Gluten Free Brownie Butter Cake
This gluten free brownie butter cake with a rich, chocolate brownie bottom and creamy butter cake on top is decadent and fancy!
Servings: 12 slices
Ingredients
For the Brownie Layer
- 6 tablespoons unsweetened cocoa powder (Dutch-processsed works best; if you are using natural, add 1/8 teaspoon baking soda)
- ¼ cup all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ⅛ teaspoon xanthan gum (omit if your blend already contains it)
- ⅛ teaspoon kosher salt
- 3 ounces dark chocolate chopped
- 5 tablespoons unsalted butter chopped
- ¼ cup packed light brown sugar
- 2 eggs at room temperature, beaten
- ½ teaspoon pure vanilla extract
For the Butter Cake Layer
- ⅞ cup all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter at room temperature
- ½ cup granulated sugar
- 2 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 3 tablespoons milk at room temperature
Instructions
- Preheat your oven to 325°F. Grease and then line with unbleached parchment paper a standard 9-inch x 5-inch loaf pan. Set it aside.
Make and bake the brownie layer.
- In a small bowl, place the cocoa powder, flour, xanthan gum and salt, and whisk to combine. In a separate, large heat-safe bowl, place the chocolate and butter, and melt either in a double boiler on the stovetop or in the microwave in 30-second bursts at 60% power, stirring in between.
- Add the brown sugar to the melted chocolate mixture, and mix to combine. If the mixture is hot to the touch, allow it to cool until it is, at most, warm or it will cook the eggs.
- Add the beaten eggs and vanilla, and mix to combine well. Add the dry ingredients and mix until just combined.
- Pour the brownie mixture into the prepared pan, and shake into an even layer. Place in the center of the preheated oven and bake for 15 minutes.
Make the butter cake batter.
- In a small bowl, place the flour, xanthan gum, baking powder and salt and whisk to combine well. In a separate, large bowl, place the butter and beat until light and fluffy.
- Add the sugar, eggs and vanilla, and beat until well-combined.
- Add half of the dry ingredients and mix until just combined, then the milk and mix until just combined, followed by the remaining dry ingredients, mixing once again until just combined. The batter should be fluffy.
- Transfer the butter cake batter to a large piping bag or large zip-top bag. Cut off the tip of the piping bag (or corner of the zip-top bag).
Add the butter cake layer.
- Once the brownie layer is finished baking, remove it from the oven and, working quickly, pipe the butter cake batter evenly over the top of the hot brownie layer.
- Shake and spread gently into an even layer and return the pan to the center of the hot oven.
- Continue to bake for about another 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached and the top of the cake feels relatively firm to the touch.
- Allow to cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool completely. Slice thickly and serve.