Brownie Cakes with Raspberry Buttercream

for 2-4 people


1x 9 x 13-inch pan your favorite brownie recipe, cooled
2 sticks of butter, softened
½ cup Darbo raspberry fruit spread
4-5 cups powdered sugar

for 2-4 people


Using a 3-inch biscuit cutter, cut rounds of brownies and place on a parchment-lined baking sheet.

In the bowl of a stand mixer, add the softened butter and raspberry fruit spread. Mix with the paddle attachment on low speed until thoroughly combined. Gradually add the powdered sugar until you reach your desired consistency. 

Place a brownie layer on a cake stand. Top with 2-3 tablespoons of the frosting and spread evenly over the brownie. Add a second layer of brownie, top with frosting, and add a final brownie on top. Gently press the layers to secure into place. Using an offset spatula, frost the top and sides of the cake.

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