Perfect for use as favours or served as standalone dessert, we love these miniature brownie wedding favours from Cakes for Romantic Occasions. If you’re handy in the kitchen and love a bit of DIY baking, then read on…
What you need for brownie wedding favours
This quantity will make four cakes…
- Square tin with greaseproof paper
- 185g unsalted butter
- 185g dark chocolate
- 85g (3oz) plain flour
- 40g (1½oz) cocoa powder
- 3 eggs
- 275g (10oz) golden caster sugar
- 6.5cm, 4.5cm and 2.25cm round
- Cake cutters
- Piping bag with a no.1.5 nozzle
- White royal icing
- Preheat the oven to 160°C (315°F/Gas Mark 2–3). Line a 20cm (8in) square baking tin with some greaseproof paper.
- Cut 185g (6½oz) unsalted butter into small pieces and place in a heatproof glass bowl. Break 185g (6½oz) dark chocolate into the butter. Place the bowl over a pan of boiling water, ensuring that the bottom of the bowl isn’t touching the water. On a low heat, stir the chocolate and butter until mixed and melted. Then leave the mixture to cool down to room temperature.
- Sieve 85g (3oz) plain flour and 40g (1½oz) cocoa powder into a bowl and set aside. Break three large eggs into another bowl and pour in 275g (10oz) golden caster sugar. Using an electric whisk, cream the eggs and sugar together until they are thick and creamy.
- Pour the cooled chocolate mix over the egg and sugar mix and gently fold together with a spatula so you don’t knock out the air. Fold until the mixture is a mottled dark brown.
- Re-sift the flour and cocoa powder mix into the chocolate mix.
- Pour the mixture into the prepared tin and ease it into each corner. Bake for 25–30 minutes. (To test it is cooked completely, put a knife into the top – if the knife comes away clean, the cake is baked). The top should be shiny and the side should be just coming away from the tin. Leave in the tin until completely cold.
- Remove from the tin and gently cut out three circles for each cake with 6.5cm (2½in), 4.5cm (1¾in) and 2.25cm round cutters.
- Level off each circle of brownie with a sharp knife and assemble the tiers, securing with a little extra melted chocolate.
- Fill a piping bag with a nozzle and some white royal icing and decorate some of the cakes with little sugar pearls and swags.
- Dust others with icing sugar and you have perfect miniature cakes!