How to make a Brownie Cake Stack
This recipe is great as a brownie slice but double it and layer it and what have you got..?.. yes a brownie tower. Oh yeah and it's gluten free
My Kitchen Stories:
: sweets
  • 170 gm butter chopped unsalted
  • 170 gm dark chocolate, chopped dark I use up to 70%
  • 3 eggs (large free range)
  • 250 gm sugar, caster (1¼ cups) caster
  • 100 gm almond meal (1 cup)
  • 90 gm dark rich cocoa powder (3/4 cup)
  • ½ teaspoon of gluten free baking powder
  • 1 teaspoon of vanilla ( or any other flavouring coffee, raspberry, peppermint)
  • 100 gm dark chocolate chopped
  • 150 ml cream
  • Flowers or other decorations , usually available at cake shops or supermarkets
  1. Don't forget to double this recipe for your brownie tower. You can make it all at one time if you like . Set the oven to 160 C / 320 F. Spray and paper the bottoms of your cake tins. A cake base or tray
  2. Melt the chocolate and butter in the microwave in short bursts or over a double boiler and set aside to cool a bit.
  3. Put the eggs and sugar with the vanilla in to a mixer and beat till light and fluffy. Turn off the mixer and add the butter/ chocolate mixture. The cocoa powder, baking powder and almond meal. Mix together beating well.
  4. Pour straight into the moulds ( I used the ones above including two small ones but use any combination you like). The batter only needs to be about 3-5 cm deep. Distribute evenly .
  5. Bake the brownies for approx 40-60 minutes, test at 40 minutes. Test with a skewer. When the skewer comes out of the middle with a small amount of chocolate on it take out and cool completely. Then turn out
  1. Put the cream in a jug and heat till just below boiling. Stir in the chopped chocolate till smooth.
  2. To secure your brownie tower to the platter or base spread with a bit of ganache and stick on the bottom layer. Keep adding layers and stick together. If they are a bit loose slot a wooden skewer through the stack. Decorate with ganache and flowers or whatever else you like.
Recipe by My Kitchen Stories at