Rainbow Cake Pop Brownies
  • 1 and ⅔ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup whole milk (or buttermilk)
  • 7 Tablespoons butter, softened to room temperature
  • 1¾ cups confectioners’ sugar
  • 2–3 teaspoons heavy cream
  • 1 teaspoon vanilla extract
  • raspberry jam (I used with seeds)
  • 1 box mix of brownies, prepared according to the box
  1. Preheat oven to 350°F
  2. Line 9 inch cake pan with nonstick foil.
  3. Beat butter and sugar 2 mins.
  4. Add egg/vanilla on high to combine.
  5. Add dry ingredients and the milk until no lumps.
  6. Pour in pan and bake 30-35 mins.
  7. Cool completely.
  1. Beat the butter on medium speed until creamy, about 2 minutes.
  2. Add confectioners’ sugar, heavy cream, and vanilla on low.
  3. Raise to high and beat 3 mins.
  4. Crumble the cooled cake into the bowl on top of the frosting.
  5. Make sure there are no large lumps.
  6. Turn to low and combine the two.
  7. At this point you divide it into cups/bowls evenly and dye each one the color you want.
  8. Line a loaf pan with nonstick foil.
  9. Press in one color along the bottom and top with a thin layer of raspberry jam. Repeat with each color, spreading jam between each color. Cover and pop in freezer over night.
  1. Line 8x8 pan with nonstick foil.
  2. Pour in half of the prepared brownie mixture.
  3. Unwrap your frozen loaf pan rainbow and cut thick slices.
  4. Lay these in one layer on top of the brownie mixture.
  5. Pour on the rest of the brownie mix.
  6. Bake at 325 for approx 55 minutes or until cooked through.
  7. Cool completely and then chill in fridge a few hours!
  8. Cut and enjoy!
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/rainbow-cake-pop-brownies/