together, fold them into the butter mixture, then add the fresh milk to loosen the batter to a smooth consistency.
7. 7When the brownie layer comes out of the oven, immediately spread the butter cake batter evenly over the hot brownie; the cake batter will melt into the warm chocolate layer and that is expected.
8. 8Tap the pan gently on the counter to level the batter and smooth the top so the two layers bake evenly together.
9. 9Return the pan to the oven and bake at 320°F/160°C for 25-30 minutes; test doneness by inserting a toothpick in the center and baking until it comes out clean.
10. 10Let the loaf cool slightly in the pan, then cut into desired pieces and serve; optionally, serve with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.