Brownie Birthday Cake Layers (Print Version)
# Ingredients:
→ Brownie Layers
01 -
0.75 teaspoon salt
02 -
95 grams all-purpose flour, spooned and leveled
03 -
130 grams cocoa powder
04 -
2 teaspoons vanilla extract
05 -
4 large eggs, at room temperature
06 -
550 grams light brown sugar, packed
07 -
285 grams unsalted butter, melted
→ Chocolate Fudge Frosting
08 -
Rainbow sprinkles, optional
09 -
1 teaspoon vanilla extract
10 -
80 millilitres milk
11 -
315 grams powdered sugar
12 -
45 grams cocoa powder plus 2 tablespoons (roughly 60 grams total)
13 -
70 grams unsalted butter, at room temperature
# Instructions:
01 -
Fire up your oven to 175°C. Line the bottom of two 20-centimetre round pans with baking paper after hitting them with some cooking spray.
02 -
Pop the butter in a large bowl and melt it in the microwave. Dump in the brown sugar and stir it together until smooth. Toss in one egg, mix, then repeat with the others. Splash in the vanilla and give it one more good whisk.
03 -
Next, carefully fold in the cocoa, flour, and salt to the wet stuff until everything's just pulled together and you can't see any dry bits. It'll be quite thick.
04 -
Split the brownie mix between the pans. Slide both in the oven for 30 to 35 minutes. They're done when a toothpick poked into the middle comes out pretty clean.
05 -
Once they're baked, leave the brownies in the pans to cool for 10 minutes. Run a knife along the edges, then flip them out onto a rack until totally cooled down.
06 -
Grab your mixer and beat the butter till it's nice and creamy. Add cocoa, powdered sugar, milk, and vanilla, then go slow until combined. Crank up to medium for a minute until smooth. If it’s not as soft as you want, add a little more milk, one teaspoon at a time.
07 -
Put one brownie round on your plate. Smear on half the frosting and toss on some sprinkles if you want. Stack the second layer over it, cover up with the rest of the frosting, and finish with extra sprinkles.
# Notes:
01 -
Don’t try frosting if your brownies are still warm or your icing will melt everywhere.
02 -
Let everything—especially eggs and butter—hang out until they’re not cold. That way your cake turns out softer.
03 -
Spoon and level your flour instead of scooping straight from the bag so you don’t wind up with dry brownies.