This cake is chewy and chocolaty and the brownie lovers in the family will be pleased as punch.
Blue Ribbon Recipe
Whether you like milk chocolate or dark chocolate brownies, you get the best of both worlds in every bite. The two dense brownies are fused together with a fudge-like icing. The mini chocolate chips are a little chocolate bonus. This is truly a brownie lover's dream dessert. Rich, decadent, and quite a treat.
Ingredients For dark & milk chocolate brownie layer cake
milk chocolate brownie mix
dark chocolate brownie mix
unsalted butter (1 stick)
Ghirardelli cocoa (or your favorite kind)
pure vanilla extract
mini Ghirardelli dark chocolate chips
How To Make dark & milk chocolate brownie layer cake
Test Kitchen Tips
We followed the instructions on the boxes for cake-like (not fudgy) brownies.
Preheat oven to 350. Spray two 8 or 9-inch cake pans with Pam. Mix up each brownie mix separately according to directions on boxes and pour into pans.
Bake about 25 to 30 minutes checking center of brownies to make sure they are done in the center. Remove from oven. Run a knife around side of the cake pan and then let cool 10 minutes. Remove brownies from pan and let cool completely.
Frosting: Melt the butter (microwave or stove top) and stir in the cocoa. Alternately add the powdered sugar and the milk, beating to a spreading consistency. Add more milk if needed. Stir vanilla extract.
Frost brownie layers like a regular layer cake all over.
Then pat mini chips to the side of the cake with your hands. Enjoy with whipped cream or alone.
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