Mini Brownie Cakes Best Recipes

MINI BROWNIE TREATS

Ingredients:

• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 48 striped or milk chocolate kisses

Steps:

• Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full. , Bake at 350° for 18-21 minutes or until a toothpick inserted in the center comes out clean. , Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely.

DEVIL'S FOOD BROWNIE CAKE

Ingredients:

• nonstick cooking spray
• 1 (18 ounce) package fudge brownie mix
• 1 (15.25 ounce) package devil's food cake mix
• 1 ¼ cups cold brewed coffee
• 1 cup oil
• 4 large eggs
• ½ cup heavy whipping cream
• 1 (6 ounce) package semisweet chocolate chips

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
• Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
• Pour ganache over the cooled cake.

MINI BROWNIE CAKES

Ingredients:

• 1 box (18.3 oz) Betty Crocker™ fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box
• 1 container (12 oz) Betty Crocker™ Whipped vanilla frosting
• Betty Crocker™ red gel food color
• Betty Crocker™ Decorating Decors rainbow mix or nonpareil decors

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 15 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. Use 3 1/2-inch round cutter to cut out 6 brownie rounds. Set aside leftover pieces for snacking.
• Place frosting in medium bowl; add food color for desired pink color.
• On serving plate, place 1 brownie round, spread 2 tablespoons of the frosting on top.Top with second brownie round, spread with another 2 tablespoons frosting. Top with third brownie round. Frost side and top of cake with 1/2 cup frosting. Immediately sprinkle with decors. Repeat to make second mini cake. Refrigerate 30 minutes. Store cakes loosely covered.