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Recipes

Gluten Free ding-dongs with mascarpone filling.

Buttermilk Brownies Barrels

Yield: 18 scrumptious barrels

**Recipe inspired by Mindy Segal, Food + Wine Magazine, February 2016.

Allergens

 

 

Brownie Batter

• 10 oz RylieCakes Cake Mix

• 2.80 oz cocoa powder

• 1 Tbsp baking soda

• 1 tsp salt

• 10 oz sugar

• 6 oz canola oil

• 1 egg

• 8 oz buttermilk

• 8 oz strongly brewed coffee, room temp.

• 1 tsp vanilla bean paste

 

Filling

• 5.50 oz mascarpone cheese (or cream cheese)

• 5.50 oz heavy cream

• 1.20 oz powdered sugar, sifted

• ½ tsp vanilla bean paste

• ½ tsp instant espresso powder

• ¼ tsp salt

 

Toppings

• 12 oz semi-sweet chocolate chips

• QS sprinkles

• QS white chocolate

 

Instructions

Preheat oven to 350°F. Liberally coat three 12-cup muffin pans with cooking spray.

Brownies:

1. Sift Cake Mix, cooca powder, baking soda, and salt into a medium bowl and then whisk to combine.

2. In a stand mixer fitted with paddle attachment, beat sugar and oil together on medium speed for 30 seconds.

3. Add egg and beat mixture for another 30 seconds.

4. Adjust mixer to low speed and add 1/3 of the dry ingredients. Then slowly pour in the buttermilk. When mixture is nearly combined, add half of the remaining dry ingredients and then slowly pour in the coffee and vanilla bean paste. Finally, add remaining dry ingredients and beat until just combined.

5. Portion batter evenly into prepared pans. I use a black scoop here, placing one black scoop in each muffin cavity.

6. Bake brownies for 12 minutes rotating pans halfway through. The brownies will pull away from the edges of the pan when done, they are pretty dark in color but don’t let this worry you! That’s just the coffee and the cocoa powder J Let brownies cool to room temperature before inverting pans.

Filling + Assembly:

1. While brownies are cooling, in a stand mixer fitted with paddle attachment, beat all filling ingredients together at medium-high speed. This frosting takes a few minutes to whip up so don’t fret! It will look runny at first and then almost curdled. Keep whipping until a smooth, whipped frosting consistency is reached.

2. Once cakes are cooled and inverted, using a purple scoop (or tablespoon), portion one scoop of frosting onto 9 of the brownies. Place frosting on the larger side of the brownie and smoosh down slightly with the back of a spoon. Then place another brownie on top of the frosting, again putting the larger side against the frosting to sandwich the two.

3. Place all sandwiched brownie barrels in the fridge while you prepare the toppings.

Toppings:

1. Melt semi-sweet chocolate in microwave safe bowl in increments of 30 seconds, stirring in between, until chocolate is completely smooth. Let cool slightly.

2. Remove brownie barrels from fridge and dip one side into the melted chocolate, using a small offset spatula, spread the chocolate evenly over one side of the brownie barrel. Continue to cover remaining brownie barrels in chocolate.

3. If topping with sprinkles, be sure to sprinkle when the chocolate is still wet.

4. If topping with white chocolate, it is okay if the chocolate base has dried. Melt 2-3 ounces of white chocolate in a microwave safe bowl in increments of 30 seconds, stirring in between, until chocolate is completely smooth. Then transfer white chocolate to a small piping bag with a very small hole cut in the top. Create whatever design you choose on top of your brownie barrels! Remember, when writing with melted chocolate, it is best to be further away from the baked good so that the chocolate is able to delicately drop down onto the surface.

5. Seriously enjoy!