Mini Brownie Cakes
You can never have too many American recipes, so give Mini Brownie Cakes a try. One portion of this dish contains about 15g of protein, 97g of fat, and a total of 2339 calories. This dairy free recipe serves 2. It works well as a dessert. If you have betty whipped fluffy frosting, egg, water, and a few other ingredients on hand, you can make it. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.
Instructions
Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray or grease with shortening.
In medium bowl, stir together brownie mix, pouch of chocolate syrup, water, oil and egg until well blended.
Bake 8-inch pan 38 to 40 minutes (9-inch pan 34 to 37 minutes) or until toothpick inserted 2 inches from sides of pan comes out almost clean. Cool completely, about 1 hour 30 minutes. With 3 1/2-inch round cutter or paper pattern, cut brownies into 6 rounds.
Place frosting in medium bowl.
Add 2 drops of food color; stir until well blended. If necessary, add another drop for a light pink color.
On serving plate, place 1 brownie round, rounded side down; frost top. Top with second brownie round; frost top. Top with third brownie round. Frost side and top of cake.
Sprinkle with decors. Repeat to make second mini cake. Store cakes loosely covered.