Tiny Individual Brownie Wedding Cakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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this idea would be so cute for a wedding shower... I would have to decorate the little brownie cakes to look more festive.. but I Love the idea... the recipe and photo are courtesy of Martha Stewart Ingredients:
2 cups all-purpose flour, sifted, plus more for baking pans |
12 ounces unsweetened chocolate, coarsely chopped |
1 1/2 cups (3 sticks) unsalted butter |
4 cups granulated sugar |
6 large eggs |
1 tablespoon pure vanilla extract |
1/8 teaspoon salt |
confectioners' sugar, for decorating |
vegetable-oil cooking spray |
Directions:
1. Preheat oven to 350 degrees. Coat two 9-by-13-inch baking pans with cooking spray. Line bottoms with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Set aside.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
3. Put granulated sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-low speed until pale and fluffy, scraping down sides as needed, 2 to 3 minutes. Reduce speed to low. Add chocolate mixture; mix until combined. Mix in vanilla, flour, and salt.
4. Divide batter between the prepared pans. Bake, rotating halfway through, until a cake tester inserted in the centers comes out mostly clean, about 25 minutes. Transfer to wire rack to cool completely.
5. Invert brownies onto a work surface; remove parchment. Cut out five 2 1/2-, 1 3/4-, and 1 1/4-inch circles from each. Turn each circle right side up. Stack largest on bottom to smallest on top. Just before serving, sprinkle with confectioners' sugar.
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