Brownie Cake

One of my favorite desserts to make (not from scratch) is boxed brownies.  Probably 80% of the time, I make brownies in a square or rectangular pan, but for something different, I like to make them in a 12-inch x 1-inch circle pan. When I made this a few years ago, Dominic gave it the name, "brownie cake" because I decided to frost it.  I made the buttercream frosting from scratch (because Lauren has been requesting that particular frosting for months),  but you can certainly use canned frosting (which is what I usually use).


Directions:

Start with a 18.3-ounce box of brownie mix, any brand you like.  I used Betty Crocker Fudge Brownie mix, but whatever kind you use just make sure it can make a 9 x 13-inch size pan of brownies. If it's a brownie mix that only makes a  8 x 8 or 9 x 9-inch sized brownies you probably won't have enough batter to cover the bottom of the pan. Prepare the brownie batter, per the ingredient list on the box and pour into a lightly greased 12-inch x 1-inch circle pan. Bake about 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let the brownie "cake" completely cool and then frost with your favorite frosting or sprinkle with powdered/confectioners sugar.

Homemade Buttercream Frosting Recipe:

3 cups powdered/confectioners sugar
1/3 cup unsalted butter, softened
1 1/2 teaspoons vanilla
3 tablespoons milk

Mix powdered/confectioners sugar and butter together with spoon.  Stir in vanilla and milk and beat by hand or with electric mixer until smooth and of spreading consistency.  If frosting is too stiff, then add milk a little bit at a time until it gets to the desired consistency. This recipe makes the exact amount to cover the "brownie cake."  Add sprinkles if desired (which in our house it is ALWAYS desired)!!!!