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.
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 oz (140g) Dark Chocolate (broken into pieces)
- 1/4 cup Butter
- 1/4 cup Brown sugar
- 1 Egg
- 1/4 cup All-purpose flour
- 1/2 cup Butter
- 1/2 cup Sugar (I reduced by 1 tbsp)
- 2 Eggs
- 1 cup All-purpose flour
- 1/4 tsp Baking powder
- 3 1/2 tbsp Fresh milk
Instructions
- 1
Lightly grease a muffin pan and set it aside. Preheat the oven to 180°C (350°F).
- 2
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.
- 3
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.
- 4
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.
- 5
Fold in the sifted flour and baking powder, and alternately add the fresh milk, mixing to form a batter.
- 6
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.
- 7
Let it cool completely, and serve it plain or garnish with fresh fruit or drizzle with chocolate sauce as desired.