Hi Everyone! It’s Aida from The Crafting Foodie, and I’m back with another sweet treat. This time I’m sharing an easy, but decadent, Mini-Brownie Cakes.
If you read The Crafting Foodie, you know that chocolate isn’t the most popular flavor in my house. It’s a huge bummer for me because I LOVE chocolate. It’s my one indulgence that I just can’t pass up. I can forgo chips, fries, and pretty much any other unhealthy food, but chocolate. I just can’t let it go!
So, when we had some guests coming over for tea, I knew that I’d have to take the opportunity to make something chocolate. But a huge, three-layered chocolate cake couldn’t happen because I would be left eating 90% of the cake myself. While the thought of indulging in a huge, moist, fudgy chocolate cake brings a smile to my face, my stomach and my pants wouldn’t be so happy. So, I came up with this Mini-Brownie Cake.
It’s two, fudgy brownie layers studded with fresh raspberries and filled with lightly sweetened, fresh whipped cream. Using dark chocolate is a must in this recipe. I used chocolate with a 70% cocoa. The brownie cake layers are so simple, that the chocolate that you use will shine through. So, if you use chocolate with a low cocoa content (anything under 60%), then the Brownie Mini-Cakes will be bland.
This recipe actually makes two Mini-Brownie Cakes, but there’s so small that you’ll never feel guilty digging into the second one. Or, you could do what a responsible chocoholic like me did – I gave the second Brownie Mini-Cake away!