Mini Brownie Cakes

Mini Brownie Cakes

Bloggers Adam and Joanne Gallagher from Inspired Taste switched cake batter for brownie batter to celebrate Joanne’s birthday.

Prep Time



Total Time






box Betty Crocker® Original Supreme Premium brownie mix
cup water
cup vegetable oil
1 1/2
containers (16 oz each) Betty Crocker® Whipped fluffy white frosting
to 3 drops Betty Crocker® red gel food color
Betty Crocker® Decorating Decors rainbow mix or nonpareil decors
  1. Heat oven to 350°F (325°F 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. Spread in pan.
  3. 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.
  4. Place frosting in medium bowl. Add 2 drops of food color; stir until well blended. If necessary, add another drop for a light pink color.
  5. 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. Sprinkle with decors. Repeat to make second mini cake. Store cakes loosely covered.
Makes 2 mini cakes; 6 servings each
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Replace the pink frosting with chocolate or other flavor or color of frosting.
Make these for a child’s first birthday cake.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.