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.
Chocolate, chai, and caramel are a trio I usually equate with Starbucks holiday drinks and now you can associate them with baby brownie cake!
Tips for Brownie Cake
- Spray your muffin tin with baking spray. Or lightly oil and flour each well.
- Use high quality dark chocolate and cocoa powder.
- Scoop you batter with an ice cream scoop.
- Remove brownie cakes from the oven when the center is still slightly underdone. They will finish baking from the heat of the pan once removed and thicken as they cool.
- Make sure brownies are cool before frosting.
Tips for Chai Buttercream
- Always use room temperature butter for the best buttercream.
- Steep the chai tea bags in warm milk for 5 minutes. I then take a spoon and gently press the teabags against the side of the mug to squeeze out any excess liquid.
- Add your powdered sugar slowly. This is what thickens your buttercream and makes it smooth.
- If you find after adding the recommend amount of powdered sugar that your buttercream is too stiff, simply add a Tbsp of chai tea or milk and whip again.
- If you find your buttercream to be too thin, add more powdered sugar until you reach desired consistency.
- Remember it takes a much larger amount of powdered sugar in combination with a small amount of liquid to make a frosting texture.
Homemade Salted Caramel
Baby Chai Caramel Fudgey Brownie Cakes
- 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
- 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
Homemade Caramel Sauce *see above for link*
Make Caramel the Day before or several hours prior to making cakes.
Preheat Oven to 350 F and prepare muffin tin with baking spray.
In medium bowl hand whisk together flours, salt, baking powder, and powder. (sift and weigh your flours for exact measurements) Set aside.
Place your chocolate and butter in a small sauce pan on low-medium heat. Stir until both are melted and creamy. Remove from heat and set aside.
In bowl of stand mixer with whisk attachment, beat together eggs, vanilla, and both sugars.
Pour cooled but still liquid chocolate butter into sugar egg mixture while continuing on medium speed.
Once combined, slowly spoon in flour mixture.
You may need to scrape sides and bottom of bowl to incorporate all ingredients.
Once blended into a nice thick batter, take an ice cream scoop and transfer a heaping scoop into each muffin well. ( You should have enough for 10 cakes.)
Bake for 15-18 minutes until top of cake pushes back and center is still slightly gooey.
Transfer tray to cooling rack for 10 minutes before cooling.
Make your Buttercream!
Steep your chai tea bags in the hot milk for 5-8 minutes.
Squeeze excess liquid from tea bags and pour the chai milk into bowl of stand mixer.
Add vanilla and room temperature butter.
Beat on medium high speed with whisk attachment until smooth.
Slowly add powdered sugar until thick and creamy.
Transfer buttercream to plastic piping bag fitted with desired tip or cut end of bag for smooth piping.
Pipe frosting onto each cake.
Drizzle with caramel sauce and enjoy!