Mini Brownie Cakes Best Recipes

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MINI BROWNIE TREATS

2022-09-28



Mini Brownie Treats image

I like to take these quick-and-easy treats to potlucks and family gatherings. They disappear quickly! -Pam Kokes, North Loup, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 2

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.

Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

DEVIL'S FOOD BROWNIE CAKE

2022-09-28



Devil's Food Brownie Cake image

This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.

Provided by Yoly

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h50m

Yield 16

Number Of Ingredients 8

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.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.6 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 344.1 mg, Sugar 33.5 g

MINI BROWNIE CAKES

2022-09-28



Mini Brownie Cakes image

Small in size and big in flavor, these cakes switch up traditional cake mix with Betty Crocker™ fudge brownie mix for a sweet celebration.

Provided by By Inspired Taste

Categories     Dessert

Time 2h30m

Yield 2

Number Of Ingredients 5

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.

Nutrition Facts : Calories 450, Carbohydrate 63 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 49 g, TransFat 0 g

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