Brownie Butter Cake

Brownie Butter Cake

 or "Marble Layer Bar." It features a dense, fudgy chocolate base topped with a fluffy, golden vanilla sponge.

Ingredients

​1. The Brownie Base (Dark Layer)

• ​125g (1/2 cup) Unsalted butter

• ​150g (5 oz) Dark chocolate (60-70% cocoa), chopped

• ​100g (1/2 cup) Brown sugar (packed)

• ​2 Large eggs

• ​75g (1/2 cup + 1 tbsp) All-purpose flour

• ​1 pinch Salt

​2. The Butter Cake (Light Layer)

• ​125g (1/2 cup) Butter, softened at room temperature

• ​100g (1/2 cup) Granulated white sugar

• ​2 Large eggs

• ​150g (1 cup + 2 tbsp) All-purpose flour

• ​1 tsp Baking powder

• ​1 tsp Vanilla extract

• ​2 tbsp Milk

​🥣 Instructions

​Step 1: Prepare the Brownie Layer

• ​Preheat your oven to 180°C (350°F). Grease and line an 8x8 inch (20x20 cm) square baking pan with parchment paper.

• ​Melt the butter and dark chocolate together (either in a double boiler or in the microwave in 30-second bursts).

• ​Whisk in the brown sugar, then add the eggs one by one, mixing well until glossy.

• ​Gently fold in the flour and salt.

• ​Pour the batter into the prepared pan and smooth the surface. Pro tip: Bake this layer alone for 5 minutes before adding the next one to ensure distinct, sharp lines.

​Step 2: Prepare the Butter Cake Layer

• ​In a separate bowl, cream the softened butter and white sugar until light and fluffy.

• ​Beat in the eggs one at a time, then stir in the vanilla extract.

• ​Sift in the flour and baking powder. Add the milk and mix until just combined and smooth.

• ​Carefully dollop the light batter over the brownie layer. Use an offset spatula to spread it evenly without disturbing the chocolate layer underneath.

​Step 3: Baking & Cutting

• ​Bake for 35 to 40 minutes. The top should be golden brown, and a toothpick inserted into the center should come out with just a few moist crumbs.

• ​Let it cool completely in the pan before lifting it out. This is crucial for getting those clean, professional-looking edges.

​💡 Chef's Tips

• ​The Perfect Cut: For the sharp squares shown in the photo, use a large chef's knife dipped in hot water and wiped dry between every single cut.

• ​Texture Balance: Be careful not to overbake! You want the bottom to stay fudgy to contrast with the airy cake on top.

• ​Storage: These bars keep beautifully in an airtight container at room temperature for up to 4 days.