Brownie Birthday Cake Layers (Print Version)
# Ingredients:
→ Chocolate Fudge Frosting
01 -
70 grams unsalted butter, let it sit out till soft
02 -
315 grams powdered sugar
03 -
Rainbow sprinkles if you want
04 -
80 millilitres milk
05 -
45 grams cocoa powder plus 2 tablespoons (right around 60 grams total)
06 -
1 teaspoon vanilla extract
→ Brownie Layers
07 -
0.75 teaspoon salt
08 -
95 grams all-purpose flour, spoon in and level it off
09 -
2 teaspoons vanilla extract
10 -
4 large eggs, let them come to room temp
11 -
130 grams cocoa powder
12 -
550 grams light brown sugar, packed down tight
13 -
285 grams unsalted butter, melted
# Instructions:
01 -
Set one brownie on a serving plate and slather on half the frosting. Throw some sprinkles now if you're into that. Stack the second brownie layer, cover it up with the remaining frosting, and finish off with more sprinkles.
02 -
Grab your mixer and beat the butter until it’s really creamy. Pour in the cocoa powder, powdered sugar, milk, and vanilla, then keep mixing on low till it all comes together. Crank up the speed to medium and whip it for another minute. If the frosting feels too thick, add milk little by little till it’s just right.
03 -
Let the brownies chill out in the pans for 10 minutes. Loosen the sides with a knife, then flip them onto a rack to cool off completely.
04 -
Split the batter between the pans. Pop them in the oven for 30 to 35 minutes. Stick a toothpick in the middle – if it comes out clean, they’re done.
05 -
Add in the cocoa powder, flour, and salt to your wet mix and gently blend until you can’t see any dry bits. The batter will be kind of thick.
06 -
In a big bowl that can go in the microwave, melt your butter. Stir in the brown sugar real good. Toss in the eggs, one after the other, mixing each time. Stir in the vanilla last.
07 -
Set your oven to 175°C. Spray two round pans (20 centimetres each) with non-stick stuff and line the bottoms with some parchment.
# Notes:
01 -
Wait till the brownies are totally cool before stacking or your frosting will melt everywhere.
02 -
Let butter and eggs hang out at room temperature first so your layers come out soft.
03 -
Measure your flour just right if you don’t want crumbly, dry brownies.