Ingredients
Brownie Teacakes:
- 1/2 cup butter melted
- 2/3 cup cocoa powder dutch processed preferred
- 2 cups sugar
- 4 eggs
- 3/4 cup vanilla yogurt
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Simple Almond Icing:
- 1 cup powdered sugar
- 1/3 cup cream
- 1/4-1/2 teaspoon almond extract
- Red heart sprinkles
Method
To make the Brownie Teacakes:
- In a mixing bowl, add melted butter and cocoa powder. Blend.
- Next, mix in sugar. Once sugar is incorporated, add eggs.
- Add vanilla extract and vanilla yogurt. Blend well.
- Add, flour, salt, baking soda and baking powder. Only mix until blended. Do not over mix.
- Pour onto a half size baking sheet (cookie sheet and spread evenly. You may want to flour the bottom of the pan or use a silicone mat to avoid sticking and provide an easier release after baking.
- Bake at 350°F for 20 minutes or until a toothpick inserted into the center of the sheet comes out clean.
- Cool completely.
To make the Simple Almond Icing:
- In a bowl, mix powdered sugar, cream and almond extract. If too thick, add 1 teaspoon of cream at a time. If too thin, add 1 tablespoon powdered sugar at a time. The consistency should be thin enough to drizzle off a spoon or squeeze out of a bottle AND not ooze off the brownie teacakes.
To assemble:
- Cut brownie sheet into 1 inch by 3 inch pieces. This recipe will make 90 teacakes if baked in a half size baking sheet (cookie sheet).
- Drizzle or pipe almond icing onto each teacake.
- Add red heart sprinkle to each teacake. Icing will act as a glue for the sprinkle.
- Let icing set a dry a bit before plating to avoid sticking or smearing.