Name: Mini Brownie Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 5 oz Dark Chocolate (broken into pieces); 1/4 cup Butter (for brownie layer); 1/4 cup Brown Sugar (for sweetness); 1 large Egg (binding agent); 1/4 cup All-purpose Flour (for structure); 1/2 cup Butter (for cake layer); 1/2 cup Sugar (reduced by 1 tbsp); 2 large Eggs (for moisture and structure); 1 cup All-purpose Flour (main ingredient); 1/4 tsp Baking Powder (for rising); 3 1/2 tbsp Fresh Milk (for moisture)

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There’s something incredibly satisfying about biting into a dessert that combines the richness of a brownie with the lightness of a cake. Welcome to the world of Mini Brownie Butter Cake—a luscious treat that delivers the best of both worlds in every decadent bite. This dessert is perfect for those moments when you want something a little special, whether it’s a casual gathering with friends or a sweet indulgence for yourself. With a delightful texture and a rich chocolate flavor, this Mini Brownie Butter Cake is sure to steal the show!

Why This Recipe is a Keeper

This Mini Brownie Butter Cake is not just easy to make; it’s also incredibly versatile. You can serve it warm with a scoop of vanilla ice cream, drizzle it with chocolate sauce, or enjoy it plain with a dusting of powdered sugar. The combination of dark chocolate and butter creates a rich flavor profile that is simply irresistible. Plus, it’s a quick bake that requires minimal ingredients, making it an excellent choice for both novice bakers and seasoned pros alike.

What’s in the Bowl

To whip up this delightful Mini Brownie Butter Cake, gather the following ingredients:

5 oz (140g) Dark Chocolate, broken into pieces – This is the star ingredient that provides deep chocolate flavor.
1/4 cup Butter – Adds richness and moisture to the brownie layer.
1/4 cup Brown Sugar – For that lovely caramel-like sweetness that pairs perfectly with chocolate.
1 Egg – Acts as a binding agent for the brownie base.
1/4 cup All-purpose Flour – Helps to structure the brownie layer.
1/2 cup Butter – This is used for the cake layer, ensuring a moist texture.
1/2 cup Sugar, reduced by 1 tbsp – Balances the sweetness while keeping the cake delicious.
2 Eggs – Provides moisture and structure to the cake.
1 cup All-purpose Flour – The main ingredient that gives the cake its structure.
1/4 tsp Baking Powder – Helps the cake rise and gives it a light texture.
3 1/2 tbsp Fresh Milk – Added to keep the cake moist.

Tools & Equipment Needed

Before you start baking, make sure you have the following tools on hand:

Mixing Bowls – For combining your ingredients.
Whisk – To mix the batter thoroughly.
Rubber Spatula – Perfect for scraping down the sides of the bowl.
9-inch Round Cake Pan – Ideal for baking your Mini Brownie Butter Cake.
Oven Mitts – Essential for safely handling hot pans.
Measuring Cups and Spoons – To accurately measure your ingredients.

How to Prepare Mini Brownie Butter Cake

Now that you have everything ready, let’s dive into the baking process!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This is the perfect temperature for baking your Mini Brownie Butter Cake, allowing it to rise beautifully.

Step 2: Melt the Chocolate and Butter

In a medium saucepan over low heat, combine the broken dark chocolate and 1/4 cup of butter. Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and set aside to cool slightly.

Step 3: Mix the Brownie Ingredients

In a mixing bowl, combine the melted chocolate mixture with 1/4 cup of brown sugar and 1 egg. Whisk until smooth and well combined. Gradually fold in 1/4 cup of all-purpose flour until just combined. Don’t overmix!

Step 4: Prepare the Cake Batter

In another bowl, cream together 1/2 cup of butter and 1/2 cup of sugar until light and fluffy. Add in the 2 eggs one at a time, mixing well after each addition. Gently fold in 1 cup of all-purpose flour, baking powder, and fresh milk until the batter is smooth.

Step 5: Assemble the Cake

Grease your 9-inch round cake pan and pour in the brownie batter, spreading it evenly across the bottom. Next, pour the cake batter over the brownie layer, smoothing it out gently.

Step 6: Bake

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want to maintain the fudgy texture of the brownie.

Step 7: Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice into mini servings and enjoy!

Nutrition-Minded Tweaks

If you’re looking to make some healthier adjustments to this Mini Brownie Butter Cake, consider the following tips:

Reduce Sugar Further – You can cut down on sugar even more if desired, adjusting to your taste preference.
Use Whole Wheat Flour – Swap half of the all-purpose flour for whole wheat flour for added fiber.
Use Coconut Oil – Replace butter with coconut oil for a dairy-free option.
Add Nuts – Incorporate walnuts or pecans for added nutrients and crunch.
Use Unsweetened Applesauce – Substitute part of the butter with unsweetened applesauce for lower fat content.

Problems & Prevention

When baking, it’s common to run into a few hiccups. Here are some potential problems and how to prevent them:

Cake Sinking in the Middle – This can happen if the cake is underbaked. Always check with a toothpick to ensure it’s fully cooked.
Dry Texture – Overbaking can lead to dryness. Keep an eye on the cake towards the end of the baking time.
Chocolate Not Melting Smoothly – Make sure to melt the chocolate over low heat and stir constantly to avoid scorching.
Uneven Rising – Ensure your baking powder is fresh, as expired leavening agents can result in poor rise.

Prep Ahead & Store

If you want to make this Mini Brownie Butter Cake ahead of time or store leftovers, here’s how to do it:

Make Ahead – You can prepare the batter and refrigerate it for up to 24 hours before baking.
Storage – Keep the cooled cake in an airtight container at room temperature for up to 3 days.
Freezing – To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months.
Reheating – When ready to eat, simply thaw at room temperature or pop in the microwave for a few seconds to warm.

The Last Word

This Mini Brownie Butter Cake is everything you could want in a dessert—rich, moist, and simply delightful. Whether you’re making it for a special occasion or just because you deserve a treat, this recipe is sure to impress. The combination of brownie and cake layers creates a unique texture and taste that will have everyone asking for seconds. So gather your ingredients, preheat your oven, and get ready to indulge in this sweet creation!

With each bite of Mini Brownie Butter Cake, you’ll find yourself lost in a world of chocolate bliss. It’s a dessert that invites you to savor the moment, whether it’s enjoyed alone or shared with loved ones. Happy baking!