Mini Brownie Cake

Sometimes, you just want a little indulgence without all the extra—this Mini Brownie Cake is the answer to that craving. Think of a rich, fudgy brownie, but in a perfectly portioned, cute-as-can-be mini cake form. It’s dense, chocolatey, and totally satisfying without being too overwhelming. Plus, you get to enjoy all the best parts of a brownie—crispy edges, gooey center, and a sprinkle of sweetness—without needing a whole pan. Trust me, you’ll be coming back for seconds (and thirds) before you know it!

This is a fun, individual treat that’s perfect for a cozy night in, a small gathering, or even as a sweet little gift. Whether you’re serving it with a scoop of ice cream, a drizzle of caramel, or just on its own, it’s guaranteed to hit the spot every time.

Why You’ll Love Mini Brownie Cake

Perfectly Sized Portions

Who doesn’t love a dessert that’s already pre-portioned? No need to cut or slice—just grab your mini cake and go!

Fudgy Goodness

These mini brownie cakes deliver all the fudgy, gooey goodness of a brownie, but in a cute, bite-sized form.

Quick and Easy

From prep to plate, this mini brownie cake comes together super fast. Perfect for when you need a quick dessert that feels fancy without all the work.

Customizable

You can play with flavors by adding chocolate chips, nuts, or even a little sea salt for an extra flavor pop.

Crowd-Pleaser

Everyone loves brownies, and these mini cakes are a fun way to serve them individually. It’s the perfect treat for gatherings, or just a sweet snack to have on hand.

Ingredients

Here’s what you’ll need for this decadent treat:

For the Brownie Cakes:

• Butter: The base for that rich, melt-in-your-mouth texture.
• Granulated Sugar: For sweetness and a bit of crunch in the crust.
• Eggs: Bind everything together and give the cake its chewy texture.
• Vanilla Extract: To enhance the sweetness and richness.
• Cocoa Powder: The key ingredient for that deep, chocolatey flavor.
• All-Purpose Flour: For structure and texture.
• Baking Powder: To give the mini cakes a slight lift.
• Salt: Just a pinch to balance the sweetness and bring out the chocolate flavor.
• Mini Chocolate Chips (Optional): For an extra burst of gooey chocolate.

Note: Full ingredient measurements are provided in the recipe card below.

Instructions

Let’s whip up this decadent treat in just a few simple steps:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and grease or line a mini cake pan (or cupcake tin) with parchment paper. This ensures your mini cakes come out easily.

Step 2: Melt the Butter

In a microwave-safe bowl or on the stove, melt the butter. Once melted, whisk in the sugar until the mixture is smooth and well combined.

Step 3: Mix the Wet Ingredients

Add the eggs and vanilla extract to the butter-sugar mixture and whisk until smooth. The eggs will give the brownie cake its rich, fudgy texture.

Step 4: Add the Dry Ingredients

In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix!

Step 5: Stir in Chocolate Chips (Optional)

If you’re using chocolate chips, fold them into the batter now. You can also use nuts or swirl in a bit of caramel if you’re feeling extra creative.

Step 6: Fill the Cake Pan

Spoon the brownie batter into your mini cake pans, filling each about 3/4 full. These mini cakes rise a little, so don’t overfill.

Step 7: Bake to Perfection

Bake the mini brownie cakes in your preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs (you want them fudgy, not dry).

Step 8: Let Cool and Serve

Allow the brownie cakes to cool in the pan for a few minutes before transferring them to a wire rack. Once they’re cool enough to handle, you can serve them warm or at room temperature.

Step 9: Add Toppings (Optional)

Serve these mini brownie cakes as-is, or top them with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or even a sprinkle of powdered sugar for an extra special touch.

How to Serve Mini Brownie Cake

These mini brownie cakes are perfect for individual servings, but here are some fun ways to make them even more irresistible:

A La Mode

Top each mini brownie with a scoop of vanilla or chocolate ice cream and a drizzle of chocolate or caramel sauce.

With Fresh Berries

Serve with a handful of fresh raspberries or strawberries on top to balance the richness of the brownie.

With Whipped Cream

A dollop of whipped cream (or whipped coconut cream for a dairy-free option) is a simple but perfect topping for these mini cakes.

Drizzle with Ganache

For an extra chocolate hit, drizzle warm chocolate ganache over the mini brownie cakes.

Additional Tips

• For Extra Fudgy Cakes: Don’t overbake the mini cakes! A little gooey center is what makes them so deliciously fudgy.
• Use Different Mix-ins: Feel free to add chocolate chunks, toffee bits, or even a few crushed pretzels for some salty-sweet crunch.
• Make It Ahead: These mini brownie cakes can be baked in advance. Store them in an airtight container and reheat in the microwave for a few seconds before serving.
• For a Nutty Twist: Fold in chopped walnuts, pecans, or almonds for added texture and flavor.

Nutrition Facts

• Serving Size: 1 mini brownie cake
• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 90mg
• Total Carbohydrates: 27g
• Dietary Fiber: 2g
• Sugars: 19g
• Protein: 3g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes

FAQ

Q1: Can I make this recipe gluten-free?
A1: Yes, you can use a gluten-free flour blend to make this recipe gluten-free!

Q2: Can I make these mini brownie cakes dairy-free?
A2: Absolutely! Swap the butter for dairy-free butter or coconut oil and use a dairy-free chocolate or chocolate chips.

Q3: Can I bake these in a regular cake pan instead of mini pans?
A3: Yes, but you’ll need to adjust the baking time. A larger pan will take longer to bake, so start checking at 20-25 minutes.

Q4: How do I store leftovers?
A4: Store the mini brownie cakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Q5: Can I freeze these mini brownie cakes?
A5: Yes, these freeze wonderfully! Store them in a freezer-safe container for up to 3 months. Reheat in the microwave or oven before serving.

Q6: Can I add frosting to these brownie cakes?
A6: Absolutely! A rich chocolate frosting or cream cheese frosting would be perfect on top.

Q7: Can I use a different sweetener?
A7: You can try using brown sugar, coconut sugar, or a sugar substitute if you prefer. The texture may vary slightly, but it should work well.

Q8: Can I add nuts to the batter?
A8: Yes! Walnuts or pecans would add a lovely crunch and depth of flavor.

Q9: How can I make these even more decadent?
A9: Add a layer of chocolate ganache or top with a scoop of ice cream for an extra indulgent treat.

Q10: Can I make these in a muffin tin instead?
A10: Yes, a muffin tin will work perfectly. Just be sure to adjust the baking time as the mini cakes may cook faster.

Conclusion

This Mini Brownie Cake is the perfect bite-sized indulgence when you’re craving something sweet but don’t want to go overboard. Whether you’re making it for yourself or sharing it with friends and family, these little cakes will leave everyone satisfied and smiling. So, next time you’re in the mood for chocolatey goodness, whip up these mini brownie cakes and savor every fudgy, delightful bite!

Print