Brownie Birthday Cake Layers (Print Version)

# Ingredients:

→ Brownie Layers

01 - 285 grams unsalted butter, melted
02 - 550 grams light brown sugar, packed
03 - 4 large eggs, at room temperature
04 - 2 teaspoons vanilla extract
05 - 130 grams cocoa powder
06 - 95 grams all-purpose flour, spooned and leveled
07 - 0.75 teaspoon salt

→ Chocolate Fudge Frosting

08 - 70 grams unsalted butter, at room temperature
09 - 45 grams cocoa powder plus 2 tablespoons (total approximately 60 grams)
10 - 315 grams powdered sugar
11 - 80 millilitres milk
12 - 1 teaspoon vanilla extract
13 - Rainbow sprinkles, optional

# Instructions:

01 - Preheat oven to 175°C. Spray two 20-centimetre round cake pans with non-stick spray and line the bases with parchment paper.
02 - In a large microwave-safe bowl, melt the butter. Whisk in the brown sugar until fully combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
03 - Gently mix cocoa powder, flour, and salt into the wet mixture until just combined and no streaks remain. The batter will be thick.
04 - Evenly divide the brownie batter between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean.
05 - Allow brownie layers to cool in the pans for 10 minutes. Release edges with a sharp knife, then invert onto a wire rack to cool completely.
06 - Using an electric mixer, beat the butter until smooth. Add cocoa powder, powdered sugar, milk, and vanilla extract, mixing on low until combined. Increase speed to medium and beat for 1 minute until smooth. Add extra milk by teaspoon if needed for desired consistency.
07 - Place one brownie layer onto a serving plate. Spread with half the frosting and add sprinkles if using. Place the second layer on top, cover with remaining frosting and finish with additional sprinkles.

# Notes:

01 - Ensure brownie layers are completely cool before assembling to prevent frosting from melting.
02 - Bring all ingredients, especially eggs and butter, to room temperature for best texture.
03 - Accurate flour measurement prevents dry, crumbly brownies.

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