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Mini Brownie Cakes
Mini Brownie Cakes
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Prep Time:
25 minutes
Total Time:
2 hours 30 minutes
Irresistibly rich and delicious mini brownie cakes made with indulgent Betty Crocker™ fudge brownie mix.
Ingredients:
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • Betty Crocker™ red gel food color
  • Betty Crocker™ Decorating Decors rainbow mix or nonpareil decors
Instructions:
  • Preheat your oven to 350°F (325°F for dark or nonstick pan). Line a 13x9-inch pan with foil, leaving some overhang. Grease the foil with shortening or cooking spray. Prepare the brownie batter according to the box instructions, then spread it in the pan.
  • Bake for 22 to 25 minutes, or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Let it cool completely on a cooling rack for about 1 hour, then freeze in the pan for 15 minutes.
  • Carefully lift the brownies out of the pan using the foil, then remove the foil. Cut out 6 brownie rounds with a 3 1/2-inch round cutter, and save the leftover pieces for snacking.
  • In a medium bowl, mix frosting with food coloring until you achieve your desired shade of pink.
  • Arrange a brownie round on a serving plate, layer with 2 tablespoons of frosting, add another brownie round, spread 2 more tablespoons of frosting, then top with the third brownie round. Frost the sides and top of the cake with 1/2 cup of frosting, sprinkle with decorations. Repeat the process to create a second mini cake. Chill in the refrigerator for 30 minutes before loosely covering and storing.

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