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Tiny Brownie Wedding Cakes


Stacked mini brownie cakes can replace a wedding cake or be part of the dessert buffet. Decorate these with royal icing, sanding sugar, grated coconut, or confectioners' sugar.

  • Yield: Makes about 10

Source: Martha Stewart Weddings, Fall 2005


  • Vegetable-oil cooking spray
  • 2 cups all-purpose flour, sifted, plus more for baking pans
  • 12 ounces unsweetened chocolate, coarsely chopped
  • 1 1/2 cups (3 sticks) unsalted butter
  • 4 cups granulated sugar
  • 6 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/8 teaspoon salt
  • Royal Icing, confectioners' sugar, coarse sanding sugar, and unsweetened shredded fine coconut, for decorating


  1. Preheat oven to 350 degrees. Coat two 9-by-13-inch baking pans with cooking spray. Line bottoms with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Set aside.
  2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
  3. Put granulated sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-low speed until pale and fluffy, scraping down sides as needed, 2 to 3 minutes. Reduce speed to low. Add chocolate mixture; mix until combined. Mix in vanilla, flour, and salt.
  4. Divide batter between the prepared pans. Bake, rotating halfway through, until a cake tester inserted in the centers comes out mostly clean, about 25 minutes. Transfer to wire rack to cool completely.
  5. Invert brownies onto a work surface; remove parchment. Cut out five 2 1/2-, 1 3/4-, and 1 1/4-inch circles from each. Turn each circle right side up. Stack largest on bottom to smallest on top. Just before serving, sprinkle with confectioners' sugar.

Reviews Add a comment

  • damore82603
    27 JAN, 2009
    I really love this idea! Of course brownies are my favorate... but then you had to make it cute! ;)
  • erindreg
    8 MAY, 2008
    We did this for my wedding as favors. We used brownies and lemon bars and then used powdered sugar and peachy-pink icing to decorate in various ways. We wrapped them up in cellophane that was twist-tied on top using thin gold craft wire. We placed them on gold charges and used them as centerpieces. They were a huge hit--we got so many compliments on them and they were pretty easy to make.