Brownie Butter Cake

April Fool’s Day is still a couple days away. I get that. But, I’ve decided to go ahead and celebrate early with this Brownie Butter Cake. What does this decadent cake have to do with April Fool’s Day? Well, in order to get past the guilt of shoving something SO delicious into my mouth, I had to trick my body into thinking it was bread. Healthy bread, of course. It wasn’t too difficult. This cake is made in a loaf pan and slices up just like bread. So. . .it’s okay for breakfast, too, right? Right.

It’s really a very simple cake to make and uses ingredients most of us already have in our pantry. The brownie layer is made with chocolate chips, brown sugar, butter, flour and an egg. Pretty simple, right? Raise your hand if you get an adrenaline rush when you realize you have all of the ingredients you need to make a new recipe you found. Anyone? Every time I find something new I want to make it seems like I’m always missing something and I’m still trying to get better at substituting ingredients.

The top layer of the cake is just as easy and simple as the first: butter, sugar, flour, baking powder, milk and eggs. I mean, come on.

So, here’s the secret to the layers. Well, it’s not really even a secret. You need to bake the brownie layer first. While it’s baking, start mixing up the butter layer. Pour the butter layer slowly on top of the brownie layer while it’s warm, turn down the oven temp from 400 degrees to 350 and get it back in the oven. Make sure that the butter layer is baked all the way through before removing it from the oven. Don’t be afraid to allow the cake to brown a little. Even some cracking at the top of the cake is okay!

This is a sweet cake {I mean, bread} 🙂 and perfect for an evening dessert or an early morning brunch. Heck, I would eat this cake all day if I could! Just cut right into that loaf, drizzle a little chocolate syrup onto the plate and set a piece of this delicious cake right on top of it. SO good. And if you’re worried about the calories, just remember. . .it’s bread. 🙂

Brownie Butter Cake

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A moist, sweet, layered loaf cake – perfect for entertaining!

Ingredients

• BROWNIE LAYER
• 3/4 cup chocolate chips
• 1/4 cup brown sugar
• 1/4 cup unsalted butter
• 1 large egg
• 1/4 cup all-purpose flour

BUTTER CAKE LAYER

• 1 stick unsalted butter (1/2 cup)
• 1/2 cup sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 3 1/2 tablespoons milk
• 2 large eggs

Instructions

1. BROWNIE LAYER
2. Preheat oven to 400 degrees Fahrenheit.
3. Line a 5×9″ loaf pan with aluminum foil and spray with nonstick spray.
4. Melt the chocolate chips and butter over low heat. Remove from heat and whisk in brown sugar until well-mixed.
5. Whisk in an egg and fold in the flour until combined.
6. Pour the batter into the loaf pan and bake for 10-12 minutes.
7. Remove from the oven.
8. BUTTER CAKE LAYER
9. While brownie layer is baking in the oven, in another bowl whisk the softened butter together with the sugar. Add in the eggs one by one.
10. Fold in the baking powder and then the flour, gradually adding the fresh milk a little at a time until the batter is well-mixed.
11. Spread the butter cake layer over the brownie layer (brownie layer will still be warm).
12. Turn oven down to 350 degrees Fahrenheit and bake for 28-20 minutes or until baked through.

Nutrition

• Serving Size: 6
• Calories: 588
• Sugar: 40
• Sodium: 87
• Fat: 34
• Saturated Fat: 20
• Unsaturated Fat: 11
• Trans Fat: 1
• Carbohydrates: 65
• Protein: 8
• Cholesterol: 161