Brownie Mix Snack Cake Recipes

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GIANT BROWNIE SNACK CAKE



Giant Brownie Snack Cake image

We super-sized the classic Cosmic Brownies by Little Debbie! This version has a rich fudgy brownie base and is topped with semisweet-chocolate ganache topping -- and of course the quintessential candy-coated chocolate chips.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 12

Nonstick cooking spray, for the pan
2 cups semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
3/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour (see Cook's Note)
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips
1/2 cup heavy cream
1/4 cup rainbow candy-coated chocolate chips, such as Wilton Rainbow Chip Crunch Sprinkles

Steps:

  • For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
  • Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
  • Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
  • For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
  • Remove the outer ring to unmold the cake. Cut into slices and serve.

MINI BROWNIE CAKES



Mini Brownie Cakes image

Small in size and big in flavor, these cakes switch up traditional cake mix with Betty Crocker™ fudge brownie mix for a sweet celebration.

Provided by By Inspired Taste

Categories     Dessert

Time 2h30m

Yield 2

Number Of Ingredients 5

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (12 oz) Betty Crocker™ Whipped vanilla frosting
Betty Crocker™ red gel food color
Betty Crocker™ Decorating Decors rainbow mix or nonpareil decors

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
  • Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 15 minutes.
  • Using foil to lift, remove brownies from pan, and peel foil away. Use 3 1/2-inch round cutter to cut out 6 brownie rounds. Set aside leftover pieces for snacking.
  • Place frosting in medium bowl; add food color for desired pink color.
  • On serving plate, place 1 brownie round, spread 2 tablespoons of the frosting on top.Top with second brownie round, spread with another 2 tablespoons frosting. Top with third brownie round. Frost side and top of cake with 1/2 cup frosting. Immediately sprinkle with decors. Repeat to make second mini cake. Refrigerate 30 minutes. Store cakes loosely covered.

Nutrition Facts : Calories 450, Carbohydrate 63 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 49 g, TransFat 0 g

BLACK FOREST BROWNIE DUMP CAKE



Black Forest Brownie Dump Cake image

This simple dump cake is super sweet and indulgent with a classic pairing of cherries and chocolate. Salted butter balances out the sweetness and adds rich flavor to the gooey chocolate brownie topping. Serve this warm dessert with cold vanilla ice cream for the perfect bite!

Provided by NicoleMcmom

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Dump Cake

Time 55m

Yield 16

Number Of Ingredients 5

cooking spray
2 (21 ounce) cans cherry pie filling
¼ cup water
1 (18.4 ounce) package brownie mix
¾ cup salted butter, frozen

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
  • Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
  • Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 45.8 g, Cholesterol 22.9 mg, Fat 13.5 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 6.3 g, Sodium 173.6 mg

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