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Patriotic Mini Brownie Cakes

Fudgy, bite-sized chocolate brownie cakes topped with a sweet white glaze, dark chocolate drizzle, and festive red, white, and blue star sprinkles.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 245
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 0.5 cup unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 2 eggs large, room temp
  • 1 tsp vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
  • 0.25 tsp baking powder
Glaze & Decoration
  • 1 cup powdered sugar
  • 2-3 tbsp heavy cream or milk
  • 0.5 tsp vanilla extract
  • 0.25 cup semi-sweet chocolate chips for drizzle
  • 0.5 tsp coconut oil
  • 3 tbsp red, white, and blue star sprinkles

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 pan or mini loaf pan with parchment paper.
  2. Whisk melted butter and granulated sugar together until glossy. Beat in eggs one at a time, then add vanilla extract.
  3. Sift in cocoa powder, flour, salt, and baking powder. Fold gently until just combined.
  4. Pour batter into pan and bake for 20 minutes (or until a toothpick comes out with moist crumbs). Let cool completely.
  5. If baked in an 8x8 pan, slice into small rectangular cakes. If using a mini loaf pan, simply remove from molds.
  6. Whisk powdered sugar, cream, and vanilla to make the white glaze. Spoon generously over the cooled brownies.
  7. Melt chocolate chips and coconut oil in the microwave until smooth. Drizzle over the white glaze.
  8. Immediately top with patriotic sprinkles while glazes are wet. Let set for 30 minutes before serving.

Notes

Ensure brownies are 100% cool before adding the white glaze to prevent it from melting off. Store in an airtight container at room temperature for up to 4 days.