Baby Chai Caramel Fudgey Brownie Cake

Brownie Cake is usually made as a sheet cake or a layer cake, but in my world they are small individually iced round brownie bites. I mean the whole idea of a brownie is to have your own personal serving that you can eat without a fork. Although, I’m sure in the future when I make an entire brownie cake I’ll be saying how cool it is to eat a brownie with a fork; but for now lets stick with finger food. Not quite as big as a cupcake and not as small as a cheesecake bite, I hereby classify this recipe as baby cakes!

So what exactly is it, you might be thinking to yourself? Well I baked my brownie cake batter in muffin tins, topped with a creamy chai buttercream, and then drizzled the final cakes with salted caramel. Cream cheese frosting is great and all, but when you want a strong topping that will hold its shape under caramel, buttercream is the way to go.

Ingredients

Brownie Batter

• 7 Tbsp (100 g) Unsalted Butter
• 1 Cup (100 g) Dark Chocolate Chunks
• 1/2 Cup (100 g) Dark Brown Sugar
• 1/3 Cup (75 g) Granulated Sugar
• 2 Eggs
• 1 Tbsp Vanilla Extract
• 2/3 Cup (100 g) All Purpose Flour
• 1/3 Cup (50 g) Whole Wheat Flour
• 3 Tbsp Dark Cocoa Powder
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

Buttercream

• 4 Chai Tea Bags
• 6 Tbsp Hot Milk
• Pinch of Salt
• 1 Tbsp Vanilla Extract
• 4 Tbsp Unsalted Butter, Room Temperature
• 2-3 Cups (160 g) Powdered Sugar

Instructions

Make Caramel the Day before or several hours prior to making cakes.

Brownie Cakes

1. Preheat Oven to 350 F and prepare muffin tin with baking spray.
2. In medium bowl hand whisk together flours, salt, baking powder, and powder. (sift and weigh your flours for exact measurements) Set aside.
3. ...................................................................................................
4. .........................................................................................................

full recipe : twocupsflour.com

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