Coffee Brownie Butter Cake

Ingredient

Method

Brownie: 100g dark chocolate coins, melted 100g unsalted butter 60-70g light brown sugar 2 A Eggs 90g all-purpose flour 20ml water/milk 20g cocoa powder 1 tsp vanilla essence 1 tsp baking powder Butter cake: 200g unsalted butter 130g sugar 3 A Eggs 180g all-purpose flour 1 tsp baking powder 0.5 tsp baking soda 45g brew coffee @ 3tsp coffee powder + hot milk 1 tsp vanilla essense

1. Grease and line a 7" square pan. 2. Preheat oven to 180C (top and bottom heat). 3. To make brownie, place the butter and brown sugar in the bowl of an electric mixer and beat until light and creamy. 4. Add the egg, one at a time beating well after each addition. Add the melted chocolate, milk and vanilla essence and mix to combine. 5. Sift the flour, cocoa and baking powder into the bowl and mix until just combined. Pour batter into prepared pan. Bake for 15 min (place @ center). 6. To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition. 7. Fold in sifted flour and baking soda/powder, alternately add in coffee and vanilla extract, mix to form batter. 8. Spread the butter cake batter over brownie gently, bake in oven at 180C for 35 minutes (center). Continue by steam bake (pour water into another baking tray about 1cm height and send to oven by place it at bottom) for another 15 minutes to avoid bottom over cooked and dry. Insert a cake tester in the middle to check doneness.