Print Recipe

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



    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



      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.


      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