You can do this with aĀ normal brownie recipeĀ – justĀ bake in miniĀ tins. Alternatively, bake your brownie inĀ a tray and useĀ cookie cutters toĀ cut the desired shapes. We usedĀ loose bottom mini cake pans,Ā the browniesĀ came out perfectly yummy, and were baked with a gooey centre.

mini cake1


  • 225g Butter
  • 140g Cocoa powder
  • 4 Eggs
  • 450g Castor sugar
  • 140g Flour
  • 1 tsp. Vanilla extract
  • 2 Tbs. Coffee, brewed strong and black
  • 115g Nuts (optional)

Whisk the eggs and sugar until light in colour and fluffy in texture. Melt the butter and mix in the cocoa; fold the cooled cocoa mixture into the egg mixture. Mix in the vanilla and coffee. Sift dry ingredients and lightly fold into the egg mixture.

Spoon the mixture into mini cake tinsĀ ā€“ if you donā€™t line the tin ensure the tin is well greased or else the mixture will stick to the tin! Bake at 180Ā°C until the mixture has risen and is firm – approx. 30 minutes. Remove from the oven a few minutes sooner if you want a gooey center.

mini cakes brownies

The brownie mini cakes were sliced in two layers and a Almond Marzipan filling was added, we topped them with nutella (yum) and red Heart Cake Confetti.Ā A few wereĀ decorated with Red & White Ready toĀ RollĀ Fondant Icing; and weĀ wrapped someĀ in parchment paper – fit for a picnic or lunchbox.

brownie picnic