All You Need Is ...
- 1 box Betty Crocker™ Delights Belgian Chocolate & Mint Flavour Brownie Mix
- Vegetable oil, water and egg called for on the brownie mix box
- 1 tub Betty Crocker™ Indulgent Chocolate Fudge Icing
These little layer cakes are a great afternoon treat or could even be served as pudding with some ice cream and fruit!
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line a 20cm square shallow cake tin.
Make, bake and cool the brownies as directed on the brownie box using the oil, water and egg.
Cut the brownie slab in half and sandwich together with three-quarters of the mint flavour icing from the brownie box. Cut into 8 squares. Place on a wire rack with a baking tray underneath. Push a skewer or cocktail stick through the centre of each cake (see tip).
Melt the chocolate fudge icing in a pan over a low heat. Spoon the icing over the cakes, slowly and carefully, to ensure all sides are covered (see tip).
Put the remaining mint icing into a piping bag fitted with a fine writing nozzle. Pipe over the tops of the cakes, then sprinkle with the Belgian chocolate flakes from the brownie box. Serve immediately or leave in a cool place until the icing has set or store in an airtight container for 2-3 days.
A skewer or cocktail stick pushed through the cakes holds them together, which makes it much easier when you’re coating with the hot icing. Once you place them onto a serving board you can remove the skewer or stick and cover the hole with a couple of the chocolate flakes.
Trim the brownie edges, to make sure you have exactly even and square cakes.
If some cakes aren’t fully covered when the icing is spooned over the first time, melt the chocolate icing caught by the tray underneath the cakes and pour over again.
If you don't have a fine writing nozzle, try simply snipping off the end of a disposable piping bag.
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