Guilt-less Desserts & Treats for your Family


Left Over Cake Brownies

   

This blog post and this recipe is about a topic that may be a bit controversial to some. It’s not political or religious in nature but some may tell you that it simply doesn’t exist or it’s an urban myth told by people who prefer savoury over sweet foods (ie the crazy ones!).

It’s Left Over Cake.

Left over cake is not a term that is used very often in my house, the more frequently used phrase is ‘who ate all the cake?’ but there is the odd occasion when there is just simply too much cake. The most recent incident of Left Over Cake was at miss L’s 3rd birthday when I made her this giant Elsa Cake.

The Elsa Cake was the equivalent of 2 normal sized gluten free cakes and as it was just us eating it we were either going to turn into a cake trying to finish it all or it would go stale and wasted. So I set to work finding alternative uses for left over cake  as this was a new phenomenon in my house. There were lots of recipes for truffles and cake pops that used cake crumbs mixed with frosting (yum!!) but then I found this for Left Over Cake Brownies from How to Cook That and I was intrigued.

I have never found Brownies to be an easy thing to bake, especially when trying to lower the sugar content as most have melted chocolate and sugar in them. There’s also lots of debate over whether a brownie should be dense and fudgey or more cakey in texture and you don’t wont to get on the wrong side of that argument. But using left over cake to make Left Over Cake Brownies…that was just genious!

I decided to take the Left Overs part of the Left Over Cake Brownies to a new level and used some left over sweet potato puree in the mixture as well. You could sub in mushy ripe banana or pumpkin puree instead if it’s sitting at the back of your fridge begging to be magically transformed into a delicious Brownie. I have made these Left Over Cake Brownies using both Vanilla and Chocolate Cake and found both to be amazing. You could sub in left over cupcakes, muffins or even Banana Bread. Just know that the base cake flavour may impact the brownie flavour (so maybe don’t use this Lemon Cake!). You can also hadd chocolate chips or nuts to the recipe if you desire.

The recipe quantities in this Left Over Cake Brownie uses 250 grams of cake and doesn’t make a huge brownie, which is probably a good thing as it was so damn good warm with cream that I would have eaten the whole thing, regardless of the size! These Left Over Cake Brownies are not meant to be too thick, or too thin, so choose a smallish tray or tin and bake accordingly (start at 20min and check regulary). The beauty of this recipe is that it can be easy increased in size to fit the amount of left over cake that you have. You can also freeze left over scraps of cake and collect them until you have enough to make Left Over Cake Brownies.

Left Over Cake Brownies

Sometimes (very rarely!) there is just too much cake. Now you can take your left overs and turn them into a delicious, fudgey brownie.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 10
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Left Over Cake Brownies

    • 250 grams left over cake cupcakes or muffins (vanilla or chocolate will work. Other flavours will change the taste of the brownies)
    • 1/3 Cup Cocoa
    • 1/3 Cup Maple Syrup or Rice Malt Syup
    • 1/4 Cup baked and pureed Sweet Potato to bake sweet potato place it whole in a moderate oven and bake for approx. 1 hour or until squishy. Banana or Pumpkin can be substituted.
    • 2 teaspoons Vanilla Extract
    • 2 Eggs

    Instructions

    INSTRUCTIONS

      Left Over Cake Brownies

      • Preheat the oven to 180C/350F.
      • Grease and line a small cake tin or baking tray. This recipe can be easily increased (1 1/2 times is 375grams or 2 times s 500 grams of Cake). Just increase the size of tin according to the increase and the thickness desired.
      • Place the cake in a blender and process until broken up.
      • Add the remaining ingredients and process until smooth with no veggie or cake chunks.
      • Pour into the prepared tin and bake for 20-25 minutes, or until cooked through but still fudgey in the centre.
      • Serve warm with cream or eat cooled.

      Notes

      This recipe allows for easy increasing; adjust according to the amount of left over cake you have. Make sure the Brownie isn't too thin or too thick and adjust the cooking time accordingly.
      Adapted from How to Cook That

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