Tangled Brownie-Blondie Cake by Rebecca Wilhelm of Roses and Whiskers
Yields: 12 servings
Spoiler alert: If you've never seen Disney's "Tangled," skip straight to the recipe! Or go straight to Disney Plus and watch the movie, because it's a cute one. :) That movie is the inspiration behind this soft and fudgy brownie-blondie cake. Top it off with the perfect theme sprinkles, Sprinkle Pop's "Braids for Days Princess Sprinkle" mix.
Okay, the movie spoilers start now! The story begins with a golden-haired Rapunzel, endearingly nicknamed "Blondie" by thief-turned-love-interest Flynn Rider. "Blondie" is both the obvious nickname choice and the obvious movie-themed dessert. But, by story's end Rapunzel is a brunette, so it seemed only fitting to tangle up the blondie with a brownie! And there you have it, the inspiration behind this yummy treat.
Now let's get baking! We'll get the hardest step out of the way first, browning the butter for the blondies. If you've never browned butter before, don't worry, I'll walk you through it:
Make the blondie batter once the butter reaches room temperature. (Be sure and get out the other ingredients that need to reach room temperature, too.) The batter will be the consistency of a wet cookie dough.
Then make the brownie batter. There are a couple of "unusual" ingredients that you might not have on hand in the pantry, but trust me, they are both worth the investment: Hershey's chocolate syrup and espresso powder. Both are key for the fudgy texture and chocolaty taste. I've heard that substituting instant coffee powder is also a good option, but I've never tried that.
Pour the brownie batter into a 9-inch round cake pan greased with butter and flour and lined with parchment paper. (The parchment paper only needs to line the bottom of the pan.) Scoop dollops of blondie batter on top of the brownie batter and use a butter knife to tangle them together. The batters will look marbled.
Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan, about two hours.
Make the brown sugar frosting while the cake cools. Start by melting the butter, Crisco, brown sugar and heavy cream on medium-low heat. Remove from the heat as soon as the mixture begins to boil. Pour the brown sugar mixture into a heatproof container and let it cool to room temperature, about an hour.
Finish the frosting once the brown sugar cools. Mix in the sifted sugar, milk, vanilla and food coloring. (Use a mesh colander if you don't have a sifter.)
Then, turn the cake out of the pan onto a wire cooling rack. The bottom of the cake will be facing up. Flip it again, this time onto a cake board or large plate. Now the top is facing up and ready to decorate.
First, fit a piping bag with Wilton tip 32. Then create a rope border by piping an interlocking "S" pattern. Tuck in the ends with an offset spatula and/or hide them with sprinkles! Top with more sprinkles and you're ready to serve!
The cake will stay fresh in an airtight container for several days. No need to refrigerate! It will also freeze well. Happy baking!
Brownie Ingredients:
½ cup flour (or substitute gluten free 1 to 1 baking flour)
1/3 cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp salt
¼ tsp espresso powder
¼ cup vegetable oil
¼ cup Hershey’s chocolate syrup, room temperature
¾ cup granulated sugar
¼ cup light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
Blondie Ingredients:
¾ cup + 2 tbsp flour (or substitute gluten free 1 to 1 baking flour)
¼ tsp baking powder
6 tbsp unsalted butter, browned, melted and cooled to room temperature
¾ cup + 2 tbsp light brown sugar
1 large egg, room temperature
½ tsp vanilla extract
Brown Sugar Frosting Ingredients:
2 tbsp unsalted butter
2 tbsp Crisco
¼ cup + 2 tbsp light brown sugar
4 tsp heavy cream
1 ½ cups powdered sugar, sifted
½ tsp vanilla extract
1 tbsp whole milk
2 to 3 drops yellow food coloring
Sprinkle Pop's "Braids for Days Princess Sprinkles" mix
Directions:
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