Print

Perfect Mini Graduation Cap Brownies

mini graduation cap brownies - featured image
Print Recipe

These mini graduation cap brownies are fudgy, topped with creamy chocolate ganache and fondant tassels, perfect for celebrations and easy to make.

Ingredients

Scale
  • 1 cup all-purpose flour (120 g)
  • ½ cup unsweetened cocoa powder (50 g), preferably Dutch-processed
  • 1 cup granulated sugar (200 g)
  • ½ cup unsalted butter (113 g), melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup semi-sweet chocolate chips (90 g)
  • ¼ cup heavy cream (60 ml)
  • 1 tablespoon unsalted butter (about 14 g), optional for ganache gloss
  • About 4 ounces white fondant (115 g), pre-made or homemade
  • Black food coloring gel, a few drops (optional)
  • Licorice strings or black piping gel for tassels

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment paper with overhang.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  4. Fold dry ingredients into wet ingredients gently with a rubber spatula until just combined.
  5. Pour batter into pan and spread evenly. Bake 20–25 minutes or until a toothpick inserted near center comes out with a few moist crumbs.
  6. Cool brownies completely in pan on wire rack for at least 30 minutes.
  7. Heat heavy cream until just simmering. Pour over chocolate chips in a bowl and let sit 2 minutes. Stir until smooth. Stir in butter if using. Let ganache cool until thick but spreadable (about 15 minutes).
  8. Cut brownies into 12 equal squares using a sharp knife, wiping clean between cuts.
  9. Spread a thin layer of ganache on each brownie square as the mortarboard base.
  10. Dust surface with powdered sugar and roll fondant to about 1/8 inch (3 mm) thickness. Cut 12 small squares about 1.5 inches (4 cm), slightly smaller than brownies. Tint fondant black if desired.
  11. Place fondant squares on ganache layer, pressing gently to stick.
  12. Create tassels using thin licorice strips or pipe black frosting from center edge of each fondant square. Let set about 10 minutes before serving.

Notes

Do not overbake to keep brownies fudgy. Let brownies cool completely before frosting to avoid melting ganache. Use powdered sugar to prevent fondant sticking. Use a warm knife for clean brownie cuts. Ganache should be thick but spreadable for best fondant adhesion. Fondant can be tinted black or substituted with chocolate bark or cream cheese frosting.

Nutrition

Keywords: mini brownies, graduation treats, chocolate brownies, party dessert, fudgy brownies, ganache, fondant caps

Find it online: https://atomicbite.com/perfect-mini-graduation-cap-brownies-recipe-easy-12-treats-for-celebrations/