brownies · Desserts

Brownie Layer Cake

Click photo to enlarge

My husband’s old boss (now, his co-boss) and his wife are coming over for dinner tonight. Here’s what I “invented” for dessert. A gooey brownie, layered with a fudgy filling, topped with fresh homemade whipped cream and a raspberry. So yummy, and they look so elegant.

First, I made a 13×9 inch pan of brownies. This is not a cop-out, it’s the truth– I have never made or had a homemade brownie that tasted as good as Betty Crocker’s Fudge Brownie mix, so that’s what I always use when I need a good brownie. It’s like $1.79 per box, and it is leaps and bounds better than the fancy brands. I hate to get all “Sandra Lee” on you guys, but I feel very strongly about this. 😉

I let my brownies completely cool, and then I took a round cookie cutter (you could really use any shape and have fun with it) and I cut 8 circles out of the pan. I filled them with a fudge filling (recipe below) and then chilled them for about 4 hours. When they are ready to serve, sprinkle with a little powdered sugar, and top with homemade whipped cream and a raspberry (or whatever you like– a peanut butter cup might be good!)

Fudge filling:
1/2 cup of chocolate chips
2 TBSP Kahlúa liqueur
2 TBSP cream
about a cup of powdered sugar — Add a little at a time until it has a frosting like consistency.



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