Brownie Cake

Brownie Cake Stack is my favorite dessert. I made it by mistake a couple years ago when my brownies turned out looking like sad little crackers instead of thick, chocoholic treats. So whether you’re making this recipe on purpose, or your mixture didn’t rise like you hoped it would, brownie cake is an easy remedy to any problem.

The Brownie Recipe:

½ bag Cup4Cup Brownie Mix
1 egg
1 tablespoon water
¼ cup melted butter or coconut oil
1 teaspoon vanilla extract (optional)
Note: ¼ cup of butter = ½ stick of melted butter

What You Will Do:
1) Preheat oven to 350 degrees.
2) Mix all wet ingredients into a large mixing bowl until thoroughly combined (use a whisk).
3) Add brownie packet into bowl. Mix until completely combined.
4) Pour batter into a lightly oiled baking pan.
5) Cook for 15-20 minutes.
6) After completely baked, let cool for 15 minutes.

The Frosting Recipe (I used buttercream frosting):
3 cups confectioners’ sugar (sifted)
1 cup butter
¼ teaspoon table salt
1 tablespoon vanilla extract
~3 tablespoons milk or heavy cream (I used milk)

What You Will Do:
1) Melt butter (or you can beat the butter with the paddle attachment of a mixer on medium speed for a few minutes to soften—I didn’t have a mixer with me, so I melted the butter).
2) Mix ingredients into large mixing bowl.
3) Beat (by hand or with mixer) mixture until thoroughly combined or until your liking.

After the brownie cools, cut the brownie mixture into squares. Frost each brownie piece with frosting, then layer each piece on top of one another building a little stack of brownie. Stack ~4-5 pieces of brownie depending on thickness of brownie and personal preference for cake height. Top with sprinkles and serve.




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