Brownie Cake is usually made as a sheet cake or a layer cake,
but in my world they are small individually iced round brownie bites. I mean
the whole idea of a brownie is to have your own personal serving that you can
eat without a fork. Although, I’m sure in the future when I make an entire
brownie cake I’ll be saying how cool it is to eat a brownie with a fork; but
for now lets stick with finger food. Not quite as big as a cupcake and not as
small as a cheesecake bite, I hereby classify this recipe as baby cakes!
So what exactly is it, you might be thinking to yourself?
Well I baked my brownie cake batter in muffin tins, topped with a creamy chai
buttercream, and then drizzled the final cakes with salted caramel. Cream
cheese frosting is great and all, but when you want a strong topping that will
hold its shape under caramel, buttercream is the way to go.
Ingredients
Brownie Batter
- 7 Tbsp (100 g) Unsalted Butter
- 1 Cup (100 g) Dark Chocolate Chunks
- 1/2 Cup (100 g) Dark Brown Sugar
- 1/3 Cup (75 g) Granulated Sugar
- 2 Eggs
- 1 Tbsp Vanilla Extract
- 2/3 Cup (100 g) All Purpose Flour
- 1/3 Cup (50 g) Whole Wheat Flour
- 3 Tbsp Dark Cocoa Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
Buttercream
- 4 Chai Tea Bags
- 6 Tbsp Hot Milk
- Pinch of Salt
- 1 Tbsp Vanilla Extract
- 4 Tbsp Unsalted Butter, Room Temperature
- 2-3 Cups (160 g) Powdered Sugar
Instructions
Make Caramel the Day before or several hours prior to making
cakes.
Brownie Cakes
- Preheat Oven to 350 F and prepare muffin tin with baking spray.
- In medium bowl hand whisk together flours, salt, baking powder, and powder. (sift and weigh your flours for exact measurements) Set aside.
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full recipe : twocupsflour.com