140g dark chocolate, broken into pieces
50g (¼ cup) unsalted butter
50g (¼ cup) brown sugar
35g (¼ cup) all-purpose flour
120g (½ cup) unsalted butter
100g (½ cup) sugar
120g (1 cup) all-purpose flour
2g (¼ tsp) baking powder
50ml (3 ½ Tbsp) fresh milk
Lightly grease a 10cm x 20cm (4×8-in) loaf pan with cooking spray and line with aluminium foil. Preheat oven to 180C/350F.
Prepare the brownie. In a saucepan over low heat, melt chocolate and butter until smooth. Remove and leave to cool slightly. Stir in brown sugar until blended.
Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove and lower oven temperature to 160C/320F.
Meanwhile, prepare the butter cake. Beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.
Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.
Spread the butter cake batter evenly over the brownie, return to oven and bake for another 25-30 minutes or until cake tester inserted in the middle comes out clean.
Slice and serve with coffee, tea or milk.