Brownie And Blondie Mini Wedding Cakes - cooking recipe

Ingredients

10.5 oz semi-sweet chocolate, chopped
7 tbsp butter, chopped
1/3 cup cocoa powder
1 cup light brown sugar
3/4 cup granulated sugar
2 tsp vanilla extract
4 None large eggs
1/2 cup all-purpose flour, sifted
-1 None White Chocolate Blondie
10.5 oz white chocolate, chopped
1 cup granulated sugar
3 None large eggs
1/4 cup all-purpose flour
3/4 cup self-rising flour
7 tbsp butter, chopped
1 (16 oz) tub dark chocolate ganache
2 tbsp powdered sugar
1/2 tsp edible silver glitter

Preparation

Preheat oven to 300\u00b0F. Grease 2 jelly roll pans and line base and long sides with parchment paper.
To make the dark chocolate brownie, combine chocolate, butter, and cocoa powder in a medium saucepan. Stir over low heat until smooth. Cool until just warm then whisk in sugar, vanilla, eggs and flour. Transfer to 1 jelly roll pan and bake for 35 mins. Let cool in pan.
To make the white chocolate blondie, combine chocolate and butter in a medium saucepan. Stir over low heat until smooth. Cool until just warm then whisk in sugar, eggs and flour. Transfer to second jelly roll pan and bake for 35 mins. Let cool in pan.
Turn blondie and brownie out onto a cutting board and trim sides. Using 3 round cutters (use 3 different sizes), cut out 12 rounds of each size from both brownie and blondie. Make 3-tier stacks, alternating rounds of brownies and blondies and securing each tier with ganache.
Combine powdered sugar and glitter. Dust over cakes to serve.