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I’m big into brownie recipes – I love the look of cakes but I’ve never actually been a big cake person. (Except Wegman’s Ultimate White, of course.) So these mini brownie cakes are my actual dream dessert! It’s a bit unhealthy how much of these I’ve already ate. 😂
Manda introduced me to the Ghirardelli boxed brownies and they are sooo much better than the ones I used to make. Now I can’t go back to any other brownie mix. So I started with that as the base – since I never like from-scratch brownies as much because they’re far too cakey or way too involved. Then I researched frosting that wasn’t too sweet but could hold the weight of the brownie layers. And ended up with a flour frosting – this is perfection! I’m usually a whipped cream frosting girl because I don’t like how rich frosting can be. But the whipped cream frosting just smooshed out between the layers haha. This is way more firm but still not too sweet! My cousin said she doesn’t think it’s sweet enough but I could eat the entire bowl – it’s incredible! Plus I think it perfectly balances how rich these brownies are.
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I had cranberries on hand but I think pomegranates would be a great garnish for the top and more appetizing to eat with it. Ha! But the rosemary, cranberry and a dusting of powdered sugar make these the perfect looking dessert for any holiday party! Tell me these aren’t just adorable! 😍
What you need for Mini Brownie Cakes:
- ghirardelli brownie mix (2 boxes)
- eggs
- vegetable oil
- round cookie cutter
- flour
- sugar
- milk
- vanilla
- butter
- cranberries or pomegranate
- rosemary
- powdered sugar
- sifter
- piping bag
- piping tip
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- 2 boxes Ghirardelli ultimate brownie mox
- 2 eggs
- 1/2 cup vegetable oil (split)
- 1/2 cup water (split)
- 5 tbsp flour
- 1 cup granulated sugar
- 1 cup whole milk (any percentage will work though)
- 1 cup butter, room temperature (I used salted, but you can use unsalted and add a pinch of salt)
- 1 tsp vanilla
- cranberries or pomegranates
- rosemary
- powdered sugar
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Make brownies according to directions. (I did two separate pans, one for each box because I think they cook better that way.)
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Let brownies cool.
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Cut out circles with cookie cutter.
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Place on parchment paper.
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Freeze if desired. (I cooked my a few days brownies beforehand because I had time.)
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In a medium saucepan, combine flour and sugar.
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Whisk dry ingredients over medium heat for about 2 minutes – do not burn!
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Slowly add in milk, continually whisking to combine.
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Cook until thick and has a pudding-like consistency, stirring constantly to make sure nothing sticks to the bottom. (This should be about 5 minutes – it will come to basically a boil, then cook and stir for another 1-2 minutes after this and it should about the right consistency.)
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Remove from heat and pour into a heat proof, wide, shallow bowl or pie plate.
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Put plastic wrap directly over the mixture and press down so air cannot get in. This prevents a skin from forming.
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Let cool to room temperature. (I let mine sit on the counter for about 30 minutes and then had it in the fridge for another 30. If it cools too much, you'll have to let it get back to room temperature.)
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Take the room temperature butter (you don't want it to be melted, just soft to the touch) and put in mixer.
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Beat butter on its own on high for 3 minutes, until light and fluffy.
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Slowly add the sugar/milk mixture one tablespoon at a time to the butter while it is being whipped.
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Once it is combined, add vanilla, scrape the bowl edges and whip mixture on medium-high for another 3-4 minutes until it can hold peaks.
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Use immediately.
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Pipe icing onto top of a brownie.
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Top with another brownie.
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Pipe more icing on top of that brownie.
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Add desired garnishes.
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