Custard Swirl Brownie

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👤 by admin

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Perfect for dessert platters, special occasions, or when you want a slightly elevated brownie with a creamy twist.

Usage

A fudgy chocolate brownie layered with smooth vanilla custard and baked together for a beautiful swirl effect. Using CakeShake Brownie Mix and Custard Powder, this recipe creates a rich dessert with contrasting textures.

 Brief

Author

Admin

Category

Desserts

Difficulty

Medium

Yields

4 Servings

Prep Time 15 mins

COOK TIME 25 mins

TOTAL TIME 40 mins

Ingredients

  • 1 cup CakeShake Brownie Mix
  • 2 tbsp CakeShake Vanilla Custard Powder
  • ¼ cup oil
  • 2 tbsp milk
  • 1 egg
  • 1 cup milk (for custard)
  • 2 tbsp sugar (optional)

Instructions

  1. Prepare brownie batter by mixing CakeShake Brownie Mix with oil, milk, and egg until smooth. Pour into a greased baking tray.
  2. In a saucepan, prepare custard using CakeShake Custard Powder, milk, and sugar. Cook until thick but still pourable.
  3. Pour the custard gently over the brownie batter. Use a skewer or knife to create a swirl pattern.
  4. Bake at 180°C for 20–25 minutes until the brownie is set and slightly firm on top.
  5. Allow it to cool slightly before slicing into squares and serving

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.