Mini Brownie Cakes

Dairy Free
Mini Brownie Cakes
150 min.
8
474kcal

Suggestions


Indulge your sweet tooth with these delightful Mini Brownie Cakes, a perfect dessert for any occasion! Whether you're celebrating a birthday, hosting a gathering, or simply treating yourself, these mini cakes are sure to impress. With their rich, fudgy texture and vibrant frosting, they are not only a feast for the taste buds but also a visual delight.

What makes these Mini Brownie Cakes even more appealing is that they are completely dairy-free, making them suitable for those with dietary restrictions or anyone looking to enjoy a lighter dessert option. The recipe is simple and straightforward, allowing even novice bakers to create a stunning dessert that looks as good as it tastes.

Each cake is layered with luscious whipped vanilla frosting, tinted to a lovely pink hue, and adorned with colorful sprinkles that add a fun touch. The combination of the rich brownie base and the sweet frosting creates a harmonious balance of flavors that will leave you craving more. Plus, with a preparation time of just 150 minutes, you can whip up these treats without spending all day in the kitchen.

So gather your ingredients, preheat your oven, and get ready to impress your friends and family with these charming Mini Brownie Cakes. They are not just desserts; they are a celebration of flavor and creativity!

Ingredients

  • box brownie mix 
  • serving vegetable oil for on brownie mix box
  • 12 oz vanilla frosting 
  • serving purple gel food coloring red
  • serving frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • toothpicks
  • aluminum foil

Directions

  1. 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.
  2. Spread in pan.
  3. 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.
  4. 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.
  5. Place frosting in medium bowl; add food color for desired pink color.
  6. 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

Calories474kcal
Protein2.58%
Fat31.01%
Carbs66.41%

Properties

Glycemic Index
5.38
Glycemic Load
12.42
Inflammation Score
1
Nutrition Score
1.5221739131147%

Nutrients percent of daily need

Calories:474.36kcal
23.72%
Fat:16.35g
25.16%
Saturated Fat:3.19g
19.95%
Carbohydrates:78.79g
26.26%
Net Carbohydrates:78.79g
28.65%
Sugar:58.45g
64.95%
Cholesterol:0mg
0%
Sodium:264.39mg
11.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.06g
6.12%
Iron:1.86mg
10.33%
Vitamin K:8.75µg
8.33%
Vitamin B2:0.13mg
7.55%
Vitamin E:0.79mg
5.29%