Brownie And Blondie Mini Wedding Cakes Recipe

Name: Brownie And Blondie Mini Wedding Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10.5 oz semi-sweet chocolate, chopped; 7 tbsp butter, chopped; 1/3 cup cocoa powder; 1 cup light brown sugar; 3/4 cup granulated sugar; 2 tsp vanilla extract; 4 None large eggs; 1/2 cup all-purpose flour, sifted; -1 None White Chocolate Blondie; 10.5 oz white chocolate, chopped; 1 cup granulated sugar; 3 None large eggs; 1/4 cup all-purpose flour; 3/4 cup self-rising flour; 7 tbsp butter, chopped; 1 (16 oz) tub dark chocolate ganache; 2 tbsp powdered sugar; 1/2 tsp edible silver glitter

Servings: persons

10.5 oz semi-sweet chocolate, chopped
7 tbsp butter, chopped
1/3 cup cocoa powder
1 cup light brown sugar
3/4 cup granulated sugar
2 tsp vanilla extract
4 None large eggs
1/2 cup all-purpose flour, sifted
-1 None White Chocolate Blondie
10.5 oz white chocolate, chopped
1 cup granulated sugar
3 None large eggs
1/4 cup all-purpose flour
3/4 cup self-rising flour
7 tbsp butter, chopped
1 (16 oz) tub dark chocolate ganache
2 tbsp powdered sugar
1/2 tsp edible silver glitter

1
Preheat oven to 300u00b0F. Grease 2 jelly roll pans and line base and long sides with parchment paper.
2
To make the dark chocolate brownie, combine chocolate, butter, and cocoa powder in a medium saucepan. Stir over low heat until smooth. Cool until just warm then whisk in sugar, vanilla, eggs and flour. Transfer to 1 jelly roll pan and bake for 35 mins. Let cool in pan.
3
To make the white chocolate blondie, combine chocolate and butter in a medium saucepan. Stir over low heat until smooth. Cool until just warm then whisk in sugar, eggs and flour. Transfer to second jelly roll pan and bake for 35 mins. Let cool in pan.
4
Turn blondie and brownie out onto a cutting board and trim sides. Using 3 round cutters (use 3 different sizes), cut out 12 rounds of each size from both brownie and blondie. Make 3-tier stacks, alternating rounds of brownies and blondies and securing each tier with ganache.
5
Combine powdered sugar and glitter. Dust over cakes to serve.

2315

kcal

Calories

113

Fat

294

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10.5 oz semi-sweet chocolate, chopped, 7 tbsp butter, chopped, 1/3 cup cocoa powder, 1 cup light brown sugar, and more.

Yes, Brownie And Blondie Mini Wedding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brownie And Blondie Mini Wedding Cakes

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