Mini Brownie Cakes

Dairy Free
Health score
2%
Mini Brownie Cakes
150 min.
2
2345kcal

Suggestions


Indulge your sweet tooth with these delightful Mini Brownie Cakes, a perfect dessert for any occasion! Whether you're celebrating a special event or simply treating yourself, these rich and fudgy brownie layers are sure to impress. Made with the beloved Betty Original Supreme Premium brownie mix, this recipe is not only easy to follow but also dairy-free, making it a great option for those with dietary restrictions.

What sets these mini cakes apart is their vibrant appearance, thanks to a touch of Betty red gel food color that adds a playful twist. Each cake is layered with fluffy white frosting, creating a beautiful contrast that is as pleasing to the eye as it is to the palate. The addition of colorful decorating decors brings a festive flair, making these cakes perfect for birthdays, holidays, or any celebration where you want to add a splash of color and fun.

With a total preparation time of just 150 minutes, you can easily whip up these treats and enjoy them with a friend or loved one, as this recipe serves two. Each bite is a heavenly combination of chocolatey goodness and creamy frosting, with a caloric breakdown that allows you to savor every moment without guilt. So, gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • box brownie mix 
  •  eggs 
  • drops purple gel food coloring red
  • 16 oz fluffy frosting white
  • 0.3 cup vegetable oil 
  • 0.3 cup water 
  • servings frangelico 
  • servings frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • toothpicks

Directions

  1. Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray or grease with shortening.
  2. In medium bowl, stir together brownie mix, pouch of chocolate syrup, water, oil and egg until well blended.
  3. Spread in pan.
  4. 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.
  5. Place frosting in medium bowl.
  6. Add 2 drops of food color; stir until well blended. If necessary, add another drop for a light pink color.
  7. 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.
  8. Sprinkle with decors. Repeat to make second mini cake. Store cakes loosely covered.

Nutrition Facts

Calories2345kcal
Protein2.56%
Fat37.16%
Carbs60.28%

Properties

Glycemic Index
21.5
Glycemic Load
66.22
Inflammation Score
1
Nutrition Score
11.371304499066%

Nutrients percent of daily need

Calories:2344.91kcal
117.25%
Fat:96.94g
149.14%
Saturated Fat:18.23g
113.94%
Carbohydrates:353.82g
117.94%
Net Carbohydrates:353.82g
128.66%
Sugar:269.67g
299.63%
Cholesterol:81.84mg
27.28%
Sodium:1194.62mg
51.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.01g
30.02%
Vitamin K:79.66µg
75.87%
Vitamin B2:0.79mg
46.2%
Iron:7.92mg
43.99%
Vitamin E:5.93mg
39.53%
Selenium:6.98µg
9.97%
Phosphorus:84.38mg
8.44%
Folate:28.48µg
7.12%
Vitamin B5:0.46mg
4.62%
Vitamin B12:0.2µg
3.26%
Potassium:107.47mg
3.07%
Zinc:0.45mg
2.97%
Vitamin D:0.44µg
2.93%
Vitamin B3:0.52mg
2.58%
Vitamin A:118.8IU
2.38%
Vitamin B1:0.03mg
2.1%
Calcium:20.01mg
2%
Vitamin B6:0.04mg
1.87%
Magnesium:5.2mg
1.3%
Copper:0.02mg
1.03%