Easy Brownie Layer Cake

Shared from Wilton blog

A five-layer brownie cake. That's what taking your game day snacking to the next level looks like. Decadent layers of rich brownie surrounded by fresh-whipped buttercream frosting filled with mini chocolate morsels and peanuts with sweet caramel sauce drippy down the sizes. Make all 5 decadent brownie layers using the Easy Layers Pan Set.

Brownie Recipe

• 1 package (18.3 ounces) fudge brownie mix
• ingredients to prepare mix

Buttercream Frosting

• 1 1/2 sticks unsalted butter, softened
• 3 cups sifted powdered sugar (confectioners' sugar)
• 2 tablespoons milk or water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• 1/2 cup roughly chopped roasted salted peanuts
• 2-3 tablespoons caramel ice cream topping

Tools

• Easy Layers cake pan set
• Non-stick spray
• Mixing bowls
• Cooling Rack
• Electric mixer

1 - Make brownies. Preheat the oven to 325°F. Prepare Easy Layers Baking Pans with vegetable pan spray.

2 - In a large bowl, prepare brownie mix according to package directions.

3 - Divide batter evenly between prepared pans, filling about 1/4 full. Bake for 20-22 minutes or until brownies are firm to the touch. Cool almost completely in pans.

4 - Carefully loosen bottom and sides of brownies from pan with offset spatula. Remove to a cooling rack to cool completely.\

5 - Make frosting. In a large bowl, beat butter, powdered sugar, milk, vanilla and salt with an electric mixer until light and fluffy.

6 - Divide frosting in half. Stir in half of the mini chocolate chips and chopped peanuts into half of the frosting.

7 - Assemble cake. Begin layering brownies with frosting, spreading to edges and building up.

8 - Frost the top with plain frosting and lightly crumb coat the sides.

9 - Drizzle caramel down the sides of the tower then top the cake with the remaining chocolate chips and peanuts.

Notes:

• To store: Wrap well and store at room temperature for up to 3-4 days. Cake is best eaten the week it is made.