Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour ((240 grams))
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (, at room temperature (113 grams))
  • 1 cup packed light or dark brown sugar ((213 grams))
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk ((125 ml))
  • ½ cups mini chocolate chips ((85 grams))
  • 3 tablespoons unsalted butter
  • ½ cup packed light or dark brown sugar ((105 grams))
  • ¼ cup all-purpose flour ((30 grams))
  • 1 cup powdered sugar (, sifted (227 grams))
  • 1-2 tablespoons milk

Instruction

  • Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and grease with nonstick spray.
  • In a medium bowl, combine the all-purpose flour, baking powder, baking soda and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together until light and creamy, about 2-3 minutes. Add the eggs one at a time, mixing after each, followed by the vanilla.
  • Add the dry ingredients in 2 additions, alternating with the buttermilk, scraping down the bowl as needed. Stir in the mini chocolate chips. Spread into the prepared cake pan.
  • To make the streusel topping, cook the butter over low heat until browned, about 5 minutes. Let cool slightly.
  • Combine the brown butter, brown sugar and flour with a fork in a small bowl. Sprinkle over the cake batter. Bake until a toothpick inserted into the center comes out clean, 35-40 minutes.
  • Let cool in the pan 15 minutes, then run a knife around the edges and remove springform pan sides. Let cool completely.
  • To make the icing, whisk together the powdered sugar and milk. Drizzle over cooled cake and let sit 10 minutes before serving.