Dot Cake Brownies
A brownie twist on the viral NYC dot cakes, layered in individual cups with fudgy brownie, rich chocolate frosting, brownie flavored whipped cream, and topped with colorful dot sprinkles. Easy to put together, totally customizable, and perfect for parties, gifting, or anytime you want a fun and indulgent dessert that looks as good as it tastes.
Ingredients
- 3 boxes brownie mix (and everything it requires) (I personally think Ghirardelli double Chocolate is superior)
- 1 tub chocolate frosting
- 1 tub Cool Whip
- 1/2 cup brownie mix (the dry powder)
- 1 cup rainbow dot sprinkles
Instructions
- Bake brownies according to box. For 12 dot cakes I did 2 bags of Ghirardelli brownie mix in a 9x13 pan for 40 minutes. (you can do 1 box of brownies it just won't make as many)
- Using a circle cookie cutter the same size as the bottom of your cups or jars, cut out brownies and place in the bottom of your vessel.
- Transfer chocolate frosting into a piping bag and add a layer of frosting (or just swirl it on with a spoon)
- In a medium bowl, mix Cool Whip with 1/2 cup dry brownie mix until combined.
- Add a generous serving of brownie cool whip on top of the chocolate frosting and smooth completely so its flat and level against the edge of the cup.
- Dump sprinkles out onto a plate and dip cup upside down pressing gently into the sprinkles.
- ENJOY! Store in the fridge for up to 4 days.