Mini Brownie Cakes

I’m big into brownie recipes – I love the squint of cakes but I’ve never unquestionably been a big confection person. (Except Wegman’s Ultimate White, of course.) So these mini pixie cakes are my very dream dessert! It’s a bit unhealthy how much of these I’ve once ate.

Manda introduced me to the Ghirardelli boxed brownies and they are sooo much largest than the ones I used to make. Now I can’t go when to any other pixie mix. So I started with that as the wiring – since I never like from-scratch brownies as much considering 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 pixie layers. And ended up with a flour frosting – this is perfection! I’m usually a whipped surf frosting girl considering I don’t like how rich frosting can be. But the whipped surf frosting just smooshed out between the layers haha. This is way increasingly firm but still not too sweet! My cousin said she doesn’t think it’s sweet unbearable but I could eat the unshortened trencher – it’s incredible! Plus I think it perfectly balances how rich these brownies are.

I had cranberries on hand but I think pomegranates would be a unconfined garnish for the top and increasingly tempting 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 Pixie Cakes:

• ghirardelli pixie 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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Mini Pixie Cakes

Course Dessert

Total Time 1 hour 30 minutes

Ingredients

Brownies

• 2 boxes Ghirardelli ultimate pixie mox
• 2 eggs
• 1/2 cup vegetable oil (split)
• 1/2 cup water (split)

Frosting

• 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

Garnishes

• cranberries or pomegranates
• rosemary
• powdered sugar

Instructions

Brownies

• Make brownies equal to directions. (I did two separate pans, one for each box considering I think they melt largest that way.)
• Let brownies cool.
• Cut out circles with cookie cutter.
• Place on parchment paper.
• Freeze if desired. (I cooked my a few days brownies earlier considering I had time.)

Frosting

• In a medium saucepan, combine flour and sugar.
• Whisk dry ingredients over medium heat for well-nigh 2 minutes – do not burn!
• Slowly add in milk, continually whisking to combine.
• Cook until thick and has a pudding-like consistency, stirring constantly to make sure nothing sticks to the bottom. (This should be well-nigh 5 minutes – it will come to basically a boil, then melt and stir for flipside 1-2 minutes without this and it should well-nigh the right consistency.)
• Remove from heat and pour into a heat proof, wide, shallow trencher or pie plate.
• Put plastic wrap directly over the mixture and printing lanugo so air cannot get in. This prevents a skin from forming.
• Let tomfool to room temperature. (I let mine sit on the counter for well-nigh 30 minutes and then had it in the fridge for flipside 30. If it cools too much, you'll have to let it get when to room temperature.)
• Take the room temperature butter (you don't want it to be melted, just soft to the touch) and put in mixer.
• Beat butter on its own on upper for 3 minutes, until light and fluffy.
• Slowly add the sugar/milk mixture one tablespoon at a time to the butter while it is stuff whipped.
• Once it is combined, add vanilla, scrape the trencher edges and whip mixture on medium-high for flipside 3-4 minutes until it can hold peaks.
• Use immediately.

Finishing the Cakes

• Pipe icing onto top of a brownie.
• Top with flipside brownie.
• Pipe increasingly icing on top of that brownie.
• Add desired garnishes.

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