Mini Brownie Cakes

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These mini brownie cakes are made with rich chocolate brownies topped with creamy buttercream frosting and homemade fudge sauce. Everyone will be delighted when you serve these decadent treats at your next occasion!

Preheat oven to 350°F (180°C). Grease a 9x13" baking pan and line the bottom with parchment paper.

In a medium bowl, whisk flour, cocoa powder, and salt together.

Add butter, chocolate, coffee, and sugar to a large bowl. Either microwave or use a double broiler to melt everything to a liquid mixture.

Add eggs and vanilla to the liquid mixture and whisk until incorporated.

Mix dry ingredients in and mix until combined. The batter will be grainy and that's okay.  Pour batter into prepared baking pan. Bake for 28-35 minutes.

Let fully cool at room temperature while you make the other components.

To make the fudge sauce, add heavy whipping cream, butter, sugar, and salt to a medium saucepan. Heat over medium heat until everything is melted, including the sugar.

Add chocolate and mix until melted.

Remove from heat and whisk in cocoa powder and vanilla extract until well combined.

To make buttercream add butter, shortening, and vanilla to a large bowl and mix. Add powdered sugar and combine. Add 1-2 tablespoons of whipping cream until buttercream is pipeable mixture. Add pink food colouring and mix.

Remove brownie slab from baking pan. Use a 4" cookie cutter to cut 6 mini cakes out of brownies. Use a plate or bowl of similar size as a cutting guide if you don't have a cookie cutter.

Pipe or spoon remaining frosting on the brownie cakes.

Use a spoon and pour fudge sauce over buttercream on each cake, letting it run down in areas. Scatter sprinkles over top the fudge, if using.  

Top each cake with a stemmed maraschino cherry.

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