The best of both worlds: brownies and cake. I was looking for an easy, but awesome, recipe for a potluck at work, when I remembered the brownie cake.
The process is simple: Bake together brownies and cake. Top with frosting. Profit. Typically I make these with brownies and vanilla cake. When you dye the cake part a certain color, these are the perfect dessert for a holiday party. But, this time, I just wanted chocolate.
And chocolate I got.
To make these, you just need the following:
This is a fairly simple recipe to follow. Prep your cake and brownie mixes in separate bowls.
Start out with the brownie batter. Fill your cupcake liners about 1/3 - 1/2 way with the brownie mix. Follow up with the cake mix right on top of the brownie batter.
Note: Brownies do not expand as much in the oven as cakes do. Keep this in mind when you are filling your cupcake liners - you will be able to get away with a liner that looks fuller than usual without it overflowing.
Bake these at 350 for about 15 minutes, or until a toothpick comes out clean. Let them cool while you work on the buttercream.
Buttercream is STUPID easy to make. As long as you don't put too much liquid in, you really can't mess it up. Mess around with your portions (especially the caramel and cream) until you have a good consistency. You want it to be smooth enough to pipe, but not liquid. If it is too thin, add more powdered sugar. Too lumpy? Add more cream or caramel.
When the brownie cakes are cool, pipe the buttercream however you like. I added an extra drizzle of caramel for flavor and decoration!
Chocolate, chocolate, and more chocolate! And sometimes, real food!