| Ingredient | Method |
| Brownie: 100g dark chocolate coins, melted 100g unsalted butter 60-70g 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: 265g unsalted butter 150g sugar 4 B Eggs 250g all-purpose flour 1 tsp baking powder 0.5 tsp baking soda 60g milk 1 tsp vanilla essence Flavour: 30g strawberry powder 1/2-1tsp red yeast powder 10g milk | 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 milk and vanilla extract, mix to form batter. 8. Divide the butter batter into two equal portion. First portion as plain batter and another portion mix well wit strawberry flavour. 8. Spread the first portion butter cake batter over brownie gently, bake in oven at 180C for 15 minutes (center). 9. Carefully spread the strawberry batter over it and continue bake for another 35-40 minutes. Insert a cake tester in the middle to check doneness. |
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